Dessert

Salted Caramel Cheesecake Cookies Recipe

ByZoe Lane November 20, 2025November 20, 2025

Introduction

These Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, buttery flavor of caramel and a touch of sea salt. Soft, tender, and utterly irresistible, they make a perfect treat for any occasion.

The image shows a small, round cake with three visible layers on a white marbled surface. The bottom layer is a light brown, soft-looking cake base, thick and slightly crumbly. The middle layer is creamy white and smooth, sitting evenly on the cake base. The top layer is decorated with swirls of white cream, topped with a drizzle of caramel sauce that adds a shiny, golden brown touch. The cake is partially eaten, revealing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
8 oz cream cheese, softened
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup caramel sauce
Flaky sea salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined. Avoid overmixing to keep the cookies tender.
Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Create a small indentation in the center of each cookie and fill it with about a teaspoon of cheesecake filling.
Step 6: Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.

Tips & Variations

For a richer caramel flavor, warm the caramel sauce slightly before drizzling so it spreads more evenly on the cookies.
Substitute cream cheese with mascarpone for a milder, creamier cheesecake filling.
Chill the cookie dough for 30 minutes before baking to help prevent spreading and maintain a thicker cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If refrigerated, let the cookies come to room temperature before serving or warm them gently in the microwave for 10-15 seconds. The caramel sauce may be added fresh right before serving to maintain its texture.

How to Serve

The image shows a close-up of a small round cake with three visible layers. The bottom layer is a light brown, thick crumbly cake base. Above it is a smooth, creamy off-white filling layer about the same thickness as the cake. The top layer is a swirl of light brown caramel sauce piped in thick ribbons over a thin layer of white cream with a soft texture, decorated with coarse salt flakes. The cake is placed on a white marbled surface with some caramel drizzles around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well and saves time. Choose a good-quality sauce for the best flavor.

Can I freeze these cookies?

Yes, you can freeze the baked cookies without the caramel drizzle for up to 3 months. Thaw at room temperature and add caramel sauce and sea salt before serving.