Dessert

Salted Caramel Cheesecake Cookies Recipe

ByZoe Lane November 20, 2025November 20, 2025

Introduction

Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet allure of caramel, all baked into a tender, buttery cookie. These treats offer a perfect balance of flavors and textures that will delight any dessert lover.

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, use homemade caramel sauce or a high-quality store-bought option.
Chilling the dough for 30 minutes before baking can help prevent spreading.
Try adding chopped toasted pecans or walnuts to the dough for extra crunch and flavor.
If you prefer a less sweet cheesecake filling, reduce the sugar in the filling to 2 tablespoons.

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 or freeze for up to 3 months. To enjoy, allow refrigerated or frozen cookies to come to room temperature before serving. Reheat slightly in a low oven if desired to revive softness.

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 make the dough ahead of time?

Yes, you can prepare the dough and cheesecake filling a day in advance. Keep them refrigerated separately and assemble the cookies just before baking.

What if I don’t have cream cheese?

Cream cheese is key for the cheesecake filling’s texture and flavor, but you can substitute with mascarpone for a milder taste or ricotta for a lighter texture, though results will vary.