Tender, cakey, and creamy Cheesecake Cookies with mini chocolate chips and powdered sugar are so delicious, it’s very hard to eat just one!
These simple yet flavorful cookies are soft yet slightly crumbly, and delicately sweet with a hint of tanginess from cream cheese.
These delightful Cream Cheese Cookies are perfect for any fun occasion – whether you’re hosting a cute tea party, surprising your family with a fun new dessert, or simply enjoying a homemade treat with your afternoon coffee.
They are the perfect combination of simplicity, flavor, and an irresistible melt-in-your-mouth texture that comes from the cream cheese.
I really can’t get enough of treats made with cream cheese! I love a good cream cheese frosting, especially on Carrot Cake Cookies and Fruit Pizza Cookies.
I’m also a big fan of cheesecake and cheesecake bars in all of their many flavors and formats.
There are also cookies STUFFED with cheesecake, like my Pumpkin Cheesecake Cookies, and Strawberry Cheesecake Cookies!
But this recipe is different from all of those and much less complicated than any of them. My recipe for cream cheese cookies is as easy to make as any drop cookie recipe could be.
The key is to gently mix the dough to keep the cookies tender and light, and to bake them for the perfect amount of time so that they are set but not too crisp.
You’ll see – It’s truly cheesecake cookie perfection!
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Cheesecake Cookies Recipe Highlights
- Simple Drop Cookie Recipe. This type of cookie is the easiest to make, as there is no shaping, cutting, or rolling needed.
- Minimal Ingredients. Everything you need to make Cheesecake Cookies might already be in your kitchen! If not, a quick trip to any grocery store will have you ready to bake.
- The Most Amazing Texture. These cookies are soft and light with a tender crumb that melts in your mouth!
Key Ingredients in Cheesecake Cookies
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: Be sure let your unsalted butter come to room temperature before baking with it.
- Cream Cheese: It’s also very important that you use softened, room temperature cream cheese in this recipe. If it’s not soft enough, you’ll have lumps.
- Eggs: Two large eggs – also at room temperature – are perfect.
- Cornstarch: When combined with flour in this recipe, cornstarch acts as a tenderizing agent. It’s a key ingredient to getting the perfect soft texture.
- Powdered Sugar: This is for dusting the cheesecake cookies after they’re baked, giving them a fluffy, snowy appearance.
- Mini Chocolate Chips: These are optional, but a tasty addition!
How To Make Cheesecake Cookies
Top Tips
- Use Room Temperature Ingredients: It’s key that the eggs, butter, and cream cheese are all at room temperature before you start mixing the dough. This allows the ingredients to combine more smoothly and easily.
- Chilling the Dough: Give the cookie dough at least an hour to chill in the fridge, or chill it overnight if that’s more convenient. If the dough is too soft or sticky to handle, pop it back in the fridge for a bit and try again.
- Checking for Doneness: You’ll know that your cheesecake cookies are ready to come out of the oven when the tops of the cookies no longer look wet or sticky. Avoid baking these too long, as they can turn dry if they are overbaked.
Cookie Storing Tips
- Even though these cookies are made with cream cheese, it’s not necessary to keep them refrigerated. Cheesecake cookies will stay fresh in an airtight container at room temperature for up to 4 days.
- Like any other type of cookies, these freeze very well! Wrap them well and keep them in a freezer bag or container for up to 3 months. Thaw at room temperature before serving.
- Freeze before baking. Scoop the dough into balls and place on a parchment-lined sheet pan. Freeze on the pan for 2 hours, then transfer the dough balls to a freezer bag. Label and store for up to 3 months. Before baking, thaw the cookie dough in the fridge overnight.
Similar Cookies to Try
All of these fun cookie recipes are classic, simple, and delicious!
- Almond Crescent Cookies
- Lemon Shortbread Cookies
- Chocolate Chip Snowball Cookies
- Lofthouse Cookies
- Sour Cream Cookies
- Soft Snickerdoodle Cookies
- Meltaway Cookies
Recipe FAQs
Can you use cream cheese instead of butter in cookie recipes?
I don’t suggest substituting cream cheese for butter in any cookie recipes that don’t call for it. Butter adds a significant amount of oil and fat to cookie recipes and changing that will generally change the texture of the cookie quite a bit.
Do you need to refrigerate cheesecake cookies?
You need to refrigerate cheesecake and any cookies with cream cheese frosting, but you don’t need to refrigerate these cheesecake cookies! Because the cream cheese is baked with flour and sugar in this way, there is much less risk of spoilage.
Why are my cookies dry and crumbly?
Generally, this is caused by either too much flour in the dough or too many minutes in the oven. Take care not to overbake cheesecake cookies, and be sure to measure your flour correctly.
Can I make these without chocolate chips?
Of course! The mini chocolate chips are optional, but I do really enjoy them in this recipe. The cookies remind me of an amazing chocolate chip cheesecake!
You will not be disappointed with these perfect Cheesecake Cookies! I know I shared tips on how to store them, but I doubt that they’ll last a day after you bake them!
Be sure to Pin this recipe so that you can find it again, and so that more bakers can enjoy it too!
Cheesecake Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- ½ cup mini chocolate chips optional
- ½ cup powdered sugar
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
- In a separate large mixing bowl, cream together the cream cheese, unsalted butter, and sugar until light and fluffy. Add the eggs, milk, and vanilla and mix until smooth.
- Add the flour mixture to the cream cheese mixture and mix until no dry streaks remain. If using chocolate chips, stir in them. Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line sheet trays with parchment paper and set aside.
- Scoop the dough and roll it into golf ball-sized balls. Place them on the prepared trays at least 3” apart. If the dough is too soft to roll in your hands, scoop it and chill the dough balls on the sheet pan for 15 minutes, then try again.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden and no longer wet on top. Check doneness with a toothpick and allow to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.
- Sprinkle them with powdered sugar and serve immediately.
Notes
- Use Room Temperature Ingredients: It’s key that the eggs, butter, and cream cheese are all at room temperature before you start mixing the dough. This allows the ingredients to combine more smoothly and easily.
- Chilling the Dough: Give the cookie dough at least an hour to chill in the fridge, or chill it overnight if that’s more convenient. If the dough is too soft or sticky to handle, pop it back in the fridge for a bit and try again.
- Checking for Doneness: You’ll know that your cheesecake cookies are ready to come out of the oven when the tops of the cookies no longer look wet or sticky. Avoid baking these too long, as they can turn dry if they are overbaked.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Sue says
I am baking for elderly neighbor…do these have to be served warm? Can I wait and sprinkle powder sugar when she eats them?
Audrey Brown says
can I keep cookies in the freezer?
Diana says
Yes! They freeze very well! Wrap them well and keep them in a freezer bag or container for up to 3 months. Thaw at room temperature before serving.
Laurie F says
Taste-amazing
Baking-frustrating!!! I ended up having to flatten them.
Jody says
what are the storage instructions?
Room temp for how long? or refrigerate? freeze well?
thanks.
I’m baking and freezing for christmas!