You know that feeling when you can’t decide between a cookie and a cheesecake, so you try to have both and suddenly life makes sense? That’s the whole point of New York Cheesecake Cookies — they give you creamy cheesecake vibes wrapped in a buttery, tender cookie. I stumbled onto this idea after craving cheesecake but not wanting to mess with a springform pan. Spoiler: these satisfy the craving and they travel way better.
If you like compact cheesecake treats, you might enjoy my other cheesecake-inspired snack ideas — I actually linked up a favorite recipe here: apple crisp cheesecake bites recipe. Trust me, you’ll want options.
Why You’ll Love This Recipe
- Cheesecake flavor in cookie form — you skip the whole tricky baking-on-a-water-bath chore.
- Soft, tender texture that still holds shape for dipping or stacking.
- Simple ingredients you probably already have in your fridge and pantry.
- Quick to make: the dough comes together fast and the bake time is short.
- Versatile: you can top them with fruit, ganache, or a dusting of powdered sugar.
Ingredients You’ll Need
- 1 cup butter, softened
- 1 1/4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup powdered sugar
These ingredients make a batch that feeds a small party of friends or gives you leftovers that vanish suspiciously quickly. FYI, use full-fat cream cheese for the best texture and flavor — I tried the low-fat version once and wasted both time and hope.
How to Make (Step-by-Step)
Follow these steps in order and don’t skip chilling time if you want the cleanest-looking cookies.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy, using a hand mixer or a stand mixer.
- Add the granulated sugar to the mixture and continue beating until the sugar is fully incorporated and the mixture is light and fluffy.
- Mix in the vanilla extract until evenly distributed.
- Add the egg to the bowl and beat it in until fully combined with the rest of the ingredients.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Once the dough comes together, take a spoonful of dough and roll it into a ball, about 1 inch in diameter.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingers.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies begin to turn golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once the cookies are completely cooled, sift the powdered sugar over the tops of the cookies for a light dusting.
- Serve and enjoy your New York Cheesecake Cookies!
Each numbered step gives you a clear action. I like to flatten the dough gently so the centers stay a touch thicker — that helps keep a creamy center, which makes them feel cheesecake-like. Ever wondered why these cookies stay soft? The cream cheese in the dough adds moisture and richness, which prevents the cookie from drying out.
Pro Tips for the Best Results
- Use full-fat cream cheese for the creamiest texture and best flavor.
- Bring butter and cream cheese to room temp so they blend smoothly. Cold lumps ruin vibes.
- Don’t overmix the dough once you add flour; stop when it just comes together.
- Chill the dough for 15–30 minutes if your kitchen is warm. This preserves shape and prevents spreading.
- Watch the first batch closely — oven temps vary, and the edges tell the story.
- Dust with powdered sugar after cooling so it stays pretty and not melted into the cookie.
- Make them slightly smaller for bite-size party cookies, or larger for hand-held indulgences.
Fun Variations & Topping Ideas
Variations:
Okay, that line sounds weird — I know. Please don’t add corn or sausage to cheesecake cookies unless you plan to start a new culinary rebellion. I’ll be honest: I left that odd suggestion in because someone might enjoy random mashups, but here are sensible variations you will enjoy.
- Add lemon zest for tangy brightness.
- Fold in mini chocolate chips for a classic flavor pairing.
- Swirl in strawberry or raspberry jam before baking for a jammy center.
- Mix in crushed graham crackers for textural nods to a true New York cheesecake crust.
Toppings:
- Fresh berries (strawberry, blueberry, raspberry)
- Chocolate ganache drizzle
- Caramel sauce and flaky sea salt
- Lemon glaze for a bright finish
- Crumbled graham crackers or cookie crumbs
- Powdered sugar for a simple, elegant look
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to 3 days. If your house feels like a sauna, refrigerate them—cream cheese can get iffy in heat. You can also freeze baked cookies for up to a month; thaw them in the fridge overnight, then bring to room temperature before serving.
To reheat, pop a cookie in the microwave for 6–8 seconds for that just-baked warmth. If you like a slight crisp edge, warm them in a 300°F oven for 3–4 minutes. I often bake a batch, refrigerate leftovers, and reheat one or two when dessert cravings hit. IMO, the microwave trick works great for a quick fix.
Frequently Asked Questions (FAQ)
What makes these cookies “New York” style?
I call them New York because they echo the rich, dense flavor of classic New York cheesecake without the fuss of a full cheesecake. The texture highlights cream cheese and vanilla, which scream classic cheesecake to me.
Can I use low-fat cream cheese?
You can, but I don’t recommend it. Low-fat cream cheese changes texture and flavor. Use full-fat for the best result.
Do I need to chill the dough?
You can skip chilling if your kitchen stays cool, but I recommend a short chill if your kitchen runs warm. Chilling reduces spread and helps cookies keep shape.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for 24–48 hours or freeze it for up to 2 months. Thaw in the fridge before baking.
How do I prevent cookies from spreading?
Make sure butter and cream cheese aren’t too soft, and don’t over-flatten the dough balls. Chill dough briefly if spreading happens.
Conclusion
If you want cheesecake flavor without the springform drama, these New York Cheesecake Cookies hit that sweet spot. They give you creamy, tender bites that feel a little indulgent and a lot manageable. Try the basic version first, then experiment with zests, jams, or ganache — you’ll find your favorite faster than you expect. If you want a close copycat inspiration or a different take on cheesecake cookies, check out this well-known copycat Crumbl New York cheesecake cookies recipe for comparison and ideas.
Drop a comment and a rating if you try these — I read them and I care. Now go bake something comforting and then act surprised when everyone asks for the recipe.
New York Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add the granulated sugar and continue beating until the mixture is light and fluffy.
- Mix in the vanilla extract until evenly distributed.
- Add the egg and beat until fully combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Roll tablespoon-sized dough into balls and place them on prepared baking sheets.
- Gently flatten each cookie dough ball with the back of a spoon or your fingers.
- Bake for 10-12 minutes until edges are golden brown.
- Allow cookies to cool for 5 minutes on the baking sheets, then transfer to a wire rack.
- Once cooled, dust with powdered sugar before serving.
