Caramel Cheesecake Cookies

Okay, so imagine biting into a soft, warm cookie that’s also somehow a cheesecake.

That’s exactly what these are.

These little guys combine everything I love about cheesecake—that tangy cream cheese filling—with the comfort of a homemade cookie. Then we drizzle caramel on top because… why not?

I’ve made these for three different parties now, and they disappear so fast it’s almost embarrassing. One friend literally texted me at 11 PM asking for the recipe. Another said they were “better than I imagined,” which is saying something because her expectations were already pretty high.

They’re perfect for when you want to show up with something special but don’t want to stress in the kitchen all day.

Why You’ll Actually Want to Make These

Look, I could give you a million reasons. But here’s what matters:

• It’s like two desserts had a baby. You get cheesecake flavors wrapped in a cookie. Best of both worlds.
• People will think you’re fancy. Even though they’re honestly pretty simple to make.
• You can make the dough ahead. Busy week? Prep on Sunday, bake on Wednesday.
• They make great gifts. Way better than showing up empty-handed to your sister’s dinner party.
• Kids and adults both love them. My nephew ate four. His mom was not thrilled with me.

What You Need to Know Before You Start

Time breakdown:

• Prep: 20 minutes
• Baking: 12 minutes
• Total: About 35 minutes (then you wait for them to cool, which is the hardest part)

How many cookies? You’ll get about 24 cookies. That sounds like a lot until they’re gone in 20 minutes.

Want more? Just double everything.

Skill level: If you can use a mixer and roll dough into balls, you’re golden. Seriously, beginners can totally handle this.

Kitchen Stuff You’ll Need

Nothing crazy here:

• Mixing bowls (a couple of them)
• Electric mixer or hand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper (trust me, don’t skip this)
• Cookie scoop or regular spoon
• Wire cooling rack

Let’s Talk Ingredients

The secret ingredient?

Graham cracker crumbs.

They give you that authentic cheesecake crust vibe without actually making a crust. Pretty clever, right?

For the Cookie Part:

• All-Purpose Flour (2 and 1/4 cups / 281g) – The foundation
• Baking Soda (1 teaspoon) – Makes them soft and fluffy
• Salt (1/2 teaspoon) – Balances the sweetness
• Cinnamon (1 teaspoon) – Pairs beautifully with caramel
• Unsalted Butter (3/4 cup / 170g) – Softened, please
• Brown Sugar (3/4 cup / 150g) – Packed tight
• Granulated Sugar (1/2 cup / 100g) – Regular white sugar
• Egg (1 large) – Room temperature works best
• Vanilla Extract (2 teaspoons) – Pure is better than imitation
• Graham Cracker Crumbs (1/2 cup / 50g) – The magic ingredient

For the Cheesecake Filling:

• Cream Cheese (8 ounces / 226g) – Full-fat, softened
• Powdered Sugar (1/4 cup / 30g) – Also called confectioner’s sugar
• Vanilla Extract (1 teaspoon) – More vanilla is never bad

For the Topping:

• Caramel Sauce (1/2 cup) – Store-bought is totally fine
• Graham Cracker Crumbs (2 tablespoons) – For sprinkling

Ways to Mix Things Up

Once you’ve made these the regular way, here’s how to get creative:

Chocolate lovers: Drizzle melted chocolate along with the caramel. It’s really good.

Texture fans: Sprinkle chopped pecans, sea salt flakes, or toffee bits on top.

Fruity twist: Swirl a tiny bit of strawberry or raspberry jam into the cream cheese filling. Just a little though.

Spice things up: Add a pinch of nutmeg or ginger to the cookie dough for extra warmth.

Not into caramel? Use chocolate sauce or even honey instead. Your cookies, your rules.

How to Actually Make These (Step-by-Step)

1. Mix the Dry Stuff

Grab a bowl. Whisk together your flour, baking soda, salt, and cinnamon.

Set it aside.

2. Cream the Butter and Sugars

This is important—beat the butter with both sugars until it’s light and fluffy.

We’re talking 2-3 minutes here. Your arm might get tired if you’re using a hand mixer, but it’s worth it.

3. Add Egg and Vanilla

Crack in your egg. Pour in the vanilla. Mix until everything’s combined and looking smooth.

4. Bring It Together

Now slowly add your dry ingredients to the butter mixture. Mix on low speed—just until you don’t see flour anymore.

Fold in those graham cracker crumbs.

5. Make the Cheesecake Filling

In a different bowl, beat the cream cheese, powdered sugar, and vanilla until it’s super smooth and creamy.

No lumps allowed.

6. Shape the Cookies (This Is the Fun Part)

Scoop about 1 tablespoon of cookie dough. Flatten it in your palm.

Drop a small spoonful of that cream cheese filling right in the center.

Top it with another flattened piece of dough. Seal the edges really well—like, press them together good.

Roll it into a ball.

Repeat until you’ve used up all your dough.

7. Bake Them

Place your cookie balls on a parchment-lined baking sheet. Give them about 2 inches of space.

Bake at 350°F (177°C) for 10-12 minutes. The edges should be lightly golden.

The centers might look a little soft. That’s okay—they’ll firm up.

8. The Grand Finale

Let the cookies cool on the baking sheet for 5 minutes.

Then comes the best part…

Drizzle that caramel sauce on top. Sprinkle some graham cracker crumbs.

Move them to a wire rack to cool completely (if you can wait that long).

How to Serve These Bad Boys

Honestly? They’re amazing straight from the cooling rack.

But here are some other ideas:

With your afternoon coffee: These + a latte = perfection.

Ice cream sandwiches: Stick a scoop of vanilla ice cream between two cookies. You’re welcome.

Dessert platter: Arrange them with fresh berries and whipped cream for something fancy.

Gift them: Put them in a cute box with ribbon. Instant homemade gift that actually impresses people.

Party dessert: Birthdays, holidays, random Tuesdays… they work for everything.

Storing Your Cookies

On the counter: Keep them in an airtight container for up to 2 days. The cream cheese filling means you can’t leave them out forever.

In the fridge: They’ll last up to 5 days in there. Just let them sit out for 10 minutes before eating so they’re not super cold.

Freezer option: You can freeze the unfilled cookie dough balls for up to 3 months. Thaw and fill when you’re ready to bake.

Baked cookies? Freeze for up to 2 months.

Tips So You Don’t Mess Up (Like I Did the First Time)

Room temperature matters. Soft butter and cream cheese mix way better. Leave them out for about an hour before you start.

Don’t overmix the dough. Mix just until combined. Overmixing = tough cookies.

Seal those edges. Press them together firmly. Otherwise, you’ll have cream cheese oozing out everywhere. (It still tastes good, but it’s messy.)

Every oven is different. Start checking at 10 minutes. Mine are always done at 11.

Let them cool a bit before topping. If you add caramel to hot cookies, it just slides right off.

Warm your caramel. Pop it in the microwave for 10-15 seconds. It drizzles so much easier.

Nutrition Facts

Nutrient	Per Cookie (1 of 24)
Calories	180
Total Fat	9g
Saturated Fat	5g
Cholesterol	30mg
Sodium	120mg
Total Carbohydrates	23g
Dietary Fiber	0g
Sugars	15g
Protein	2g

These are estimates. Your actual numbers might vary depending on what brands you use.

Questions People Always Ask Me

Can I use low-fat cream cheese? I mean, you can… but don’t. Full-fat cream cheese gives you the right texture and flavor. Low-fat versions make the filling runny and sad.

Do I have to refrigerate these? Yep. The cream cheese filling means they need to go in the fridge after the first day. Food safety and all that.

Can I make the dough ahead of time? Absolutely! Keep it in the fridge for up to 2 days. Or freeze it for up to 3 months.

What if my filling leaks out during baking? Seal those edges better next time. And don’t overfill—a little filling goes a long way. A tiny bit of leakage is normal though.

Can I use homemade caramel sauce? Of course! Homemade caramel is amazing on these. If you’ve got the time and energy, go for it.

Final Thoughts

Here’s the thing about these cookies.

They look impressive. They taste incredible. But they’re not actually that hard to make.

The soft cinnamon cookie dough wraps around that creamy cheesecake filling, and then you’ve got sweet caramel drizzled on top. It’s just… chef’s kiss.

Whether you’re baking for a holiday party, a birthday, or just because it’s Tuesday and you deserve cookies—these are the ones to make.

Trust me. Make a batch. Watch them disappear. Then make another batch because everyone’s going to ask you to.

Happy baking!