Caramel Cheesecake Cookies

I wanted a cookie that felt rich like cheesecake but small enough to hold in my hand. That’s when I made caramel cheesecake cookies, and honestly, they were gone in minutes. They’re soft, creamy, and just sweet enough.

I know how much you crave something that tastes fancy but is easy to make. The caramel melts into the cookie, and the cheesecake filling makes every bite smooth. It feels like two desserts in one.

You might think cookies like this are hard, but they’re really not. With a few simple steps, you can bake them at home without stress.

So, let’s make caramel cheesecake cookies together and enjoy that sweet mix of caramel and cream.

Why You’ll Love This Recipe

• Cheesecake Flavor in a Cookie: A classic cheesecake filling is baked right into the center of these cookies.
• Perfect Texture: Buttery graham base, creamy middle, and sticky caramel topping.
• Crowd-Pleaser: Ideal for holidays, bake sales, or coffee breaks at home.
• Make-Ahead Friendly: Dough can be chilled or frozen for later use.
• Customizable: Add toppings like sea salt, pecans, or chocolate drizzle.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 25 minutes
• Bake Time: 10–12 minutes
• Cooling & Topping: 20 minutes
• Total Time: About 1 hour

Servings:
This recipe makes about 24 cookies.

Difficulty:
Easy enough for beginner bakers, yet still satisfying for experienced bakers who enjoy layered cookies.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Parchment-lined baking sheets
• Cookie scoop or tablespoon
• Wire cooling rack
• Small spatula for spreading cheesecake filling

Ingredients for Caramel Cheesecake Cookies

Here’s everything you’ll need to make these cookies (exact amounts are listed later in the recipe card):

• All-Purpose Flour: Base for the cookie dough, giving it structure.
• Baking Soda & Cinnamon: Help with rise and flavor.
• Salt: Balances sweetness.
• Unsalted Butter: Softened to bind and create a buttery graham cracker-style dough.
• Brown Sugar & Granulated Sugar: A mix for depth of sweetness.
• Egg: Adds richness and helps bind dough.
• Vanilla Extract: Enhances flavor.
• Graham Cracker Crumbs: Key for that cheesecake crust flavor in cookie form.
• Cream Cheese: Full-fat brick style for the cheesecake filling.
• Powdered Sugar: Sweetens and thickens the cheesecake filling.
• Caramel Sauce: For drizzling over the cooled cookies.

Why You’ll Love This Recipe

• Big cheesecake taste. In a hand-held cookie.
• Soft center. Light crunch at the edge.
• Easy steps. Good for new bakers.
• Dough chills well. You can bake later.
• Works for swaps. You can add nuts or salt on top.

What You Need to Know Before You Start

Times

• Prep: 25 minutes
• Bake: 10–12 minutes per tray
• Cool and top: 20 minutes
• Total: About 1 hour

Servings

• Makes about 24 cookies. Size depends on your scoop.

Difficulty

• Easy. Simple steps. Short list to follow.

Key Tips (Read first)

• Use brick cream cheese. Not the tub. The tub is too soft.
• Room-temperature butter and cream cheese blend smooth. Leave them out for 30–60 minutes.
• Chill the dough before baking. The cookies keep their shape.
• Spoon and level the flour. Do not pack the cup. Too much flour makes dry cookies.
• Use thick caramel for topping. Thin ice-cream syrup runs off. Dulce de leche works too.
• Line pans with parchment. Cookies release clean and brown evenly.
• If your kitchen is hot, keep dough in the fridge between trays.

Required Kitchen Tools

• 2 mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Parchment paper
• 2 rimmed baking sheets
• Cookie scoop (about 1.5–2 tbsp) or 2 spoons
• Wire rack for cooling
• Small offset spatula or teaspoon to spread filling
• Piping bag or small bag for neat caramel lines (optional)
• Kitchen scale (optional, for best accuracy)

Ingredients for Caramel Cheesecake Cookies (Overview)

Exact amounts are in the recipe card later.

Cookie Base

• All-purpose flour – Gives the cookie body.
• Graham cracker crumbs – Brings crust flavor. Light crunch.
• Baking soda – Helps the cookie rise a bit.
• Cinnamon – Warm flavor that fits the graham.
• Salt – Balances sweet.
• Unsalted butter – Softened. For a tender bite.
• Brown sugar + granulated sugar – Sweetness and moisture.
• Egg – Binds the dough.
• Vanilla extract – Rounds the flavor.

Cheesecake Filling

• Cream cheese (brick, full-fat) – Soft and creamy center.
• Powdered sugar – Smooth, not gritty.
• Vanilla + pinch of salt – Simple and clean taste.

Topping

• Caramel sauce – Thick style or dulce de leche.
• Optional – Flaky sea salt, chopped pecans, or a light chocolate drizzle.

Ingredient Notes & Substitutions

• Cream cheese: Use full-fat brick. Low-fat or tub cream cheese is soft and can run.
• Graham crumbs: About 8–9 full sheets make 1 cup of crumbs. No grahams? Use digestive biscuits.
• Butter: Unsalted lets you control salt. If using salted butter, reduce added salt a little.
• Sugar: Brown sugar adds moisture and a hint of caramel taste. Keep both sugars for balance.
• Flour: If you use a scale, 1 cup is about 120–125g. This helps avoid dry dough.
• Caramel: Pick a thick jarred caramel or dulce de leche. Too thin will slide off.
• Gluten-free: A 1:1 gluten-free baking flour can work. Texture may be a bit more tender.
• Nuts or salt: Add chopped pecans or a pinch of flaky salt on top after caramel.

Smart Prep Before You Mix

• Set butter and cream cheese out first. They should press in easily with a finger.
• Line trays with parchment now. It saves time later.
• Clear space on a rack for cooling. Cookies set as they cool.
• Have a small spoon ready to make a shallow well in each dough ball. That well holds the filling.

Variations for Caramel Cheesecake Cookies

• Salted Caramel Cheesecake Cookies: Sprinkle flaky sea salt over the caramel for a sweet-salty finish.
• Nutty Twist: Add chopped pecans or walnuts to the top for crunch.
• Chocolate Drizzle: Melt dark or milk chocolate and drizzle over caramel once cookies cool.
• Mini Version: Use a teaspoon scoop for bite-sized cookies. Reduce bake time by 2–3 minutes.
• Holiday Style: Add a dash of pumpkin spice or crushed peppermint into the cookie dough for seasonal flavor.
• No Caramel? Try dulce de leche or a thick butterscotch sauce.

How to Make Caramel Cheesecake Cookies (Step-by-Step)

1. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, cinnamon, and salt. This keeps the leavening and spices even.

2. Cream the Butter and Sugars

In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. This adds air and helps the cookies bake soft.

3. Add Wet Ingredients

Beat in the egg and vanilla extract until smooth. Scrape down the sides of the bowl so everything blends evenly.

4. Combine the Dough

Slowly add the dry mixture to the butter mixture. Mix on low speed just until combined. Do not over-mix. The dough should be soft but not sticky.

5. Make the Cheesecake Filling

In a separate bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and a pinch of salt. Mix until creamy and spreadable.

6. Chill the Dough

Cover and refrigerate cookie dough for at least 30 minutes. This step helps the cookies hold shape during baking.

7. Preheat the Oven

Set oven to 350°F (177°C). Line baking sheets with parchment paper.

8. Form the Cookies

Scoop 1.5–2 tablespoon portions of dough. Roll into balls. Place on baking sheet about 2 inches apart. Press a small well in the center of each ball with your thumb or spoon.

9. Fill with Cheesecake

Spoon about 1 teaspoon of cheesecake filling into each well. Smooth lightly with the back of the spoon.

10. Bake

Bake cookies for 10–12 minutes or until edges are light golden. Centers may look slightly soft—that’s fine, they will set as they cool.

11. Cool and Caramel Drizzle

Let cookies rest on the tray for 5 minutes before moving to a wire rack. When fully cooled, drizzle caramel sauce on top. Add salt, nuts, or chocolate if using.

Serving and Decoration

• Serve these cookies on a simple white plate so the caramel stands out.
• For parties, arrange cookies in a circle with extra caramel in a small dish for dipping.
• Add festive sprinkles for holidays. Red and green for Christmas, or gold for New Year’s.
• Pair with coffee or hot chocolate for a cozy dessert.

Storing Caramel Cheesecake Cookies

• Room Temperature: Store in an airtight container up to 2 days.
• Refrigerator: Keeps fresh up to 5 days. Best chilled for cheesecake texture.
• Freezer: Freeze baked cookies (without caramel) for up to 2 months. Thaw overnight and drizzle caramel before serving.
• Dough Storage: Unbaked dough balls can be frozen. Place on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to bake time.

Tips and Tricks for Success

• Chill the dough: Always chill for at least 30 minutes before baking. This prevents spreading.
• Use brick cream cheese: Tub cream cheese is too soft and makes filling runny.
• Don’t over-bake: Cookies should look a little soft in the center. They firm up as they cool.
• Neat drizzle: For clean caramel lines, use a piping bag or a small zip-top bag with the corner snipped off.
• Extra flavor: Toast graham cracker crumbs lightly before adding to dough for a deeper flavor.
• Work in batches: If kitchen is warm, keep dough in fridge between trays.

Nutrition (Per Cookie, about 24 cookies)

Nutrient	Amount
Calories	165
Carbohydrates	21g
Protein	2g
Fat	8g
Saturated Fat	5g
Cholesterol	26mg
Sodium	115mg
Sugar	14g
Fiber	0.5g

FAQs

Q: Can I use store-bought caramel?
Yes. Use a thick jarred caramel or dulce de leche so it stays on top of cookies.

Q: Can I freeze these cookies?
Yes. Freeze baked cookies without caramel for up to 2 months. Add caramel after thawing.

Q: Why do my cookies spread too much?
The dough was too warm. Chill longer or use slightly cooler pans.

Q: Can I make them gluten-free?
Yes. Use gluten-free baking flour and gluten-free graham crackers. Texture will be slightly softer.

Conclusion

Caramel cheesecake cookies are rich, soft, and creamy. They taste like cheesecake in a small cookie bite. Easy to make, simple to decorate, and always a hit with guests.