Name: New York Cheesecake Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1.5 cups all-purpose flour; 0.5 cup crushed graham crackers ((finely crushed)); 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup unsalted butter ((softened, room temperature)); 0.5 cup granulated sugar; 0.25 cup brown sugar ((packed)); 1 large egg ((room temperature)); 1 teaspoon vanilla extract; 8 ounces cream cheese ((softened, room temperature)); 0.25 cup powdered sugar ((sifted)); 0.5 teaspoon lemon zest ((freshly grated)); 24 teaspoons strawberry or cherry preserves ((about 8 tablespoons total; 1 teaspoon per cookie))

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Creamy, tangy, and perfectly bite-sized, these New York Cheesecake Cookies are the best of two beloved desserts in one mouthwatering treat. Imagine a buttery, slightly crunchy cookie base hugging a silky cheesecake center with a spoonful of bright strawberry or cherry preserves on top — short prep, big payoff. Fun fact: these cookies were likely inspired by the popularity of New York-style cheesecake and cookie sandwiches, a mashup trend that started showing up at bake sales and cafes across the city.

If you love easy dessert swaps, you’ll want to bookmark this recipe and compare it to our other classic cheesecake ideas like the New York Cheesecake Cookies recipe for variations and serving inspiration. This version is simple enough for weeknight baking, quick enough for last-minute guests, and kid-approved for school functions. Get your oven ready — these will disappear fast!

What is New York Cheesecake Cookies?

Ever wondered how a cookie could earn the grand title of “New York”? Is it the attitude, the rich flavor, or the unapologetic cream-cheese center? These New York Cheesecake Cookies cheekily borrow the bold, creamy character of New York-style cheesecake and shrink it into a cookie. Why the name? Maybe because, like the city itself, they’re big on flavor and impossible to ignore. Who could resist a cookie that practically whispers “the way to a man’s heart is through his stomach” as you pass a plate across the table? Try them and see — you’ll probably have your own theory about the name afterward.

Why You’ll Love This:

Creamy, satisfying center: The standout is the velvety cheesecake filling that contrasts gorgeously with a light, buttery cookie exterior. Each bite combines smooth tanginess with a hint of graham-cracker crunch.
Cost-effective and homemade: Making these at home saves you money versus specialty bakery buys. You control the ingredients, portions, and flavor — and they’re easy to make in batches to freeze or gift.
Customizable toppings: A dollop of strawberry or cherry preserves adds bright sweetness and color, and you can swap preserves for blueberry, caramel, or chocolate for variety.

If you enjoy classic cheesecake desserts on the blog, try pairing your cookie batch with tips from our New York cheesecake guide for topping ideas and baking techniques. Ready to bake? These cookies are a wonderful, approachable way to bring cheesecake vibes to any occasion.

How to Make:

Quick Overview

This recipe is straightforward: simple dough, a creamy cheesecake filling, and a small spoonful of preserves on top. Preparation is quick and forgiving — the cookie texture is tender with just a subtle crunch from the graham crumbs. The standout element is the cheesecake dollop that bakes into a silky little cloud. Total time: about 10 minutes prep and 12 to 14 minutes bake per batch, plus cooling time. Perfect for beginners and busy bakers who want delicious results fast.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup crushed graham crackers (finely crushed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (room temperature)
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 large egg (room temperature)
1 teaspoon vanilla extract
8 ounces cream cheese, softened (room temperature)
1/4 cup powdered sugar, sifted
1/2 teaspoon lemon zest (freshly grated)
24 teaspoons strawberry or cherry preserves (about 8 tablespoons total; 1 teaspoon per cookie)

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. Use full-size baking sheets for even baking.
In a medium bowl, whisk together the all-purpose flour, crushed graham crackers, baking powder, and salt until evenly combined. Set the dry mix aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes. Scrape down the sides as needed. Beat in the egg and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender. The dough should be soft but manageable.
In a small bowl, beat the softened cream cheese, powdered sugar, and lemon zest together until smooth and creamy. Taste and adjust lemon zest if desired. Keep chilled slightly if it gets too soft.
Roll dough into 1-inch balls using a cookie scoop or your hands and place them about 2 inches apart on the prepared baking sheets. Gently press the back of a spoon into the center of each dough ball to create a shallow well for the filling.
Fill each well with about 1 teaspoon of the cheesecake filling, smoothing the surface but not overfilling. Then add 1 teaspoon of strawberry or cherry preserves on top of the cheesecake filling for a pretty, fruity finish.
Bake cookies for 12 to 14 minutes, or until the edges are just turning golden. The cheesecake center should look set but still soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

New York Cheesecake Cookies

What to Serve With:

A simple cup of coffee or espresso to cut the sweetness and highlight the cream cheese flavor.
Fresh berries and lightly sweetened whipped cream to turn cookies into a dessert plate.
Vanilla ice cream or mascarpone gelato for an indulgent dessert pairing.
A light green salad with citrus vinaigrette as a contrast if serving after dinner to keep the meal balanced.
Sparkling water with lemon or a fruity iced tea for kid-friendly refreshment during bake sales or parties.

Top Tips for Perfecting:

Ingredient swaps: Use low-fat cream cheese if needed, but full-fat gives the best texture and flavor. Honey or apricot preserves can replace strawberry or cherry for a different profile.
Temperature matters: Make sure the butter and cream cheese are softened to room temperature for smooth blending. If the cheesecake filling becomes too soft, chill it briefly before filling.
Don’t overfill wells: Overfilling can cause the filling to spill over as cookies bake; 1 teaspoon per cookie keeps them neat.
Even sizing: Use a cookie scoop to ensure uniform baking times and attractive presentation.
Avoid overbaking: Remove cookies when edges are just golden; centers continue to set as they cool. Overbaked cookies lose their soft texture.

Storing and Reheating Tips:

Refrigeration: Store baked cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese center keeps best chilled.
Freezing: Freeze baked and cooled cookies in a single layer on a tray, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: For a fresh-baked feel, warm refrigerated cookies in a 300°F oven for 5 to 7 minutes or microwave a single cookie for 8 to 10 seconds. Avoid overheating to prevent the cream cheese from becoming runny.

FAQs

Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 48 hours before shaping and baking, or freeze shaped dough balls (without filling) for up to 1 month. Thaw in the refrigerator before pressing wells and filling.

Can I use a different type of cookie base?
Absolutely. Swap the graham crumbs for crushed digestive biscuits or vanilla wafer crumbs for a slightly different flavor and texture.

What if my cheesecake filling is too runny?
Chill the filling for 10 to 20 minutes to firm it up. If it stays runny, add a small amount more powdered sugar (1 tablespoon at a time) until it holds shape.

Are these cookies safe to leave at room temperature?
Because of the cream cheese center, it’s best to refrigerate leftovers. For parties, leave them at room temperature for up to 2 hours, then refrigerate.

Can I make mini or jumbo versions?
Yes — adjust baking time. Mini cookies will need about 8 to 10 minutes; larger cookies may need 14 to 16 minutes. Keep an eye on the edges and adjust as needed.

Conclusion

These New York Cheesecake Cookies are an easy, crowd-pleasing dessert that combines buttery cookie base, silky cheesecake filling, and a bright pop of preserve. They’re quick to make, budget-friendly, and perfect for parties, gift boxes, or weeknight indulgence. If you want to try a slightly different copycat take from another baker, check out this great variation at copycat crumbl new york cheesecake cookies – the palatable life. Give these cookies a try, and don’t forget to share them with family and friends — they’re the kind of recipe that brings people together.