New York Cheesecake Cookies bring together the creamy, rich flavors of traditional New York cheesecake and the convenient, hand-held form of cookies. This innovative dessert combines a buttery, graham cracker-infused cookie dough with a cheesecake filling, topped with strawberry or cherry preserves.
Prep Time20 minutesmins
Cook Time14 minutesmins
Total Time34 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Servings: 24cookies
Calories: 150kcal
Equipment
Mixing Bowl
Baking Sheets
Parchment Paper
Ingredients
Ingredients
1.5cupsall-purpose flour
0.5cupcrushed graham crackers
0.5teaspoonbaking powder
0.25teaspoonsalt
0.5cupunsalted butter, softened
0.5cupgranulated sugar
0.25cupbrown sugar
1largeegg
1teaspoonvanilla extract
8ouncescream cheese, softened
0.25cuppowdered sugar
0.5teaspoonlemon zest
24teaspoonsstrawberry or cherry preserves
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, mix flour, crushed graham crackers, baking powder, and salt.
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
Gradually mix dry ingredients into wet ingredients until just combined.
In a small bowl, mix cream cheese, powdered sugar, and lemon zest until smooth.
Roll dough into 1-inch balls and place on prepared baking sheets. Press the back of a spoon into each cookie to create a well.
Fill each well with 1 teaspoon of cheesecake filling, then top with 1 teaspoon of preserves.
Bake for 12-14 minutes until edges are golden. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving. For a gluten-free version, use gluten-free flour and graham crackers.