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Delicious New York cheesecake cookies on a wooden plate
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New York Cheesecake Cookies

Creamy, tangy, and perfectly bite-sized, these New York Cheesecake Cookies are the best of two beloved desserts in one mouthwatering treat.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 24 cookies
Calories: 120kcal

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 0.5 cup crushed graham crackers (finely crushed)
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt

Wet Ingredients

  • 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

Cheesecake Filling

  • 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)

Instructions

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  • 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.

Notes

Store baked cookies in an airtight container in the refrigerator for up to 5 days. Freeze baked and cooled cookies for up to 2 months.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 30mg | Iron: 0.5mg