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Caramel Cheesecake Cookies

Caramel Cheesecake Cookies: Indulgent Bites of Bliss

Savor these Caramel Cheesecake Cookies, blending creamy cheesecake with a chewy cookie shell for an indulgent treat.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 14 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Substitute with mascarpone for a milder flavor.
  • 1 cup Powdered Sugar No substitutions recommended.
For the Cookie Dough
  • 1 cup Butter (Unsalted) Use unsalted for better flavor control.
  • 1 cup Granulated Sugar Stick to the recipe for best results.
  • 1/2 cup Brown Sugar Coconut sugar can serve as an alternative.
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 tbsp Vanilla Extract Almond extract can be a flavorful substitute.
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free blend.
  • 1 tsp Baking Soda Ensure it’s fresh for optimum results.
  • 1/2 tsp Salt No alternatives recommended.
For Assembly
  • 1 cup Caramel Sauce Ensure it’s thick to prevent leaks.
  • Sea Salt (optional) Sprinkled on top for a savory contrast.
  • Graham Cracker Crumbs (optional) Adds crunch and hints of classic cheesecake.
  • White Chocolate (optional) Drizzle for additional sweetness.

Equipment

  • mixing bowls
  • Baking Sheet
  • Parchment paper
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes. Scoop out the mixture and form it into seven small mounds. Freeze for 20-30 minutes.
  2. Make Cookie Dough: In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy, roughly 3-4 minutes. Beat in the egg and vanilla extract. Gradually add flour, baking soda, and salt.
  3. Assemble Cookies: Preheat oven to 350°F (175°C). Divide cookie dough into 14 equal pieces. Flatten each piece, place a cheesecake mound in the center, drizzle with caramel, cover with another dough portion and seal edges.
  4. Bake: Position cookies on a baking sheet lined with parchment paper. Bake for 11-13 minutes until edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack.
  5. Serve and Enjoy: Pair with vanilla ice cream or fresh berries for balance. Perfect as an indulgent treat.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 45mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Chill the filling for at least 20-30 minutes to keep its shape during baking. Don’t overmix the dough to retain chewy texture.

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