Description
These New York Cheesecake Cookies combine the classic flavors of a rich and creamy cheesecake with the convenient, handheld appeal of a cookie. Featuring a graham cracker-infused base and a tangy, sweet cream cheese filling, these cookies deliver all the indulgence of cheesecake in a portable treat. Perfect for parties, potlucks, or satisfying your sweet tooth at home!
Ingredients
Units
Scale
Cookie Dough
- 1 1/4 cups graham cracker crumbs
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 stick (1/2 cup) butter, softened
- 1/2 cup brown sugar
- 1 large egg, separated (white for dough, yolk for filling)
Cheesecake Filling
- 3 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- Egg yolk (from separated egg above)
Instructions
- Preheat the Oven
Set your oven to preheat at 350°F (175°C) while you prepare the cookie components. This ensures a consistent baking temperature for best results. - Prepare the Cookie Dough
In a large mixing bowl, combine the graham cracker crumbs, all-purpose flour, and baking powder. Add the softened butter, brown sugar, and the egg white. Beat on high speed until the mixture comes together and forms a dough. - Shape the Cookies
Divide the dough into even-sized balls (about 1 tablespoon each for 36 cookies). Flatten each ball slightly with your palm, then use your thumb to make an indentation in the center of each cookie for the filling. - Make the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, granulated sugar, lemon zest, vanilla extract, and reserved egg yolk. Mix until the filling is smooth and creamy with no lumps. - Fill the Cookies
Spoon a small amount of the cream cheese filling into the indentation of each prepared cookie. - Bake the Cookies
Arrange the filled cookies on a parchment-lined baking sheet, leaving a bit of space between each. Bake for 10-12 minutes, until the cookies look set and the edges are very lightly golden. - Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving. This cooling period helps the filling set and makes the cookies easier to handle.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- For extra flavor, garnish cooled cookies with a sprinkle of graham cracker crumbs or lemon zest.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- The recipe yields about 36 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
