Introduction

Cheesecake Cookies combine the rich creaminess of cheesecake with the crumbly texture of graham cracker cookies. These delightful treats are perfect for any occasion and offer a unique twist on classic cookies with a luscious cream cheese frosting and a sweet jam center.

The image shows several round cookies with a light brown color and a slightly rough texture, each topped with a swirl of smooth, white cream arranged in a circular pattern. In the center of the cream on each cookie, there is a dollop of shiny, dark red jam, creating a strong color contrast with the white cream and brown cookie. The cookies are placed closely together on a white marbled surface, with part of a white bowl holding extra red jam visible in the top right corner. A red and white striped cloth is partially visible in the top left corner, and a silver spoon with some jam rests near the bottom right edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter (softened)
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ⅓ cup all purpose flour
1 cup graham cracker crumbs (from about 7-8 full size crackers)
½ teaspoon salt
½ teaspoon baking soda
½ cup graham cracker crumbs (for rolling) (from about 4 full size crackers)
4 tablespoons unsalted butter (softened to cool room temperature)
8 ounces cream cheese (softened to cool room temperature)
½ teaspoon pure vanilla extract
3 cups powdered sugar (sifted if lumpy)
Finely grated zest of ½ small lemon (optional)
¾ cup jam or preserves

Instructions

Step 1: Using a hand mixer or stand mixer fitted with the paddle attachment, beat ¾ cup softened butter, granulated sugar, and light brown sugar until smooth and well combined. Add the egg and 1 teaspoon vanilla extract, beating and scraping the sides of the bowl as needed.
Step 2: In a separate bowl, whisk together 1 ⅓ cup all-purpose flour, 1 cup graham cracker crumbs, salt, and baking soda.
Step 3: Gradually add the dry ingredients to the wet mixture and beat just until combined. Cover and chill the dough in the refrigerator for one hour.
Step 4: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 5: Place ½ cup graham cracker crumbs in a shallow bowl. Using a 1½ tablespoon cookie scoop, form dough balls and roll each in the crumbs. Arrange the balls a couple of inches apart on the prepared baking sheets.
Step 6: Bake for 8-11 minutes, or until the edges are set but the centers remain slightly underdone. Rotate baking sheets halfway through if your oven heats unevenly. Transfer to wire racks and cool completely.
Step 7: For the frosting, beat 4 tablespoons softened butter and 8 ounces softened cream cheese until smooth. Gradually add 3 cups powdered sugar, one cup at a time. Mix in ½ teaspoon vanilla extract and lemon zest if using.
Step 8: Place the frosting in a pastry bag fitted with your preferred tip. Pipe the frosting onto each cooled cookie in a circle, leaving the center open for jam.
Step 9: Using two small spoons, add a dollop of jam or preserves to the center of each frosted cookie. Chill the cookies in the refrigerator until ready to serve.

Tips & Variations

For a fun flavor twist, try different jams like raspberry, strawberry, or apricot based on your preference.
If you prefer a thicker frosting, chill it briefly before piping to achieve firmer peaks.
You can add a pinch of cinnamon to the cookie dough for a warm, spiced note.

Storage

Store the cheesecake cookies in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to come to room temperature for the best texture. These cookies can also be frozen for up to one month; thaw overnight in the refrigerator, then bring to room temperature.

How to Serve

The image shows a close-up of a two-layer cookie where the bottom layer is a light brown, crumbly biscuit base. The top layer is a slightly lighter brown cookie with a bite taken out of it, revealing its soft texture inside. On top of the cookie, there is a swirl of white creamy frosting, and in the center, a dollop of shiny, red strawberry jam. In the background, blurred, there are more similar cookies stacked on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and chilled in the refrigerator for up to 24 hours before baking, which can enhance the flavor and texture.

What type of cream cheese works best?

Use full-fat, plain cream cheese softened to room temperature for the creamiest frosting and best flavor.