Dessert

Caramel Cheesecake Cookies Recipe

ByNoah Steele October 23, 2025October 23, 2025

Introduction

Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, buttery goodness of caramel in one delightful bite. These soft, indulgent cookies are perfect for anyone looking to satisfy a sweet tooth with a little extra flair.

A stack of four golden brown cookies with slightly crispy edges and soft, chewy centers is shown on a white plate. The top cookie is covered with thick, glossy caramel sauce that drips down the sides, and the caramel is sprinkled with coarse sea salt flakes. The cookies have a textured surface that contrasts with the smooth caramel. The image is set on a white marbled texture surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (sifted)
1 cup unsalted butter (softened)

1 cup brown sugar (packed)
1 tsp baking soda

0.5 tsp salt
1 tsp vanilla extract

1 large egg
8 oz cream cheese (softened)
0.25 cup powdered sugar

0.5 tsp vanilla extract
0.5 cup caramel sauce (store-bought or homemade)
0.25 tsp sea salt (optional, for garnish)

Instructions

Step 1: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops onto a baking sheet and freeze for 30 minutes.
Step 2: In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Step 3: In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.

Step 4: Scoop small cookie dough balls and flatten them slightly. Place a frozen cheesecake dollop in the center, then cover with another piece of dough and seal the edges firmly.
Step 5: Preheat the oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 12–14 minutes until golden brown.
Step 6: Let the cookies cool slightly. Drizzle with caramel sauce and sprinkle with sea salt if desired before serving.

Tips & Variations

For an extra touch, chill the assembled cookies in the fridge before baking to help maintain their shape.
You can swap brown sugar for coconut sugar for a deeper, caramel-like flavor.
Use homemade caramel sauce for a fresher taste or add chopped nuts for crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To reheat, warm cookies gently in a low oven or microwave for a few seconds to soften the caramel and cheesecake filling.

How to Serve

A stack of four thick, golden-brown cookies with slightly crispy edges is placed on a white plate. Each cookie has a soft texture showing through cracks on the surface. A thick layer of rich, glossy caramel sauce drips down from the top cookie, flowing over the edges and pooling a bit on the plate. Coarse salt flakes are scattered on the caramel, adding a sparkle to the top layer. The background shows a blurred white marbled texture surface with more cookies lying around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling in advance and freeze the dollops so they’re ready to assemble. This helps speed up the baking process and ensures the filling stays firm inside the cookies.

What if I don’t have sea salt for the garnish?

If sea salt isn’t available, you can omit it or use a very light sprinkle of regular table salt. The salt enhances the caramel’s sweetness but is not essential.