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Chocolate Cheesecake Cookies

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Soft and sweet chocolate cheesecake cookies are the perfect combination of chocolate and cheesecake flavors in a cookie package.

Rich and indulgent these cookies are perfect for holiday buffets, cookie exchanges, care packages, and any old night of the week.

Chocolate cheesecake cookies in a tin with text overlay.

Long Lasting

These cookies are soft and full of moisture making them great keepers. They will stay fresh for at least a week in an airtight container at room temperature.

To freeze for longer term storage, simply store in a plastic bag or other airtight container. Eat up within 6 months.

Sandwich Cookies

Because these are such soft cookies, they provide a number of options for chocolate sandwich cookies.

They stay soft even when frozen. No hard hockey pucks here that are impossible to bite through until defrosted. These qualities make for a delightful way to sandwich ice cream between them.

3 chocolate cheesecakes cookies on a white plate with a glass of milk in the background.

Make a whoopie variation by putting some frosting between two cookies. A caramel frosting would be delicious, as would chocolate, peanut butter, or even plain cream cheese.

Keep the cookies small for filling, otherwise it could be a bit too large of a dessert. Though it could easily be split or shared.

Decorating Ideas

The cookies are rather plain in appearance. This isn’t necessarily a bad thing. Plain cookies are homemade and delicious.

Chocolate cheesecake cookies in a red tin decorated with white snowflakes.

However, if something fancier is needed try these ideas:

Frost the tops of the cookies with a bit of icing.

Dip half the cookie into a bit of white chocolate for a dramatic and sweet touch.

Drizzle melted chocolate over the tops. Do this in dark and white chocolate stripes.

Put the cookies on a platter and dust with powdered sugar just before serving.

Optional Additions

The flavor of these cookies are great just as the recipe is presented. However, to bulk them up or make some tasty changes try these ideas:

Stir in a cup or two of chocolate chips, in any variety, to the batter before baking.

Add 1 cup of chopped nuts to the batter for some crunch to an otherwise soft treat.

3 chocolate cheesecakes cookies on a white plate as seen from above with a glass of milk in the background.

Fold in 1 cup of dried, chopped cherries for a playful twist on chocolate cherry cheesecake.

Whisk in 1 teaspoon of ground cinnamon with the cocoa powder mixture for a Mexican chocolate cheesecake cookie.

Gluten Free Variation

I tested the recipe using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and the cookies turned out wonderfully.

Yield: 36 Large Cookies

Chocolate Cheesecake Cookies

Chocolate cheesecake cookies are indulgent, rich treats perfect for dessert and ship well for mailing to your favorite chocoholic.

Chocolate cheesecake cookies are indulgent, rich treats perfect for dessert and ship well for mailing to your favorite chocoholic.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • ½ Cup Salted Butter, softened
  • 8 ounces cream cheese, softened
  • 1 Cup Brown Sugar, lightly packed
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 Cup Unbleached, All Purpose Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ Cup Cocoa Powder

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mat.
  2. Sift together flour, cocoa powder, baking powder, baking soda. Set aside.
  3. Cream together the butter and cream cheese. Add sugar and cream until fluffy.
  4. Beat in the eggs and vanilla until thoroughly combined. Slowly add the flour mixture until combined.
  5. Drop by heaping tablespoonfuls onto cookie sheets (I used a #40 cookie scoop).
  6. Bake in preheated oven for 15 to 18 minutes. Cool on wire racks.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 70mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

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Patti Gruessing

Sunday 13th of December 2020

Approximately how many cookies do you get from this recipe?

Kathie Lapcevic

Sunday 13th of December 2020

It does say 36 large cookies - you could obviously get more or less depending on size. Happy Baking!

Maci

Tuesday 24th of November 2020

I made these tonight and while they smell just lovely, I don’t get any cheesecake flavor or texture. They come out chocolatey but cake like. What did I do wrong?

Kathie Lapcevic

Friday 27th of November 2020

The texture is definitely soft cookie not cheesecake but the flavor of the cream cheese / cheesecake should come through - I'm not sure why it didn't for you.

Betsy Heilman

Saturday 4th of July 2020

Is it ok to refrigerate the dough overnight before baking?

Eliza

Thursday 26th of November 2020

@Betsy Heilman, I always have and then after they cool I always put in fridge taste better that way

Kathie Lapcevic

Saturday 4th of July 2020

I haven't tested but I can't see why not.

Farah

Tuesday 23rd of June 2020

Hello. I would like to try your recipe, however I'm a little confused about the unit used to preheat the oven. It stated here to 'preheat oven to 350 degrees.' May I know is it in degree Fahrenheit (F) or degree Celsius (C)? Thanks 😊

Kathie Lapcevic

Tuesday 23rd of June 2020

Fahrenheit.

James Gillet

Saturday 16th of May 2020

I love these cookies. I’m diabetic so I replaced 3/4 cup brown sugar with Stevie and 1Tbls of molasses. Also made a Andes mint ganache to cover.

Kathie Lapcevic

Sunday 17th of May 2020

Thanks so much for letting me know about the changes you made!

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