Cream Cheese Cookies - Easy Cheesecake Cookies Recipe
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Cream Cheese Cookies – Easy Cheesecake Cookie Recipe

These cream cheese cookies are as close to cheesecake as cookies can get! Drizzle them with a heavy dose of awesomeness (chocolate and caramel sauce) to create turtle cheesecake cookies!

Turtle Cheesecake Cookies

What Makes These Cream Cheese Cookies Special?

Most cream cheese cookies contain more butter than cream cheese so they end up tasting more like a butter cookie that happens to be made with some cream cheese.

My original recipe – heavily adapted from Brown Eyed Baker’s Oreo Cheesecake Cookies – is the only cheesecake cookie recipe that I’ve seen that contains more cream cheese than butter.

These turtle cheesecake cookies have the texture of soft batch chocolate chip cookies with a strong cheesecake flavor!

How to Make Cream Cheese Cookies

First, make sure that all of your ingredients are at room temperature. As with cream cheese frosting, the cream cheese won’t mix in as well to these cookies if it is straight from the refrigerator.

Mix butter and cream cheese until they are just combined. Don’t overmix or the cream cheese can become gummy.

Butter and cream cheese in a kitchenaid mixer

Mix in sugar and vanilla until combined and then add the flour. That’s it – the cookie dough is done!

Adding vanilla extract

Scoop balls of the batter onto a parchment- or Silpat-lined cookie sheet. Press down on each batter ball to flatten the top.

Bake at 375 F for 12-15 minutes. You’ll know the cookies are done with they start to brown around the edges.

Turtle Cheesecake Cookies Variation

To make your cookies into turtle cheesecake cookies, press a few pecans into the top of each cookie before baking.

When they are done baking and have cooled to room temperature, drizzle them with chocolate sauce and caramel sauce.

Other Variations

You can turn any cheesecake flavor into a cream cheese cookie using this batter.

One of my favorite cheesecakes is my chocolate orange cheesecake and you can recreate that in cookie format by adding chocolate chips and orange zest to the batter.

Try a mocha version (like my Greek yogurt cheesecake) by adding a little espresso powder and melted chocolate to the batter.

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Turtle Cheesecake Cookies
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5 from 1 vote

Cream Cheese Cookies

These cream cheese cookies are as close to cheesecake as a cookie can get! Drizzle them with chocolate & caramel sauce to make turtle cheesecake cookies!
Course Dessert
Cuisine American
Keyword turtle cheesecake cookies, turtle cookies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 cookies
Calories 207kcal
Author Stef


  • 1/4 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup chopped pecans optional
  • chocolate syrup optional, for drizzling
  • caramel syrup optional, for drizzling


  • Preheat oven to 375 F.
  • In a medium-sized mixing bowl, mix butter and cream cheese until fully combined.
  • Mix in sugar and vanilla.
  • Mix in flour until just combined.
  • Use a cookie scoop or your fingers to make balls of dough roughly two tablespoons each on a parchment- or Silpat-lined cookie sheet. Space the cookie balls about an inch apart. Of course, you can make the cookies bigger or smaller if you prefer.
  • Use your palm to flatten the top of each dough ball.
  • Optionally, press as many chopped pecans as desired into the flat tops of the balls.
  • Bake for 12-15 minutes or until the edges of the cookies just begin to brown.
  • Transfer cookies to a cooling rack.
  • Once cool, optionally drizzle with chocolate syrup and caramel syrup.
  • Don't forget to share.


Make sure that all ingredients are at room temperature before starting the recipe.


Nutrition Facts
Cream Cheese Cookies
Amount Per Serving
Calories 207 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 30mg10%
Sodium 61mg3%
Potassium 49mg1%
Carbohydrates 21g7%
Sugar 13g14%
Protein 2g4%
Vitamin A 370IU7%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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9 comments on “Cream Cheese Cookies – Easy Cheesecake Cookie Recipe”

  1. B Jsays:

    Just made these. Oh my. They are fabulous. Soo easy.

  2. Dianasays:

    This is amazing! I was unsure of no egg being added but went thru with it. And boy was I thrilled with the out come! Absolutely delicious!!!

  3. Nasrinsays:

    This turned out really yummy, and hardly took any time to make. I had to bake it at 170C for slightly longer time. On the first day it tasted quite dry and dense, then the flavour improved dramatically after that! Very cheesecake-y and the caramel adds a nice touch. Did not drizzle with chocolate. Thank you for the lovely recipe :)

  4. Loved the recipe! Easy, the 1st batch was a bit dry, so the next batch I added 3Tablespoons of butter and that did the trick, i also had to extend the baking time, but better to extend then to over bake! It’s great for people who can’t have eggs!!!!! Thanks!!!!!!!

  5. LIsasays:

    WOW! Made the first batch over the weekend as a trial and the 2nd batch last night for a special celebration. Topped with my first homemade caramel and homemade chocolate sauce. Must have made mine a little smaller than yours. Got 15 out of the first run and 20 on the second. Found that a slightly flatter cookie baked more evenly and had a better texture. They were plenty big enough. May try chilling the dough some next time before forming cookie. Was a little sticky when first mixed.

    No disappointment here. Everyone was smacking their lips and licking their fingers and ordering more for the next party.
    Thanks for sharing!

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