All the flavors of cheesecake in a cookie! Soft and chewy graham cracker cookies topped with cream cheese frosting and a fruity filling.
Yes, you read that right: Cheesecake Cookies. What is a Cheesecake Cookie? I’m glad you asked….drumroll, please…
Soft and chewy graham cracker cookies, topped with tangy cream cheese frosting, and a dollop of fruity jam. All the things you love about cheesecake in cookie form! Flavor, texture, appearance, these cookies have it all!
Why you’ll love this recipe
- Crowd pleaser – Who doesn’t love cheesecake?! These cookies taste like cheesecake, but you can eat them with your hands! These cookies have been devoured by everyone I’ve shared them with.
- Beautiful – These are great any time of year, but they are guaranteed to be a show stopper on your holiday dessert tray.
- Flavor options – Use your favorite flavors of fruit jam, or swap out the jam for lemon curd, cranberry sauce, caramel, or chocolate ganache.
- Freezer friendly – These cookies (without frosting and jam) freeze beautifully. If you’re looking to get a head start on baking, you can make the cookies and freeze them. Thaw the cookies then top with frosting and jam within 1 day of serving.
Graham cracker cookies: Soft and chewy cookies flavored with graham cracker crumbs and rolled in graham cracker crumbs. This is the “crust” of our cookies. I also use this cookie dough for my S’mores Cookies.
Cream cheese frosting: Here’s where we get the cheesecake flavor. This sweet and tangy frosting is creamy and delicious!
Jam: A touch of fruity flavor comes from a dollop of jam right in the center of each cookie (this is like the fruit compote on a cheesecake). Use any flavor of jam that you like (see the recipe card for other variations).
Serving and storage
Serving: These cookies are best served with 1 day of being assembled. We have eaten leftovers up to 3 days after assembly.
Storage: Store assembled cookies in the refrigerator for up to 3 days.
Freezing: I do not recommend freezing assembled cookies. You can freeze just the graham cracker cookies (no topping) for up to 2 months. Within 1 day of serving, thaw the cookies and add the frosting and jam.
More dessert recipes
- Greek Yogurt Cheesecake
- Cream Cheese Brownies
- Cheesecake Dip
- Cheesecake Bars
- White Chocolate Cranberry Cookies
- White Chocolate Raspberry Cheesecake Bars
- White Chocolate Raspberry Trifle
- Cranberry Bliss Bars
Graham cracker cookies:
- 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
Frosting and topping:
- 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, see note
- ¾ cup jam or preserves, see note
Graham cracker cookies:
- Using hand mixer of stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until smooth and combined. Beat in egg and vanilla, scraping the sides/bottom of the bowl as needed.
- In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.
- Add dry ingredients to the wet ingredients, and beat until combined. Chill the dough in the refrigerator for one hour.
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Place ½ cup graham cracker crumbs in a shallow bowl. Using a 1½ tablespoon cookie scoop, scoop the cookie dough and roll in the crumbs. Place the cookie dough balls a couple inches apart on the prepared baking sheets.
- Bake for 8-11 minutes, until the edges are set and the very center is still slightly underdone (do not overbake). If necessary, rotate the baking sheets from front to back and top to bottom once during bake time (if your oven bakes unevenly). Place the baking pans on wire racks to cool completely before proceeding with remaining dough. Unbaked dough can be stored in the fridge in between batches.
Frosting and assembly:
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth and combined. Beat in powdered sugar, one cup at a time, then add vanilla and lemon zest (if using).
- Place the frosting in a pastry bag with desired tip (I use a closed star tip). Pipe the frosting onto the cookies in a circle (leaving an open spot in the middle for a dollop of jam).
- Using two small spoons, place a dollop of jam into the center of each cookie. Store cookies in the refrigerator.