Cheesecake Cookies

Cheesecake cookie with a swirl of frosting and jam in the center

All the flavors of cheesecake in a cookie! Soft and chewy graham cracker cookies topped with cream cheese frosting and a fruity filling.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Servings

Calories 273kcal

Author Allison - Celebrating Sweets

Ingredients

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

Instructions

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.

Notes

Lemon zest: I like to add a bit of lemon zest to the frosting to give it a little brightness and tang. This is optional, based on your taste preferences.

Jam: Use any flavor of jam or preserves that you like. Preferably something on the thicker side (not too thin). You can also swap out the jam for lemon curd, cranberry sauce, caramel, or chocolate ganache.

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.

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