Easy New York Cheesecake Cookies

There’s a whole genre of cookie that pretends to be a dessert bar or a cake and I am very into it. These are New York cheesecake cookies: buttery little thumbprint cookies rolled in graham crumbs with a creamy, tangy cheesecake filling that bakes right in the center. They’re tender on the outside, silky in the middle, and you can top them with cherry pie filling if you want to really lean into that diner energy. They’re quick, they look fancy without any stress, and they honestly taste like a bite-sized slice from your favorite NYC deli case.

My family is obsessed. The first time I made these, my husband walked by the cooling rack “just to check on them,” and somehow three went missing. Now the kiddo asks for the “cheesecake buttons” whenever we have company because they make me look like I have my life together. Spoiler: I don’t. But this recipe doesn’t care. It’s one bowl for the dough, one bowl for the cheesecake, and you get that creamy-center-caramelized-edge thing that makes people hover in the kitchen while they’re still warm.

How to Make It

Cream butter and sugar until it looks fluffy and you kind of want to stick your face in it. Beat in a yolk and some vanilla. The dough will look soft—good. Stir in the dry stuff and try not to overthink it. If it feels sticky, give it a three-minute breather while you mix the filling; it firms up.

Crush a sleeve of graham crackers and dump the crumbs into a shallow bowl. Roll little dough balls in the crumbs like you’re dressing them for success. Set them on a parchment-lined sheet and use your thumb (or the back of a teaspoon) to press a well. Don’t crack the edges—if you do, just smush them back together. We’re not auditioning for a pastry school; they’ll bake fine.

The filling is cream cheese, sugar, vanilla, lemon—plus the egg white you saved. Beat it until smooth and shiny. Spoon a teaspoon-ish into each well. You want it level with the cookie edge, not overflowing. They puff adorably while baking and then settle into that glossy cheesecake finish.

Bake just until the edges are lightly golden and the centers barely jiggle. Pull them, cool them, then slide the tray into the fridge for a quick set so the centers get that clean, creamy bite. Add cherry, strawberry, or a swipe of lemon curd if you’re feeling extra. Or leave them naked. They’re still dangerously good.

✔Ingredient Notes

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– Cream cheese (8 oz, full-fat): The star. Softened means poke-it-with-a-finger soft. Cold cream cheese = lumpy filling. Don’t do it.
– Unsalted butter: Room temp, so it creams easily. Salted works—just cut the added salt a smidge.
– Granulated sugar: Keeps the cookie clean-tasting and lets the cheesecake center set. You can swap a little for brown sugar for caramel vibes.
– All-purpose flour: Measure with the spoon-and-level method so the dough stays tender, not dry and crumbly.
– Egg (1 large): Yolk goes in the dough for richness; white goes in the cheesecake to help it set without cracking. Teamwork.
– Vanilla + lemon (zest or juice): Vanilla makes it bakery-ish; a little lemon gives that classic cheesecake tang.
– Graham cracker crumbs: That fake-out crust. If you forget to roll, they’ll still be good—just missing the cheesecake “wink.”
– Cherry pie filling or jam (optional): Totally extra, totally worth it. A tiny dollop on cooled cookies = big diner energy.

✔Recipe Steps

1. Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment.
2. Cream 1/2 cup softened unsalted butter with 1/2 cup sugar until fluffy; beat in 1 egg yolk, 1 tsp vanilla, and a pinch of lemon zest.
3. Whisk 1 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt; mix into butter mixture just until a soft dough forms.
4. Stir together cheesecake filling: beat 8 oz softened cream cheese, 1/4 cup sugar, 1 tsp vanilla, 1 tsp lemon juice, and the reserved egg white until smooth.
5. Roll dough into 1-inch balls, coat in 3/4–1 cup graham crumbs, place on sheets, and press a well; fill each with about 1 teaspoon cheesecake mixture.
6. Bake 10–12 minutes until edges are lightly golden and centers barely jiggle; cool, then chill 20–30 minutes to set before topping or serving.

What to Serve It With

– Hot coffee or a strong black tea (the tangy center loves a little bitterness).
– A bowl of fresh berries and a dusting of powdered sugar for brunch-y vibes.
– Post-dinner with a splash of something vanilla-bourbon-y if you’re into that.

✔Tips & Mistakes

– Let the cream cheese soften. Lumps won’t bake out. Ask me how I know.
– Don’t overfill the wells. Level with the edge is perfect; overflowing = ooze city.
– If the dough cracks when you press, pinch it back. No one will notice after baking.
– Slight jiggle in the center is good. Hard-set in the oven can turn rubbery later.
– Chill to set. Ten minutes on the counter isn’t enough—give them a quick fridge nap.

✔Storage Tips

Pop them in an airtight container and refrigerate up to 5 days because, yep, cream cheese. They taste amazing cold—like tiny cheesecake bites. If you’re a breakfast-dessert person, a cold cookie with coffee at 7 a.m. is absolutely the move. Freeze in a single layer, then bag up for up to 2 months; thaw in the fridge or on the counter for 30 minutes.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free graham crackers. Texture stays soft; just don’t overbake.
– Citrus switch: Swap lemon for orange zest/juice for creamsicle energy.
– Toppings: Cherry pie filling is classic; raspberry jam, lemon curd, or a tiny square of fresh strawberry are all great.
– Sweetener tweaks: You can replace up to half the sugar in the filling with honey or maple for a softer, slightly looser center.
– Spice it up: Add a pinch of cinnamon to the graham crumbs for cozy warmth.
– Chocolate version: Drop a few mini chips into the cheesecake filling or drizzle cooled cookies with melted dark chocolate.

Frequently Asked Questions

Easy New York Cheesecake Cookies

Soft graham-infused sugar cookies filled with a tangy vanilla cheesecake center—everything you love about classic New York cheesecake in an easy, handheld cookie.

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Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 cup all-purpose flour for cookie dough
• ▢ 0.75 cup graham cracker crumbs for cookie dough
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar for cookie dough
• ▢ 0.25 cup light brown sugar packed
• ▢ 1 large egg room temperature
• ▢ 2 tsp vanilla extract for cookie dough
• ▢ 8 oz cream cheese softened; for filling
• ▢ 0.25 cup granulated sugar for filling
• ▢ 2 tbsp sour cream for filling
• ▢ 1 tsp vanilla extract for filling
• ▢ 0.5 tsp lemon zest optional; for filling
• ▢ 1 tbsp all-purpose flour for filling; helps set
• ▢ 0.25 cup graham cracker crumbs for topping
• ▢ 0.25 cup strawberry jam optional; for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Make the filling: In a bowl, beat cream cheese, 0.25 cup granulated sugar, sour cream, 1.0 tsp vanilla, lemon zest, and 1.0 tbsp flour until smooth. Refrigerate while you prepare the dough.
• Cream butter, 0.75 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in egg and 2.0 tsp vanilla until combined.
• Whisk together 1.75 cups flour, 0.75 cup graham crumbs, baking powder, baking soda, and salt. Add to the wet ingredients and mix just until a soft dough forms.
• Scoop dough into 24 portions (about 1.5 tbsp each). Roll into balls and set on prepared sheets. Press a deep indent in the center of each ball with your thumb or the back of a teaspoon.
• Pipe or spoon about 1 tsp cheesecake filling into each indent. If using, add a small dot of strawberry jam on top. Sprinkle with the remaining 0.25 cup graham crumbs.
• Bake 10 to 12 minutes, until edges are set and just lightly golden while centers remain soft.
• Cool on the sheet for 5 minutes, then transfer to a rack. For the best cheesecake texture, chill cookies in the refrigerator for 20 to 30 minutes before serving.
• Store refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.

Notes

For clean, bakery-style centers, chill the filling 10 to 15 minutes before piping. Avoid overbaking—pull the cookies when edges are set; they will continue to firm as they cool.