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Easy New York Cheesecake Cookies

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
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

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.