Salted Caramel Cheesecake Cookies are a decadent treat that blends the richness of cheesecake with the delightful flavors of salted caramel. Imagine sinking your teeth into a warm, chewy cookie with a creamy cheesecake center, all topped off with a drizzle of golden caramel and a hint of sea salt. These cookies bring a touch of indulgence to any occasion, making them perfect for the holiday season or simply to enjoy as a cozy afternoon snack. Plus, they’re easy to whip up with simple ingredients you may already have at home.
Why You’ll Love These Cheesecake Cookies
These Salted Caramel Cheesecake Cookies are an ideal choice for parties and festive gatherings, where you want to impress your guests without spending all day in the kitchen. The flavors are comforting and delicious, making them a delightful addition to your dessert repertoire. With straightforward preparation and versatile serving options, you can easily customize the cookies to suit your preferences. Don’t miss the chance to create these delightful treats that add warmth to any occasion.
Essential Ingredients for Cheesecake Cookies
| Ingredient | Amount | Purpose & Substitutions |
| All-purpose flour | 3 cups | Cookie structure; gluten-free 1:1 blend |
| Brown sugar | 1 cup | Moisture and caramel flavor; coconut sugar |
| Granulated sugar | ½ cup | Sweetness and spread; regular white sugar |
| Unsalted butter | 1 cup softened | Richness and texture; vegan butter |
| Large eggs | 2 | Binding and structure; flax eggs for vegan |
| Vanilla extract | 2 teaspoons | Flavor enhancement; almond extract variation |
| Baking soda | 1 teaspoon | Leavening agent |
| Salt | ½ teaspoon | Flavor balance |
| Cream cheese | 8 ounces softened | Cheesecake filling; dairy-free cream cheese |
| Powdered sugar | ½ cup | Sweetens filling; alternative sweeteners |
| Salted caramel sauce | ½ cup | Flavor swirl and topping; homemade or store-bought |
| Sea salt flakes | For topping | Finishing salt; coarse salt alternative |
Step-by-Step: How to Make Cheesecake Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures even baking and easy cleanup.
Step 2: Make Cookie Dough
In a large mixing bowl, cream together 1 cup brown sugar, ½ cup granulated sugar, and 1 cup softened unsalted butter until light and fluffy (about 2-3 minutes). Beat in 2 large eggs and 2 teaspoons vanilla extract until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
Step 4: Prepare Cheesecake Filling
In a medium bowl, beat 8 ounces softened cream cheese with ½ cup powdered sugar until smooth and creamy. This filling should be thick enough to hold its shape.
Step 5: Shape the Cookies
Scoop 2-tablespoon portions of cookie dough and roll into balls. Place on prepared baking sheets and use your thumb or the back of a spoon to create a deep well in the center of each cookie.
Step 6: Fill and Swirl
Fill each cookie well with about 1 teaspoon of cream cheese mixture. Drizzle with salted caramel sauce, then use a toothpick to gently swirl the caramel into the cream cheese.
Step 7: Bake to Perfection
Bake for 12-15 minutes until the edges are lightly golden but centers are still soft. The cookies will continue to set as they cool.
Step 8: Finish and Cool
Remove from oven and immediately sprinkle with sea salt flakes. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Information: Per Cookie
These indulgent cookies are perfect for special treats. Here’s the nutritional breakdown per cookie (based on 24 cookies):
| Nutrient | Per Cookie | % Daily Value |
| Calories | 215 kcal | 11% |
| Total Fat | 11g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 125mg | 5% |
| Total Carbohydrates | 27g | 10% |
| Dietary Fiber | 0.5g | 2% |
| Sugars | 17g | 34% |
| Protein | 3g | 6% |
Recipe Variations & Customizations
| Variation | Ingredients to Change/Add | Flavor Profile |
| Chocolate Caramel | Add ½ cup cocoa powder to dough, chocolate chips | Rich chocolate with caramel |
| Pumpkin Spice | Add 1 tsp pumpkin spice to dough, pumpkin cream cheese | Warm, seasonal spices |
| Lemon Blueberry | Add lemon zest to filling, blueberry compote swirl | Bright, fruity contrast |
| Cookie Dough | Add chocolate chips to dough, cookie dough filling | Double cookie indulgence |
| Nutty Caramel | Add ½ cup chopped pecans or walnuts to dough | Crunchy, nutty texture |
Essential Kitchen Tools
You don’t need fancy equipment for perfect cheesecake cookies. Here’s what works best:
- Stand mixer or hand mixer – For creaming butter and sugar
- Mixing bowls – Various sizes for different components
- Baking sheets – Standard half-sheet pans work perfectly
- Parchment paper or silicone mats – Prevents sticking and ensures even baking
- Cookie scoop (2-tablespoon) – For evenly sized cookies
- Measuring cups and spoons – Precision for baking success
- Wire cooling racks – Prevents soggy bottoms
Perfect Pairings & Serving Suggestions
These versatile cookies pair beautifully with many beverages and desserts:
- Hot Beverages: Coffee, espresso, chai tea, or hot chocolate
- Cold Drinks: Cold brew coffee, milk, or vanilla milkshake
- Ice Cream: Vanilla bean, caramel, or coffee ice cream
- Dessert Platters: Arrange with other cookies and pastries
- Special Occasions: Perfect for holiday cookie exchanges
- Gift Giving: Package in decorative tins or boxes
Pro Tips for Perfect Cheesecake Cookies
- Room temperature ingredients – Ensures proper creaming and mixing
- Don’t overmix dough – Mix until just combined to avoid tough cookies
- Chill dough if sticky – 15-30 minutes in refrigerator makes handling easier
- Use quality caramel
Common Cookie Mistakes & How to Avoid Them
| Mistake | What Goes Wrong | Solution |
| Dry, crumbly dough | Cookies fall apart, difficult to shape | Add 1-2 tbsp milk or cream to moisten |
| Uneven filling distribution | Some cookies have more filling than others | Use cookie scoop and measuring spoon |
| Sticky, hard-to-handle dough | Dough sticks to hands, messy shaping | Chill dough 15-30 minutes before shaping |
| Overbaked cookies | Dry texture, hard edges | Bake until edges just start to golden |
| Filling spills out | Messy appearance, lost filling | Don’t overfill wells, create deep indentations |
Storage & Meal Prep Tips
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
Refrigeration: For longer storage, refrigerate for up to 1 week. The cheesecake filling stays fresher chilled.
Freezing: Freeze baked cookies for up to 3 months. Thaw at room temperature or warm briefly in oven.
Make-Ahead Dough: Cookie dough can be refrigerated for 3 days or frozen for 1 month. Bring to room temperature before baking.
Dietary Adaptations & Allergen Info
| Dietary Need | Substitutions | Notes |
| Gluten-Free | 1:1 gluten-free flour blend | May need slightly more moisture |
| Dairy-Free | Vegan butter, dairy-free cream cheese | Check caramel sauce for dairy |
| Vegan | Flax eggs, plant-based everything | Texture may be slightly different |
| Reduced Sugar | Sugar substitutes, reduce sugar by 25% | May affect texture and browning |
| Nut-Free | Standard recipe is nut-free | Check all ingredient labels |
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can try using coconut sugar or all brown sugar for a different flavor profile, though the texture may change slightly. Brown sugar creates chewier cookies while white sugar creates crisper cookies.
How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Due to the cream cheese filling, these cookies don’t last as long as regular cookies.
Can I make the dough in advance?
Absolutely! You can prepare the dough a day ahead and refrigerate it until you’re ready to bake. Let it come to room temperature for easier handling.
What can I use instead of cream cheese?
For a dairy-free option, use a dairy-free cream cheese alternative. For a different flavor, you could use mascarpone cheese, though it will be richer.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers may look slightly underbaked. They will continue to set as they cool. Overbaking will make them dry.
Can I freeze these cookies?
Yes! Freeze baked cookies in a single layer, then transfer to airtight containers. They freeze well for up to 3 months. Thaw at room temperature.
Related Cookie Recipes from Meta Savory
- Christmas Cookie Recipes – More holiday baking ideas
- Caramel Apple Cookies – Another caramel-filled treat
- Cheesecake Recipes – More creamy dessert options
- Easy Dessert Recipes Collection – More sweet inspiration
Ready to experience the ultimate cookie indulgence? These Salted Caramel Cheesecake Cookies combine three beloved desserts into one unforgettable treat that’s perfect for special occasions or whenever you deserve something extraordinary.
Salted Caramel Cheesecake Cookies
Decadent cookies filled with a creamy cheesecake center and drizzled with salted caramel, perfect for any occasion.
Cookie Base
- 1 cup brown sugar (Packed)
- 1/2 cup granulated sugar
- 1 cup unsalted butter (Softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese (Softened)
- 1/2 cup powdered sugar
Toppings
- 1/2 cup salted caramel sauce (For drizzling)
- to taste sea salt flakes (For topping)
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the brown sugar, granulated sugar, and softened butter until smooth and fluffy.
- Beat in the eggs and vanilla extract until well blended.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
- Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, creating small wells in the center.
Filling the Cookies
- In a separate bowl, mix the softened cream cheese with powdered sugar until smooth.
- Carefully fill each cookie well with the cream cheese mixture without overfilling.
- Drizzle salted caramel sauce over the cream cheese layer.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven, sprinkle with sea salt flakes, and cool for a few minutes before serving.
Store in an airtight container for up to a week or freeze for up to three months. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
