Dessert

Easy New York Cheesecake Cookies Recipe

ByMarina Montclair February 8, 2026February 8, 2026

Introduction

These Easy New York Cheesecake Cookies combine the creamy richness of classic cheesecake with the soft, buttery texture of cookies. Topped with graham cracker crumbs and an optional hint of strawberry jam, they make a delightful treat for any occasion.

A stack of four round cookies with a rough, crumbly texture and golden-brown edges sits in the center of a white plate, each cookie generously drizzled with a creamy white icing that drips slightly down the sides. The cookies have a sugar-coated surface that catches the light, giving them a sparkling effect. The background shows blurred white cups and the whole scene is set on a white marbled surface, enhancing the crisp and warm look of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 cups 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

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Step 2: Prepare the cheesecake filling by beating together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, lemon zest (if using), and 1 tablespoon flour until smooth. Refrigerate the filling while making the dough.
Step 3: In a bowl, cream the softened butter, 0.75 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Step 4: Beat in the egg and 2 teaspoons vanilla extract until well combined.
Step 5: Whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a soft dough forms.
Step 6: Scoop the dough into 24 portions (about 1.5 tablespoons each). Roll each portion into a ball and place them on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon.
Step 7: Fill each indent with about 1 teaspoon of cheesecake filling. If desired, add a small dot of strawberry jam on top. Sprinkle with the remaining 0.25 cup graham cracker crumbs.
Step 8: Bake for 10 to 12 minutes, until the edges are set and just lightly golden but the centers remain soft.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. For the best texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

For a tangier filling, increase the lemon zest slightly or substitute Greek yogurt for sour cream.
Try topping the filling with different fruit jams like raspberry or blueberry for variety.
Chilling the dough before baking can help maintain the cookie shape and improve texture.

Storage

Store these cheesecake cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. When ready to serve, thaw in the refrigerator and enjoy chilled or bring to room temperature.

How to Serve

A stack of four thick, round cookies with a rough, crumbly golden-brown texture sits on a white plate. Each cookie has a drizzle of white icing on top, with some icing dripping down the sides. The edges of the cookies are slightly darker and crispy-looking, while the tops show a cracked, sugar-coated surface. The background shows blurred white objects on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

You can substitute dairy-free cream cheese and butter alternatives, but the texture and flavor may vary slightly. Make sure to chill the filling well to help it set.

Do I need to chill the cookies before serving?

Chilling the cookies for 20 to 30 minutes enhances the cheesecake texture and flavor, but if you’re short on time, you can enjoy them immediately after cooling.