Cheesecake Stuffed Cookies
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These cheesecake stuffed cookies are a thick, soft and chewy chocolate chip cookie stuffed with a sweet cheesecake filling. There’s no mixer needed for the cookie dough!
If you love classic chocolate chip cookies and cheesecake, this recipe is what happens when the two collide—in the best way possible.
These cheesecake stuffed chocolate chip cookies have crisp edges, soft and chewy centers, and a creamy cheesecake surprise tucked right inside. They look impressive, but they’re very doable at home as long as you follow a few key steps (I’ll walk you through them).
I used this cookie base (tweaked a bit from this cookbook) and have done a few fun variations like a pizookie, birthday cake cookies, peppermint chocolate chip cookies, and these M&M chocolate chip cookies.
I tested these cookies multiple times to get the balance just right. The goal was a cookie dough sturdy enough to hold the cheesecake filling without leaking, while still baking up thick and tender. Freezing the cheesecake centers and chilling the dough are what make that magic happen—no mess, no guesswork.
If you’re looking for a bakery-style cookie that feels extra special without being fussy, this is it.
Ingredients Needed
Cheesecake Filling
- Cream cheese; full-fat works best for a rich, stable filling—make sure it’s fully softened so it mixes smoothly. You want to use blocks of cream cheese not tubs which can have a whipped variety.
- Powdered sugar – Use my homemade powdered sugar recipe if you have run out.
- Vanilla extract
Cookie Dough
- All-purpose flour; spooned and leveled for accuracy or a kitchen scale for best results.
- Baking soda
- Cornstarch: Keeps the cookies thick and soft, don’t skip it!
- Salt
- Unsalted butter – If you use salted butter then reduce the added salt.
- Brown sugar – Use my homemade brown sugar recipe if you run out.
- Granulated sugar
- Egg + egg yolk – Make sure they are room temperature so they don’t seize up the butter.
- Vanilla extract
- Chocolate chips – Semi-sweet or bittersweet chocolate is recommended. I used chips but you can also use chopped chocolat.
How to Make Cheesecake Stuffed Cookies
1. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla until completely smooth. Scrape down the sides of the bowl as needed to avoid lumps.
Drop the filling by 2 teaspoon-sized portions onto a parchment-lined plate or baking sheet. Freeze for at least one hour. This step is essential—frozen centers are much easier to wrap and help prevent leaking during baking. You can use a spoon to dollop these centers onto the cookie sheet or pipe using a piping bag.
2. Make the Cookie Dough
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined. Make sure there are no lumps of brown sugar.
Whisk in the egg and egg yolk until fully incorporated, then whisk in the vanilla extract.
Using a spatula or wooden spoon, gently stir in the dry ingredients and the chocolate chips. Mix just until combined—overmixing can make the cookies tough.
Let the dough rest for about 10 minutes. This allows the flour to hydrate and makes the dough easier to handle.
3. Stuff and Chill the Cookies
Scoop the cookie dough into portions about 3 tablespoons each. You can use a large (#20) cookie scoop. Flatten each portion slightly, place a frozen cheesecake center in the middle, then fold the dough around it, sealing the edges completely.
Place the stuffed cookie dough balls on a parchment-lined baking sheet. Cover and refrigerate for at least 2 hours. Chilling is non-negotiable here—it helps the cookies hold their shape and bake evenly.
4. Bake
Preheat the oven to 350°F (180oC). Line baking sheets with parchment paper or silicone baking mats.
Place 6–8 cookies per baking sheet, spacing them about 3 inches apart. Bake for 12–14 minutes, until the edges are lightly golden and the centers look slightly underbaked.
If desired, press a few extra chocolate chips on top right after the cookies come out of the oven for that bakery-style look.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Storage Tips
- Because of the cheesecake centers I like to store in the fridge, well covered for up to 4 days.
- Cookie dough balls can be frozen (stuffed and shaped) for up to 2 months—bake straight from frozen, adding 1–2 minutes to the bake time. I like to bake at 325oF if frozen because it allows a bit more time to spread.
More Recipes To Try
If you’re craving more cookies be sure to try my lemon cookies recipe. They are my most popular recipe with hundreds of 5-star reviews!
And you can’t go wrong with my coconut macaroons. They are an easy gluten free cookie I like to dunk in chocolate. And in the Fall time I love mixing up a batch of my apple cider cookies made with fresh apples and an apple cider glaze.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
For cheesecake filling
- 6 ounces full fat cream cheese softened to room temperature
- 6 Tablespoons (42 g) powdered sugar
- ¾ teaspoon vanilla extract
For the cookie dough:
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cup (255 g) semi-sweet chocolate chips
Instructions
Make cheesecake filling
- In a large mixing bowl with an electric mixer (I like to use my stand mixer fitted with the paddle attachment but a hand mixer will also work) beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary. 6 ounces full fat cream cheese ¾ teaspoon vanilla extract 6 Tablespoons (42 g) powdered sugar
- Drop by 2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and freeze for one hour.
Make the cookie dough:
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. ¾ cup (170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
- With a spatula or wooden spoon, stir in the flour mixture and the chocolate chips. Let the dough sit for 10 minutes to thicken up before scooping. 1 ½ cup (255 g) semi-sweet chocolate chips
- Scoop the cookie dough in 3 Tablespoon amounts (about 60 g). Flatten each cookie dough ball and place a cheesecake center in the middle of the cookie dough. Fold the cookie dough around the cheesecake center. Place the cookie dough balls on a wax paper or parchment lined baking sheet. Cover and refrigerate for at least 2 hours.
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat.
- Place 6-8 cookies spaced about 3 inches apart. Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up. When you remove the cookies I like place a few extra chocolate chips on top. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Because of the filling I like to store baked cookies in the fridge for 4-5 days.
- Cookie dough balls can be frozen (stuffed and shaped) for up to 2 months—bake straight from frozen, adding 1–2 minutes to the bake time. I like to bake at 325oF when frozen to allow for a bit more spreading time.
