These chocolate cheesecake cookies are rich and indulgent! The double chocolate cookies are warm and cozy, while the cheesecake filling is so creamy. These cookies are so fun for birthdays, holidays, and more!

Chocolate cheesecake cookies.

Why You’ll Love This Recipe

  • These chocolate cheesecake cookies are so fun!
  • The cheesecake filling is creamy and gooey.
  • They are great for birthdays, holidays, and special celebrations.
  • Kids love them!
  • Try this decadent Gluten Free Chocolate Cheesecake too!
  • These cookies are delicious all year long.
  • They are so chocolaty and tasty!
  • These cookies can be made with gluten free flour or regular flour. In addition, they are nut free.
  • Check out these Chocolate Chip Cheesecake Cookies for another fun dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for chocolate cheesecake cookies. Scroll down to the recipe card for the full ingredients list and instructions.

Softened cream cheese and powdered sugar make up the cheesecake filling. Be sure to use softened cream cheese. It is easier to cream softened cream cheese than cold cream cheese.

Use cold butter straight from the fridge for the cookie dough. This allows the cookie dough to remain thick enough to hold the cheesecake filling inside.

Granulated sugar sweetens the cookies. I have not tried using coconut sugar, but it will probably work for this recipe.

Eggs hold the cookies together. I have not tried using an egg substitute in this recipe, but I typically substitute ¼ cup unsweetened applesauce for 1 egg. So, this recipe would need ½ cup applesauce in place of the 2 eggs. For more tips and tricks, check out these Eggless Chocolate Chip Cookies.

Both gluten free 1 to 1 flour and all purpose flour work well for these cookies.

Baking soda helps these cookies rise and remain thick.

A little vanilla extract adds a delicious homemade flavor.

Any type of chocolate chips work! Use dark chocolate, milk chocolate, semisweet chocolate or mini chocolate chips. Moreover, white chocolate chips or chocolate chunks are great options.

Sea salt helps balance out the sweetness.

Ingredients for chocolate cheesecake cookies.

Taste & Texture

These chocolate cheesecake cookies are thick!

They taste like chocolate cookies with a vanilla cheesecake filling.

They are relatively sweet and very chocolaty.

How to Make

Step 1

First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze the balls for 1 hour.

Balls of frozen cheesecake.

Step 2

Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 3

Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamy.

Beaten butter in bowl.

Step 4

Then, add in the eggs and vanilla extract. Beat to combine.

Creamy yellow dough.

Step 5

Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.

Chocolate cookie dough.

Step 6

Fold in the chocolate chips. Remove the cheesecake balls from the freezer.

Double chocolate dough.

Step 7

Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.

Flattened chocolate cookie.

Step 8

Place a frozen cheesecake ball on top of this flattened ball of dough.

Ball of vanilla cheesecake.

Step 9

Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.

Step 10

Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.

Baked cheesecake chocolate cookies.

Step 11

Finally, remove the chocolate cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.

Expert Tips & Tricks

Follow these tips and tricks to make the best chocolate cheesecake cookies.

Use softened cream cheese. Do not use cold cream cheese.

Beat the cream cheese and powdered sugar until fully creamy.

Use cold butter right from the fridge. Cut into small cubes.

Beat the butter and sugar until completely creamy.

The cookie dough will be very thick.

Fully enclose the cheesecake filling with the cookie dough.

Do not bake too long. They will still look soft.

Gooey chocolate cookies with decorations.

How to Serve & Store

Serve these chocolate cheesecake cookies once they are cool enough to handle. They are fragile when still warm.

Serve with milk, coffee, or hot chocolate.

For the ultimate dessert, serve with ice cream or whipped cream.

Store in the fridge.

Frequently Asked Questions

Can you make these cookies vegan?

I would not recommend trying to make this recipe vegan.

Can you add in Oreos or another add in?

Sure! Add Oreos or nuts to the cookie dough. Check out these Oreo Cheesecake Cookies!

Do you have to store the cookies in the fridge?

Yes, store these chocolate cheesecake cookies in the fridge.

Stuffed cookies with chocolate.

Equipment Needed

Hand Mixer: Use a hand mixer to easily beat together the cheesecake filling and the cookie dough.

KitchenAid Stand Mixer: This stand mixer makes mixing super easy.

USA Pan 3 Piece Cookie Sheet Set: These are my favorite baking pans!

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I love these mixing bows.

Check out all of my kitchen favorites!

You May Also Like

If you make this chocolate cheesecake cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Chocolate cheesecake cookies.

Get the Recipe: Chocolate Cheesecake Cookies

These chocolate cheesecake cookies are thick, creamy, chocolaty, and gooey! They are decadent and indulgent. The vanilla cheesecake filling is so delicious!
5 from 1 vote

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese, room temperature
  • ½ cup powdered sugar

Chocolate Cookies

Instructions 

  • First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze for 1 hour.
  • Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamy.
  • Then, add in the eggs and vanilla extract. Beat to combine.
  • Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
  • Fold in the chocolate chips. Remove the cheesecake balls from the freezer.
  • Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
  • Place a frozen cheesecake ball on top of this flattened ball of dough.
  • Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.
  • Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
  • Finally, remove the chocolate cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.

Notes

  • If you are not gluten free, feel free to use all-purpose flour.
  • Use room temperature cream cheese.  I usually put it on the kitchen counter about 2 hours before baking.
  • Beat the cream cheese and powdered sugar until completely creamy.
  • Beat the cold butter and sugar until fully creamed together.
  • The cookie dough will be very thick.
  • Do not bake too long.
  • Store in the fridge for up to 5 days.
Calories: 327kcal, Carbohydrates: 40g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 189mg, Potassium: 63mg, Fiber: 3g, Sugar: 21g, Vitamin A: 511IU, Calcium: 32mg, Iron: 2mg

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