These chocolate chip cheesecake cookies are soft, gooey and delicious! The vanilla cheesecake filling is so smooth and creamy. The cookies are buttery, sweet and melt in your mouth tasty. These cheesecake stuffed cookies are great for holidays, birthdays, and more!

Chocolate chip cheesecake cookies

These beautiful plates are from LOIS, which is a Japanese brand that makes stunning products that are sustainable. Their high quality plates and bowls are beautiful for your kitchen! You can check out all of their products on the LOIS website.

Why You’ll Love This Recipe

  • These chocolate chip cheesecake cookies are a fun twist on the classic cookie.
  • They are easier than they appear.
  • The vanilla cheesecake filling is so rich and decadent! Try these Chocolate Cheesecake Cookies too!
  • The cookies are buttery and delicious.
  • Be sure to try this Peanut Butter Cheesecake too.
  • With gluten free flour, these cookies are gluten free.
  • They are great for many occasions.
  • Check out these Strawberry Cheesecake Cookies or this Oreo Cheesecake for another fun dessert!

Ingredients & Substitutions

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

Both cream cheese and powdered sugar make up the cheesecake filling. I have not tried this recipe using dairy free or Vegan cream cheese, but I guess it would work. Use softened cream cheese. It is much easier to cream softened cream cheese than cold cream cheese.

Use cold butter straight from the fridge for the cookie dough. This helps prevent the cookies from spreading too much. I have not tried using dairy free butter in this recipe, but the cookies may spread even less.

Both granulated sugar and light brown sugar sweeten these cookies. If using coconut sugar, the cookies will be darker in color.

Eggs help bind the cookies together. I have not tried using an egg substitute in this specific recipe, but I have had success substituting ¼ cup unsweetened applesauce for 1 egg. So, this recipe would need ½ cup applesauce in place of the 2 eggs. See these Eggless Chocolate Chip Cookies for more tips and tricks.

Both gluten free 1 to 1 flour and all purpose flour work well. Almond flour, coconut flour, cassava flour, and oat flour are all different so they are not recommended.

Baking soda helps these cookies rise while baking.

A little vanilla extract adds a delicious classic cookie flavor.

Any type of chocolate chips work! Dark chocolate, milk chocolate, semisweet chocolate and mini chocolate chips work well. In addition, white chocolate chips or chocolate chunks are great options.

Butter and cream cheese with other ingredients

Taste & Texture

These chocolate chip cheesecake cookies taste like classic cookies with a sweet vanilla cheesecake filling. They are buttery, sweet and chocolaty.

The texture is soft, pillowy, gooey and creamy. These cookies are not dry, bland or boring.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

Make cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.

Creamy cheesecake filling in bowl

Step 3

Scoop out 1 teaspoon sized balls of cheesecake filling. Place on a parchment lined pan. Repeat for all cream cheese mixture. Then, place pan in the freezer.

Balls of cheesecake filling on pan

Step 4

Then, make cookie dough. In a clean bowl in the stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.

Thick dough in bowl

Step 5

Add in eggs and vanilla. Then, stir to combine.

Eggs and vanilla in dough

Step 6

Add in flour and baking soda. Stir until thick dough is formed.

Cookie dough without chocolate chips

Step 7

Fold in chocolate chips. Remove cheesecake balls from freezer.

Cookie dough with chocolate chips

Step 8

Use spoon to scoop large balls of dough onto lined baking pan. Flatten each ball of dough. Place a cheesecake ball in the middle of each flattened cookie.

Flattened piece of cookie dough
Cheesecake filling on cookie dough

Step 9

Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.

Cookie dough with cream cheese

Step 10

Use hands to fully enclose cheesecake ball with cookie dough.

Super round cookie dough ball

Step 11

Bake for 10 minutes or until middles of cookies are just barely set.

Cheesecake cookies on pan

Step 12

Finally, remove from oven. Allow the cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.

Expert Tips & Tricks

Use softened cream cheese! This is key to yielding a creamy cheesecake filling. Softened cream cheese easily creams together with the powdered sugar.

Beat cream cheese and powdered sugar until smooth and creamy. Beat until no clumps of cream cheese remain.

Use cold butter right from the fridge. This prevents the cookies from spreading too much.

Beat butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes in a stand mixer.

The cookie dough is slightly thicker than most cookie doughs.

To assemble the cookies, refer to the photos above.

Fully enclose the balls of cheesecake filling with cookie dough.

Do not over bake! These chocolate chip cheesecake cookies are meant to be gooey. They are done baking when the middles of the cookies are just barely set.

Cheesecake cookies with chocolate chips

Flavor Variations & Add Ins

These chocolate chip cheesecake cookies are delicious! Consider adding these to the dough before baking.

White chocolate chips

Chopped Oreos

Mini chocolate chips

Dash of cinnamon

Chocolate chunks

How to Serve & Store

Serve chocolate chip cheesecake cookies once cool enough to handle. They are soft and gooey so handle with care.

Serve these cookies with a tall glass of milk, coffee, or hot chocolate.

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

Due to their cream cheese filling, I suggest storing these cookies in the fridge.

These chocolate chip cheesecake cookies freeze well.

Frequently Asked Questions

Can I make the dough ahead of time?

Sure! Make cookie dough up to 48 hours ahead of time. Allow the dough to sit at room temperature for about 20 minutes before forming cookies.

Can I freeze these cookies?

Yes.

Which flour should I use?

Both gluten free 1 to 1 flour and all purpose flour work well. Use your preference. I do not recommend any other type of flour.

Does the cream cheese have to be softened?

Yes, the cream cheese needs to be soft. Otherwise, it will not mix well with the powdered sugar.

Gooey cookies with cream cheese

You May Also Like

If you make this chocolate chip cheesecake cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Chocolate chip cheesecake cookies
At a Glance:
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes

Get the Recipe: Chocolate Chip Cheesecake Cookies

These chocolate chip cheesecake cookies are thick, chewy and gooey! The vanilla cheesecake filling makes these cookies irresistible. Make these for holidays, birthdays, dinner parties and more!
5 from 33 votes
US Customary – Metric
Print Recipe Pin Recipe Save Recipe

Ingredients

18 large cookies

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar

Chocolate Chip Cookies

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Make cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.
  • Scoop out 1 teaspoon sized balls of cheesecake filling. Place on a parchment lined pan. Repeat for all cream cheese mixture. Place pan in freezer.
  • Then, make the cookie dough. In a clean bowl of the stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
  • Add in eggs and vanilla. Stir to combine.
  • Add in flour and baking soda. Stir until a thick dough is formed.
  • Fold in chocolate chips. Remove cheesecake balls from freezer.
  • Use spoon to scoop large balls of dough onto lined baking pan. Flatten. Place a cheesecake ball in the middle of each flattened cookie.
  • Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
  • Use hands to fully enclose cheesecake ball with cookie dough.
  • Bake for 10 minutes or until middles of cookies are just barely set.
  • Finally, remove from oven. Allow the cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.

Notes

  • Use softened cream cheese.
  • Beat cream cheese and powdered sugar until no clumps of cream cheese remain.
  • Beat cold butter and sugars until butter is completely creamed.
  • The cookie dough will be thick.
  • See photos above for visual reference.
  • Do not over bake cookies!
  • In my oven, 10 minutes was the perfect baking time.  They will seem a little under done, but will very slightly firm up while cooking.
  • Store cookies in the fridge for up to 4 days.
  • This recipe makes about 18 large thick cookies.
Calories: 358kcal, Carbohydrates: 46g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 192mg, Potassium: 69mg, Fiber: 1g, Sugar: 21g, Vitamin A: 511IU, Calcium: 32mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

Love these chocolate chip cheesecake cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!