prep time: 15 min | bake time: 15 min | total time: 30 min
Get ready to fall head over heels for the most indulgent chocolate cheesecake cookies you’ve ever tasted! These are thick, fudgy, and packed with rich chocolate flavor, all wrapped around a luscious, tangy cheesecake filling. It’s like a brownie, a cookie, and a slice of cheesecake got together and decided to make magic happen.
The first time I made these, I barely had a chance to grab one before they disappeared. They’re that good! With crisp edges, a melt-in-your-mouth center, and just the right balance of sweet and tangy, these cookies are dangerously delicious. Plus, they’re eggless, easy to tweak for a dairy-free version, and perfect for sharing (or not—no judgment here!). Whether you’re baking for a special occasion or just because you deserve a treat, these cookies are guaranteed to impress. So grab your ingredients and let’s bake up some chocolatey bliss!
Whether you’re a seasoned baker or a first-timer, a few key items will make all the difference. So, let’s gather our baking essentials and get ready to whip up a batch of irresistible chocolate cheesecake cookies!
Start by preparing the irresistible cheesecake filling. In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This luscious mixture is what gives these cookies their signature surprise center!
Using a spoon or scoop, portion out 2-tablespoon-sized balls and place them on a parchment-lined tray. Pop them in the freezer for at least an hour to firm up—this step makes stuffing the cookies a breeze later on.
While the cheesecake filling chills, it’s time to make the chocolate cookie dough. In a separate bowl, cream the softened butter for about a minute or two until it turns pale and fluffy. This step is key to achieving that soft, melt-in-your-mouth texture.
Add the light brown sugar and cane sugar, then beat the mixture for another few minutes until it becomes light and airy. Next, mix in the whipping cream, blending until the dough becomes silky smooth. Now, it’s time for the dry ingredients—cocoa powder, all-purpose flour, cornstarch, baking soda, baking powder, and salt.
Stir everything together until a soft, chocolatey dough forms. Cover the bowl and let the dough rest at room temperature for 30 minutes. This gives the ingredients time to meld and helps create that perfect cookie consistency.
Once the dough has rested, scoop out about four tablespoons (roughly 100g) of dough and place each portion onto a parchment-lined tray. Flatten each one slightly with your hands, making space for the cheesecake filling.
Take the frozen cheesecake balls and nestle them in the center of each dough portion. Gently wrap the dough around the filling, ensuring it’s completely sealed—this step is like wrapping a little gift of cheesecake inside each cookie! For an extra touch of indulgence, sprinkle some chocolate chunks on top before placing the stuffed dough balls in the fridge to chill overnight. This long, slow chill is what gives these cookies their thick, bakery-style texture, so don’t skip it!
The next day, remove the cookie dough from the fridge and let it sit at room temperature for about 30 minutes before baking. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Arrange the chilled cookie dough balls on the tray, leaving enough space between them to spread slightly.
Bake for 13–15 minutes, or until the edges are set but the centers still look slightly underbaked—they’ll continue to firm up as they cool. Once out of the oven, let the cookies rest for a few minutes before diving in.
For an extra luxurious finish, drizzle with melted chocolate and get ready to experience the perfect combination of a rich, fudgy cookie and a dreamy cheesecake center. These cookies are pure magic, and once you take that first bite, you’ll understand exactly why they’re so irresistible!
Yes! These cookies are completely egg-free, and they can be made dairy-free with a few simple swaps. Use coconut cream instead of heavy cream and opt for a dairy-free cream cheese alternative for the filling. The result? A rich, chocolatey, and creamy cookie that everyone can enjoy!
To keep these cookies fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, pop them in the fridge for up to a week. You can also freeze them for up to a month—just thaw at room temperature before enjoying!
This step is essential for the best results! Freezing the cheesecake filling keeps it from melting too much while baking, and chilling the dough helps the cookies hold their thick, bakery-style shape. It also enhances the texture, making them soft, fudgy, and absolutely irresistible.
The secret to their thickness lies in a combination of cornstarch in the dough and proper chilling time. Cornstarch creates a soft, chewy texture, while chilling firms up the dough, preventing it from spreading too much in the oven. The result? Perfectly thick, gooey-in-the-middle cookies!
Absolutely! Feel free to get creative with mix-ins like chopped nuts, chocolate chunks, or even crushed cookies for extra texture and flavor. Just keep in mind that adding more ingredients may slightly change the dough’s consistency, so adjust as needed.
You can skip it, but why would you? The drizzle adds an extra layer of indulgence and makes these cookies look even more tempting. That said, they’ll still be delicious without it, so it’s totally up to you!
If you prefer smaller cookies, simply use less dough and cheesecake filling per cookie. Smaller cookies will bake faster, so keep an eye on them! For jumbo bakery-style cookies, go bigger and add a couple of extra minutes to the baking time.
Yes! If you want to prep these cookies ahead of time, scoop and stuff the dough balls, then freeze them on a tray. Once frozen, transfer them to a container or bag. When you’re ready to bake, let them sit at room temperature for about 30 minutes, then bake as usual!
Baked up a batch of these irresistible Chocolate Cheesecake Cookies? I need to see them! Whether you made them for a celebration, a cozy night in, or just because you deserve something amazing, share your masterpiece with me. Snap a photo, tag @pastrybysaloni
, and let’s drool over these dreamy cookies together!
Baking is always better when there’s more chocolate involved, right? If you loved these cookies, why stop here? Dive into even more rich, decadent desserts that are just as indulgent and egg-free:
And for even more incredible recipes, grab a copy of my cookbook Vegan Baking Made Simple! It’s packed with tips and foolproof recipes for mastering eggless and dairy-free baking. Available now on Amazon HERE.
2 Responses
Hi!
Wondering if you have made these vegan? I know you say it’s doable with dairy free ingredients (as I think most of of your recipes?), but I was wondering if you’ve tried them using dairy free heavy cream (not coconut cream like you mention in the text) like Silk or Country Crock, and what brand DF cream cheese you use?
Taste wise I prefer Violife, but I sometimes encounter issues using it, so wondering if it’s been tested!
Thanks!
Hi Glenda
Yes, you can definitely make these vegan! For the heavy cream in this particular recipe Canned Coconut Cream will work as well as Califia Farms or Country Crock Vegan Whipping Cream will work perfectly.As for the cream cheese, both Violife and Tofutti are great options for the filling. Violife tends to have a great taste and toffuti has a stable texture.