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Chocolate Cheesecake Cookies

Chocolate Cheesecake Cookies are the perfect treat for anyone who loves a rich, chocolatey cookie and a luscious slice of cheesecake—but why choose when you can have both? These cookies are the ultimate dessert mashup, combining the best of both worlds in every blissful bite. Imagine biting into a soft, fudgy chocolate cookie with delightfully crisp edges, only to discover a creamy, tangy cheesecake center that melts in your mouth. It’s pure magic!
The best part? These decadent cookies are completely eggless, easily made dairy-free, and packed with chocolatey goodness. They’re indulgent without being overly sweet, making them dangerously addictive. Trust me, I barely had time to snap photos before my family devoured the entire batch. The deep, dark chocolate cookie dough paired with the smooth, cheesecake filling isn’t just a flavor explosion—it’s also a feast for the eyes.
So, whether you’re a chocoholic, a cheesecake lover, or just someone who appreciates a next-level cookie, this recipe is for you.
Yield: 10 cookies
Prep: 30 minutes
Bake Time: 15 minutes
Total: 45 minutes
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Equipment

  • Baking Tray
  • Mixing Bowl
  • Hand Whisk
  • Measuring scale
  • Baking Sheet
  • Cookie Scoop

Ingredients

Chocolate Cookie Dough Ingredients

  • 226 g Butter, cut in cubes at room temperature
  • 135 g Light Brown Sugar
  • 100 g Cane Sugar, or castor sugar
  • 80 g Whipping Cream, at room temperature
  • 50 g Cocoa Powder, sifted
  • 340 g All Purpose Flour
  • 2 tbsp Cornstarch
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 120 g Chocolate Chips, semi-sweet

Cheesecake Stuffing Ingredients

  • 220 g Cream Cheese, soft
  • 60 g Powdered Sugar, sifted
  • 2 tsp Vanilla Extract

Topping (optional)

  • Melted Chocolate, drizzle

Instructions

  • In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Using a tablespoon, scoop out portions of the mixture, rolling them into 2-tablespoon-sized balls. Arrange them on a parchment-lined tray and freeze for at least one hour until firm.
  • In a separate bowl, beat the softened butter for 1–2 minutes until it turns pale and fluffy. Add both the light brown sugar and cane sugar, then continue mixing on medium speed for 3–4 minutes until the texture becomes light and creamy. Pour in the whipping cream and blend until fully incorporated.
  • Next, add all the dry ingredients—cocoa powder, all-purpose flour, cornstarch, baking soda, baking powder, and salt—directly into the bowl. Stir gently until a soft dough forms. Cover and let the dough rest at room temperature for 30 minutes to allow the flavors to meld.
  • Once the dough has rested, scoop out 100g portions (approximately 4 tablespoons) and place them on a parchment-lined tray. Flatten each portion slightly with your hands. Take a frozen cheesecake ball and place it in the center of each dough portion, then carefully wrap the dough around the filling, rolling it into a smooth ball.
  • For an extra chocolatey touch, press a few chocolate chunks onto the tops of the cookie dough balls.
  • Place the stuffed dough balls in the refrigerator and let them chill overnight. This step ensures the flavors deepen and the cookies bake with the perfect texture.
  • The next day, remove the dough from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them slightly apart. Bake for 13–15 minutes, or until the edges are set while the centers remain soft.
  • Allow the cookies to cool slightly before indulging. For an extra touch of decadence, drizzle them with melted chocolate before serving. Enjoy every rich, gooey bite!

Notes

  • Cups vs. Weighing Scale: The US customary cup measurement provides only an estimate and can lead to inconsistencies. For the most precise results, it's best to weigh your ingredients using a digital scale in grams.
  • Before you begin any recipe, take the time to measure and prepare your ingredients—this ensures a smooth and stress-free baking process.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, always use proper measuring spoons rather than everyday dining spoons to maintain accuracy.
  • Whipping Cream: For vegan & dariy-free option you can use canned coconut cream / Califia farms vegan cream / Country Crock vegan whipping cream.
  • Cane Sugar: Cane sugar can be swapped for granulated or caster sugar. If you're vegan, check that your sugar is vegan-friendly, as some brands use bone char in processing. Organic cane sugar is a safe alternative.
  • Cocoa Powder: For the richest flavor, opt for Dutch-processed or dark cocoa powder. Natural cocoa powder will also work but may slightly alter the taste and texture.
  • Butter: Choose dairy-free butter sticks (not margarine) or any regular butter that suits your preference. For more details on dairy-free alternatives, visit my Baking 101 page.
  • Cream Cheese: Use dairy-free cream cheese such as violife or toffuti or any full-fat plain cream cheese of your choice.