If you love the cozy warmth of carrot cake and the creamy richness of cheesecake, the Carrot Cake Cheesecake Cookies Recipe is an absolute game changer. Picture a soft, spiced carrot cake cookie wrapped around a luscious cheesecake center that melts in your mouth—these cookies are like a mini celebration of two beloved desserts in every single bite. Whether you’re baking for a special occasion or just to satisfy a sweet craving, this recipe effortlessly blends comforting flavors and textures into irresistible cookies everyone will want to devour.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect balance of flavor, texture, and appearance in the Carrot Cake Cheesecake Cookies Recipe. Each component plays a unique role, from the warm spices that add depth to the creamy filling that gives these cookies their signature surprise inside.
- 1 1/2 cups all-purpose flour: The foundation of the dough, providing structure and that classic cookie texture.
- 1 teaspoon baking soda: Helps the cookies rise just enough to keep them tender and light.
- 1/2 teaspoon ground cinnamon: Introduces that quintessential spicy warmth essential for carrot cake flavor.
- 1/4 teaspoon ground nutmeg: Adds a subtle, comforting nutty spice.
- 1/4 teaspoon ground ginger: Brings a gentle zing that balances the sweetness perfectly.
- 1/4 teaspoon salt: Elevates all the flavors, preventing the cookies from tasting flat.
- 1/2 cup unsalted butter, softened: Supplies richness and a tender crumb to the dough.
- 1/4 cup brown sugar, packed: Imparts moisture and a deep caramel note.
- 1/4 cup granulated sugar: Ensures just the right amount of sweetness.
- 1 large egg: Binds the dough and helps create that chewy yet soft texture.
- 1 teaspoon vanilla extract: Boosts the cookie’s flavor with its sweet, floral undertones.
- 1 cup finely grated carrot (about 2 medium carrots): The star ingredient that adds moisture, natural sweetness, and a lovely color.
- 1/2 cup chopped walnuts or pecans (optional): Adds crunch and a toasty nuance, but feel free to skip if you prefer.
- 1/2 cup shredded coconut (optional): Offers a chewy texture and tropical sweetness for a fun twist.
- 8 oz cream cheese, softened: The heart of the cheesecake filling, creating that dreamy, smooth center.
- 1/4 cup powdered sugar: Sweetens the cheesecake filling to perfection.
- 1/4 teaspoon vanilla extract: Enhances the cream cheese’s natural flavor in the filling.
How to Make Carrot Cake Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by whipping together the cream cheese, powdered sugar, and vanilla extract in a medium bowl until the mixture is completely smooth and creamy. This filling is what makes these cookies truly special, so make sure the cream cheese is softened for an ultra-silky texture. Once combined, pop it into the fridge to firm up while you focus on the dough.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This blend of spices brings that authentic carrot cake warmth, so don’t skip this step. Set this mixture aside as you move on to the wet ingredients.
Step 3: Make the Carrot Cake Dough
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—this is where the magic of texture begins. Then add the egg and vanilla extract, mixing until everything is beautifully combined. Gradually incorporate the dry ingredients into the wet mixture, stirring just until the dough comes together and looks thick but moist.
Step 4: Fold in the Carrots and Extras
Gently fold in the finely grated carrots, and if you’re adding nuts or shredded coconut, toss those in now too. These add-ins not only enhance flavor and texture but make every bite delightfully interesting.
Step 5: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper—this will keep your cookies from sticking and make cleanup a breeze. Using a tablespoon measure, scoop out a portion of dough and flatten it into a disk. Place a small spoonful of chilled cheesecake filling in the center of this disk.
Step 6: Seal and Shape the Cookies
Take another tablespoon of dough, flatten it, then gently place it on top of the cheesecake filling. Carefully seal the edges by pinching the dough together so the filling is completely enclosed, creating a cookie with a fabulous surprise inside. Place the formed cookies on the baking sheet, leaving about 2 inches between each to allow for baking expansion.
Step 7: Bake to Perfection
Bake the cookies for 12-15 minutes, or until the edges turn a lovely golden color and the centers look set but still soft. The smell that fills your kitchen at this point is simply irresistible!
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies firm up just enough without losing their soft crumb and creamy filling.
How to Serve Carrot Cake Cheesecake Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cookies for a dainty, snow-kissed look. Alternatively, drizzle a bit of cream cheese glaze or a little honey for an extra touch of sweetness and shine that will make these treats hard to resist.
Side Dishes
These cookies pair perfectly with a cup of hot tea or coffee, which balances the richness with its slightly bitter notes. For a refreshing contrast, serve them alongside a simple fruit salad or a glass of fresh milk to keep things classic and comforting.
Creative Ways to Present
For a party or special occasion, arrange these cookies on a tiered dessert stand or beautifully lined basket, adding fresh carrot ribbons or sprigs of mint for a fresh, festive touch. You can even sandwich two cookies together with extra cheesecake filling for a decadent dessert bite everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store your Carrot Cake Cheesecake Cookies in an airtight container at room temperature for up to 3 days. To maintain their creamy center and fresh texture, it’s best to keep them cool, especially if your kitchen is warm.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Wrap each cookie individually in plastic wrap and place them in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. When you’re ready for a treat, thaw at room temperature for a few hours.
Reheating
To bring back that freshly-baked taste, microwave the thawed cookie for about 10 seconds or warm in a low oven (300°F/150°C) for 5 minutes. The cheesecake filling will become delightfully soft again, making every bite just as heavenly as on day one.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, the filling may not be as creamy or smooth, which could affect the rich texture that makes these cookies special. For the best results, stick with full-fat cream cheese.
Are the nuts and coconut necessary?
They are optional but highly recommended. Nuts add a lovely crunch and coconut brings chewy sweetness, both enhancing the overall experience. However, you can leave them out if you prefer a simpler cookie or have allergies.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour that includes xanthan gum. The texture might differ slightly but the flavor remains fantastic.
How do I know when the cookies are done?
Look for golden edges and a center that appears set but still slightly soft. Overbaking can dry them out, so err on the side of slightly underdone—they will firm up as they cool.
Can I add raisins or other dried fruit?
Absolutely! Raisins, dried cranberries, or chopped dates can be folded into the dough with the carrots for extra sweetness and texture. Just be mindful not to overload the dough to keep the cookies tender.
Final Thoughts
These Carrot Cake Cheesecake Cookies Recipe are a delightful twist on two classic favorites, combining spice, sweetness, and creamy indulgence all in one bite. Once you try them, I’m sure they’ll become a new go-to treat for any occasion—whether it’s a cozy afternoon snack or the star of your holiday cookie plate. So don’t hesitate, gather your ingredients and get baking; your taste buds will thank you!
Print
Carrot Cake Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Carrot Cake Cheesecake Cookies, combining the moist spices and grated carrots of a classic carrot cake with a luscious, creamy cheesecake center. These soft-baked cookies offer a unique, indulgent dessert perfect for parties or a sweet treat any day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Chill the filling: Place the cheesecake filling in the refrigerator to firm up while you prepare the cookie dough.
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ground ginger, and salt until evenly mixed.
- Cream butter and sugars: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, indicating enough air has been incorporated.
- Add egg and vanilla: Mix in the large egg and vanilla extract to the butter and sugar mixture until fully combined and smooth.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick cookie dough forms.
- Fold in carrots and extras: Stir in the grated carrots, chopped nuts (if using), and shredded coconut (if using) evenly through the dough.
- Prepare baking sheet and oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and non-stick baking.
- Form the cookie base: Scoop about a tablespoon of the carrot cake dough and flatten it into a small disk on your hand or work surface.
- Add cheesecake filling: Place a small spoonful of the chilled cheesecake filling onto the center of the dough disk.
- Seal the cookies: Flatten another tablespoon of dough into a disk and carefully place it on top of the filling. Pinch the edges to seal and enclose the cheesecake center inside.
- Arrange cookies for baking: Place the assembled cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool and serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- For extra texture, you can add chopped walnuts or pecans and shredded coconut, but these are optional.
- Make sure the cream cheese is fully softened for smooth filling.
- Sealing the edges well prevents the cheesecake filling from leaking out during baking.
- Store cooled cookies in an airtight container in the refrigerator for up to 3 days as they contain cream cheese filling.
- If desired, cookies can be served slightly chilled or at room temperature.
