These soft caramel cheesecake cookies feature a creamy center and rich caramel drizzle—perfect for gifting, sharing, or just treating yourself at home.
A Cookie Inspired by Creamy Cheesecake & Sweet Memories
When I first came up with this Caramel Cheesecake Cookies Recipe, I was thinking of my mom’s no-bake cheesecake. We made it every summer, wherever we happened to be living. One year it was Morocco, where we swapped graham crackers for crushed petit beurre biscuits. Another year it was Italy, and we folded in a spoonful of mascarpone alongside the cream cheese.
These cookies bring that same creamy magic—but in a cozy, hand-held form. The graham cracker cookie dough? It’s like sneaking in a cheesecake crust, right into the dough. The cream cheese filling? Soft and just a little tangy. And that gooey caramel drizzle on top? The cherry on the sundae.
Now, they’ve become our go-to Caramel Cheesecake Cookies Recipe when we’re craving something indulgent but still playful. Lily’s the one who carefully tucks the cream cheese “treasure” inside each dough ball. Emma just wants to lick the spoon. And honestly? I don’t blame her.
Eva’s Note:
I keep a stash of these in the freezer during the holidays—they’re always the first to disappear from our holiday cookie tray. No fancy frosting, no cookie cutters—just soft caramel cookies with big cheesecake energy.
If you love cheesecake in cookie form, try my Strawberry Cheesecake Cookies too. They’re a fruity twist on the same creamy idea.
What You’ll Need for These Gooey Cookies

These cookies might taste bakery-level fancy, but the ingredients in this Caramel Cheesecake Cookies Recipe are straight from the pantry (plus a few fridge must-haves). Here’s what brings them to life:
For the Cookie Dough Base
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder (optional)
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• ¾ cup graham cracker crumbs
For the Cream Cheese Filling
• 6 oz cream cheese, softened
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
For the Caramel Drizzle
• ½ cup soft caramel candies OR ¼ cup jarred caramel sauce
• 2 tbsp heavy cream
Eva’s Tip:
For soft caramel cookies, I often use Werther’s Soft Caramels or Trader Joe’s salted caramel sauce—they melt like a dream and keep the drizzle silky.
Optional Add-Ins
• Sea salt flakes
• Chopped pecans
• Mini chocolate chips
Step-by-Step: How to Make Caramel Cheesecake Cookies
These cookies look impressive, but the steps in this Caramel Cheesecake Cookies Recipe are surprisingly simple—especially if you let little hands help.
1. Make the Cream Cheese Filling
In a small bowl, mix: • 6 oz softened cream cheese
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
Stir until smooth and fluffy. Scoop teaspoon-sized mounds onto a parchment-lined plate. Flatten slightly, then freeze for 15–20 minutes.
Eva’s Note:
Chilling the filling makes it easier to wrap—no mess, no oozing!
2. Mix the Cookie Dough
In a medium bowl, whisk: • 1½ cups flour
• ½ tsp baking soda
• ½ tsp baking powder (optional)
• ¼ tsp salt
• ½ tsp cinnamon (optional)
In a large bowl, cream: • ½ cup butter
• ¾ cup brown sugar
• ¼ cup granulated sugar
Beat until fluffy. Add: • 1 egg
• 1 tsp vanilla extract
Mix well, then stir in dry ingredients. Fold in ¾ cup graham cracker crumbs.
Pro Tip: Chill the dough for 20 minutes.
It keeps the cheesecake cookie dough thick, chewy, and prevents spreading.
3. Wrap the Cookies
Scoop 1½ tbsp of dough. Flatten, place frozen cream cheese disk in center, and wrap dough around it.
Roll into balls. Repeat with remaining dough.
Eva’s Note:
Lily loves hiding the filling inside—she presses the edges closed like dumplings!
4. Bake Until Golden
Preheat oven to 350°F (175°C). Place cookie balls 2 inches apart on parchment-lined baking sheet.
Bake 10–12 minutes, until edges are golden and centers set. Cool 5 minutes, then transfer to rack.
5. Drizzle with Caramel
In a saucepan or microwave-safe bowl, combine: • ½ cup soft caramels or ¼ cup jarred caramel sauce
• 2 tbsp heavy cream
Heat low and slow, stirring until smooth.
Eva’s Tip:
I learned in Italy: gentle heat gives that silky finish without scorching.
Drizzle over cooled cookies. Add toppings if you like.
Variations to Try: From Chocolate to Crunchy
This Caramel Cheesecake Cookies Recipe is easy to customize:
Chocolate Drizzle Swap
Drizzle melted dark chocolate instead of caramel for a bittersweet twist.
Add Some Crunch
Fold chopped pecans or mini chocolate chips into your cheesecake cookie dough.
A Touch of Sea Salt
Sprinkle flaky sea salt on warm caramel drizzle cookies for a sweet-salty finish.
Eva’s Note:
Noah loves the chocolate chip + pecan + caramel combo. Says it “tastes like three cookies became best friends.”
You can also add crushed pretzels, a swirl of Nutella, or even a dusting of cinnamon sugar post-bake to give this Caramel Cheesecake Cookies Recipe an extra twist. One of my neighbors even folded in diced apples for a caramel-apple cheesecake vibe—absolutely genius.
Storing, Freezing, and Reheating Tips
The best part of this Caramel Cheesecake Cookies Recipe is how well it stores.
Storage
• Store baked cookies in airtight container 1–2 days (room temp) or up to 5 days (fridge).
Freezing
• Freeze unbaked caramel stuffed cookies on a sheet, then transfer to freezer bag.
• Bake from frozen—add 2–3 extra minutes.
Eva’s Note:
Emma calls them our “emergency cookies.”
I also like to pre-portion and freeze smaller batches of dough. That way, we can bake a few cookies at a time and enjoy the full gooey experience fresh out of the oven—even on a weeknight.
Reheating
• Microwave for 8–10 seconds to revive gooey centers. • Oven: 300°F for 5–6 minutes if already baked and frozen.
For best results, don’t skip the reheat. A little warmth really brings out the flavor of the caramel drizzle and softens the cream cheese filling in the most satisfying way.
Frequently Asked Questions about Caramel Cheesecake Cookies
How do you keep cheesecake cookies from spreading?
Chill your cheesecake cookie dough at least 20 minutes. Make sure cream cheese filling is firm. Lily seals each one like a dumpling—no leaks!
What is the best caramel to use for baking?
Soft caramels like Werther’s or Kraft work great. Thick jarred caramel sauces are perfect for caramel drizzle cookies too.
Can you freeze caramel cheesecake cookies?
Yes! Freeze unbaked caramel cheesecake cookies with filling. Bake from frozen—just add time. Emma loves surprising friends with these fresh-baked from the freezer.
Can I make the cream cheese filling ahead?
Yes! Prepare and freeze it up to a week ahead. This saves time on baking day and makes wrapping even easier.
What’s the best way to package these for gifting?
Let the Caramel Cheesecake Cookies cool completely. Use parchment between layers in a cookie tin or box. Add a note: “Best enjoyed warm!”

Caramel Cheesecake Cookies Recipe
- Total Time: 42 minutes
- Yield: About 18 cookies
Description
These soft caramel cheesecake cookies feature a graham cracker cookie base, a creamy cream cheese filling, and a silky caramel drizzle. They’re the perfect treat for holiday cookie trays, gifting, or just baking something indulgent at home.
Ingredients
Cookie Dough Base
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder (optional)
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• ¾ cup graham cracker crumbs
Cream Cheese Filling
• 6 oz cream cheese, softened
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
Caramel Drizzle
• ½ cup soft caramel candies or ¼ cup jarred caramel sauce
• 2 tbsp heavy cream
Optional Add-Ins
• Sea salt flakes
• Chopped pecans
• Mini chocolate chips
Instructions
-
Make the filling:
In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-size mounds and freeze for 15–20 minutes. -
Make the dough:
Whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, cream butter with both sugars until fluffy. Beat in egg and vanilla, then stir in dry ingredients and graham cracker crumbs. -
Wrap the filling:
Scoop 1½ tablespoons of dough, flatten, and wrap around the chilled cream cheese center. Roll into balls and repeat. -
Chill and bake:
Chill cookie balls for 20 minutes. Preheat oven to 350°F (175°C). Bake for 10–12 minutes until golden at the edges. -
Add caramel drizzle:
Melt caramels with cream over low heat or in the microwave. Drizzle over cooled cookies. Top with sea salt or pecans if desired.
Notes
Chill your dough to prevent spreading.
Freeze unbaked cookie balls for up to 2 months.
For a gooey center when serving, microwave baked cookies for 8–10 seconds.
Try variations: chocolate drizzle, chopped pecans, or flaky salt for a twist.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Thanks so much for baking with me! For more cozy, family-friendly recipes like this Caramel Cheesecake Cookies Recipe, come say hi on Facebook—I’d love to connect with you there!
Eva