Carrot Cake Cheesecake Cookies Recipe
If you’re the sort of person who gets excited over the idea of two classic desserts coming together in perfect harmony, then Carrot Cake Cheesecake Cookies are about to become your new obsession. Imagine the soft, spiced chewiness of carrot cake all wrapped around a creamy pocket of tangy cheesecake. It’s the kind of treat that feels both nostalgic and delightfully inventive at the same time—ideal for sharing at springtime brunches, surprising friends at cookie swaps, or simply spoiling yourself with something extraordinary. Whether you’re an experienced baker or just starting to branch out with new recipes, you’ll find these cookies are every bit as tempting and memorable as they sound.
Ingredients You’ll Need
This recipe might look impressive, but the ingredient list couldn’t be more approachable. Every component, from the sweet shredded carrots to the dreamy cream cheese filling, serves an important role—creating the dreamy taste, the soft and chewy texture, and those gorgeous colors that make Carrot Cake Cheesecake Cookies pop off the dessert table.
- Unsalted butter, softened: This creates a rich and tender base and blends effortlessly into the dough.
- Granulated sugar: Provides just the right amount of sweetness while helping the cookies spread and brown beautifully.
- Brown sugar, packed: Adds moisture and a deep, molasses flavor that pairs perfectly with the spices and carrots.
- Large egg: Acts as a binder, bringing all the wet and dry ingredients together seamlessly.
- Vanilla extract: Enhances both the cake and cream cheese layers with warmth and comforting aroma.
- Finely shredded carrots: Lend natural sweetness, color, and a signature carrot cake chew.
- All-purpose flour: The classic backbone for cakey cookies, providing structure and softness.
- Baking soda and baking powder: This dream duo lifts the cookies, making them light and tender rather than dense.
- Ground cinnamon and nutmeg: These fragrant spices make every bite taste cozy and reminiscent of classic carrot cake.
- Salt: Balances sweetness and brings out the full spectrum of flavors.
- Old-fashioned oats: Give the cookies a hearty, chewy bite—like a carrot cake met an oatmeal cookie.
- Chopped walnuts (optional): For crunch and extra flavor, if you enjoy a bit of texture.
- Cream cheese, softened: The essential filling, lending tang and lusciousness to every cookie.
- Powdered sugar: Sweetens and thickens the cheesecake center without any grittiness.
How to Make Carrot Cake Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
Start by beating together your cream cheese, powdered sugar, and a splash of vanilla until you have a velvety, lump-free mixture. This acts as the decadent heart of every cookie. Scooping out teaspoon-sized dollops and freezing them will make assembly so much easier, ensuring that gooey cheesecake stays put during baking and forms the most delightful creamy pocket inside!
Step 2: Preheat and Prep
While your cheesecake bites firm up in the freezer, preheat your oven to 350°F (175°C) and line a separate baking sheet with parchment paper. This will keep your cookies from sticking and make cleanup fast, letting you focus on the fun part—shaping and baking.
Step 3: Mix the Cookie Dough
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture looks light, fluffy, and irresistible. Next, add your egg, vanilla, and the freshly shredded carrots; beat until everything’s silky and beautifully orange. In another bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients into the wet until just combined, then gently fold in the oats and walnuts for that signature carrot cake cookie bite.
Step 4: Assemble the Cookies
Once your cheesecake centers are well-chilled, scoop about 1 1/2 tablespoons of the cookie dough, flattening them slightly. Nestle a frozen cheesecake ball in the center, then top with a smaller piece of dough. Carefully seal the edges so the filling is completely surrounded (think little dough “envelopes” with creamy cheesecake inside). Place these on your prepared baking sheet, giving each plenty of room to spread.
Step 5: Bake to Perfection
Pop your assembled Carrot Cake Cheesecake Cookies in the oven for 12 to 14 minutes, or until the edges turn lightly golden and your kitchen smells like pure bliss. Let the cookies rest for about 5 minutes on the baking sheet before transferring to a wire rack to cool—this helps them firm up and keeps the centers gooey but not runny.
How to Serve Carrot Cake Cheesecake Cookies
Garnishes
A sprinkle of powdered sugar is always a classic, but these cookies also look stunning with a drizzle of cream cheese glaze or even a dusting of cinnamon. If you want to echo that cheesecake vibe, try a swirl of whipped cream cheese frosting right on top!
Side Dishes
Because these cookies are richly filled and full of flavor, you’ll want to pair them with something light. Fresh fruit—think juicy strawberries or tangy pineapple—makes a lovely complement, or serve with a glass of cold milk or hot, spiced tea to bring out the warmth of the spices.
Creative Ways to Present
For parties or holiday celebrations, stack Carrot Cake Cheesecake Cookies on a rustic cake stand and scatter pastel sprinkles or candied carrots around. They also make amazing ice cream sandwich bases—just lightly flatten and fill with vanilla bean ice cream for an outrageous treat!
Make Ahead and Storage
Storing Leftovers
To keep your Carrot Cake Cheesecake Cookies fresh and delicious, store them in an airtight container in the refrigerator. Their soft, chewy texture holds up beautifully for several days, so you can easily bake ahead for a gathering or enjoy them as a sweet snack throughout the week.
Freezing
These cookies freeze like a dream, filling and all! Arrange the cooled cookies in a single layer on a baking sheet to freeze, then transfer to a resealable bag or airtight container. They’ll keep well frozen for up to two months—just let them thaw at room temperature when you’re ready for a cookie fix.
Reheating
If you crave that just-baked warmth and want to soften the centers, a quick 15 seconds in the microwave does wonders. The filling will get perfectly creamy again and the cookie remains moist, tasting like it came fresh out of the oven.
FAQs
Can I make Carrot Cake Cheesecake Cookies without nuts?
Absolutely! The walnuts are completely optional. If you have a nut allergy or simply prefer your cookies nut-free, just leave them out—the texture and flavor will still be fantastic.
Should I peel my carrots before shredding?
Yes, peeling your carrots first makes for a more tender and even texture, ensuring the shreds incorporate nicely into the dough without any tough bits.
Why do I need to freeze the cheesecake filling?
Freezing the cheesecake ensures that it stays neatly tucked inside the cookie during baking instead of oozing out. This simple step guarantees a creamy center with every bite.
How do I know the cookies are done?
Look for golden brown edges and slightly set centers. They’ll continue to firm up as they cool—just be careful not to overbake or you’ll miss out on that dreamy, soft texture.
Can I double the recipe?
Definitely! This recipe can easily be doubled if you’re baking for a crowd or want to stash extra Carrot Cake Cheesecake Cookies in the freezer for later.
Final Thoughts
If you’re searching for a cookie that truly stands out, there’s nothing quite like Carrot Cake Cheesecake Cookies. These little wonders are fun to make, a joy to share, and sure to surprise and delight everyone who tries them. Whether you’re baking for an event or just treating yourself, give these a whirl—you’ll love how two beloved desserts come together in each irresistible bite!
Print
Carrot Cake Cheesecake Cookies Recipe
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of carrot cake and cheesecake with these soft and chewy Carrot Cake Cheesecake Cookies. A perfect treat for Easter or any spring occasion!
Ingredients
Cheesecake Filling:
- 6 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
Instructions
- Cheesecake Filling: In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions of the cheesecake mixture onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Cookie Dough: Preheat oven to 350°F (175°C). Cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and shredded carrots; mix well. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to wet mixture and stir until combined. Fold in oats and walnuts if using.
- Scoop about 1 1/2 tablespoons of cookie dough, flatten slightly, place a frozen cheesecake ball in the center, top with another piece of dough, seal edges. Place on a baking sheet, bake for 12–14 minutes until golden. Cool on a wire rack.
Notes
- For added texture, try mixing in shredded coconut or raisins.
- Chill cream cheese centers well to prevent leaking.
- Store in the fridge for a soft, chewy texture.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
