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
Scale
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
