Dessert

Cheesecake Caramel Cookies Recipe

ByAndria Russo January 22, 2026January 22, 2026

Introduction

Cheesecake Caramel Cookies combine the buttery richness of soft cookies with a creamy cheesecake filling and a luscious caramel topping. These delightful treats are perfect for sharing or enjoying as a special indulgence at home.

The image shows close-up views of four round cookies with three clear layers each: a thick, grainy, golden-brown cookie base with a crumbly texture; a smooth, thick white cream layer on top that looks soft and fluffy; and light brown caramel drizzle arranged in diagonal lines across the tops of the cream. One cookie is bitten, revealing the soft interior of the cookie layer below the creamy top. The cookies are placed on a light surface with a subtle texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 egg yolk
1/2 cup caramel sauce
1/4 teaspoon sea salt flakes

Instructions

Step 1: In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour and salt, mixing until just combined into a soft dough. Refrigerate for 30 minutes.
Step 2: Preheat the oven to 350°F (175°C). Roll the cookie dough into 1.5-inch balls and place them in a muffin tin. Press down in the center of each ball to create a cup shape. Bake for 10-12 minutes until the edges are just golden.
Step 3: While the cookies bake, beat together the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy.
Step 4: Once the cookie cups are baked, remove them from the oven and immediately press the centers down again if they have puffed up.
Step 5: Fill each cookie cup with 1-2 teaspoons of the cream cheese mixture. Return to the oven and bake for an additional 5 minutes to set the filling. Allow to cool completely in the pan.
Step 6: After cooling, carefully transfer the cookies to a wire rack. Warm the caramel sauce slightly if too thick, then transfer to a piping bag fitted with a star tip. Pipe a decorative swirl of caramel on top of each cookie, and sprinkle with sea salt flakes.
Step 7: Refrigerate the cookies for at least 1 hour to set completely. Before serving, let them sit at room temperature for 10 minutes to bring out the best texture and flavor.

Tips & Variations

Ensure all ingredients are at room temperature for the smoothest cheesecake filling.
If you don’t have a piping bag, drizzle the caramel sauce over the cookies with a spoon for a more rustic look.
For easier removal from the muffin tin, let the cookies cool for 10 minutes before carefully loosening the edges with a knife.
You can make the cookies a day ahead and store them refrigerated to save time.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, allow them to sit at room temperature for about 10 minutes for optimal texture. Reheat gently if preferred, but avoid microwaving for too long to prevent melting the filling.

How to Serve

The image shows four round cookies placed closely together on a white marbled texture. Each cookie has a thick, golden-brown crumbly base, topped with a smooth, creamy white frosting layer. On top of the frosting, there are thin, wavy caramel-colored drizzle lines running across each cookie in a uniform pattern. One cookie in the center has a bite taken out of it, showing the soft inside of the cookie beneath the frosting and drizzle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

Low-fat cream cheese can be used, but the filling may be less creamy and rich compared to full-fat cream cheese. For the best texture and flavor, full-fat cream cheese is recommended.

Can I prepare these cookies without a muffin tin?

A muffin tin helps keep the cookie cups shaped during baking, but if you don’t have one, you can try using a mini tart pan or silicone mold with similar-sized cavities. Without a mold, it may be difficult to maintain the cup shape while baking.