Dessert

Cheesecake Caramel Cookies Recipe

ByAndria Russo January 22, 2026January 22, 2026

Introduction

Cheesecake Caramel Cookies combine the rich creaminess of cheesecake with the sweet, buttery flavor of caramel in a soft, buttery cookie base. These delightful treats offer a perfect balance of textures and flavors that are sure to impress your friends and family.

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 the dough 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. When the cookie cups are done, remove from the oven and press the centers down again if they have puffed up.
Step 4: Fill each cookie cup with 1–2 teaspoons of the cream cheese mixture. Return the muffin tin to the oven and bake for an additional 5 minutes to set the filling. Allow the cookies to cool completely in the pan.
Step 5: Once cooled, carefully transfer the cookies to a wire rack. Warm the caramel sauce slightly if it is too thick, then transfer it 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 6: Refrigerate the cookies for at least 1 hour to allow the caramel and filling to set completely. For best texture and flavor, let the cookies sit at room temperature for 10 minutes before serving.

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 with a spoon for a lovely rustic look.
You can make the cookies a day ahead and store them in the refrigerator to save time.
Let cookies cool for 10 minutes in the pan before loosening edges with a knife to remove them cleanly from the muffin tin.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, allow them to come to room temperature for about 10 minutes to bring out the best texture and flavor. Reheat briefly if desired, but be gentle to avoid melting the caramel topping.

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 make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Make sure the blend is suitable for baking for best results.

How can I store the cookies if I want to keep them longer?

For longer storage, freeze the baked and cooled cookies in an airtight container for up to 2 months. Thaw them overnight in the refrigerator before serving, and warm slightly to restore texture and flavor.