Coffee Cheesecake Cookies Clara quick dinners

Coffee Cheesecake Cookies are a delightful blend of soft, espresso-infused cookie dough and creamy cheesecake filling, creating the perfect pick-me-up treat. With bold coffee flavor, a tangy cheesecake center, and a soft, chewy texture, these cookies are a coffee lover’s dream and a fun twist on traditional cheesecake or chocolate chip cookies.

Why You’ll Love This Recipe

Combines coffee, cookies, and cheesecake in one treat
Soft, chewy texture with a creamy center
Perfect for coffee lovers and dessert fans alike
Unique and impressive for bake sales or parties
Freezer-friendly dough and filling
Delicious warm or chilled
Small batch or big batch-friendly
Made with pantry staples
A twist on classic cookie flavors
Fun to bake and share

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Vanilla extract

For the cookie dough:

Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Instant coffee or espresso powder
All-purpose flour
Baking soda
Salt
Optional: mini chocolate chips or chopped dark chocolate

directions

Make the cheesecake filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop small dollops (about 1 teaspoon) onto a parchment-lined plate and freeze for at least 30 minutes.
Make the cookie dough: In a large bowl, beat together butter and both sugars until light and fluffy. Beat in egg, vanilla, and espresso powder.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until combined. Stir in chocolate chips if using.
Assemble the cookies: Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around the filling and roll into a ball. Repeat with remaining dough.
Chill formed cookie dough balls in the fridge for 2030 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Bake cookies for 1012 minutes, or until edges are set and centers still look slightly underbaked.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and timing

Servings: About 12 cookies
Prep Time: 25 minutes (+ 30 minutes chilling)
Cook Time: 1012 minutes
Total Time: Around 1 hour 15 minutes

Variations

Mocha version: Add mini chocolate chips and a dash of cocoa powder to the dough
Pumpkin spice: Add a pinch of cinnamon and nutmeg for a seasonal twist
No coffee: Skip the espresso powder for cheesecake-stuffed sugar cookies
Caramel swirl: Add a drizzle of caramel into the cheesecake filling
Gluten-free: Use a 1:1 gluten-free flour blend
Chocolate dough: Add melted chocolate or cocoa powder to make a double chocolate base

storage/reheating

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze unbaked cookie dough balls (with filling) for up to 2 months
To bake from frozen: Add 12 extra minutes to the baking time
Reheating: Enjoy at room temp, or microwave for 10 seconds for a warm center

FAQs

Do I have to freeze the cheesecake filling?

Yes, freezing helps it stay intact and creamy inside the cookie during baking.

Can I use brewed coffee instead of espresso powder?

No, espresso powder gives concentrated flavor without adding extra liquid to the dough.

Can I make the dough ahead of time?

Yes, chill it for up to 48 hours or freeze it for later baking.

Can I skip the cheesecake filling?

Yes! The dough alone makes a delicious coffee cookie.

What kind of cream cheese should I use?

Use full-fat block cream cheese for the best texture and flavor.

Can I use flavored coffee?

Yes—hazelnut, vanilla, or caramel espresso powder adds a fun twist.

Do I need a mixer?

A hand mixer makes things easier, but you can also mix everything by hand.

How do I know when the cookies are done?

The edges should be set, but the center may look soft—that’s perfect for a chewy texture.

Can I use decaf espresso powder?

Yes, decaf works just as well for flavor without the caffeine.

Are these cookies good cold?

Yes, especially if you like a firmer cheesecake center—they’re delicious straight from the fridge.

Conclusion

Coffee Cheesecake Cookies are the ultimate dessert mash-up—rich, creamy, and bursting with bold coffee flavor. Whether you’re baking for a gathering or simply want something indulgent with your afternoon coffee, these cookies are a delicious and memorable treat. Make a batch, freeze some for later, and enjoy the best of cheesecake and cookies in one bite.

Description

These Coffee Cheesecake Cookies are soft, chewy, and filled with a sweet, creamy cheesecake center. With just the right touch of espresso flavor and a cozy cookie texture, they’re perfect for coffee lovers and cookie fans alike. Great for gifting, holidays, or whenever you need a little pick-me-up!