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

1. 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.
2. 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.
3. 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.
4. 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.
5. Chill formed cookie dough balls in the fridge for 2030 minutes.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
7. Bake cookies for 1012 minutes, or until edges are set and centers still look slightly underbaked.
8. 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.

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