Introduction

These Cheesecake Caramel Cookies combine a buttery cookie base with a smooth cream cheese filling and a luscious caramel topping. They offer a perfect balance of sweet and salty flavors, ideal for any special occasion or a delightful treat at home.

Cheesecake Caramel Cookies Recipe - Recipe Image

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 oven to 350°F (175°C). Roll cookie dough into 1.5-inch balls and place each into a muffin tin cup. Press down in the center to create a cup shape. Bake for 10-12 minutes until the edges are just golden.
Step 3: While cookies are baking, beat together cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Once cookie cups are out of the oven, immediately press centers down again if they have puffed up.
Step 4: Fill each cookie cup with 1-2 teaspoons of the cream cheese mixture. Return to the oven and bake for another 5 minutes to set the filling. Allow cookies to cool completely in the pan.
Step 5: When cooled, carefully transfer cookies to a wire rack. Warm caramel sauce if it’s too thick, then pipe a decorative swirl on top of each cookie. Sprinkle with sea salt flakes.
Step 6: Refrigerate cookies for at least 1 hour to set completely. For best texture and flavor, let them sit at room temperature for 10 minutes before serving.

Tips & Variations

Use a piping bag or a small spoon to fill the cookie cups neatly with the cream cheese mixture for a clean finish.
Swap caramel sauce with chocolate ganache for a different topping flavor.
Chill the dough longer if it feels too soft to handle easily when shaping the cookies.
If you like extra crunch, sprinkle chopped nuts on top before refrigerating.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 5 days. To enjoy, let them come to room temperature for about 10 minutes before serving. Avoid freezing as the cream cheese filling and caramel may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the cookie bases and cream cheese filling in advance and assemble them on the day you plan to serve. Just keep the components refrigerated separately and finish with caramel topping before serving.

What if I don’t have sea salt flakes?

If sea salt flakes aren’t available, use a pinch of coarse kosher salt or omit the salt topping altogether. The caramel sauce already brings sweetness, so salt is mainly for contrast and garnish.

Cheesecake Caramel Cookies Recipe

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4.9 from 74 reviews

These Cheesecake Caramel Cookies combine a buttery soft cookie base with a creamy cheesecake filling, topped with a luscious caramel swirl and a sprinkle of sea salt flakes. Perfectly balanced with sweet and salty flavors, these delightful treats are ideal for dessert or an indulgent snack.

Author: zara
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 1 hour 50 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt

Cheesecake Filling

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 egg yolk

Topping

1/2 cup caramel sauce
1/4 teaspoon sea salt flakes

Instructions

Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes using an electric mixer. Add the all-purpose flour and salt, mixing gently until just combined to form a soft dough. Wrap the dough and refrigerate for 30 minutes to firm up.
Shape and Bake Cookie Cups: Preheat your oven to 350°F (175°C). Roll the chilled cookie dough into 1.5-inch balls and place each ball into the cups of a muffin tin. Press down the center of each ball to create a cup shape. Bake in the preheated oven for 10 to 12 minutes or until the edges turn just golden.
Mix Cheesecake Filling: While the cookies bake, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk together until smooth and creamy using a mixer on medium speed.
Form Cookie Cups: Remove the baked cookie cups from the oven and immediately press the centers down again if they’ve puffed up during baking to maintain the cup shape.
Fill and Bake Again: Spoon 1 to 2 teaspoons of the cheesecake filling into each cookie cup. Return the muffin tin to the oven and bake for an additional 5 minutes to set the filling.
Cool Cookies: Let the cookies cool completely in the pan on a wire rack to allow the filling to fully set.
Decorate with Caramel and Sea Salt: Once cooled, carefully transfer the cookies to a wire rack. Warm the caramel sauce slightly if it is too thick for piping. Fill a piping bag fitted with a star tip with caramel sauce and pipe a decorative swirl on top of each cheesecake cookie. Sprinkle sea salt flakes over the caramel topping for contrast.
Chill to Set: Refrigerate the decorated cookies for at least 1 hour to help the caramel and filling set completely for the best texture.
Serve and Store: Before serving, allow the cookies to sit at room temperature for about 10 minutes to soften slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Ensure the cream cheese and butter are softened to room temperature to make mixing easier and smoother.
Pressing down the cookie centers before and after the first bake helps maintain the perfect cup shape for holding the cheesecake filling.
If caramel sauce is too runny, refrigerate briefly to thicken before piping.
Sea salt flakes add a nice contrast to the sweetness—do not omit.
Use a muffin tin for shaping; a silicone muffin pan works well for easy removal.

Keywords: cheesecake cookies, caramel cookies, dessert cookies, baked cookies, sweet and salty cookies