Name: Carrot Cake Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 1/2 cups finely shredded carrots; 1 cup old-fashioned oats; 1/2 cup chopped walnuts (optional); 1/2 cup raisins (optional); 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract

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If you’ve ever wished you could combine the comforting nostalgia of carrot cake with the creamy decadence of cheesecake, these Carrot Cake Cheesecake Cookies are going to make your dessert dreams come true. Imagine a tender, spiced cookie bursting with freshly grated carrots, cozy oats, and a rich swirl of tangy cheesecake hiding in the center of each bite. Whether you’re baking for a holiday, sharing with friends, or just craving something truly special, this recipe captures all the flavors you love in one irresistible handheld treat.

Carrot Cake Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every bite of these cookies owes its flavor and texture to a small but mighty list of ingredients. Each one plays an essential role, from the warm spices to the creamy cheesecake core, so embrace their simplicity and the magic they create together!

Unsalted Butter (1 cup, softened): Provides richness and a tender crumb for the cookie base.
Brown Sugar (1 cup): Adds moisture and a caramel undertone that enhances the carrot cake flavor.
Granulated Sugar (1/2 cup): Balances the sweetness and helps create a chewy texture.
Large Eggs (2): Bind the dough and contribute to a soft, cakey bite.
Vanilla Extract (1 teaspoon for dough, 1/2 teaspoon for filling): Brings a cozy warmth to both cookie and cheesecake layers.
All-Purpose Flour (2 cups): Gives the cookies structure, ensuring they’re sturdy enough to hold that creamy center.
Baking Soda (1 teaspoon): Helps the cookies rise and stay fluffy.
Ground Cinnamon (1 teaspoon) & Nutmeg (1/4 teaspoon): Deliver classic carrot cake spice and aroma.
Salt (1/2 teaspoon): Highlights flavors and balances sweetness.
Finely Shredded Carrots (1 1/2 cups): Provide beautiful color, moisture, and authentic carrot cake taste.
Old-Fashioned Oats (1 cup): Add a chewy, hearty texture to every bite.
Chopped Walnuts (1/2 cup, optional): Bring crunch and a nutty finish; leave out for a nut-free option.
Raisins (1/2 cup, optional): Sweet bursts reminiscent of traditional carrot cake—totally optional for raisin lovers!
Cream Cheese (8 oz, softened): The heart of the cheesecake filling, so use full-fat for best creaminess.
Powdered Sugar (1/4 cup): Sweetens the filling without grittiness.

How to Make Carrot Cake Cheesecake Cookies

Step 1: Make the Cheesecake Filling

Start by blending the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until the mixture is perfectly smooth and creamy. This will be your sweet, tangy surprise in the middle of every cookie. Scoop teaspoon-sized dollops onto a parchment-lined plate or tray (they don’t have to be perfect!) and pop them in the freezer. Freezing is key—it’ll keep the cheesecake center from melting too fast in the oven, so don’t skip this step!

Step 2: Make the Cookie Dough

In a large mixing bowl, cream your softened butter with the brown sugar and granulated sugar until it’s fluffy and lighter in color. Next, beat in the eggs and vanilla extract for a rich, smooth dough base. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add these dry ingredients into your wet mixture, stirring just until everything is combined. Now, fold in those beautiful, finely shredded carrots, oats, and the walnuts or raisins if you’re using them. Chill the dough for at least 30 minutes to ensure the cookies bake up thick and chewy.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about two tablespoons of cookie dough, gently flatten it in your palm, then nestle a frozen piece of cheesecake filling in the center. Carefully wrap the cookie dough all the way around the filling and rolling it into a neat ball. Place the assembled cookies onto your prepared baking sheet, making sure there’s a little space between each one for spreading.

Step 4: Bake and Cool

Bake the cookies for 12 to 14 minutes, or until the edges are beautifully golden and the centers are just set (a touch soft is perfect). Allow the cookies to rest on the baking sheet for about 5 minutes—this helps them hold their shape—then transfer them onto a wire rack to finish cooling. Inside, the cheesecake filling will stay a little creamy and dreamy.

How to Serve Carrot Cake Cheesecake Cookies

Garnishes

For an extra dash of flair, try garnishing your Carrot Cake Cheesecake Cookies with a drizzle of white chocolate, a sprinkle of cinnamon sugar, or a few toasted walnuts on top. A dusting of powdered sugar gives a snowy effect that feels festive any time of year.

Side Dishes

These cookies are absolutely delightful alongside a glass of cold milk, a steaming cup of chai, or even a scoop of vanilla ice cream. Pair them with fruit salad or a dollop of whipped cream for a playful dessert platter that celebrates texture and color.

Creative Ways to Present

Get creative by serving Carrot Cake Cheesecake Cookies stacked on a rustic cake stand or tucked into a gift box lined with parchment. For special occasions, arrange them into a cookie “bouquet” with decorative ribbon, or package individually for sweet favors that show off that decadent cheesecake surprise in the center.

Make Ahead and Storage

Storing Leftovers

To keep the cookies fresh and the cheesecake filling lusciously creamy, store Carrot Cake Cheesecake Cookies in an airtight container in the refrigerator. They’ll stay soft and flavorful for up to five days, making them ideal for snacking or sharing later in the week.

Freezing

If you’d like to prep ahead or make a big batch, these cookies freeze beautifully. Arrange fully baked and cooled cookies in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to three months—just thaw in the fridge before enjoying.

Reheating

want that creamy cheesecake center to taste freshly baked again? Let refrigerated or frozen Carrot Cake Cheesecake Cookies come to room temperature, then warm briefly in the microwave for about 10 seconds—just until the center softens. Be careful not to overheat, or the filling may melt too much!

FAQs

Can I make Carrot Cake Cheesecake Cookies without nuts or raisins?

Absolutely! The walnuts and raisins are completely optional. Feel free to leave them out if you’re serving anyone with nut allergies or personal preferences—the cookies will still be delicious.

What’s the best way to shred carrots for this recipe?

Finely shredded carrots are ideal so they blend seamlessly into the dough. Use the fine side of a box grater, or, if you have one, a food processor with a shredding attachment for quicker work and a finer texture.

My cheesecake filling leaked out—what went wrong?

This usually happens when the filling isn’t frozen solid or there isn’t enough dough wrapped around it. Make sure your filling is well frozen, and take care to completely seal each cookie before baking for that perfect cheesecake surprise.

Can I make the dough or filling ahead?

Yes, you can make both the cookie dough and the cheesecake filling in advance. Store the dough covered in the refrigerator for up to 48 hours, and keep the pre-scooped, frozen cheesecake centers in the freezer until you’re ready to assemble and bake.

Are Carrot Cake Cheesecake Cookies good for parties or holidays?

They’re absolutely perfect for parties, Easter brunches, or holiday dessert tables! Their unique appearance, fun creamy centers, and nostalgic flavor will have everyone asking for the recipe.

Final Thoughts

If you’re ready for a cookie that combines everything you love about carrot cake and cheesecake, Carrot Cake Cheesecake Cookies truly deliver. They’re fun to make and share, and that burst of creamy filling in the center is impossible to resist. Gather your ingredients, invite a friend to join you in the kitchen, and enjoy spreading sweet joy—one bite at a time!

Carrot Cake Cheesecake Cookies Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 1 hour 30 minutes (including chill and freeze time)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of carrot cake and cheesecake with these soft and chewy Carrot Cake Cheesecake Cookies. A perfect treat for any occasion!

Ingredients

Scale

For the cookie dough:

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely shredded carrots
1 cup old-fashioned oats
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

For the cheesecake filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into teaspoon-sized dollops onto a parchment-lined plate and freeze for 30–45 minutes.
Cookie Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar. Beat in eggs and vanilla. Whisk dry ingredients together and gradually mix into wet ingredients. Fold in carrots, oats, and nuts or raisins. Chill dough for 30 minutes.
Assembly: Preheat oven, scoop dough, flatten, place frozen cheesecake dollop, wrap dough around, roll into ball. Place on baking sheet. Bake until set. Cool on wire rack.