Carrot Cake Cheesecake Cookie Recipe
The Carrot Cake Cheesecake Cookie is an absolute dream come true for anyone who loves the warmth of carrot cake, the indulgence of cheesecake, and the comfort of a fresh-baked cookie. Imagine biting into a soft, spiced oatmeal carrot cookie, only to discover a silky cheesecake center bursting with flavor. Every element harmonizes: tender carrots, cozy spices, a touch of crunch from nuts or raisins, and that irresistible creamy core. This dessert mashup turns an ordinary afternoon into a celebration, making it a showstopper for cookie swaps or after-dinner treats.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to make Carrot Cake Cheesecake Cookies—just a handful of kitchen staples and a few simple extras. Everything here matters, lending a distinct note to the taste, texture, or color of each cookie. Let’s break down what makes these treats so special.
- Unsalted butter (1 cup, softened): Creates a rich, tender cookie base that melts in your mouth.
- Brown sugar (1 cup, packed): Brings a deep caramel note and plenty of chewyness.
- Granulated sugar (1/2 cup): Adds that perfect touch of sweetness and crisp edges.
- Eggs (2 large): Bind everything together and keep the cookies moist.
- Vanilla extract (1 teaspoon for dough, 1/2 teaspoon for filling): Rounds out both the cookie and cheesecake with aromatic warmth.
- All-purpose flour (1 3/4 cups): The structure-giver, ensuring cookies that hold together but stay soft.
- Baking soda (1 teaspoon): Helps the cookies puff up for the perfect texture.
- Ground cinnamon (1 teaspoon): Infuses each bite with classic carrot cake spice.
- Ground nutmeg (1/4 teaspoon): Boosts the aromatic, comforting flavor.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies all the flavors.
- Rolled oats (1 1/2 cups): Add hearty, chewy texture and make every bite satisfying.
- Finely grated carrots (1 cup): Bring color, natural sweetness, and tender bits throughout.
- Chopped walnuts or pecans (1/2 cup, optional): For a nutty crunch reminiscent of classic carrot cake.
- Raisins (1/2 cup, optional): Soft, sweet bursts for those who love traditional carrot cake add-ins.
- Cream cheese (8 ounces, softened): The creamy cheesecake heart that surprises and delights.
- Powdered sugar (1/4 cup): Just the right amount of sweetness for the tangy filling.
How to Make Carrot Cake Cheesecake Cookie
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese with powdered sugar and vanilla extract in a medium bowl. This combination should be smooth, luscious, and just tangy enough. Once blended, drop heaping teaspoons of this filling onto a parchment-lined plate—these will become the gooey centers of every Carrot Cake Cheesecake Cookie. Pop them into the freezer for at least 30 minutes, which makes shaping and stuffing a breeze later.
Step 2: Make the Cookie Dough
While the cheesecake filling is chilling, grab a large bowl and cream together the softened butter, brown sugar, and granulated sugar until nice and fluffy. This is where the cookie’s irresistible texture takes shape. Beat in the eggs and a splash of vanilla, mixing until everything is pale and creamy. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt, then gently fold the dry mix into the wet. Don’t overdo it—just mix until you don’t see streaks of flour. Finally, fold in the oats, grated carrots, and any nuts or raisins you like.
Step 3: Assemble the Cookies
Scoop about two tablespoons of dough and flatten it a bit in your palm. Drop a frozen cheesecake ball in the center, then top with another tablespoon of dough. Pinch the edges to seal in the treasure, then roll the cookie gently into a ball. Arrange your cookies on a lined baking sheet, giving them plenty of room to spread, and chill for 15 to 20 minutes. This ensures the cheesecake doesn’t melt out before the cookies set.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Slide in the baking sheet and set a timer for 13 to 15 minutes. The Carrot Cake Cheesecake Cookies are done when they’re golden at the edges and set in the center. Let them cool on the pan for five minutes—this helps them hold their shape—then transfer to a wire rack to cool completely. The smells at this point are absolute heaven!
How to Serve Carrot Cake Cheesecake Cookie
Garnishes
Dress up each Carrot Cake Cheesecake Cookie with a dusting of powdered sugar for a bakery-style touch, or drizzle with a little cream cheese glaze if you want extra decadence. A light sprinkle of cinnamon or a few shavings of orange zest can also add incredible aroma and a pop of color to your cookies.
Side Dishes
To serve alongside your Carrot Cake Cheesecake Cookie, consider a glass of cold milk or a steamy cup of chai or coffee—these drinks play beautifully off the cozy spices. Fresh fruit, like orange slices or berries, is a bright, zippy accompaniment if you’re serving cookies at brunch.
Creative Ways to Present
Turn your Carrot Cake Cheesecake Cookies into a dessert platter centerpiece at a party, stack them in gift boxes as edible presents, or even use them as an indulgent ice cream sandwich base. For an extra-special treat, serve them slightly warm with a scoop of vanilla or cinnamon ice cream tucked beside!
Make Ahead and Storage
Storing Leftovers
Keep leftover Carrot Cake Cheesecake Cookies in an airtight container in your fridge for up to five days. The cheesecake centers actually taste even creamier once chilled, and the flavors have a chance to harmonize further. If you’re planning to serve them fresh, just let them come to room temperature or warm briefly before eating.
Freezing
These cookies freeze beautifully! Arrange cooled cookies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to two months. You can also freeze the unbaked, assembled cookie balls, then bake them straight from the freezer—just add a minute or two to the baking time.
Reheating
For that “freshly baked” experience, warm your Carrot Cake Cheesecake Cookie in the microwave for about 10 to 15 seconds, or place in a 300°F oven for a couple minutes. The outside crisps up while the cheesecake stays lusciously soft inside.
FAQs
Can I make Carrot Cake Cheesecake Cookie dough ahead of time?
Absolutely! The dough (and even the assembled cookie balls) can be made a day or two in advance and kept chilled in the fridge. You can also freeze them for longer storage and bake as needed.
Do I need to chill the dough before baking?
Yes, chilling the assembled Carrot Cake Cheesecake Cookie is highly recommended. It helps the cheesecake centers hold their shape and prevents the cookies from spreading too much in the oven.
How do I keep the cookies from falling apart?
Letting the cookies cool on the pan for a few minutes before moving ensures they set up fully. Using softened but not melted butter, and measuring flour and oats accurately, keeps the cookies sturdy and chewy.
Can I leave out the nuts or raisins?
Yes! The recipe is flexible. Feel free to skip walnuts, pecans, and raisins if you prefer a nut-free or simpler Carrot Cake Cheesecake Cookie. The cookies will still be wonderfully flavorful and moist.
What’s the best way to grate carrots for this recipe?
Finely grate carrots using a hand grater or food processor for the best texture—they’ll disappear into the dough, providing color and moisture without making the cookies soggy. Avoid pre-shredded carrots, which tend to be too dry and coarse.
Final Thoughts
I can’t recommend trying this Carrot Cake Cheesecake Cookie recipe enough. With their amazing blend of textures and flavors, these cookies never fail to impress, whether you’re sharing with friends or sneaking one for yourself. Give them a go—you just might find your new go-to sweet treat!
Print
Carrot Cake Cheesecake Cookie Recipe
- Total Time: 45 minutes (plus chilling)
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert mashup with these Carrot Cake Cheesecake Cookies. A soft and chewy oatmeal cookie filled with a creamy cheesecake center, these treats are sure to be a hit!
Ingredients
For the cookie dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the cheesecake filling:
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop heaping teaspoons of the mixture onto a parchment-lined plate and freeze for 30 minutes.
- Cookie Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in oats, carrots, and optional nuts or raisins.
- Assemble cookies by placing a frozen cheesecake ball in the center of flattened cookie dough, sealing edges, and rolling into a ball. Chill assembled cookies for 15–20 minutes.
- Preheat oven to 350°F (175°C) and bake cookies for 13–15 minutes, or until golden brown and set. Cool on pan for 5 minutes before transferring to a wire rack.
Notes
- For easier handling, freeze the cheesecake centers well in advance.
- These cookies can be made ahead and stored in the fridge or freezer.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
