Do cheesecake cookies need to be refrigerated?

Yes, always refrigerate your chocolate chip cheesecake cookies. The cream cheese filling is perishable and should be kept in an airtight container in the fridge. Bonus: chilling enhances the tangy cheesecake flavor and helps the cookie maintain its soft, chewy texture for up to 5 days.

Why did my cheesecake cookies spread so much?

If your cheesecake cookies spread too much, your dough was likely too warm or your cream cheese was too soft. For thick, bakery-style results, chill both the dough and the stuffed cookie balls before baking. Also, check that your baking soda is fresh—expired leaveners can lead to flat cookies.

Can I freeze chocolate chip cheesecake cookies?

Yes, these cookies freeze beautifully. You can freeze the unbaked, assembled cookie balls (with the cheesecake filling inside) or the fully baked cookies. For unbaked, flash-freeze then store in freezer bags. Bake straight from frozen with a 1–2 minute increase in baking time. For baked cookies, thaw overnight or microwave briefly.

How do you fill cookies with cheesecake filling?

To fill cookies, freeze small dollops of sweetened cream cheese first. Then wrap each one completely with cookie dough, sealing all edges. This stuffed method prevents leaking and ensures the center stays rich and creamy during baking, giving you perfect stuffed cheesecake cookies every time.

What is the best cream cheese for baking cookies?

Always use full-fat, brick-style cream cheese for baking. Avoid tub-style spreads—they contain excess moisture that can make your cookies spread or turn soggy. For soft batch cookies with structure and flavor, block cream cheese is non-negotiable.

Easy Chocolate Chip Cheesecake Cookies Recipe (2026!)

Description

These chocolate chip cheesecake cookies are soft batch, bakery-style cookies with a rich, tangy cheesecake center. The dough is loaded with melty chocolate and wrapped around a frozen dollop of sweetened cream cheese, giving you the perfect balance of chewy, creamy, and sweet in every bite.

Ingredients

Scale

For the cheesecake filling:

8 oz block-style cream cheese, softened
⅓ cup powdered sugar
½ tsp vanilla extract

For the cookie dough:

1 cup unsalted butter, room temperature
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1 egg yolk
2 tsp vanilla extract
2½ cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
½ cup chocolate chunks
Flaky sea salt or pink salt for topping (optional)

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Instructions

In a bowl, beat the cream cheese, powdered sugar, and vanilla. Scoop into 1 tsp-sized dollops onto a tray and freeze for at least 1 hour.
Cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and yolk one at a time, then vanilla.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients. Stir in chocolate chips and chunks.
Scoop about 2 tbsp of dough, flatten slightly, and wrap around a frozen cheesecake ball. Pinch to seal. Chill cookie balls for 30–60 minutes.
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
Bake cookies 11–13 minutes until edges are golden and centers slightly soft. Let cool on the tray 10 minutes.
Optional: Sprinkle with flaky salt. Serve warm or chilled.

Notes

Use brick-style cream cheese only—never tub-style spread.

Don’t skip freezing the filling—it prevents leaking.

Chilling the assembled dough is essential for thick cookies.

Store cookies in the fridge for up to 5 days, or freeze for up to 3 months.

Prep Time: 1 hour 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 240 kcal
Sugar: 18g
Sodium: 140mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg