Salted Cheesecake Cookies (Stuffed, Soft, & Graham Cracker Crusted)

Introduction

Cheesecake is luxurious, but it is also high maintenance. It requires water baths, springform pans, and hours of cooling.

Salted Cheesecake Cookies solve this problem. They capture the exact flavor profile of a New York Style Cheesecake—the tangy cream cheese, the buttery graham cracker crust, and the sweet vanilla finish—in a handheld, portable format.

The secret to this recipe is the “Inside-Out” construction. Instead of putting the filling on top of the crust, we incorporate crushed graham crackers directly into the cookie dough and stuff the center with a frozen disc of sweetened cream cheese. Finished with a sprinkle of flaky sea salt to cut the richness, these cookies are pillowy, sophisticated, and dangerously addictive.

Ingredients List

We are building a cookie that mimics the three layers of a cheesecake.

The Cheesecake Filling

4 oz Cream Cheese: Full fat, block style (not tub). Softened.
1/4 cup Powdered Sugar: To sweeten and stabilize.
1/2 tsp Vanilla Extract.

The Graham Cracker Cookie Dough

1 cup (2 sticks) Unsalted Butter: Softened.
1/2 cup Granulated Sugar & 1/2 cup Brown Sugar: Packed.
1 Large Egg: Room temperature.
1 tsp Vanilla Extract.
2 cups All-Purpose Flour.
1 cup Graham Cracker Crumbs:
- The Crust: Finely crushed (about 8–9 full sheets). You want fine sand, not large chunks.
1 tsp Baking Soda & 1/2 tsp Salt.

The Finish

Flaky Sea Salt: (Like Maldon) for garnishing. This is non-negotiable for the “Salted” title!

Sensory Note: The texture journey is incredible. You bite through a crisp, caramelized edge, into a soft, grainy graham-flavored dough, and finally hit the cool, smooth pocket of tangy cream cheese in the center.

Timing

The filling must be frozen solid, or it will melt into the dough.

Prep Time: 20 minutes
Freezing Time: 1 hour (Passive)
Bake Time: 10–12 minutes
Total Time: ~1 hour 40 minutes
Yields: 12–14 Large Stuffed Cookies

Data Insight: Cream cheese has a high water content. If you bake it room-temperature inside a cookie, the steam will cause the cookie to explode or spread flat. Freezing the filling delays its melting point, allowing the cookie dough to set around it first.

Step-by-Step Instructions

Step 1: Prep the Filling (Do This First)

In a small bowl, whisk the softened cream cheese, powdered sugar, and vanilla until smooth.
Line a plate or small baking sheet with parchment paper.
Scoop 12–14 teaspoons of the mixture onto the paper.
Freeze: Place the plate in the freezer for at least 1 hour. They must be rock solid.

Step 2: Make the Dough

Preheat oven to 350°F (175°C).
In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy (3 minutes).
Beat in the egg and vanilla.
Stir in the graham cracker crumbs, flour, baking soda, and salt. Mix until a soft dough forms.

Step 3: Stuff the Cookies

Scoop a generous ball of dough (about 2 tbsp). Flatten it into a pancake in your palm.
Place a frozen cream cheese disc in the center.
Seal: Carefully fold the dough up and around the filling, pinching the seams shut.
- Crucial: Ensure no white cheese is visible. If it’s exposed, it will leak.
Roll into a smooth ball.

Step 4: Bake

Place cookies on a parchment-lined baking sheet, spaced 2 inches apart.
Flatten: Gently press down on each ball just slightly (don’t squash it; just flatten the dome).
Bake for 10 to 12 minutes.
Doneness Test: The edges should be golden brown, but the centers should look pale and soft.

Step 5: The Salt Finish

Immediately upon removing from the oven (while the butter on top is glistening), sprinkle generously with flaky sea salt.
Cool: Let them cool on the baking sheet for at least 10 minutes. The center needs time to firm up again.

Nutritional Information

A rich, decadent dessert. Below is the estimated breakdown per cookie.

Nutrient	Amount per Serving	% Daily Value*
Calories	290 kcal	15%
Total Fat	16g	25%
Saturated Fat	10g	50%
Carbohydrates	34g	12%
Sugars	18g	–
Protein	3g	6%

Variations for the Recipe

Strawberry Cheesecake: Add 1 tbsp of strawberry jam on top of the cream cheese disc before freezing (messy but delicious).
Lemon Zest: Add the zest of 1 lemon to the cookie dough for a bright citrus lift.
Caramel Drizzle: Skip the sea salt before baking; drizzle with salted caramel sauce after cooling.
Chocolate Chip: Fold 1/2 cup mini chocolate chips into the dough for a “Cookie Dough Cheesecake” vibe.

Serving Suggestions

The Temp: These are magical when slightly warm (gooey center), but equally good chilled (firm center).
The Drink: A cup of Earl Grey Tea cuts through the creaminess perfectly.

Common Mistakes to Avoid

Soft Filling:
- The Issue: Using the filling after only 15 minutes in the freezer.
- The Result: A messy, flat cookie where the cheese leaks out.
- The Fix: Be patient. The discs must be frozen solid.
Exposed Cheese:
- The Issue: Not sealing the dough completely.
- The Result: The cheese bubbles out and burns on the pan.
- The Fix: Roll the ball in your hands to ensure a seamless seal.
Using Tub Cream Cheese:
- The Issue: Whipped cream cheese spread.
- The Result: It has too much air and water. Use the silver brick.

Storing Tips for the Recipe

Refrigeration: Because of the cream cheese, these should be stored in the fridge. They will keep for 5 days.
Room Temp: They are safe on the counter for a day, but the texture is better chilled.
Freezing: You can freeze the baked cookies for up to 3 months. Thaw in the fridge.

Conclusion

Salted Cheesecake Cookies are the ultimate “impress your guests” dessert. They look like a simple sugar cookie on the outside, but one bite reveals a complex, creamy, tangy center that creates a true “wow” moment. The pop of sea salt at the end elevates them from sweet to sophisticated.

Ready to stuff? Clear some freezer space! If you try this recipe, please leave a star rating below and let us know: did you add any fruit flavors? Don’t forget to subscribe to our newsletter for more stuffed cookie secrets.

FAQs

Q: Can I make the dough ahead of time?A: Yes. You can stuff the dough balls and freeze the entire raw cookie. Bake them straight from frozen (add 2 minutes to the bake time).

Q: Why graham cracker crumbs in the dough?A: It mimics the flavor of a cheesecake crust. If you don’t have them, replace with equal parts flour, but you lose that authentic cheesecake flavor.

Q: Do I have to use sea salt?A: No, but regular table salt is too harsh and salty. If you don’t have flaky salt (Maldon), skip the salt entirely.