These Carrot Cake Cheesecake Cookies are the perfect combination of soft, spiced carrot cake, creamy cheesecake filling, and a buttery cookie base. With the rich, cinnamon-spiced carrot cake texture on the outside and the velvety, tangy cheesecake layer in the middle, these cookies are an irresistible treat that brings the best of both worlds in every bite!
Why You’ll Love These Cookies
- Two Desserts in One: A delicious marriage of carrot cake and cheesecake in a cookie form.
- Perfectly Spiced: The carrot cake portion is infused with warm spices like cinnamon and nutmeg.
- Creamy Cheesecake Layer: The cheesecake filling adds a rich, tangy contrast to the sweet, spiced carrot cake.
- Easy to Make: No need for a complicated cake or pie—just simple, amazing cookies!
Ingredients for Carrot Cake Cheesecake Cookies For the Carrot Cake Cookie Dough:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk (discard or save the white for another use)
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Grater (for the carrots)
- Baking sheet
- Parchment paper (optional)
- Cookie scoop or tablespoon
How to Make Carrot Cake Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk together using a hand mixer or stand mixer until smooth and creamy. Set aside in the fridge to chill while you prepare the cookie dough.
Step 2: Make the Carrot Cake Cookie Dough Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, beating until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the grated carrots, walnuts (if using), and raisins (if using).
Step 3: Assemble the Cookies Scoop about 1 tablespoon of the carrot cake cookie dough and roll it into a ball. Flatten it slightly with your hands or the back of a spoon. Scoop about 1 teaspoon of the cheesecake filling and place it in the center of the flattened dough. Top with another tablespoon of cookie dough and gently press the edges together to seal the cheesecake inside the cookie dough. Place the filled cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 4: Bake the Cookies Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden and the tops are set. Be careful not to overbake, as the cheesecake filling will continue to cook even after the cookies are removed from the oven. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Serve and Enjoy Once cooled, these Carrot Cake Cheesecake Cookies are ready to be devoured! The spiced carrot cake flavor pairs beautifully with the creamy cheesecake center for a decadent treat.
Serving Suggestions
- Serve these cookies with a cup of coffee or tea for a delightful afternoon snack.
- Add a drizzle of cream cheese frosting on top for extra indulgence.
- These cookies would also be perfect for a holiday party or family gathering!
Tips for the Best Carrot Cake Cheesecake Cookies
- Grate the Carrots Finely: Grate the carrots as finely as possible to ensure they bake evenly and blend well into the dough.
- Chill the Cheesecake Filling: Chilling the cheesecake filling makes it easier to scoop and prevents it from melting into the cookie dough.
- Don’t Overmix: When making the cookie dough, mix just until the dry ingredients are combined to keep the cookies soft and tender.
- Use Room Temperature Cream Cheese: This ensures that the cheesecake filling becomes smooth and creamy without lumps.
Storage Instructions
- Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For a firmer cheesecake filling, you can store the cookies in the fridge for up to 5 days.
- Freezer: Freeze the cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
Frequently Asked Questions (FAQ) Q1: Can I make these cookies without nuts or raisins? Yes, you can easily omit the walnuts and raisins, or substitute them with other add-ins like shredded coconut or chocolate chips.
Q2: Can I make the cheesecake filling ahead of time? Yes, you can prepare the cheesecake filling the day before and keep it in the refrigerator until you’re ready to assemble the cookies.
Q3: Can I use store-bought carrot cake mix? While it’s best to make the carrot cake dough from scratch, you can substitute with carrot cake mix if you’re short on time. Just be sure to adjust the amount of sugar and flour accordingly.
Conclusion: A Perfectly Sweet and Creamy Treat! These Carrot Cake Cheesecake Cookies are the perfect dessert for any occasion, combining the best elements of carrot cake and cheesecake in one soft, spiced cookie. Whether you’re celebrating Easter, fall, or just craving something indulgent, these cookies will surely satisfy your sweet tooth!
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Preparation Time: 25 minutes
Baking Time: 12-15 minutes
Cuisine: Dessert
Nutritional Information (per cookie)
Calories: 190
Protein: 3g
Carbohydrates: 25g
Fat: 10g
Fiber: 1g
Enjoy these rich, sweet, and creamy cookies!
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Carrot Cake Cheesecake Cookies
- Total Time: 0 hours
Description
These Carrot Cake Cheesecake Cookies are the perfect combination of soft, spiced carrot cake, creamy cheesecake filling, and a buttery cookie base. With the rich, cinnamon-spiced carrot cake texture on the outside and the velvety, tangy cheesecake layer in the middle, these cookies are an irresistible treat that brings the best of both worlds in every bite!
Ingredients
Carrot Cake Cheesecake Cookies For the Carrot Cake Cookie Dough:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk (discard or save the white for another use)
Instructions
Step 1: Prepare the Cheesecake Filling In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk together using a hand mixer or stand mixer until smooth and creamy. Set aside in the fridge to chill while you prepare the cookie dough.
Step 2: Make the Carrot Cake Cookie Dough Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, beating until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the grated carrots, walnuts (if using), and raisins (if using).
Step 3: Assemble the Cookies Scoop about 1 tablespoon of the carrot cake cookie dough and roll it into a ball. Flatten it slightly with your hands or the back of a spoon. Scoop about 1 teaspoon of the cheesecake filling and place it in the center of the flattened dough. Top with another tablespoon of cookie dough and gently press the edges together to seal the cheesecake inside the cookie dough. Place the filled cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 4: Bake the Cookies Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden and the tops are set. Be careful not to overbake, as the cheesecake filling will continue to cook even after the cookies are removed from the oven. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Serve and Enjoy Once cooled, these Carrot Cake Cheesecake Cookies are ready to be devoured! The spiced carrot cake flavor pairs beautifully with the creamy cheesecake center for a decadent treat.
Notes
- Grate the Carrots Finely: Grate the carrots as finely as possible to ensure they bake evenly and blend well into the dough.
- Chill the Cheesecake Filling: Chilling the cheesecake filling makes it easier to scoop and prevents it from melting into the cookie dough.
- Don’t Overmix: When making the cookie dough, mix just until the dry ingredients are combined to keep the cookies soft and tender.
- Use Room Temperature Cream Cheese: This ensures that the cheesecake filling becomes smooth and creamy without lumps.
- Prep Time: 25 minutes
- Baking Time: 12-15 minutes
- Cuisine: Dessert
