These Carrot Cake Cheesecake Cookies combine the best of both worlds—soft, spiced carrot cake cookies with a creamy cheesecake filling! They’re the perfect treat for spring, Easter, or anytime you crave a deliciously unique dessert. With warm spices, shredded carrots, and a rich cream cheese center, these cookies are guaranteed to be a hit.
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Why You’ll Love These Carrot Cake Cheesecake Cookies
- Soft & Chewy: Just like your favorite carrot cake, but in cookie form.
- Creamy Cheesecake Center: A delicious surprise in every bite!
- Warm Spices: Cinnamon and nutmeg give these cookies a classic, comforting flavor.
- Easy to Make: No fancy techniques—just mix, fill, and bake!
Ingredients for Carrot Cake Cheesecake Cookies
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Carrot Cake Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
How to Make Carrot Cake Cheesecake Cookies
Step 1: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined plate.
- Freeze for 30 minutes or until firm.
Step 2: Make the Carrot Cake Cookie Dough
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Stir in grated carrots, nuts, and raisins (if using).
- Gradually add the dry ingredients, mixing until just combined.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of cookie dough onto your hand, flatten slightly, and place a frozen cheesecake ball in the center.
- Cover with another small piece of dough, sealing the edges to completely encase the cheesecake.
- Repeat with remaining dough and cheesecake filling.
Step 4: Bake the Cookies
- Place cookies on the prepared baking sheet, leaving 2 inches of space between each.
- Bake for 12-14 minutes or until edges are set and lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 5: Serve & Enjoy
- Dust with powdered sugar or drizzle with a cream cheese glaze for extra sweetness!
- Serve with a warm cup of tea or coffee for the ultimate cozy treat.
Serving Suggestions
- Enjoy these cookies warm or chilled—they taste amazing both ways!
- Pair with chai tea, coffee, or a tall glass of milk.
- Top with shredded coconut or extra nuts for added crunch.
Tips for the Best Carrot Cake Cheesecake Cookies
- Freeze the Filling: This prevents the cheesecake from melting too quickly while baking.
- Don’t Overmix: Mix until just combined to keep the cookies soft.
- Grate Carrots Finely: This ensures even distribution and prevents chunks.
- Chill the Dough: If the dough is too soft, chill for 15 minutes before assembling.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use pre-shredded carrots?
Freshly grated carrots work best! Pre-shredded ones can be too dry and thick.
Q2: Can I skip the cheesecake filling?
Yes! You’ll have delicious carrot cake cookies on their own.
Q3: Can I add coconut?
Absolutely! Mix in 1/4 cup shredded coconut for extra texture and flavor.
Conclusion: A Must-Try Cookie!
These Carrot Cake Cheesecake Cookies are soft, spiced, and filled with a creamy surprise. Perfect for Easter, holiday gatherings, or everyday treats, they’ll quickly become a favorite in your home.
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Preparation Time: 20 minutes
Chilling Time: 30 minutes
Cooking Time: 14 minutes
Cuisine: American
Nutritional Information (per cookie)
- Calories: 220
- Protein: 3g
- Carbohydrates: 28g
- Fat: 11g
- Fiber: 1g
Enjoy every bite of these soft, spiced, and creamy cookies!
Print
Carrot Cake Cheesecake Cookies
- Total Time: 1 hour 4 minutes
Description
These Carrot Cake Cheesecake Cookies combine the best of both worlds—soft, spiced carrot cake cookies with a creamy cheesecake filling! They’re the perfect treat for spring, Easter, or anytime you crave a deliciously unique dessert. With warm spices, shredded carrots, and a rich cream cheese center, these cookies are guaranteed to be a hit.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Carrot Cake Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
Step 1: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined plate.
- Freeze for 30 minutes or until firm.
Step 2: Make the Carrot Cake Cookie Dough
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Stir in grated carrots, nuts, and raisins (if using).
- Gradually add the dry ingredients, mixing until just combined.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of cookie dough onto your hand, flatten slightly, and place a frozen cheesecake ball in the center.
- Cover with another small piece of dough, sealing the edges to completely encase the cheesecake.
- Repeat with remaining dough and cheesecake filling.
Step 4: Bake the Cookies
- Place cookies on the prepared baking sheet, leaving 2 inches of space between each.
- Bake for 12-14 minutes or until edges are set and lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 5: Serve & Enjoy
- Dust with powdered sugar or drizzle with a cream cheese glaze for extra sweetness!
- Serve with a warm cup of tea or coffee for the ultimate cozy treat.
Notes
- Freeze the Filling: This prevents the cheesecake from melting too quickly while baking.
- Don’t Overmix: Mix until just combined to keep the cookies soft.
- Grate Carrots Finely: This ensures even distribution and prevents chunks.
- Chill the Dough: If the dough is too soft, chill for 15 minutes before assembling.
- Prep Time: 20 minutes
- Chilling Time:: 30 minutes
- Cook Time: 14 minutes
- Cuisine: American
