Carrot Cake Cheesecake Cookies

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Carrot Cake Cheesecake Cookies

Desserts & Sweets

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

  1. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Scoop small teaspoon-sized portions onto a parchment-lined plate.
  3. Freeze for 30 minutes or until firm.

Step 2: Make the Carrot Cake Cookie Dough

  1. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add egg and vanilla extract, mixing until combined.
  4. Stir in grated carrots, nuts, and raisins (if using).
  5. Gradually add the dry ingredients, mixing until just combined.

Step 3: Assemble the Cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop 1 tablespoon of cookie dough onto your hand, flatten slightly, and place a frozen cheesecake ball in the center.
  3. Cover with another small piece of dough, sealing the edges to completely encase the cheesecake.
  4. Repeat with remaining dough and cheesecake filling.

Step 4: Bake the Cookies

  1. Place cookies on the prepared baking sheet, leaving 2 inches of space between each.
  2. Bake for 12-14 minutes or until edges are set and lightly golden.
  3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 5: Serve & Enjoy

  1. Dust with powdered sugar or drizzle with a cream cheese glaze for extra sweetness!
  2. 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.

Did you make this recipe? Tag us on social media and share your delicious creation!

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!

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Carrot Cake Cheesecake Cookies

Carrot Cake Cheesecake Cookies


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  • Author: Jessica
  • 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

Scale

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

  1. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Scoop small teaspoon-sized portions onto a parchment-lined plate.
  3. Freeze for 30 minutes or until firm.

Step 2: Make the Carrot Cake Cookie Dough

  1. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add egg and vanilla extract, mixing until combined.
  4. Stir in grated carrots, nuts, and raisins (if using).
  5. Gradually add the dry ingredients, mixing until just combined.

Step 3: Assemble the Cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop 1 tablespoon of cookie dough onto your hand, flatten slightly, and place a frozen cheesecake ball in the center.
  3. Cover with another small piece of dough, sealing the edges to completely encase the cheesecake.
  4. Repeat with remaining dough and cheesecake filling.

Step 4: Bake the Cookies

  1. Place cookies on the prepared baking sheet, leaving 2 inches of space between each.
  2. Bake for 12-14 minutes or until edges are set and lightly golden.
  3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 5: Serve & Enjoy

 

  1. Dust with powdered sugar or drizzle with a cream cheese glaze for extra sweetness!
  2. 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

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