Coffee Cheesecake Cookies

Why You’ll Love This Recipe

I love how these cookies combine two favorites in one: a soft, slightly chewy coffee-flavored dough wrapped around a sweet, creamy cheesecake center. They’re indulgent yet manageable in size, making them perfect for gifting, enjoying with your morning brew, or sharing at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cheesecake filling:

• 4 oz cream cheese, softened

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For the cookie dough:

• 1 cup unsalted butter, softened

• ¾ cup granulated sugar

• ½ cup packed brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 tsp instant espresso powder

• 1¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• Optional: ½ cup mini chocolate chips or chopped dark chocolate

Directions

1. Prepare the cheesecake filling: I whisk together cream cheese, powdered sugar, and vanilla until smooth, scoop it into small ½‑tsp dollops onto parchment, and freeze for 30 minutes

2. Make the cookie dough: I beat butter with brown and granulated sugar until creamy, add egg, vanilla, and espresso powder, then incorporate flour, baking soda, and salt. Finally, I fold in chocolate chips if using

3. Assemble cookies: I scoop about 1½ Tbsp dough, flatten it, press a frozen cheesecake dollop in the center, wrap the dough around to seal, and form a smooth ball. I chill the balls in the fridge for 30 minutes to hold their shape

4. Bake: I bake at 350 °F (175 °C) for 10–12 minutes—until edges are set and tops crackle. After baking, I let them cool on the baking sheet for 5 minutes, then move to a cooling rack

Servings and Timing

• Yield: about 16 cookies

• Prep time: 25 minutes (plus chilling)

• Bake time: 10–12 minutes

• Total time: approx. 1 hour 5 minutes (including 30 minutes chilling)

Variations

• I add an extra ½ tsp espresso powder for deeper coffee flavor

• I fold in mini chocolate chips or chopped dark chocolate for extra richness .

• I sprinkle a dusting of cocoa powder or espresso sugar on top for a fancy finish

• I try drizzling melted chocolate or ganache on top after baking for elegance.

Storage/Reheating

I store these cookies in the fridge—cheesecake filling stays safe that way. They keep well for up to 5 days. To refresh, I let them sit 15 minutes at room temperature before serving for softer texture.

FAQs

1. Can I skip chilling the dough?

I don’t recommend it—the 30 minutes in the fridge help prevent spreading so the cheesecake stays sealed inside.

2. Can I freeze them?

Yes! I freeze unbaked cookie balls on a tray, then store them in a freezer bag. I bake directly from frozen, adding about 2 additional minutes.

3. What if the filling oozes?

That’s usually due to under-chilling or dough not fully sealed. I ensure a tight seal and sufficient chilling to prevent leaks.

4. Can I make them mini or jumbo?

Definitely. I just adjust the bake time—about 8–10 minutes for minis, 12–15 minutes for jumbo-sized.

5. Can I use instant coffee instead of espresso powder?

Yes—just use the same amount (2 tsp) of instant coffee granules for great flavor.

Conclusion

These Coffee Cheesecake Cookies bring together a soft, coffee-flavored dough and creamy cheesecake center—for a decadent hybrid treat that feels like a coffee-shop indulgence at home. I love making them ahead as a surprise treat or to share with friends. Each bite is comforting, bold, and utterly delicious.