Carrot Cake Cheesecake Cookies

These Carrot Cake Cheesecake Cookies combine the comforting, spiced flavor of carrot cake with the creamy tang of cheesecake, all wrapped in a soft, indulgent cookie. Perfect for holidays, gatherings, or just treating yourself, these cookies are a delightful twist on two classic desserts!

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds: the warmth of carrot cake and the smooth richness of cheesecake. The soft, chewy texture of the cookies, paired with a luscious cheesecake center, makes them irresistible. Whether you’re a carrot cake fan or a cheesecake lover, these cookies are a crowd-pleaser for any occasion. Plus, the recipe is versatile, allowing for easy customization with nuts, coconut, or zesty touches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the carrot cake dough:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1/4 teaspoon salt

1/4 cup brown sugar, packed

1 large egg

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup finely grated carrot (about 2 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup shredded coconut (optional)

For the cheesecake filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

Directions

Prepare the cheesecake filling:

In a medium bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. I then place the filling in the refrigerator to chill while preparing the cookie dough.

Make the carrot cake dough:

In a separate bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

In a large mixing bowl, I beat the softened butter, brown sugar, and granulated sugar until light and fluffy. I add the egg and vanilla extract, mixing until well combined.

Gradually, I mix in the dry ingredients until fully incorporated. Finally, I stir in the grated carrot, chopped nuts, and shredded coconut (if using). The dough will be thick, which is perfect for holding the filling.

Assemble the cookies:

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

To assemble, I scoop out a tablespoon of dough, flatten it slightly into a disk, and place a small spoonful of the chilled cheesecake filling in the center. I then flatten another tablespoon of dough, place it on top of the filling, and seal the edges carefully, encasing the filling completely.

Bake the cookies:

I arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. I bake them for 12-15 minutes or until the edges are golden and the cookies are set in the middle.

Cool and serve:

I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up and ensures the cheesecake filling sets properly.

Servings and Timing

Servings: Makes about 12-15 cookies

Prep Time: 20 minutes

Cook Time: 12-15 minutes

Total Time: 35 minutes

Variations

Add Lemon Zest: A bit of lemon zest in the cheesecake filling gives it a fresh, zesty flavor.

Mix in Raisins: Add 1/4 cup of raisins for a classic carrot cake touch.

Nut-Free Version: Skip the nuts for those with allergies or preference.

Coconut-Free: Omit the shredded coconut if you prefer a simpler dough.

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1-to-1 flour blend.

Storage/Reheating

To store, I keep the cookies in an airtight container in the refrigerator for up to 4 days to maintain the freshness of the cheesecake filling. For longer storage, they can be frozen:

Place the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and store for up to 2 months.

To enjoy again, I allow the cookies to thaw in the refrigerator overnight or at room temperature for a few hours.

Related Recipes:

• Carrot Cake Cheesecake Cake
• Carrot Cake Cookies
• Carrot Cake Cookies Stuffed with Cream Cheese

FAQs

How do I prevent the cheesecake filling from leaking?

I always recommend chilling the cheesecake filling before assembling the cookies. It keeps the filling firm and helps it hold its shape during baking.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days. Let it sit at room temperature for about 10 minutes before assembling the cookies.

Can I freeze the unbaked cookies?

Absolutely. I assemble the cookies, freeze them on a tray, and then transfer them to a freezer-safe bag. When ready to bake, I add an extra minute or two to the baking time.

What’s the best way to grate the carrots?

Finely grated carrots work best in this recipe. I use a box grater or a food processor to ensure they are small enough to blend seamlessly into the dough.

Can I use a store-bought carrot cake mix instead of homemade dough?

Yes, if you’re short on time, you can use a carrot cake mix and follow the package instructions. Just ensure the consistency of the dough is thick enough to encase the cheesecake filling.

Conclusion

Carrot Cake Cheesecake Cookies are the ultimate dessert mash-up, offering the best of carrot cake and cheesecake in one bite-sized treat. The combination of warm spices, creamy filling, and soft cookie texture makes this recipe an unforgettable favorite. Whether served at a holiday gathering or enjoyed with a cup of tea, these cookies are sure to impress!

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