If you’ve ever dreamt of marrying your favorite spiced carrot cake with gooey cheesecake in a cookie form, Carrot Cake Cheesecake Cookies are about to become your new obsession. Imagine a soft, cinnamon-kissed carrot cookie, studded with little flecks of orange, and hiding a creamy, tangy cheesecake surprise in the center. These cookies are as joyful to make as they are to eat, bringing together everything comforting about homemade desserts in a treat that’s both fun and irresistible.
Ingredients You’ll Need
The beauty of Carrot Cake Cheesecake Cookies is how each ingredient plays a special part—bringing warmth, texture, sweetness, and dreamy creaminess. You’ll find nothing fancy, just everyday staples and a few cozy touches for that perfect bite.
- Unsalted butter (1/2 cup, softened): Lends richness and a tender crumb to each cookie.
- Brown sugar (1/4 cup): Adds deep molasses notes for that classic carrot cake flavor.
- Granulated sugar (1/4 cup): Brings just the right amount of sweetness to balance the spices.
- Large egg (1): Holds your dough together and gives structure.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its aromatic warmth.
- Finely grated carrots (1 cup): The star of the show for color, moisture, and earthy sweetness.
- All-purpose flour (1 1/4 cups): Forms the base, giving the cookies their shape and bite.
- Baking soda (1/2 teaspoon): Helps your cookies rise and stay soft.
- Ground cinnamon (1/2 teaspoon): Delivers warmth and that unmistakable carrot cake coziness.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, spicy depth.
- Salt (1/4 teaspoon): Balances sweetness and brightens all the flavors.
- Old-fashioned oats (1/2 cup): Brings a hearty chew and rustic touch.
- Chopped walnuts or pecans (1/2 cup, optional): For a nutty crunch that’s so classic in carrot cake (feel free to skip if you prefer nut-free).
- Cream cheese (4 oz, softened): The luscious, tangy core of your cookies.
- Granulated sugar (2 tablespoons): Sweetens up the cheesecake center.
- Vanilla extract (1/2 teaspoon): Rounds out the cheesecake filling with pure flavor.
How to Make Carrot Cake Cheesecake Cookies
Step 1: Prep the Cheesecake Filling
Start by making the cheesecake filling: in a small bowl, mix the softened cream cheese with sugar and vanilla until it’s totally smooth and luscious. Scoop out small teaspoon-sized dollops onto a plate or small baking sheet, then pop them into the freezer for 20 to 30 minutes. Freezing the filling makes it much easier (and far less messy!) to shape the cookies later.
Step 2: Mix the Cookie Dough Base
While your cheesecake centers chill, it’s time for that classic carrot cake dough! Cream together the softened butter, brown sugar, and granulated sugar until everything is light and almost fluffy—it should smell amazing already. Beat in the egg and vanilla extract next, then stir in all that beautiful grated carrot. This is when things start looking and feeling like true Carrot Cake Cheesecake Cookies magic.
Step 3: Combine Dry Ingredients and Stir In
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This keeps your spices evenly distributed. Add these dry ingredients to the wet mixture, stirring just until combined (over-mixing can make cookies tough). Finally, fold in the oats and, if you’re a fan, the chopped walnuts or pecans—these add classic carrot cake crunch.
Step 4: Assemble the Cookies
Take about 1 tablespoon of dough, flatten it a bit in your hand, and place a frozen cheesecake dollop right in the center. Top with another smaller scoop of dough, pinch the edges shut, and roll gently to form a ball. This little extra step seals in that creamy center, so it doesn’t escape while baking. Arrange your cookies on a parchment-lined baking sheet, leaving about 2 inches between each one.
Step 5: Bake and Cool
Bake your cookies in the preheated 350°F oven for 12 to 14 minutes. The edges should turn golden, and the centers will look set. Resist eating them right away! Let them cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling—this step ensures the cheesecake filling sets perfectly inside.
How to Serve Carrot Cake Cheesecake Cookies
Garnishes
Give your Carrot Cake Cheesecake Cookies a bakery-worthy finish with a sprinkle of cinnamon sugar, a dusting of powdered sugar, or even a drizzle of white chocolate. For a touch of fun, add a few extra chopped nuts or some toasted coconut on top—presentation counts, especially for sharing!
Side Dishes
These cookies are fabulous with a cup of hot coffee, spiced chai latte, or a cold glass of milk. For a springy afternoon treat, try pairing them with a scoop of vanilla bean ice cream or alongside fresh fruit like pineapple slices or orange segments to complement the warm spices and tangy filling.
Creative Ways to Present
Go beyond a simple cookie plate! Stack Carrot Cake Cheesecake Cookies on your favorite cake stand for an eye-catching centerpiece, or wrap them in clear cellophane bags tied with a ribbon for a sweet homemade gift. If you’re serving at a party, nestle each cookie in a cupcake liner to make them feel extra special and easy to grab.
Make Ahead and Storage
Storing Leftovers
Because of the creamy cheesecake center, these cookies are happiest stored in the refrigerator. Place them in an airtight container; they’ll stay delightfully moist and delicious for up to 5 days. Try to avoid stacking them too tightly so the filling stays intact and creamy.
Freezing
Yes, you can absolutely freeze Carrot Cake Cheesecake Cookies! Once they’ve cooled completely, stash them in a zip-top freezer bag or tightly sealed container with parchment between the layers. They’ll keep beautifully for up to 2 months. Just thaw overnight in the fridge when a craving strikes.
Reheating
If you want that fresh-from-the-oven softness, pop a cookie in the microwave for about 10-15 seconds. This brings the oats back to life and makes the cheesecake filling just the right amount of gooey—perfect for indulging any time of year.
FAQs
Can I make Carrot Cake Cheesecake Cookies nut-free?
Absolutely! Simply leave out the walnuts or pecans—your cookies will still be bursting with flavor and texture, just without the crunch. This makes them a great option for anyone with nut allergies.
Do I really need to freeze the cheesecake filling?
Freezing the filling helps it stay neatly inside the cookie as it bakes and avoids any messy spills. It’s a quick step that pays off with those pretty, creamy centers in every bite.
Can I use pre-shredded carrots from the store?
I recommend grating your own carrots for Carrot Cake Cheesecake Cookies—the finer texture blends seamlessly into the dough, adding better moisture and tenderness compared to store-bought shredded carrots, which can be a bit dry and chunky.
What else can I mix into the dough?
Raisins or coconut flakes are fantastic additions for more carrot cake flair. You can even add mini white chocolate chips if you want extra sweetness—just be careful not to overstuff the dough, or the cookies won’t seal properly around the filling.
Can I double the recipe for parties?
Go right ahead! Simply double all the ingredients and assemble as directed. You might need an extra baking sheet, but the cookies will bake beautifully—just keep an eye on them as ovens can vary.
Final Thoughts
With Carrot Cake Cheesecake Cookies, you’re bringing together two classic desserts in every bite—each one a perfect bite of cozy carrot cake and luscious cheesecake. They’re simple to make, guaranteed to impress, and pure fun to eat. Give these a try and watch them disappear—sharing is highly recommended, but I won’t judge if you keep a stash just for yourself!
Print
Carrot Cake Cheesecake Cookies Recipe
- Total Time: 45 minutes
- Yield: 12–14 cookies 1x
- Diet: Vegetarian
Description
These Carrot Cake Cheesecake Cookies combine the flavors of carrot cake with a creamy cheesecake filling to create a delightful treat that is perfect for any occasion.
Ingredients
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup old-fashioned oats
- 1/2 cup chopped walnuts or pecans (optional)
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the cheesecake filling: In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Scoop into small teaspoon-sized dollops and freeze for 20–30 minutes until firm.
- Make the cookie dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix until well combined. Stir in the grated carrots. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the oats and nuts, if using.
- Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a frozen dollop of the cheesecake filling in the center, then top with another small scoop of dough. Seal the edges and shape into a ball. Place on the baking sheet, spacing 2 inches apart. Repeat with remaining dough and filling.
- Bake: Bake for 12–14 minutes or until the edges are golden and the centers are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in the refrigerator due to the cream cheese filling.
- For extra flavor, add a handful of raisins or coconut flakes to the dough.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
