Carrot Cake Cheesecake Cookies – A Perfect Blend of Two Favorites

Carrot Cake Cheesecake Cookies are a delightful fusion of soft carrot cake and creamy cheesecake, all packed into one irresistible cookie.

The warm spices, tender carrot, and smooth cheesecake filling make these cookies an unforgettable treat. Perfect for spring, Easter, or any occasion where you crave a delicious dessert with a twist, these cookies are sure to impress!

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Spoon or spatula
• Cooling rack

Ingredients

For the Carrot Cake Cookies:

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup finely grated carrots (about 2 medium carrots)
1/2 cup walnuts or pecans, chopped (optional)

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg yolk

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Cheesecake Filling: In a medium mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
3. Make the Carrot Cake Cookie Dough: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and walnuts (if using).
4. Scoop the Cookies: Using a spoon or cookie scoop, drop about 1 tablespoon of carrot cake dough onto the prepared baking sheet.
5. Add the Cheesecake Filling: Using a spoon, make a small indentation in the center of each cookie dough ball. Place about 1 teaspoon of cheesecake filling into the indentation.
6. Top with More Dough: Place a small amount of carrot cake dough on top of the cheesecake filling to cover it, forming a sandwich.
7. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
8. Serve: Enjoy these decadent cookies immediately or store for later!

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes

Nutrition (Per Cookie)

Calories: 200
Protein: 3g
Carbohydrates: 24g
Fat: 12g
Sugar: 14g

Expert Tips

Grate the Carrots Finely: To avoid large chunks of carrot in your cookies, make sure to finely grate the carrots. This helps them blend seamlessly into the dough.

Chill the Dough: If the dough is too soft to handle, refrigerate it for 15-20 minutes before baking to help it keep its shape.

Cheesecake Filling Texture: Beat the cheesecake filling ingredients until smooth and creamy to ensure a smooth, melty filling inside the cookies.

FAQs

Can I make these cookies ahead of time?
Yes, you can prepare the dough and filling ahead of time and refrigerate them separately. Assemble and bake the cookies when ready.

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may slightly affect the texture of the filling.

What if I don’t like nuts?
You can omit the walnuts or pecans if you prefer. The cookies will still be delicious without them.

Storing & Reheating

Room Temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

Substitutions & Variations

Gluten-Free: Use a 1:1 gluten-free flour blend to make the cookies gluten-free.

Dairy-Free: Use dairy-free cream cheese and butter for a dairy-free version of these cookies.

Add-ins: Mix in raisins or shredded coconut for extra flavor and texture.

Carrot Cake Cheesecake Cookies – A Perfect Blend of Two Favorites

Carrot Cake Cheesecake Cookies are a delightful fusion of soft carrot cake and creamy cheesecake, all packed into one irresistible cookie.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Baking sheet
• - Parchment paper or silicone baking mat
• - Spoon or spatula
• - Cooling rack

Ingredients

  

• #### For the Carrot Cake Cookies:
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots about 2 medium carrots
• 1/2 cup walnuts or pecans chopped (optional)
• #### For the Cheesecake Filling:
• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg yolk

Instructions

 

• **Preheat the Oven:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• **Make the Cheesecake Filling:** In a medium mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
• **Make the Carrot Cake Cookie Dough:** In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and walnuts (if using).
• **Scoop the Cookies:** Using a spoon or cookie scoop, drop about 1 tablespoon of carrot cake dough onto the prepared baking sheet.
• **Add the Cheesecake Filling:** Using a spoon, make a small indentation in the center of each cookie dough ball. Place about 1 teaspoon of cheesecake filling into the indentation.
• **Top with More Dough:** Place a small amount of carrot cake dough on top of the cheesecake filling to cover it, forming a sandwich.
• **Bake:** Bake for 10-12 minutes, or until the edges of the cookies are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
• **Serve:** Enjoy these decadent cookies immediately or store for later!