Carrot Cake Cheesecake Cookies combine everything you love about classic carrot cake and creamy cheesecake into one irresistible, hand-held treat. These cookies are golden on the outside, soft in the middle, and hide a rich, tangy cheesecake filling that surprises with every bite. With warm spices, tender carrots, a hint of crunch from walnuts, and a gooey burst of cream cheese, every cookie becomes a mini celebration. Whether you’re making these for Easter, a cozy weekend bake, or simply to treat yourself, Carrot Cake Cheesecake Cookies deliver comfort and fun in equal measure!
Ingredients You’ll Need
The best thing about Carrot Cake Cheesecake Cookies is that you don’t need fancy ingredients—just simple pantry staples and a few fresh additions. Each ingredient adds its own bit of character, creating layers of flavor and texture you won’t forget.
- Unsalted butter (1 cup, softened): Brings richness and helps the cookies turn perfectly tender and moist.
- Granulated sugar (½ cup): Sweetens and gives a light crisp edge to every cookie.
- Brown sugar, packed (½ cup): Adds a caramel depth and helps keep the cookies soft and chewy.
- Large eggs (2): Bind all the good stuff together while creating that plush, cake-like bite.
- Vanilla extract (1 tsp for dough, ½ tsp for filling): Rounds out all the flavors with a cozy, familiar warmth.
- All-purpose flour (1 ¾ cups): Gives the cookies just the right amount of structure without making them dense.
- Baking soda (1 tsp): Helps the cookies puff and stay soft in the center.
- Ground cinnamon (1 tsp): Adds that classic spice you expect from carrot cake.
- Ground nutmeg (¼ tsp): Deepens the spice profile for extra coziness.
- Salt (¼ tsp): Balances sweetness and lifts the flavors.
- Rolled oats (1 ½ cups): Add hearty texture and a bit of chew that pairs perfectly with carrots.
- Finely grated carrots (1 cup): The star ingredient, lending moisture, sweetness, and color.
- Chopped walnuts (½ cup, optional): For a satisfying crunch and nutty contrast (toast them for even more flavor!).
- Raisins (½ cup, optional): Bring chewy sweetness and a little nostalgia to every bite.
- Cream cheese (8 oz, softened): Delivers the dreamy, tangy center inside every cookie.
- Powdered sugar (¼ cup): Sweetens the cheesecake filling and gives it a silky texture.
How to Make Carrot Cake Cheesecake Cookies
Step 1: Make the Cheesecake Filling
Start by whipping together your softened cream cheese, powdered sugar, and a splash of vanilla extract in a small bowl. Mix until it’s smooth and creamy—no lumps! Using a teaspoon, scoop little dollops onto a parchment-lined baking sheet. Freeze these for 30 to 45 minutes so they become firm; this is the secret that keeps the filling from melting away when your Carrot Cake Cheesecake Cookies bake.
Step 2: Prepare the Cookie Dough
While your cheesecake centers are getting frosty, get going on the dough. Cream the butter with both sugars until the mixture is fluffy and pale—this will give your cookies that irresistible softness. Beat in the eggs and vanilla until fully combined, setting you up for a rich, flavorful base.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This step ensures the spices and leavening are evenly distributed, so every Carrot Cake Cheesecake Cookie pops with flavor and rises beautifully.
Step 4: Bring It All Together
Gradually add your dry mix to the butter mixture, stirring until just combined. Now, fold in the rolled oats, grated carrots, and those optional extras—walnuts and raisins—if you’re feeling classic. Try not to overmix; just enough so everything is incorporated.
Step 5: Assemble the Cookies
Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a frozen cheesecake dollop right in the middle, then gently wrap the dough around it and pinch to seal. You want your cheesecake center completely encased, like a sweet little surprise inside. Place the finished balls well apart on your parchment-lined baking sheet.
Step 6: Bake!
Slide those trays into your preheated 350°F (175°C) oven and bake for 13 to 15 minutes. You’re looking for golden edges and tops that are just set. Allow the cookies to cool on the pan for 5 minutes, then move them carefully to a wire rack so the centers can set up just right.
How to Serve Carrot Cake Cheesecake Cookies
Garnishes
Give your Carrot Cake Cheesecake Cookies a little bakery flair by dusting them lightly with powdered sugar just before serving. You can also press an extra walnut piece or two on top, or drizzle with a little cream cheese glaze for the ultimate dessert finish.
Side Dishes
If you’re turning these cookies into party fare, pair them with fresh fruit (like sliced strawberries or pineapple) or a scoop of vanilla bean ice cream. A hot cup of coffee or chai tea also makes the perfect, cozy companion to these indulgent cookies.
Creative Ways to Present
For gatherings, pile Carrot Cake Cheesecake Cookies high on a rustic cake stand, tuck them into cute cellophane bags as edible gifts, or line them up on a platter with colorful carrot shavings scattered around for a festive touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Carrot Cake Cheesecake Cookies stored in an airtight container in the fridge. Because of that luscious cream cheese center, chilling helps them stay fresh and maintain their fudgy texture for up to five days.
Freezing
Carrot Cake Cheesecake Cookies freeze beautifully! Chill them first, then transfer to a zip-top freezer bag or sealed container. They’ll keep well frozen for up to two months. Thaw at room temperature, and you’ll enjoy them as if they were fresh-baked all over again.
Reheating
If you crave that just-baked experience, pop a cookie in the microwave for ten to fifteen seconds. The cheesecake core gets a little soft and gooey—pure bliss! Just don’t overdo it, or the center might get too melty.
FAQs
Can I make Carrot Cake Cheesecake Cookies without nuts or raisins?
Absolutely! Both walnuts and raisins are entirely optional. The cookies are just as delicious and soft without them, so feel free to leave them out based on your personal preference or dietary needs.
Do I have to chill the cheesecake filling before stuffing the cookies?
Yes, chilling the cheesecake dollops is key! If the filling isn’t frozen, it will melt into the dough as the cookies bake and you won’t get that creamy pocket of deliciousness in the center.
Can I use pre-shredded carrots instead of grating them myself?
Freshly grated carrots work best because they’re finer and more moist, which blends seamlessly into your dough. Pre-shredded carrots tend to be drier and chunkier, which could change the texture of your Carrot Cake Cheesecake Cookies.
Will gluten-free flour work for this recipe?
You can use a good 1:1 gluten-free flour substitute in place of the all-purpose flour. Just make sure your oats are labeled gluten-free, too. The cookies may be a bit more fragile, but they’ll still taste fantastic!
How can I tell when the cookies are done?
Keep an eye out for golden edges and tops that are set but still soft—about 13 to 15 minutes in the oven. The middles should look slightly underdone; they’ll set up as they cool, leaving your Carrot Cake Cheesecake Cookies perfectly tender and chewy.
Final Thoughts
If you’re ready to turn classic nostalgia into something really special, whip up a batch of Carrot Cake Cheesecake Cookies soon. They’re just the thing to surprise friends, impress at potlucks, or spoil yourself on a quiet afternoon. Go ahead—let these cookies bring some extra joy (and cream cheese!) into your kitchen.
Print
Carrot Cake Cheesecake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of carrot cake and cheesecake with these soft and flavorful Carrot Cake Cheesecake Cookies. A delightful treat for any occasion!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ cups rolled oats
- 1 cup finely grated carrots
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Form teaspoon-sized dollops, freeze on a baking sheet for 30–45 minutes.
- Cookie Preparation: Preheat oven to 350°F (175°C), line baking sheets. Cream butter, sugars until fluffy. Add eggs, vanilla. In another bowl, whisk flour, baking soda, spices, salt. Gradually add dry mix to wet. Fold in oats, carrots, nuts, raisins if using. Scoop dough, add frozen cheesecake dollop, seal dough around. Bake 13–15 minutes.
- Final Steps: Cool on pan for 5 minutes before transferring to a wire rack.
Notes
- Toast walnuts for extra flavor before adding.
- Store cookies in the fridge for firm cheesecake filling.
- Cookies freeze well; thaw at room temperature before serving.
Your email address will not be published. Required fields are marked *