The Best Eggless Cheesecake Cookies: Easy Cream Cheese Cookies with Graham Cracker Crumbs

Are you craving the rich, tangy flavor of cheesecake but looking for a more convenient, bite-sized treat? Look no further than these incredible Eggless Cheesecake Cookies! These aren’t your ordinary cream cheese cookies; they’re thoughtfully designed to capture the essence of a classic cheesecake slice, complete with a delightful crunch from graham cracker crumbs. The best part? There’s no need for complicated stuffing or elaborate frosting. Just a simple bake and you’re ready to enjoy these delightful morsels of heaven.

As a food blogger, I often get asked about my creative process: “Where do you find your recipe inspiration?” and “Do you maintain an ongoing list of ideas?” The truth is, inspiration can strike anywhere—sometimes even in my dreams! And yes, my yearly planner is typically filled with pages of potential recipes, constantly evolving and expanding with new concepts.

Some of my most cherished recipe ideas spring from special requests from friends. These particular Cheesecake Cookies, which I affectionately refer to as “heaven in a bite,” came to life after a friend messaged me, asking if I had any cheesecake cookie recipes she could whip up. She had seen my recipe for chocolate chip cheesecake bars but was specifically hoping for a simple, traditional cookie jar-style treat.

Surprisingly, I didn’t have such a recipe readily available. This was my cue to get straight to work on developing the perfect cream cheese cookie. The initial challenge was deciding on the level of complexity. Many existing recipes require you to meticulously stuff cookies with a cream cheese filling or meticulously garnish them with cream cheese frosting after baking. While delicious, these steps can add considerable time and effort.

My goal was to create an incredibly easy cheesecake cookie recipe with minimal fuss. I opted for a streamlined approach: cream cheese cookies rolled in aromatic graham cracker crumbs. This ingenious method perfectly mimics the classic cheesecake crust, providing both texture and a foundational flavor. For a delightful twist, you could even use chocolate cookie crumbs to craft delicious Oreo cheesecake cookies!

Each bite of these cookies delivers a delightful explosion of tangy and buttery flavors. Imagine if a classic sugar cookie and a rich cheesecake had a baby – that’s precisely the experience these cookies offer. They boast a wonderfully soft and tender interior, beautifully contrasted by a satisfyingly crunchy exterior. This texture combination is reminiscent of enjoying a bite of my classic cheesecake, but without the need for refrigeration.

For the ultimate sensory experience, I highly recommend enjoying these cheesecake cookies the same night you bake them, once they’ve had a chance to cool slightly. At this stage, their centers are exquisitely soft and warm, while the outer coating retains its perfect crunch. While they remain wonderfully delicious for several days when stored properly, there’s a unique magic to savoring them while they’re still slightly warm from the oven.

A fantastic bonus of this recipe is that no eggs are required! The cream cheese acts as a natural binder and moistening agent for the dough, simplifying the ingredient list and making them accessible for those avoiding eggs. This also makes it incredibly easy to prepare a small batch of these delightful treats, perfect for satisfying a sudden craving without an abundance of leftovers.

Of course, if you want to plan ahead or feed a crowd, this versatile cream cheese cookie recipe allows you to easily freeze the cookie dough for future baking or double the recipe to produce a larger batch. Its straightforward nature makes both options a breeze!

Essential Ingredients For Your Perfect Cheesecake Cookies

Crafting these delicious cream cheese cookies requires just a few basic ingredients, each playing a crucial role in achieving that signature cheesecake flavor and texture:

Unsalted Butter: This forms the essential fat base for the cookie dough, contributing to its tender crumb and rich, buttery flavor. Ensure it’s softened for optimal blending.
Full-Fat Cream Cheese: This is the star ingredient! Always opt for a block of full-fat cream cheese. Avoid low-fat, fat-free, or whipped varieties, as they contain too much water and won’t provide the necessary richness or structure for the cookies. Softened cream cheese blends best.
Granulated Sugar: Provides the perfect level of sweetness, balancing the tanginess of the cream cheese and contributing to the cookie’s golden-brown edges.
Vanilla Extract: A touch of vanilla enhances all the other flavors, adding a warm, aromatic note that is classic in cheesecakes and cookies alike.
All-Purpose Flour: The structural backbone of our cookies, binding all the ingredients together to form a cohesive dough. Be careful not to overmix once the flour is added.
Table Salt: A pinch of salt is crucial for seasoning the dough, enhancing the overall flavor profile and balancing the sweetness.
Graham Cracker Crumbs: These are key for mimicking the iconic graham cracker crust of a cheesecake. Rolling the dough balls in these crumbs not only adds a lovely crunchy texture but also reinforces that authentic cheesecake taste.

Simple Steps: How To Make These Delicious Cheesecake Cookies

Creating your batch of homemade cream cheese cookies is straightforward. Follow these easy steps for perfect results every time:

Cream the Wet Ingredients: In a large mixing bowl, beat together the softened unsalted butter, softened full-fat cream cheese, granulated sugar, and vanilla extract until the mixture is beautifully smooth and creamy. This typically takes 1-2 minutes and ensures a light, airy base for your cookies.
Incorporate Dry Ingredients: Gradually add the all-purpose flour, salt, and most of the graham cracker crumbs (reserving some for rolling). Mix on low speed just until everything is combined. Be careful not to overmix, as this can lead to tough cookies.
Scoop the Dough: Using a #40 cookie scoop (which holds about 1.5 tablespoons), scoop out uniform portions of dough. Consistent scoop size ensures even baking.
Roll in Crumbs: Take each scooped dough ball and roll it thoroughly in the remaining graham cracker crumbs. This creates that iconic “crust” effect and adds a wonderful texture to the exterior of the cookie.
Bake to Perfection: Place the coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden and the tops appear puffed. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Do Cheesecake Cookies Need to Be Refrigerated?

A common question with cream cheese-based desserts is whether they require refrigeration. For these cheesecake cookies, the answer is no, you do not need to refrigerate them. The presence of flour and sugar in the recipe plays a key role in absorbing any excess moisture. This absorption helps to stabilize the cookie and inhibits the growth of bacteria that might otherwise proliferate from the small amount of protein found in cream cheese. Therefore, these cookies are perfectly safe and delicious to store at room temperature in an airtight container for up to 4 days.

Creative Uses for Leftover Cream Cheese

One of the challenges with small-batch baking can be what to do with the remaining ingredients. For example, cream cheese typically comes in 8-ounce blocks, but this specific recipe only calls for 2 ounces. Don’t let the rest go to waste! Cream cheese is incredibly versatile and can be used in a multitude of delicious recipes:

Indulge in Dessert for Two: Use it to create a cozy cheesecake for two, perfect for a romantic evening or a personal treat.
Whip Up a Savory Pasta: Transform your dinner with a rich and creamy homemade tomato sauce, featured in my popular tomato mushroom pasta.
Enjoy a Unique Hot Drink: Add a luxurious twist to your beverage routine with a comforting cup of cheesecake hot chocolate.
Create Decadent Frostings: Elevate your cakes and cupcakes with homemade frostings like vibrant strawberry cream cheese frosting, rich chocolate cream cheese frosting, or uniquely nutty peanut butter cream cheese frosting.

Cheesecake Cookies

Yield:
8 cookies

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Cheesecake Cookies are eggless cream cheese cookies rolled in graham cracker crumbs for a nice crunchy texture and taste almost exactly like you’re eating a slice. Best part is you don’t need to stuff nor frost them!

Ingredients

1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
2 ounces full-fat cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon table salt
3 tablespoons graham cracker crumbs

Instructions

Preheat oven to 375 degrees F (190°C). Line one large baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
In a large mixing bowl, using a stand mixer with the paddle attachment or a hand mixer on medium-high speed, beat together the softened butter, cream cheese, sugar, and vanilla until the mixture is light, smooth, and creamy, which should take about 1-2 minutes. Remember to scrape down the sides of the bowl occasionally to ensure all ingredients are well incorporated.
Reduce the mixer speed to low. Gradually add the all-purpose flour, table salt, and 2 tablespoons of the graham cracker crumbs. Mix just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix the dough, as overworking the flour can result in tough cookies.
Pour the remaining 1 tablespoon of graham cracker crumbs into a small, shallow bowl. Using a #40 cookie scoop (which yields approximately 1.5-tablespoon balls) or by hand, roll the cookie dough into uniform balls. Roll each dough ball thoroughly in the reserved graham cracker crumbs until it’s completely coated. Place the coated dough balls on your prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
Bake for 12-15 minutes, or until the edges appear lightly golden brown and the tops are slightly puffed. If you notice they haven’t spread as much as you’d prefer, you can very carefully and gently flatten the cookies with the back of a spoon while they are still warm from the oven. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store these delightful cookies at room temperature in an airtight container for up to 4 days for optimal freshness.

Notes

Craving a chocolate twist? Explore my recipe for Oreo Cheesecake Cookies for a decadent variation!
Since you’ll likely have some cream cheese leftover, consider trying these other fantastic recipes: a cozy Ramekin Cheesecake, a sweet and tangy Strawberry Cream Cheese Frosting, or a savory and creamy Tomato Mushroom Pasta.

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We hope you love these eggless cheesecake cookies as much as we do! They are a testament to how simple ingredients and smart techniques can create a dessert that is both familiar and exciting. Enjoy the perfect blend of creamy, tangy, and crunchy in every bite.

First published February 9, 2015

Cheesecake Cookie Delights