Irresistible Carrot Cake Cheesecake Cookie Recipe

Imagine the perfect blend of two favorite desserts—carrot cake and cheesecake—wrapped up into one delicious cookie! These Carrot Cake Cheesecake Cookies have a rich, creamy center that will satisfy both your sweet tooth and your love for all things carrot cake. Whenever I make these, they’re gone in minutes—seriously, the family devours them. My sister-in-law even tried to sneak a few into her purse for “later!”

Why You’ll Love This Recipe

  • Double the Treat: Carrot cake with cheesecake filling, all in one bite.
  • Soft and Chewy: Perfect texture thanks to the shredded carrots and creamy center.
  • Crowd-Pleaser: These cookies always disappear fast, making them great for gatherings.

Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter, softened: Keeps the cookies soft and rich.
  • 1 cup granulated sugar & 1 cup brown sugar, packed: The sweet combo that creates that chewy, perfect texture.
  • 2 large eggs: Adds moisture and richness.
  • 1 teaspoon vanilla extract: Enhances the overall flavor.
  • 2 ½ cups all-purpose flour: The base of any great cookie!
  • 1 teaspoon baking soda: Helps the cookies rise.
  • 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg & ½ teaspoon ground ginger: These spices bring out that classic carrot cake flavor.
  • ½ teaspoon salt: Balances the sweetness.
  • 1 ½ cups grated carrots: Adds moisture and flavor.
  • 1 cup chopped pecans: Adds a bit of crunch.
  • 1 cup white chocolate chips: A sweet surprise in every bite.

For the Cheesecake Filling:

  • 8 oz cream cheese, softened: The star of the cheesecake filling.
  • 1 cup powdered sugar: Makes the cheesecake filling just the right amount of sweet.
  • 1 teaspoon vanilla extract: For that perfect creamy filling flavor.

Variations

  • Swap the Pecans: Try walnuts or even omit the nuts if you prefer nut-free.
  • Chocolate Twist: You can swap white chocolate chips with milk or dark chocolate chips if that’s your jam.
  • Coconut Kick: Add some shredded coconut to the cookie dough for a tropical flair!

How to Make the Recipe

1. Preheat the Oven

Set your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Cream the Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 2-3 minutes.

3. Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract, until well combined.

4. Combine the Dry Ingredients

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

5. Mix Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Fold in the Carrots, Pecans, and Chocolate

Gently fold in the grated carrots, chopped pecans, and white chocolate chips. You want these evenly distributed throughout the dough.

7. Make the Cheesecake Filling

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

8. Assemble the Cookies

Scoop a tablespoon of the cookie dough and flatten it slightly. Add a small spoonful of the cream cheese mixture in the center, then cover with another tablespoon of cookie dough. Pinch the edges together to seal the filling inside.

9. Bake

Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden brown.

10. Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (If you can resist diving in immediately!)

Irresistible Carrot Cake Cheesecake Cookie Recipe

Tips for Making the Recipe

  • Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until everything is combined.
  • Chill the Dough: If your dough is too soft to work with, pop it in the fridge for 15 minutes before assembling.
  • Seal Well: Make sure to seal the cookie dough edges properly around the cheesecake filling to prevent leaks during baking.

How to Serve

Irresistible Carrot Cake Cheesecake Cookie Recipe

These cookies are best served slightly warm, allowing the cheesecake filling to stay soft and creamy. Pair them with a cold glass of milk or your favorite cup of coffee for the ultimate dessert experience. They’re great for parties, holidays, or even an indulgent treat just because.

Make Ahead

  • To Refrigerate: Store in an airtight container in the fridge for up to 4 days. They taste great cold, too!
  • To Freeze: You can freeze the unbaked cookie dough balls (with the cheesecake filling) for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.

FAQs

Can I use pre-shredded carrots?
Yes, but freshly grated carrots give the best texture and moisture to the cookies.

Can I make these cookies without the cream cheese filling?
Absolutely! You’ll still get a delicious carrot cake flavor in each bite.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.

Conclusion

These Carrot Cake Cheesecake Cookies combine the warmth of carrot cake with the creaminess of cheesecake, all wrapped up in a cookie! They’re perfect for dessert lovers looking for something a little extra special, and trust me, they will be a hit wherever you serve them.

Print
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Close-up of irresistible carrot cake cheesecake cookies with cream cheese frosting. One cookie is bitten to reveal a creamy center, topped with white drizzle and carrot shavings. Placed on a baking tray with more stuffed carrot cake cookies in the background.

Irresistible Carrot Cake Cheesecake Cookie

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  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 Cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These irresistible Carrot Cake Cheesecake Cookies combine the warm, spiced flavors of carrot cake with a creamy cheesecake center. With the crunch of chopped pecans and sweet white chocolate chips, these stuffed cookies are the ultimate indulgent treat!


Ingredients

Units Scale

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1 cup chopped pecans
  • 1 cup white chocolate chips

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Cream the Butter and Sugars:
    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

  3. Add Eggs and Vanilla:
    Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until well combined.

  4. Prepare the Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

  5. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

  6. Fold in Carrots, Pecans, and White Chocolate Chips:
    Gently fold in the grated carrots, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.

  7. Prepare the Cheesecake Filling:
    In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

  8. Assemble the Cookies:
    Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Add a small spoonful of the cheesecake filling in the center, then top with another tablespoon of cookie dough. Gently press the edges together to seal the filling inside.

  9. Bake the Cookies:
    Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

  10. Cool and Serve:
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


Notes

  • For the best results, ensure that both the butter and cream cheese are softened at room temperature to create a smooth and creamy dough.
  • You can store these cookies in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 250Kcal
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40g

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