Name: Salted Caramel Cheesecake Cookies – Sweet Easy Recipes Everyone Loves
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup crushed graham crackers; 12 oz cream cheese, softened; 1/4 cup granulated sugar (for cheesecake mixture); 1/2 tsp vanilla extract (for cheesecake mixture); Caramel sauce for topping; Flaky sea salt for garnish

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I have a soft spot for any cookie that promises cheesecake *and* caramel in one bite. These Salted Caramel Cheesecake Cookies are the kind of treat that gets people whispering at potlucks, and I say that from experience. Picture a thick, buttery cookie base, filled with a light, creamy cheesecake center, topped with a smooth caramel drizzle and just enough salt to keep things interesting. Yep. It’s that kind of good. I started making these after a late-night Crumbl run turned into a Pinterest binge, and let me tell you—it was love at first mix. They’re indulgent, no doubt, but not in that overcomplicated way. You don’t need a pastry degree or even a stand mixer. Just some pantry staples, a bowl, and a bit of patience (mostly while they cool—ugh, the wait is real). Whether you’re whipping them up for a bake sale, gifting them to someone you want to impress (or bribe), or just baking because you had a long Tuesday, this cookie recipe’s your new go-to. And hey, if you eat two back-to-back while standing at the counter—same.

1) Key Takeaways
2) Easy Salted Caramel Cheesecake Cookies Recipe
3) Ingredients for Salted Caramel Cheesecake Cookies
4) How to Make Salted Caramel Cheesecake Cookies
5) Tips for Making Salted Caramel Cheesecake Cookies
6) Making Salted Caramel Cheesecake Cookies Ahead of Time
7) Storing Leftover Salted Caramel Cheesecake Cookies
8) Try these Cookies next!
9) Salted Caramel Cheesecake Cookies
10) Nutrition

1) Key Takeaways

These sweet easy recipes are the perfect mix of creamy and salty-sweet.
The cookies are thick and soft with a cheesecake center and caramel drizzle.
Make them ahead or eat warm for the ultimate indulgence.
Every cookie is filled by hand with a cream cheese mixture.

2) Easy Salted Caramel Cheesecake Cookies Recipe

If you’re like me, sweet easy recipes that feel fancy but don’t demand a pastry degree are the holy grail. These Salted Caramel Cheesecake Cookies are that holy grail. Thick, chewy, and stacked with just enough richness to make each bite feel like a treat, they’ve become a recurring guest in our kitchen. The mix of cookie and cheesecake is a crowd-pleaser, especially with that little drizzle of caramel and sprinkle of flaky salt right on top.

And let’s be honest—most of us don’t need more complicated baking projects in our week. What we need is something comforting, rewarding, and yes, sweet. These cookies deliver on all of that. I’ve found they’re perfect for gifting, potlucks, or just sneaking one after dinner because you’ve had a long day and dang it, you deserve dessert.

The best part? You don’t need a mixer or anything wild. Just a bowl, a spoon, and a willingness to sneak a little cookie dough while shaping them. If you’ve been craving air fryer desserts easy recipes or quick and easy recipes, this one fits right in—especially when the craving hits out of nowhere.

3) Ingredients for Salted Caramel Cheesecake Cookies

Unsalted Butter: This gives our cookie dough that rich, melt-in-your-mouth base. Make sure it’s softened—not melted—so it creams well with the sugars.

Light Brown Sugar: Packed tight and full of caramel notes, this sugar adds a depth you don’t get with white sugar alone.

Granulated Sugar: A little white sugar balances the sweetness and helps give those crisp edges we love.

Eggs: Two large ones. They bind everything together and give the cookies structure and chew.

Vanilla Extract: Don’t skip this. It rounds out the sweetness with warmth.

All-Purpose Flour: Three cups gives us the sturdy cookie base we need for all that gooey filling.

Baking Powder & Baking Soda: These are our lift agents—baking powder for puff, soda for spread. We use both here to get the right balance.

Salt: Just a little inside the dough balances the sweetness and plays well with the salted caramel.

Crushed Graham Crackers: These add texture and a toasty flavor that makes the cheesecake center pop.

Cream Cheese: Softened and whipped with sugar and vanilla, this is the creamy heart of each cookie.

Extra Sugar and Vanilla: These go in the cheesecake mixture to make it smooth and just sweet enough.

Caramel Sauce: Go with your favorite jarred kind or make your own if you’re feeling extra.

Flaky Sea Salt: A little sprinkle right before serving pulls it all together.

4) How to Make Salted Caramel Cheesecake Cookies

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper so cleanup’s easy.

Step 2: Cream the butter, brown sugar, and white sugar until the mix turns light and fluffy. I just use a wooden spoon and a bowl—keeps it simple.

Step 3: Add in the eggs and vanilla, mixing until everything’s nice and smooth.

Step 4: In a separate bowl, stir the flour, baking powder, baking soda, crushed grahams, and salt together. Then mix that dry stuff into the wet stuff a little at a time.

Step 5: For the filling, mix the softened cream cheese, extra sugar, and a splash of vanilla until smooth.

Step 6: Scoop out a big chunk of dough, flatten it a bit, spoon in some cheesecake filling, then wrap the dough up around it. Pinch the seams closed and roll it into a ball.

Step 7: Place those dough bombs onto your baking sheet and bake for about 13 to 15 minutes. Let the edges just start to turn golden.

Step 8: Once they’re out of the oven, cool them on a rack. Don’t rush this—otherwise the cheesecake filling might ooze when you bite in.

Step 9: Drizzle caramel over each cookie and add a pinch of flaky sea salt right before serving.

5) Tips for Making Salted Caramel Cheesecake Cookies

Let your cream cheese soften fully before mixing. If it’s cold, it won’t whip up smooth. That can make your cheesecake centers lumpy—not what we want.

Don’t overbake. The edges should be set, but the middle can look a little soft. That’s what keeps the texture dreamy once cooled. Quick and easy recipes are only great if you don’t dry them out.

Make the cookie dough and cheesecake filling a little ahead of time and chill them. Chilled dough holds its shape better when baking, which helps keep the filling tucked inside where it belongs.

6) Making Salted Caramel Cheesecake Cookies Ahead of Time

Want to bake smarter, not harder? Make the dough and the cheesecake filling the night before. That way when your sweet tooth kicks in, you’re already halfway to warm, gooey cookies.

You can even stuff and shape the cookies, then refrigerate them until you’re ready to bake. This works wonders when you’re prepping for parties, birthdays, or—let’s be honest—Tuesday.

If you’ve got a stash of easy homemade recipes in your freezer, add these. Freeze the unbaked, filled dough balls on a tray, then move them to a zip-top bag. Bake from frozen, adding just a couple of extra minutes to the time. The centers will stay dreamy.

7) Storing Leftover Salted Caramel Cheesecake Cookies

Once cooled, keep any leftovers in an airtight container in the fridge. They’ll last up to 5 days, but they rarely make it that long in our house. You can eat them cold, but I like to zap them in the microwave for 10 seconds to bring back that fresh-baked softness.

If you made a double batch and still have leftovers, wrap them individually and freeze. They hold up well for about two months. Quick & easy sweet recipes don’t often freeze this well, so that’s a bonus worth noting.

Just don’t drizzle the caramel until you’re ready to serve. It can get sticky if it sits too long in the fridge. Save the final flourish for the moment of glory.

8) Try these Cookies next!

9) Salted Caramel Cheesecake Cookies