Carrot Cake Cheesecake Cookie

These Carrot Cake Cheesecake Cookies combine the best of two worlds—soft, spiced carrot cake cookies filled with a luscious, creamy cheesecake center. They’re perfect for spring gatherings, Easter, or just when you’re craving a sweet, cozy treat!

Why You’ll Love These Cookies

• Soft & Chewy: The perfect texture with a hint of crunch from nuts.
• Cheesecake Surprise: A creamy, rich filling in every bite!
• Warm Spices: A cozy blend of cinnamon, nutmeg, and ginger.
• Great for Any Occasion: Perfect for holidays, parties, or an everyday treat!

Ingredients for Carrot Cake Cheesecake Cookies

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

For the Carrot Cake Cookie Dough:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop

How to Make Carrot Cake Cheesecake Cookies

Step 1: Make the Cheesecake Filling

1. In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small teaspoons of the mixture onto a parchment-lined plate and freeze for at least 30 minutes.

Step 2: Make the Cookie Dough

1. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until combined.
4. Fold in the grated carrots and nuts.
5. Gradually mix in the dry ingredients until a soft dough forms. Chill for 30 minutes.

Step 3: Assemble the Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop out 1 ½ tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake piece in the center.
3. Cover with another small scoop of dough and gently seal the edges.
4. Place cookies on the baking sheet, leaving space between them.

Step 4: Bake

1. Bake for 12-15 minutes until the edges are set and golden.
2. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Enjoy!

1. Serve warm or chilled for the ultimate carrot cake cheesecake experience!

Tips for the Best Carrot Cake Cheesecake Cookies

• Freeze the Filling: This prevents it from melting too quickly while baking.
• Chill the Dough: Helps keep the cookies from spreading too much.
• Don’t Overbake: The cookies should be soft and chewy!
• Add Raisins: If you love traditional carrot cake flavors, mix in 1/4 cup raisins.

Storage Instructions

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze unbaked cookie dough balls with cheesecake filling for up to 2 months.

Frequently Asked Questions (FAQ)

Q1: Can I use pre-shredded carrots?
It’s best to use freshly grated carrots for moisture and better texture.

Q2: Can I make these cookies without nuts?
Absolutely! Just omit the nuts, and they’ll still be delicious.

Q3: Can I add a glaze?
Yes! A simple drizzle of cream cheese glaze makes them even better.

Conclusion: A Must-Try Sweet Treat!

These Carrot Cake Cheesecake Cookies are soft, spiced, and filled with creamy cheesecake—like a slice of carrot cake in cookie form! Try them for your next dessert and impress your family and friends.

Tried this recipe? Share your photos and let us know how they turned out! 🥕🍪🧁

Preparation Time: 20 minutes
Chilling Time: 30 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (per cookie)
Calories: 210
Protein: 3g
Carbohydrates: 24g
Fat: 12g
Fiber: 1g

Enjoy every bite of these delicious Carrot Cake Cheesecake Cookies!

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