These gooey cheesecake cookies are stuffed with caramel – and they are everything you need in your life.

It’s just like a caramel cheesecake in bite-size pieces! Keep reading for the must have caramel cheesecake cookie recipe you’ll make again and again.

A stack of caramel stuffed cheesecake cookies on a marble countertop.
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For years I didn’t like cheesecake… or at least didn’t think I did. I didn’t care for the taste of cream cheese. Little did I know what I was missing!

Now I crave cheesecake morning, noon and night and wish I wasn’t so fond of it.

There’s nothing like a creamy piece of classic cheesecake to end the day. But, if you prefer your cheesecake in bite-sized treats that aren’t so hard on the hips, these cheesecake cookies stuffed with caramel are for you!

This recipe is an adaptation of my salted caramel chocolate chip cookies – have you tried them yet? The rolo in the center is always a sweet surprise, but it’s fall, so no chocolate here! We’re saving that for Christmas.

Don’t miss all of my amazing collection of fall cookie recipes!

A caramel cheesecake cookie with a bite out of one side.

Cheesecake Cookies

These cookies are made with all the flavor of cheesecake, wrapped into one delicious cookie!

Turing down one of these caramel cheesecake cookies is simply impossible. You might even find yourself going back for seconds or maybe even thirds… you deserve it, right?

A caramel cheesecake cookie with a bite out of one side.

Why You’ll Love It

  • So Easy – With minimal ingredients and hands on time.
  • Decadent – You can have your cheesecake and eat it, too! I love how fluffy and thick these caramel cheesecake cookies are. They’re best served slightly warm to enjoy that gooey caramel center.
  • Tastes like Cheesecake – These cookies feature graham crackers, sweet cream cheese with a hint of vanilla and stuffed with caramel for good measure. They’re a taste of fall you’ll want to enjoy all year! 

You’ll also love my Caramel Cheesecake Bread!

caramel stuffed cookies on a baking sheet

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • Flour – All purpose, no need to sift.
  • Sugar – White granulated sugar.
  • Cream CheeseSoftened cream cheese for smooth consistency. Full fat is preferred.
  • Butter – I always bake with salted butter, but you can use unsalted if you prefer.
  • Vanilla – Store bought or Homemade Vanilla Extract adds a hint of flavor.
  • Graham Cracker Crumbs – Crush your own or purchase crushed graham crackers.

How to Make

  1. Combine cream cheese, butter, sugar and vanilla.
  2. Gradually Add flour and graham cracker crumbs.
  3. Make Dough Balls Roll a large ball of dough (I made them the size of 2 cookie scoops).
    Pre-baked caramel cheesecake cookies on a baking tray.
  4. Stuff – poke a hole to insert a caramel, and roll back into a ball.
  5. Bake.
  6. Press and Bake Again remove from oven, gently press each cookie with a flat glass and bake for 3 more minutes.
    Salted caramel cheesecake cookies being smashed with the bottom of a cup.
Cheesecake cookies on a wire cooling rack


Pressing cookies after they come out of the oven allows for perfectly shaped and even cookies. Here’s how we do it:
  1. Once you choose a glass, lightly grease the bottom with butter or shortening to keep it from sticking to the cookies.
  2. Make sure to apply just a light amount of pressure, you don’t want to completely flatten the cookies.
  3. Make a twisting motion while pressing down, another way to prevent sticking.
Cheesecake cookies on a wire cooling rack

How to Store

  • Room Temperature – These cookies can sit out at room temperature safely for up to two hours, but because they have cream cheese, they should be refrigerated after that.
  • Refrigerate – These cookies can be safely refrigerated for up to 3-4 days, though they are not as delicious as they are when fresh.
  • Freeze – Freeze your cookies for up to 6 months, packaged in an airtight container.


These cookies are best served warm so you get the gooey caramel center! Heat for 10 seconds in the microwave before serving.

A stack of caramel stuffed cheesecake cookies on a marble countertop.

More Cookies

A stack of caramel stuffed cheesecake cookies on a marble countertop.
4.95 from 17 votes

Caramel Cheesecake Cookies

These gooey caramel cheesecake cookies are everything you need in your life. It’s just like caramel cheesecake in bite-size pieces!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 24
Pin Rate Print



  • Preheat oven to 350 degrees.
  • Combine cream cheese, butter, sugar and vanilla. Beat until fluffy.
  • Gradually add flour and graham cracker crumbs.
  • Roll a large ball of dough {I made them the size of 2 cookie scoops} and poke a hole to insert a caramel, and roll back into a ball.
  • Bake on a lined cookie sheet for 12 minutes. Remove from oven, gently press with a glass Optional: add a crack of sea salt to the top
  • Bake 3 additional minutes. Serve slightly warm {10 seconds in the microwave}

Julie’s Tips

If you don’t have premade graham cracker crumbs, you can use a food processor to make your own from regular graham crackers. 
How to freeze cookies:
You should first quick freeze the cooled cookies by placing them on a cookie sheet lined with wax paper.  Once they are chilled you can place them in a zip-top freezer bag, or place them in an airtight container, separating each cookie layer with a sheet of wax paper.
When you want to remove them from the freezer and let them thaw, remove the cookies from the bag, or container you stored them in. If they thaw in what they were stored in, the condensation produced in the thawing process might make them soggy.
No one wants a soggy cookie, so just take them out of the freezer and put them back on a baking sheet while the cookies get to room temperature and enjoy! 
Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 27mg | Fiber: 1g | Sugar: 13g | Vitamin A: 245IU | Calcium: 13mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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Originally published September 2016

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    1. 5 stars
      The most delicious cookies I’ve made. And compliments Everytime! Thank you for your recipe.
      Question…could almond flour be substituted for white flour?

  1. Haha. Interesting..I’ve always loved Loved cheesecake but not caramel so much until lately!
    Your cookies sound delicious.
    I am pinning to make for a family member who loves caramel anything. A little Christmas surprise.
    Of course I’ll have to make a test batch for us.
    BTW I am not getting credit for all entries for the fabulous giveaway? I’m not sure why .. I’ve done everything asked.
    Vickie V.