These apple cheesecake cookies are the ultimate cozy dessert—soft, buttery cookies filled with creamy cheesecake and topped with warm spiced apples. Inspired by the comforting flavors of apple pie and the richness of cheesecake, these bakery-style cookies are a perfect fusion of classic treats. Whether you’re baking for a holiday, a fall gathering, or simply to indulge, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
These cookies have everything you love in one bite: the softness of a classic cookie, the tangy richness of a cheesecake center, and the sweet warmth of cinnamon apples. The combination of textures—from the tender cookie base to the smooth filling and gooey topping—makes every bite indulgent and satisfying. They’re surprisingly easy to make, with each component prepared from scratch, and the final result is a beautiful, bakery-worthy treat that feels both nostalgic and gourmet.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the apple topping:
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Add eggs and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms. Chill the dough for 20 minutes.
- While the dough chills, prepare the cheesecake filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.
- For the apple topping, melt butter in a saucepan over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 4–5 minutes until the apples begin to soften. Stir in the cornstarch slurry and cook another 1–2 minutes until thickened. Remove from heat and allow to cool.
- Scoop the chilled dough into large balls. Slightly flatten each and use your thumb or spoon to press an indentation in the center.
- Spoon about 1 teaspoon of cheesecake filling into each indentation, followed by a spoonful of the apple topping.
- Bake for 13–15 minutes or until the cookie edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields 16 cookies.
Prep time: 25 minutes
Cooking time: 15 minutes
Total time: 40 minutes
Calories per cookie: 270 kcal
Variations
- Use Different Apples: Try Honeycrisp, Granny Smith, or Gala apples for different flavor profiles.
- Add Nuts: Stir in finely chopped walnuts or pecans into the apple topping for added crunch.
- Drizzle Finish: Add a drizzle of caramel sauce or a powdered sugar glaze after baking for extra sweetness.
- Pumpkin Spice Twist: Add a pinch of nutmeg or pumpkin pie spice to the apple mixture for a fall-inspired variation.
- Mini Version: Make smaller cookies with just a touch of filling and topping for bite-sized treats.
Storage/Reheating
Store cookies in an airtight container in the refrigerator for up to 5 days.
Allow cookies to come to room temperature or microwave for 10–15 seconds before serving for a soft, fresh-baked texture.
These cookies can be frozen (unfrosted) for up to 2 months. Freeze assembled cookies in a single layer and reheat gently when ready to serve.
FAQs
Can I make the cookie dough ahead of time?
Yes, the dough can be made ahead and chilled for up to 48 hours. Allow it to soften slightly before shaping.
What type of apples should I use?
Firm, slightly tart apples like Granny Smith or Honeycrisp work well as they hold their shape and balance the sweetness.
Can I use pre-made apple pie filling?
Yes, in a pinch, canned apple pie filling can be used. Just chop it finely before topping the cookies.
Can I freeze these cookies?
Yes, freeze fully baked cookies (without garnishes) in an airtight container. Thaw at room temperature or warm briefly in the microwave.
Do I need to chill the dough?
Yes, chilling the dough helps it firm up, which makes it easier to shape and keeps the cookies from spreading too much.
Can I double the recipe?
Absolutely. This recipe scales well for larger batches.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Be aware that texture may vary slightly.
Do I have to include the cheesecake filling?
The cheesecake center is a key feature, but the cookies can still be delicious with just the apple topping.
How do I keep the filling from leaking out?
Make sure to create a deep enough indentation in the dough and don’t overfill.
Are these cookies good for gifting?
Yes, they make an excellent homemade gift, especially in the fall or holiday season. Just be sure to store them chilled if giving them within a day or two.
Conclusion
These apple cheesecake cookies are a delightful fusion of comfort food classics—soft cookies, creamy cheesecake, and warm spiced apples. With their cozy flavors and bakery-style appearance, they’re perfect for fall baking, holiday platters, or treating yourself to something special. Each bite offers the sweetness of apple pie, the richness of cheesecake, and the soft texture of a perfectly baked cookie—all in one irresistible dessert.
PrintThe Best Apple Cheesecake Cookies
These Apple Cheesecake Cookies are soft, buttery bakery-style cookies with a creamy cheesecake center and a cozy apple pie topping. Perfect for fall baking, holidays, or whenever you crave a sweet indulgence, these stuffed cookies combine all your favorite dessert flavors in one delicious bite.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 16 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cookie dough:
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1 cup unsalted butter, softened
-
1 cup granulated sugar
-
1/2 cup brown sugar
-
2 large eggs
-
1 tablespoon vanilla extract
-
3 cups all-purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
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For the cheesecake filling:
-
8 oz cream cheese, softened
-
1/3 cup powdered sugar
-
1/2 teaspoon vanilla extract
For the apple topping:
-
2 medium apples, peeled and diced
-
2 tablespoons butter
-
1/3 cup brown sugar
-
1/2 teaspoon cinnamon
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1 teaspoon cornstarch mixed with 2 tablespoons water
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Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
-
Add eggs and vanilla extract; mix until well combined.
-
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients. Chill dough for 20 minutes.
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In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
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In a saucepan, melt butter for apple topping. Add diced apples, brown sugar, and cinnamon. Cook for 4–5 minutes. Stir in cornstarch slurry and cook another 1–2 minutes until thickened. Cool slightly.
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Scoop cookie dough into large balls. Flatten slightly and press a thumbprint into the center.
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Fill indentation with about 1 tsp cheesecake mixture, then top with a spoonful of the apple mixture.
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Bake for 13–15 minutes or until edges are lightly golden. Cool on wire rack before serving.
Notes
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Chill the dough for best shape and texture.
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Use Granny Smith or Honeycrisp apples for a balanced tart-sweet flavor.
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Store in the fridge in an airtight container for up to 5 days.