From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
Chocolate Cheesecake Cookies
Cheesecake Filling
Chocolate Cookies
Instructions
1
First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze for 1 hour.
2
Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
3
Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamy.
4
Then, add in the eggs and vanilla extract. Beat to combine.
5
Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
6
Fold in the chocolate chips. Remove the cheesecake balls from the freezer.
7
Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
8
Place a frozen cheesecake ball on top of this flattened ball of dough.
9
Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.
10
Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
11
Finally, remove the chocolate cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.
My Calorie Intake
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All Reviews 5.0
M
Max Elfrink
5
Yes, I’d make this again!
Nov 20, 2025
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Tips & Tricks (5)
- Chill Your Cream Cheese Filling 🧊Refrigerate your cream cheese mixture for at least 30 minutes before piping or dolloping onto dough to prevent it from melting and spreading during baking, ensuring distinct layers and defined cookie structure.
- Brown Your Butter for Depth 🧈Melt your butter slowly until it turns golden brown with a nutty aroma, then cool completely before mixing—this adds complex richness that elevates the chocolate flavor profile significantly.
- Sift Your Dry Ingredients Twice ✨Sift together the gluten-free flour, cocoa powder, baking soda, and sea salt twice to remove lumps and incorporate air, resulting in lighter, more tender cookies with better texture since gluten-free flour can clump easily.
- Don't Overmix the Dough 🎯Stop mixing as soon as the dough comes together to avoid developing the batter too much, which can make cookies dense and tough—especially important with gluten-free flour that doesn't need gluten development.
- Bake at Lower Temperature Longer ⏱️Reduce oven temperature by 25°F and extend baking time by 2-3 minutes to allow the creamy cheesecake center to set gently without the chocolate edges becoming too crispy or the filling erupting.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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