Cookies that taste like cheesecake?
Oh, I’m all in.
This recipe came about during a family game night when I wanted something sweet but didn’t want to fuss with a full cheesecake.
These cookies are like little handheld slices of joy—creamy, rich, and just enough sweetness to keep everyone reaching for more.
Plus, they’re gluten-free, so nobody feels left out, which makes my heart so happy.
Baking these is like wrapping your kitchen in the cozy smell of nostalgia, and I promise, they’ll be a hit whether it’s a quiet afternoon treat or the star dessert at
Tips for the Best Cookies
- Fresh Ingredients: Always use fresh cream cheese and butter for the creamiest flavor.
- Lemon Zest: This adds a subtle brightness that’s hard to resist, but you can skip it if you prefer.
- Chilling the Dough: Don’t skip this step—it keeps the cookies from spreading too much.
- Storage: These cookies stay fresh in an airtight container for up to 4 days (if they last that long!).
Variations and Substitutions
- Dairy-Free: Swap cream cheese and butter with dairy-free versions like Miyoko’s or Earth Balance.
- Low-Sugar: Use a sugar substitute like monk fruit or stevia in place of regular sugar.
- Add-Ins: Mix in mini chocolate chips or crushed gluten-free graham crackers for a cheesecake crust vibe.
Serving Suggestions
Plate these beauties with a dusting of powdered sugar or a dollop of whipped cream on top. Serve with a side of fresh berries or a drizzle of raspberry sauce for that “wow” factor. Perfect for tea time, dessert tables, or a sneaky midnight snack.
Easy Cheesecake Cookies – Gluten-Free Goodness
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These creamy, tangy, gluten-free cheesecake cookies are the perfect little treat for any occasion. They’re easy to make, delicious, and friendly for all diets!
Ingredients
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill or King Arthur)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but adds a fresh zing)
Instructions
- Prep Your Dough: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- Mix It Up: Using a hand or stand mixer, beat the cream cheese and butter until smooth. Add both sugars and mix until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla, and lemon zest (if using).
- Combine: Slowly mix the dry ingredients into the wet mixture until a smooth dough forms. Chill the dough in the fridge for at least 30 minutes—this helps the cookies keep their shape.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spacing them 2 inches apart.
- Cook to Perfection: Bake for 10-12 minutes, or until the edges are just slightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill dough for best results. Great with or without lemon zest.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
