Cheesecake Cookies: 17 Christmas Cookie Box Treats With a Creamy Surprise Inside

Cheesecake cookies are the treat everyone breaks open first. On the outside, they look like a normal soft cookie. Bite in, and there is a cold, creamy cheesecake center hiding inside. This cookie style has taken over short videos all fall, and baker Julie Smith’s stuffed cheesecake cookie series keeps pulling in millions of views. Now it is time to bring the idea to the Christmas cookie box. Below you will find the one simple method that keeps the filling from leaking, then holiday flavors from red velvet and gingerbread to eggnog and peppermint. Each one has its own recipe..

Cheesecake Cookies: The Base Method

The secret is freezing the filling. Soft cream cheese melts and leaks in the oven, but frozen scoops stay put while the dough bakes around them. Every flavor below uses this base filling. See how it works in this stuffed cheesecake cookie video. Because the center is cream cheese, keep these cookies in the fridge..

You will need: Filling: 8 oz full-fat cream cheese softened, 1/4 cup sugar, 1 tsp vanilla. Basic dough: 1 cup butter softened, 1 cup sugar, 1/2 cup brown sugar, 1 egg, 2 tsp vanilla, 2 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt.

How to make it: 1. Beat the cream cheese, sugar and vanilla until smooth. 2. Scoop 1 tsp mounds onto parchment and freeze 1 hour. 3. Beat the butter and sugars, then the egg and vanilla. 4. Mix in the flour, soda and salt. 5. Wrap 2 tbsp of dough around each frozen scoop and seal well. 6. Bake at 350F for 11 to 13 minutes and cool on the pan.

Red Velvet With a Cold, Creamy Center

Red velvet and cream cheese are a classic pair, so these were made for each other. The deep red cookie is soft with a hint of cocoa, and the white center looks stunning when you break one open. They are the star of any Christmas cookie box. Roll the dough balls in white sugar before baking for a sparkly finish. Are you team red velvet?

You will need: Dough: 1/2 cup butter, 3/4 cup sugar, 1 egg, 1 tbsp milk, 1 tsp vanilla, 1 tbsp red food coloring, 1 1/2 cups flour, 2 tbsp cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup white chocolate chips. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter and sugar, then the egg, milk, vanilla and coloring. 2. Mix in the flour, cocoa, soda and salt, then the chips. 3. Chill the dough 30 minutes. 4. Wrap dough around each frozen filling scoop. 5. Bake at 350F for 11 to 12 minutes. 6. Cool on the pan for 10 minutes.

Soft Gingerbread With a Creamy Center

Warm ginger, cinnamon and molasses taste like Christmas, and a cool cheesecake center makes them even better. These are soft gingerbread cookies, not the crisp cut-out kind, so they stay chewy for days in the fridge. Roll them in coarse sugar for crunch. They taste like a gingerbread latte in cookie form. Soft gingerbread or crunchy?

You will need: Dough: 3/4 cup butter, 1 cup brown sugar, 1 egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 2 tsp baking soda, 1/4 tsp salt, coarse sugar for rolling. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter and brown sugar, then the egg and molasses. 2. Mix in the flour, spices, soda and salt. 3. Chill 30 minutes. 4. Wrap dough around each frozen scoop and roll in coarse sugar. 5. Bake at 350F for 10 to 12 minutes. 6. Cool on the pan.

Chocolate Peppermint Cheesecake Cookies

Rich chocolate, cool mint and creamy cheesecake taste like a holiday party in one bite. The crushed candy on top makes them look festive in the cookie box. Add a few drops of peppermint extract to the filling for extra freshness. These chocolate cheesecake cookies are always the first to disappear at a cookie exchange. Mint lovers, would you try these?

You will need: Dough: 1/2 cup butter, 1 cup sugar, 1 egg, 1 tsp vanilla, 1 1/4 cups flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup crushed peppermint candies. Filling: 8 oz cream cheese, 1/4 cup sugar, 1/4 tsp peppermint extract, scooped and frozen.

How to make it: 1. Beat the butter and sugar, then the egg and vanilla. 2. Mix in the flour, cocoa, soda and salt. 3. Chill 30 minutes. 4. Wrap dough around each frozen scoop. 5. Bake at 350F for 10 to 11 minutes. 6. Press crushed candy on top while warm.

Pumpkin Spice Snickerdoodle Cheesecake Cookies

These taste like a slice of pumpkin cheesecake rolled into a snickerdoodle. The dough has a little pumpkin and warm spice, and the outside is coated in cinnamon sugar. The tang of cream of tartar gives that classic snickerdoodle chew. They bridge Thanksgiving and Christmas perfectly. Pumpkin spice: love it or skip it?

You will need: Dough: 1/2 cup butter, 3/4 cup sugar, 1/4 cup brown sugar, 1/3 cup pumpkin puree blotted dry, 1 egg yolk, 1 tsp vanilla, 2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1 1/2 tsp pumpkin pie spice. Rolling sugar: 1/4 cup sugar and 1 tbsp cinnamon. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter and sugars, then the pumpkin, yolk and vanilla. 2. Mix in the dry ingredients. 3. Chill the dough 1 hour. 4. Wrap dough around each frozen scoop. 5. Roll in cinnamon sugar. 6. Bake at 350F for 12 to 13 minutes.

Cranberry Orange With a Creamy Middle

Bright orange zest and tart dried cranberries make these cookies taste fresh and festive. The creamy center balances the tang. They look beautiful with flecks of red in every bite and are a lovely change from all the chocolate on the tray. Add a simple orange glaze on top if you want them extra pretty. Cranberry fan or not?

You will need: Dough: 1/2 cup butter, 3/4 cup sugar, 1 egg, 1 tbsp orange zest, 1 tsp vanilla, 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup dried cranberries chopped. Glaze: 1 cup powdered sugar, 2 tbsp orange juice. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter, sugar and zest, then the egg and vanilla. 2. Mix in the flour, soda and salt, then the cranberries. 3. Chill 30 minutes. 4. Wrap dough around each frozen scoop. 5. Bake at 350F for 11 to 13 minutes. 6. Drizzle with orange glaze once cool.

Eggnog Bites With a Creamy Filling

Eggnog season is short, so bake it into a cookie. Store-bought eggnog goes into both the dough and the filling, with a little nutmeg for that classic holiday flavor. The cookies are soft, buttery and pale gold. Dust the tops with nutmeg and serve them with a cold glass of eggnog for the full effect. Do you love eggnog or avoid it?

You will need: Dough: 3/4 cup butter, 1 cup sugar, 1 egg yolk, 1/4 cup eggnog, 1 tsp vanilla, 2 1/2 cups flour, 1/2 tsp baking soda, 1 tsp nutmeg, 1/4 tsp salt. Filling: 8 oz cream cheese, 1/4 cup sugar, 2 tbsp eggnog, pinch of nutmeg, scooped and frozen.

How to make it: 1. Beat the butter and sugar, then the yolk, eggnog and vanilla. 2. Mix in the flour, soda, nutmeg and salt. 3. Chill 1 hour. 4. Wrap dough around each frozen scoop. 5. Bake at 350F for 11 to 13 minutes. 6. Dust with nutmeg.

Strawberry Cheesecake Cookies

These taste just like a slice of strawberry cheesecake. A pink strawberry cookie wraps around the cream cheese filling with a spoon of jam tucked in, and the outside gets rolled in graham cracker crumbs for that crust flavor. They add a pop of pink to a red and green cookie box. Would you add these to your tray?

You will need: Dough: 1/2 cup butter, 3/4 cup sugar, 1 egg, 1 tsp vanilla, 3 tbsp freeze-dried strawberries ground to powder, 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup graham cracker crumbs for rolling, strawberry jam. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter and sugar, then the egg and vanilla. 2. Mix in the strawberry powder, flour, soda and salt. 3. Chill 30 minutes. 4. Flatten dough, add a frozen scoop and 1/2 tsp jam, and seal. 5. Roll in graham crumbs. 6. Bake at 350F for 11 to 12 minutes.

Lemon Cheesecake Cookies

Lemon cheesecake cookies are sunny and bright, a welcome break from heavy holiday sweets. A little cream cheese goes into the dough itself, which makes it extra soft and tender. Roll the balls in powdered sugar for a crinkly snow-dusted look. They are perfect with a cup of tea on a cold afternoon. Lemon or chocolate person?

You will need: Dough: 1/2 cup butter, 2 oz cream cheese, 1 cup sugar, 1 egg, 2 tbsp lemon zest, 2 tbsp lemon juice, 2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, powdered sugar for rolling. Filling: 6 oz cream cheese, 3 tbsp sugar, 1 tsp lemon zest, scooped and frozen.

How to make it: 1. Beat the butter, cream cheese, sugar and zest. 2. Beat in the egg and lemon juice. 3. Mix in the flour, baking powder and salt and chill 1 hour. 4. Wrap dough around each frozen scoop. 5. Roll in powdered sugar. 6. Bake at 350F for 10 to 12 minutes.

Chocolate Chip Cookies With a Cheesecake Middle

Take the cookie everyone already loves and hide a creamy surprise inside. The classic brown sugar dough with melty chocolate chips gets a cold cheesecake center that makes it taste like a bakery cookie. These chocolate chip cheesecake cookies are a great way to please picky eaters in the cookie box. Milk or coffee on the side?

You will need: Dough: 1/2 cup butter melted, 1/2 cup brown sugar, 1/4 cup sugar, 1 egg, 1 tsp vanilla, 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chips. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Whisk the melted butter and sugars, then the egg and vanilla. 2. Stir in the flour, soda and salt, then the chips. 3. Chill 30 minutes. 4. Wrap dough around each frozen scoop. 5. Press a few extra chips on top. 6. Bake at 350F for 11 to 13 minutes.

Cookie Butter Cheesecake Cookies

Spiced cookie butter, the creamy spread made from crushed speculoos-style biscuits, gives these cookies a warm caramel and cinnamon flavor. Mix a spoonful into the filling too. They taste like the holidays in a jar. Look for cookie butter near the peanut butter at most stores. A little drizzle of warmed spread on top makes them shine. Have you tried cookie butter?

You will need: Dough: 1/2 cup butter, 1/2 cup cookie butter spread, 1/2 cup brown sugar, 1/4 cup sugar, 1 egg, 1 tsp vanilla, 1 3/4 cups flour, 1/2 tsp baking soda, 1/2 tsp cinnamon. Filling: 8 oz cream cheese, 3 tbsp sugar, 2 tbsp cookie butter, scooped and frozen.

How to make it: 1. Beat the butter, cookie butter and sugars. 2. Beat in the egg and vanilla. 3. Mix in the flour, soda and cinnamon and chill 30 minutes. 4. Wrap dough around each frozen scoop. 5. Bake at 350F for 11 to 12 minutes. 6. Drizzle with warm cookie butter.

Snowballs Rolled in Coconut

These look like little snowballs and taste like coconut cream pie. A tender butter cookie dough wraps around the creamy filling, then the warm cookies get rolled in powdered sugar and coconut. They are tiny, so make a double batch for the cookie box. Kids love helping with the rolling. Coconut: yes or no?

You will need: Dough: 1 cup butter, 1/2 cup powdered sugar, 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt, 1/2 cup finely chopped pecans. Coating: 1 cup powdered sugar and 1 cup sweetened shredded coconut. Filling: 8 oz cream cheese, 1/4 cup sugar, 1/2 tsp coconut extract, in small frozen scoops.

How to make it: 1. Beat the butter, powdered sugar and vanilla. 2. Mix in the flour, salt and pecans. 3. Wrap a small piece of dough around each frozen scoop. 4. Bake at 350F for 12 to 14 minutes until pale golden. 5. Cool 5 minutes. 6. Roll in powdered sugar and coconut.

Raspberry Swirl Thumbprints

This is the easy option: no stuffing at all. Press a well into each dough ball, fill it with sweet cheesecake filling and swirl in a little raspberry jam. They bake into pretty jewel-like cookies that look made by a bakery. Find more ideas in our Christmas cookie box recipes. Raspberry or apricot jam?

You will need: Dough: 1 cup butter, 2/3 cup sugar, 1 egg yolk, 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt. Filling: 4 oz cream cheese, 2 tbsp sugar, 1 egg yolk, 1/2 tsp vanilla (not frozen). Topping: 1/3 cup seedless raspberry jam.

How to make it: 1. Beat the butter and sugar, then the yolk and vanilla, then the flour and salt. 2. Roll into 1 inch balls and press a deep well in each. 3. Beat the filling until smooth. 4. Spoon filling into each well and add a dot of jam. 5. Swirl with a toothpick. 6. Bake at 350F for 13 to 15 minutes.

Turtles With Caramel and Pecans

Chocolate, caramel and pecans make the classic turtle candy, and a creamy cheesecake center takes it over the top. The cookies get a drizzle of caramel and a toasted pecan on top while warm. They look rich and impressive on a holiday dessert table. Store-bought caramel sauce works fine. Would you add sea salt on top?

You will need: Dough: 1/2 cup butter, 1 cup brown sugar, 1 egg, 1 tsp vanilla, 1 1/4 cups flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt. Topping: 1/3 cup thick caramel sauce, 24 toasted pecan halves, flaky salt. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter and brown sugar, then the egg and vanilla. 2. Mix in the flour, cocoa, soda and salt and chill 30 minutes. 3. Wrap dough around each frozen scoop. 4. Bake at 350F for 10 to 12 minutes. 5. Press a pecan on each warm cookie. 6. Drizzle with caramel and a pinch of salt.

Make-Ahead Tips for Cheesecake Cookies

Cheesecake cookies are perfect for planning ahead. The frozen filling scoops keep for up to a month in a freezer bag, and the dough keeps 3 days in the fridge. Baked cookies freeze well for up to 2 months; thaw them in the fridge. Because of the cream cheese, store baked cookies covered in the fridge for up to 5 days. How far ahead do you bake?

You will need: Freezer bags, parchment paper, a small cookie scoop, an airtight container. One batch of filling (8 oz cream cheese, 1/4 cup sugar, 1 tsp vanilla) makes about 24 scoops.

How to make it: 1. Scoop the filling onto parchment and freeze until solid. 2. Move the scoops to a labeled freezer bag. 3. Make the dough and chill or freeze it in a log. 4. Assemble and bake straight from the fridge. 5. Cool completely and refrigerate. 6. Bring to room temperature for 15 minutes before serving.

How to Pack the Holiday Tin

These cookies need the fridge, so pack them a little differently. Put them in a separate tin or a lined box section with parchment between layers. Add an ice pack if you are traveling far, and tell the lucky recipient to refrigerate them. Keep them out of the fridge no more than 2 hours. Pair them with sturdy cookies like shortbread and gingerbread. Who gets your cookie box this year?

You will need: A cookie tin or gift box, parchment or wax paper, mini cupcake liners, a small ice pack, ribbon and a gift tag with the words keep refrigerated.

How to make it: 1. Chill the cookies well before packing. 2. Place each cookie in a mini liner. 3. Layer with parchment in a tin or box section. 4. Keep the cheesecake cookies apart from crisp cookies. 5. Add a small ice pack for travel. 6. Label the box keep refrigerated.

Christmas Sugar Cheesecake Cookies

Finish with the simplest one. A soft vanilla sugar cookie rolled in red and green sprinkles hides the classic cheesecake center. It looks like a regular Christmas cookie until someone takes a bite. Kids can help roll the dough in sprinkles. These sugar cheesecake cookies are the easiest place to start if you are trying the method for the first time. Which flavor will you bake first?

You will need: Dough: 1 cup butter, 1 1/4 cups sugar, 1 egg, 2 tsp vanilla, 1/4 tsp almond extract, 2 3/4 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup red and green sprinkles. Filling: 8 oz cream cheese softened, 1/4 cup sugar, 1 tsp vanilla, scooped and frozen.

How to make it: 1. Beat the butter and sugar, then the egg and extracts. 2. Mix in the flour, baking powder and salt. 3. Chill 30 minutes. 4. Wrap dough around each frozen scoop. 5. Roll in sprinkles. 6. Bake at 350F for 11 to 12 minutes until set but pale.