There are recipes you make once, just to try them out — and then there are recipes you make forever. Friends, this one’s a forever kind of cookie. Cheesecake Caramel Cookies combine the rich creaminess of cheesecake, the buttery sweetness of caramel, and a cozy cinnamon-sugar hug all in one bite. They’re the kind of treat that makes people stop mid-bite and go, “Oh wow… what is this?” And the best part? They’re way easier to make than they look!
Why You’ll Love These Cheesecake Caramel Cookies
I promised you versatile, and here’s proof! These cookies check every dessert box: soft and chewy, with a creamy center that melts into gooey caramel as they bake. The cinnamon sugar coating gives them a warm, bakery-style finish that’s downright irresistible.
- Unique texture combo – chewy outside, creamy center, gooey caramel surprise.
- Easy shortcut – we’re using cake mix for the dough, which means less fuss and guaranteed softness.
- Crowd-pleaser – these disappear from cookie platters faster than you can say “just one more.”
What Do Cheesecake Caramel Cookies Taste Like?
Imagine a warm snickerdoodle that decided to get fancy — with a cheesecake heart and molten caramel core. The outer dough has that soft, buttery cake mix sweetness, while the center is pure indulgence. Every bite feels like it came from a boutique bakery (except you made them in your own kitchen in under 30 minutes).
Benefits of This Recipe
- Beginner-friendly – no special baking skills required.
- Quick prep – ready in about 25 minutes start to finish.
- Make-ahead friendly – dough can be chilled or even frozen before baking.
- Customizable – switch up the caramel or cheesecake flavors for different twists.
Ingredients for Cheesecake Caramel Cookies
For the Dough
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 egg
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Caramel Center
- 12 soft caramel candies
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Tools You’ll Need
- Mixing bowls (one large, one medium, one small)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredient Additions & Substitutions
- Caramels – Swap soft caramels for chocolate-covered caramels, Rolos, or even a square of fudge.
- Cheesecake flavor – Add a teaspoon of lemon zest for brightness, or a dash of cinnamon for extra warmth.
- Cake mix – Yellow cake mix is classic, but white, spice, or even pumpkin cake mix works beautifully.
- Coating – Try rolling them in powdered sugar for a different festive look.
How to Make Cheesecake Caramel Cookies
Step 1 – Make the Cheesecake Filling
In a medium bowl, beat softened cream cheese with sugar and vanilla until smooth. Chill for 15–20 minutes so it firms up (this makes stuffing the cookies much easier).
Step 2 – Prepare the Dough
In a large bowl, mix cake mix, melted butter, and egg until a thick dough forms. It should be soft but not sticky.
Step 3 – Assemble the Cookies
Scoop about 1 tablespoon of dough and flatten it in your palm. Place 1 teaspoon of cheesecake filling and 1 caramel candy in the center. Carefully wrap the dough around the filling, sealing it completely. Roll gently into a ball.
Step 4 – Coat in Cinnamon Sugar
Mix sugar and cinnamon in a small bowl. Roll each dough ball until fully coated.
Step 5 – Bake
Place coated balls on the prepared baking sheet, spaced about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are just set (don’t overbake — you want that center gooey!).
Step 6 – Cool & Serve
Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm for the ultimate caramel melt or enjoy cooled for a fudgier texture.
What to Serve with Cheesecake Caramel Cookies
- A scoop of vanilla ice cream for a decadent dessert plate.
- Fresh apple slices for a sweet-and-tart pairing.
- Hot coffee, chai latte, or spiced hot chocolate for a cozy treat.
Tips for Perfect Cheesecake Caramel Cookies
- Seal well – Make sure there are no cracks in the dough before baking or the filling may leak.
- Use soft caramels – Hard caramels won’t melt properly and can be too chewy.
- Chill the filling – Cold cheesecake filling is easier to work with and keeps its creamy texture while baking.
- Work in batches – Keep unbaked cookies in the fridge while the first batch bakes to prevent over-softening.
Storage Instructions
- Room temperature – Store in an airtight container for up to 2 days.
- Refrigerator – Keeps fresh for up to 5 days.
- Freezer – Freeze unbaked dough balls for up to 2 months; bake from frozen, adding 2–3 minutes to bake time.
Frequently Asked Questions
Can I make these without caramel?
Yes! Simply add more cheesecake filling or swap caramel for chocolate truffles.
Can I use low-fat cream cheese?
You can, but the texture will be slightly less rich and creamy.
Do these cookies need to be refrigerated?
If storing for more than 2 days, yes — the cheesecake filling is perishable.
Conclusion
These Cheesecake Caramel Cookies are the ultimate dessert mashup — cozy, indulgent, and deceptively simple to make. Whether you’re baking for the holidays, a potluck, or just because, they’re guaranteed to earn rave reviews.
If you love this flavor combo, you might also enjoy my Peach Cheesecake Bars, Caramel Apple Crumble, or Cinnamon Roll Cheesecake Bites.
Join the Cookie Love!
If you make these, tag me on Pinterest with your cookie photos — I’d love to see your creations!
Nutritional Information (per cookie, approx.)
- Calories: 180
- Fat: 8g
- Carbohydrates: 24g
- Sugar: 16g
- Protein: 2g
Cheesecake Caramel Cookies
Description
Cheesecake Caramel Cookies are soft, chewy, and filled with a creamy cheesecake center and gooey caramel surprise. Rolled in cinnamon sugar for a cozy bakery-style finish, these cookies are quick to make and guaranteed to wow at any gathering.
Ingredients
For the Dough
1 box yellow cake mix
1/2 cup butter, melted
1 egg
For the Cheesecake Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Caramel Center
12 soft caramel candies
For the Cinnamon Sugar Coating
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cheesecake filling: In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Chill for 15–20 minutes.
Prepare the dough: In a large bowl, combine cake mix, melted butter, and egg until a thick dough forms.
Scoop about 1 tablespoon of dough and flatten in your palm. Place 1 teaspoon cheesecake filling and 1 caramel candy in the center.
Wrap dough around the filling, sealing completely, and roll into a ball.
Coat in cinnamon sugar: In a small bowl, mix sugar and cinnamon. Roll each dough ball until coated.
Place on the prepared baking sheet, spacing cookies 2 inches apart. Bake 10–12 minutes, until edges are just set.
Cool 5 minutes on the sheet, then transfer to a wire rack. Serve warm for gooey centers or cooled for fudgier texture.
Notes
Make sure the dough is fully sealed around the filling to keep the cheesecake and caramel from leaking.
Soft caramels melt best; hard caramels may not work as well.
To freeze, shape and coat the dough balls, then store in a freezer bag for up to 2 months. Bake straight from frozen, adding 2–3 minutes to bake time.
Store baked cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
