These decadent Chocolate Cheesecake Cookies are triple chocolate cheesecake in cookie form! They start with a soft and chewy chocolate cookie that are stuffed and frosted with a chocolate cheesecake filling and then topped with a luscious chocolate ganache! No mixer is needed for the cookie dough so clean-up is a breeze! If you're a chocolate lover...this is the recipe for you! Best yet, these chocolate cookies are gluten free, egg free, nut free and can easily be made vegan!
I cannot get over these Chocolate Cheesecake Cookies! Here at Lane & Grey Fare, we love unique cookie ideas but this one just might be our new favorite! They have all the qualities of a triple chocolate cheesecake but way easier to make and the perfect way to wow your family and friends!
For more chocolate cookie recipes, try my Triple Chocolate Cookies, my Olive Oil Cookies, my Frosted Chocolate Cookies and my Dark Chocolate Sugar Cookies!
Reasons to Love These Chocolate Cheesecake Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy Inside- These cookies are super soft and chewy in the middle!
- Quadruple the Chocolate- These are chocolate cookies stuffed and topped with chocolate cheesecake filling and then finished with a chocolate ganache and mini chocolate chips!
- Easy to Make- You don't need a mixer of any kind to make the cookie dough and they only require 30 minutes of chill time prior to baking!
Ingredient Notes
- Cream Cheese: Use room temperature and not softened. Make sure to only use block cream cheese. Do not use spreadable cream cheese as it is way too soft and your filling will not be able to harden. For vegan, use vegan block cream cheese and make sure it's more cold than room temperature.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter in the cookie dough. Make sure to cool it prior to adding the brown sugar in it.
- Light Brown Sugar- Using the light brown gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs. I don't like to use dark because the cookies don't spread enough when baking.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. You need this otherwise the cookies will break apart when you try to pick them up.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make these into Vegan Chocolate Cookies
- Use a gluten free flour that’s free from dairy.
- Only buy vegan cream cheese that is also gluten free.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ cups of packed AP flour (210 grams)
- Make sure to use ½ cup packed cocoa powder (58 grams).
- Use 3 tablespoons of milk.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Cheesecake Cookies
Here are the step by step instructions for making these cheesecake cookies!
Step 1: Make the Cheesecake Filling
In a medium bowl, use a spatula to mix the cream cheese, confectioners' sugar and cocoa powder until combined.
Use two teaspoons to make 10 dollops. Place them on a parchment lined dish and freeze.
Place extra filling in a bowl in the fridge. This will be used later.
Step 2: Melt the Butter
Microwave the butter in 11 second increments until almost completely melted. Whisk until fully melted; as you whisk, the residual heat will melt the rest. Set aside to cool.
Step 3: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Whisk in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the light brown sugar, the cornstarch water and the pure vanilla extract until fully combined.
Step 6: Add in the Flour Mixture and Milk
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour mixture until combined. Do not over mix or the dough will become shiny and too sticky.
Step 7: Chill, Form into Balls and Stuff
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
After 30 min, using a large cookie scoop, make 10 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Take one of the dough balls and press your thumb into the center to make a well. Shove one of the cream cheese balls into the hole.
Step 8: Reshape into Dough Balls
Cover up the cheesecake filling with the dough that’s been pressed to the side to reform a dough ball.
Step 9: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 16 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Step 10: Frost the Cookies
Using an icing spatula or a butter knife, frost the tops of the completely cooled cookies with the extra chocolate cheesecake mixture. Don't go all the way to the edge of the cookie. Make sure you can see the cookie on the edges.
Step 11: Make the Ganache
Place the chocolate chips and butter in a heat safe bowl.
Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips and butter are fully melted and incorporated.
Step 12: Add the Ganache and Mini Chocolate Chips
Spoon the ganache on top of each cookie. Make sure you leave the cheesecake topping visible. Immediately sprinkle some mini chocolate chips into the wet ganache.
Expert Baking Tips
- Keep the Cream Cheese Balls Frozen- Make sure to place the filling for the cookies in the freezer, not the fridge. If stored in the fridge, they will turn into mush as soon as you try to stuff the cookies.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the cookies a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the cookies will not be as dark as mine. Do not use dark alone; it will make your cookies too dry, chalky and bitter. And like the flour, use packed cups of cocoa powder.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour mixture, then the milk and then the rest of the flour mixture.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. If the dough discs need some reshaping, simply use your slightly wet hands to make the dough discs tops smooth.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Yes you can, but keep in mind the cookies contain cream cheese and must be stored in the fridge.
Storing: Store the frosted cookies in a single layer, in an airtight container in the fridge for up to 3 days. Do not stack. Do not leave the cookies at room temperature.
They're still soft when in the fridge but you can let them come to room temperature before eating if desired.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Other Chocolate Cookies You'll Love
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📖 Recipe
Chocolate Cheesecake Cookies
Ingredients
For the Chocolate Cheesecake
- 8 ounces cream cheese , room temperature
- ½ cup confectioners' sugar
- 2 tablespoons cocoa powder (I use 1 tablespoon Natural Unsweetened and 1 tablespoon Dark
For the Chocolate Cookies
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Natural Unsweetened and ¼ cup Dark
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cups light brown sugar , packed
- ¼ cup plus 2 tablespoons milk
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache
- 3 tablespoons unsalted butter or vegan baking stick
- 6 tablespoons semi-sweet chocolate chips
For the Topping
- 2 tablespoons mini semi-sweet chocolate chips
Instructions
- In a medium bowl, use a spatula to mix the 8 ounces of cream cheese, ½ cup confectioners' sugar and 2 tablespoons cocoa powder until combined.
- Use two teaspoons to make 10 dollops of filling. Place them on a small parchment lined dish and freeze.Place the rest of the cheesecake filling in the fridge.
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. Microwave it until there is just a little bit of butter left unmelted and then whisk it until the residual heat melts the rest of the butter.
- In a medium bowl, whisk together the 1 ¼ cups plus 2 tablespoons multipurpose gluten free flour, ½ cup plus 1 tablespoon cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the 1 ¼ cups light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully combined. It may appear chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup plus 2 tablespoons milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
- When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- After 30 min, using a large cookie scoop, make 10 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Take one of the dough balls and press your thumb into the center to make a well. Shove one of the cream cheese balls into the hole.
- Cover up the cheesecake filling with the dough that’s been pressed to the side to reform a dough ball.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 16 minutes.I only bake 6-8 at a time. Pop the rest of the dough balls in the freezer while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle.Let the cookies cool on the baking sheet for 5 min before transferring to a cooling rack.
- Using an icing spatula or a butter knife, frost the tops of the completely cooled cookies with the extra chocolate cheesecake mixture. Don't go all the way to the edge of the cookie. Make sure you can see the cookie on the edges.Once all the cookies are all frosted, pop them in the fridge to get them cold for the next step.
- Place the 6 tablespoons of chocolate chips and 3 tablespoons butter in a heat safe bowl.Microwave them together in 10-15 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
- Take the cookies out of the fridge. Spoon 1 tablespoon ganache on top of each cookie. Make sure you leave the cheesecake topping visible. Immediately sprinkle some mini chocolate chips into the wet ganache.
John
Wowee! These cookies sure were delish!