Last updated on October 24, 2026
If you love chocolate and cheesecake, these double chocolate cheesecake cookies are the perfect treat. They are also (thankfully) much quicker to make than a baked cheesecake itself.
Made with rich cocoa powder and sweet white chocolate chips, these soft, fudgy cookies have a delicious chocolatey flavour in every bite. Unlike some traditional cheesecake cookie recipes, the best part about these one is that the creamy cheesecake filling is hidden right in the centre! With their irresistible combination of rich chocolate and smooth, tangy cheesecake, these cookies are perfect for satisfying your sweet tooth. They’re a fun twist on classic chocolate cookies and a must-try for any cheesecake lover!
You can find more delicious cookie recipes here.
Double Chocolate Cheesecake Cookies
Course: DessertCuisine: American12
servings15
minutes12
minutes60
minutesIngredients
- Foe the cheesecake filling
8 tbsp (112g) cream cheese
4 tbsp (56g) icing sugar (confectioners sugar), sifted
- For the cookies
112g (1/2 cup) butter, softened
150g (3/4 cup) light brown sugar
50g (1/4 cup) white granulated sugar
1 egg
2 tsp vanilla extract
150g (1 1/4 cup) plain flour
28g (1/3 cup) cocoa powder, sifted
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
85g (1/2 cup) white chocolate chips
Directions
- Start with the cheesecake filling: Line a plate or tray with parchment paper. In a bowl, stir both of the cheesecake filling ingredients together until smooth, then scoop 12 tablespoons of the filling onto the parchment paper. Freeze until completely solid, at least an hour.
- Line two baking trays with parchment paper.
- In a large bowl and using a hand mixer (or in the bowl of a stand mixer), beat together the butter and both sugars until soft and fluffy. Then add in the egg and vanilla extract and beat to combine.
- Add the flour, cocoa powder, salt and bicarbonate of soda to the cookie dough and mix until just combined (don’t over mix). Stir in the chocolate chips with a spoon or spatula.
- Scoop 12 tablespoon-sized balls of the cookie dough out onto the prepared baking trays and flatten slightly. Remove the filling from the freezer and place one ball of frozen filling in the centre of each piece of cookie dough. Then portion out another 12 tablespoon-sized balls of dough and put them on top of each assembled cookie base. Use your hands to shape the dough around the frozen cheesecake filling and make sure the sides are sealed.
- Place your assembled cookie balls into the fridge to chill while you preheat the oven to 180C / 350F.
- Bake the cookies, one tray at a time, for around 12 minutes, or until the dough has set but is not too hard.
Notes
- Ensure you chill the cheesecake filling for at least one hour so that it doesn’t melt out of the dough during cooking.
- Keep the second tray of raw cookies in the fridge while you bake the first so that the cheesecake filling doesn’t defrost too much
- If you’re dough is a little too sticky to shape around the cheesecake filling, you can either chill it for 10 minutes to firm up slightly, or you can dust your hands with a very small amount of flour
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