Soft and creamy Cheesecake Cookies bring two desserts together in one! Made with cream cheese and cake mix, these tender treats disappear almost as fast as you can make them.
Table of Contents
Why this Recipe Works
This Cheesecake Cookies recipe combines the flavor of a soft sugar cookie with cream cheese. Dusted with powdered sugar, they’re an easy treat.
Using a box of white cake mix, the cookies come out soft, creamy and just a bit buttery. Egg whites make them fluffy and pillowy, while a touch of almond extract adds an irresistible hint of flavor.
They do, however, have a creaminess that’s very similar to cheesecake.
Unlike traditional cake mix cookies, today’s recipe is thick and fluffy!
Cream cheese. The cream cheese sold in blocks is best here. Do not use spreadable cream cheese.
White Cake Mix. Any box of white cake mix you enjoy should work well.
Almond extract. Or swap the almond for vanilla. My homemade vanilla extract is delicious in these cookies.
Egg whites. Save those egg yolks for homemade lemon curd!
Tips and Tricks
Do not over mix.
After adding the cake mix to beaten egg whites, butter and cream cheese, be careful not to over mix. Mixing the cookie batter too vigorously will result in tougher cookies.
Watch baking time.
Be careful not to bake these cheesecake cookies for too long. They are delicate and will become crunchy and crumbly if overbaked.
The cookies should be just lightly golden brown when you take them out of the oven. As they cool, they’ll set into light and fluffy treats.
Dust them generously with powdered sugar and serve!
Add Oreos. Make a batch of our Oreo Cheesecake Cookies for a delicious treat!
These have a creamy soft texture that’s similar to cheesecake. That said, these are definitely cookies! The white cake and buttery cookie flavors are more prominent than the cream cheese.
Baked cheesecake cookies should be stored in an air tight container. They keep well at room temperature for up to 3 days.
Yes, you can freeze cheesecake cookies for up to 3 months in a freezer safe container. Thaw at room temperature or in the fridge overnight and enjoy.
I don’t recommend using low fat cream cheese in this recipe. The fat in regular cream cheese is necessary to give the cookies a creamy rich consistency.
More Cookie Recipes
- Peanut Butter Cookies
- Monster Cookies
- Peanut Butter Chocolate Chip Cookies
- Cranberry Oatmeal Cookies
Cheesecake Cookies Recipe
- ½ cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 2 egg whites
- 1 teaspoon almond extract
- 1 box white cake mix
- ¼ cup powdered sugar for garnish
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- In a mixing bowl, beat butter and cream cheese together. Beat in egg whites and almond extract.
- Add white cake mix and beat just until combined, scraping down the sides of the bowl as needed.
- Using a 2 Tbsp cookie scoop, spoon dough onto cookie sheet about 2-inches apart.
- Bake for 12-14 minutes, just until the bottoms become lightly browned. Don’t overbake!
- Remove from oven and cool cookies on a wire rack. Sprinkle with powdered sugar, once cooled, if desired.
- Cream Cheese- do not use spreadable cream cheese here.
- Extract. Swap out the Almond Extract for vanilla extract- my homemade vanilla extract is perfect for today’s recipe!
- Do not overbake or overmix these cookies. They should be light and fluffy.
- STORAGE: store cooled cookies in airtight container at room temperature for up to 3 days. Or freeze cookies in airtight freezer safe container for up to three months.
Simple, delicious and always a hit, this Cheesecake Cookies recipe might just become your new favorite way to use white cake mix!