Home » Recipes » Hand-Shaped Cookies » Chewy Cheesecake Cookies

Chewy Cheesecake Cookies

Chewy Cheesecake Cookies

Chewy Cheesecake Cookies

0 from 0 votes
Chewy Cheesecake Cookies
5.0 rating based on 12,345 ratings
5/5 (4)
Course: Hand-Shaped CookiesDifficulty: Easy



Cream cheese dough with chopped nuts gives this cookies a cheesecake flavor.


  • 1/2 cup butter, softened

  • 1 small package (3 ounce) cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup all-purpose flour

  • 1/2 cup chopped pecans


  • Preheat oven to 375F. Cream butter or margarine and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in chopped nuts. Shape dough into 1-inch balls or use a cookie scoop; place 2 inches apart on ungreased baking sheets. Dip bottom of glass in water and gently press each cookie flat. Bake for 12-13 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.


  • From “Our Lady’s Kitchen,” a community cookbook published in 1986 by Our Lady of Las Vegas Catholic Church in Las Vegas, NV. Recipe donated by Judy Arnemann.


Name & Location
(example: Sue in LA)
I have been making these cookies to bring to gatherings and events for years and they are ALWAYS a hit!
-  Seamus Fitzsimmons 
I love the recipe and highly recommend adding the crushed cornflakes. It totally completes the cookie! Everyone loves them
- jolene
These cokies are fabulous. I use 4 oz of cream cheese and scoop with a small scooper or spoon. Rolling is impossible. Easy to make a double batch and taste great if you have to make them without the nuts
- Sherry
Made these when I was young and they are always perfection. My daughters now make them and love them. A Christmas tradition
- A Baker
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: