Dessert

Salted Caramel Cheesecake Cookies Recipe

BySarah Summers November 21, 2025November 21, 2025

Introduction

Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the buttery sweetness of caramel and a touch of sea salt. These irresistible treats are soft, flavorful, and perfect for sharing or savoring on your own.

The image shows a small round tart with three visible layers. The bottom layer is a thick, golden-brown crust with a crumbly texture. The middle layer is smooth and creamy, pale off-white in color. The top layer features piped swirls of light caramel-colored cream with a glossy finish, decorated with a sprinkle of coarse sea salt. The tart is placed on a white marbled surface with a drizzle of caramel sauce nearby. In the background, two more tarts are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
8 oz cream cheese, softened
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup caramel sauce
Flaky sea salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
Step 3: Mix in the flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix to keep the cookies tender.
Step 4: In a separate bowl, beat the cream cheese until smooth. Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
Step 5: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Create a small indentation in the center of each cookie and fill it with about a teaspoon of cheesecake filling.
Step 6: Bake for 12-14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 7: Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.

Tips & Variations

Chill the dough for 30 minutes before baking to prevent spreading and keep the cookies thick and soft.
For a richer caramel flavor, use homemade caramel sauce or a high-quality store-bought version.
Substitute the caramel drizzle with melted chocolate for a different twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if you want them warm; avoid overheating to keep the cheesecake filling creamy.

How to Serve

A close-up view of a small round cake on a white marbled surface, showing three distinct layers: the bottom layer is a thick, light brown biscuit base with a crumbly texture; above it is a smooth, creamy off-white filling layer; the top layer consists of two swirled elements—a white cream base with rosettes around the edge topped by thick, glossy caramel swirls and small white salt crystals sprinkled on top. The cake is partially cut, revealing the inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

While low-fat cream cheese will work, it may affect the texture and creaminess of the cheesecake filling. Full-fat cream cheese gives the best results for richness and smoothness.

How do I prevent the caramel from making the cookies soggy?

Wait until the cookies have completely cooled before drizzling caramel sauce on top. This helps keep the cookies from becoming soggy and ensures a nice texture.