Do cheesecake stuffed cookies need to be refrigerated?

Yes, absolutely. Because the filling contains cream cheese, these cookies should be stored in the refrigerator once cooled. Keep them in an airtight container to maintain texture and flavor. Bring to room temperature before serving for the best gooey center.

How does salted caramel work?

Salted caramel is all about balance. The salt cuts through the sweetness, enhancing the rich, buttery notes of caramel and drawing out the tang of the cheesecake. It transforms a sweet cookie into something more dynamic and sophisticated.

What fruit goes with salted caramel cheesecake?

Plenty! Tart fruits like raspberries, crisp apples, or juicy pears balance the richness. Even bananas, figs, or pomegranate seeds can pair beautifully, adding texture and contrast in color and flavor.

How long do cheesecake cookies last?

Stored in the fridge, they stay fresh for about 5 days. You can also freeze them for up to 2 months. When reheating, pop them in a warm oven (not the microwave) to bring back the gooey center without drying them out.

Caramel Cheesecake Cookies – 5-Star Gooey Dessert

Name: Caramel Cheesecake Cookies with Gooey Centers
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12 cookies
Cuisine: American
Ingredients: 4 oz cream cheese; 3 tbsp powdered sugar; 2 tbsp salted caramel sauce; 1/2 cup unsalted butter; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 egg; 1 1/2 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt

Description

Soft, bakery-style cookies with a creamy caramel cheesecake center that oozes with each bite. Perfect for cozy gatherings or gifting.

Ingredients

Scale

Filling:

4 oz cream cheese

3 tbsp powdered sugar

2 tbsp salted caramel sauce

Dough:

1/2 cup unsalted butter

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 1/2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

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Instructions

1. Beat cream cheese, powdered sugar, and caramel until smooth.

2. Scoop 1 tsp portions and freeze for 30 minutes.

3. Cream butter and sugars; add egg and vanilla.

4. Mix in dry ingredients until just combined.

5. Scoop 2 tbsp dough, flatten, place frozen filling in center.

6. Wrap dough around filling and seal completely.

7. Bake at 350°F for 10–12 minutes.

8. Cool slightly, then drizzle with caramel and sprinkle flaky salt.

Notes

Freeze cheesecake centers to avoid leaks.

Seal dough fully around filling.

Store in fridge up to 5 days, or freeze up to 2 months.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 105mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg