Mega Cheesecake Cookies
These Mega Cheesecake Cookies deliver the richness of cheesecake, complemented by the buttery, decadence of perfectly baked cookies.
Ryan Nordheimer•
October 27, 2025
If you’re a fan of indulgent, oversized cookies, you’ll fall in love with my Cheesecake Cookies inspired by Crumbl. So these giant cookies combine the creamy richness of New York cheesecake with the satisfying chewiness of a classic cookie, making them the ultimate treat for any occasion.
Perfect for sharing or enjoying all by yourself or with others. And these cookies fuse two beloved desserts that will delight your taste buds and impress your friends and family.
My Mega New York Cheesecake Cookies capture the essence of a traditional New York cheesecake in a portable, cookie form. Each bite delivers the tangy, creamy flavor of cheesecake, complemented by the buttery, golden-brown exterior of a perfectly baked cookie.
This recipe uses high-quality ingredients to ensure that every cookie is packed with flavor. And this dessert has the ideal texture – crispy on the outside, soft and chewy on the inside.
To achieve the authentic cheesecake taste, these cookies feature a luscious cream cheese filling, made with rich, full-fat cream cheese and a touch of vanilla extract.
I infused the dough with graham cracker crumbs, giving a subtle crunch and a nod to the classic cheesecake crust. Thus, the result is a cookie that’s not only delicious but also visually stunning, with a hint of nostalgia that will remind you of the best New York style cheesecakes.
If you enjoy these, share with friends and family!
Equipment:
- Electric hand or stand mixer
Key Ingredients:
- 15 graham cracker sheets, ideally Honey Maid: Adds a distinct, nostalgic flavor reminiscent of classic cheesecake crust.
- 1 cup light brown sugar, packed (200g): Adds sweetness and a hint of molasses flavor that complements the graham crackers.
- 3 Tbsp. mild-flavored light molasses (60g): Enhances the depth of flavor with a subtle sweetness.
- 3 8 oz. packs full-fat cream cheese: Forms the rich and creamy base of the frosting, providing the classic cheesecake flavor.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (15)
Ingredients (15)
Graham Cracker Cookie Dough
Cream Cheese Frosting
Assembly
Instructions
Cookie Dough
Preheat oven to 350 °F with a rack in the upper and lower third.
In a large Ziplock bag, add the graham crackers (15 sheets). Seal and let the air out. Bash crackers to a fine crumbs using a rolling pin or something else that can smash well. Set aside.
In a large bowl, add the butter (1 ½ sticks), light brown sugar (1 cup), and molasses (3 Tbsp). Beat with an electric hand mixer (or stand mixer fitted with a paddle attachment) on medium-high speed for 3 minutes, until lightened and fluffy.
Add the egg (1 large) and vanilla extract (1 tsp). Beat on medium speed until incorporated.
Add the graham crackers, salt (1 ½ tsp), and baking soda (2 tsp). Beat until incorporated.
Finally, add the flour (1 ¾ cups) and beat on low until just incorporated.
Line 2 half-sheet trays with parchment paper. Using an ice-cream scoop, scoop 3 tbsp mounds of dough onto each sheet, about 8 per tray.
Bake for 11-12 minutes, switching the trays halfway through baking, until the cookies have spread, the edges have picked up color and are firm to the touch.
Slam trays down on the counter to knock the air out of the cookies and let them cool completely on the trays. Cookies can be stored at room temperature for up to 1 day at this point (or just eaten on their own).
Assembly
In a large bowl, beat the cream cheese (3 8-oz packages), powdered sugar (2 ¼ cups), salt (1 pinch), and vanilla (2 tsp) until light and fluffy.
Add the heavy cream (6 Tbsp) and beat until incorporated and the frosting holds peaks.
Using an ice cream scoop, scoop a generous amount of frosting onto the center of each cookie.
Using a small spoon to create a well in the center of each frosting mound, trying to spread it out a bit toward the cookie edges, too.
Spoon some cherry jam (1 cup) (or any other jam) in the well.
Cookies are best the day they're made. But you can store the cookies in a covered container in the fridge in a single layer for up to 3 days.
Subscribe to get my new recipes delivered to your inbox
Comments
Sign in to comment
