Salted Caramel Cheesecake Cookies

These salted caramel cheesecake cookies are a sweet dream turned into reality. I love how they combine a soft, creamy cheesecake-inspired frosting with rich caramel, all layered over a buttery graham cracker base. Each bite gives me the perfect balance of sweet and salty, chewy and creamy, making them a cookie I always come back to.

Why You’ll Love This Recipe

I like that this recipe brings the flavors of cheesecake into cookie form. It’s easier than baking a whole cheesecake, yet it has that same decadent flavor I crave. The salted caramel drizzle on top cuts through the sweetness, giving each bite a perfectly balanced finish. I also enjoy how versatile these cookies are—I can make them for holidays, parties, or just when I want a special treat at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup soft unsalted butter

• 8 oz soft cream cheese

• 2½ cups confectioners’ sugar

• Graham cracker crumbs (for the base)

• Caramel sauce (for drizzling)

• Pinch of flaky sea salt (for garnish)

Directions

1. I start by beating the butter and cream cheese together until smooth and fluffy.

2. I gradually mix in the confectioners’ sugar until I get a thick, creamy frosting consistency.

3. I prepare the graham cracker base by pressing crumbs into cookie-sized portions on a baking sheet or pressing into cookie dough rounds if I’m using a cookie base.

4. I top each base with a spoonful of the cheesecake mixture, smoothing it gently.

5. I drizzle caramel sauce generously over the top.

6. To finish, I sprinkle a little flaky sea salt over each cookie for that irresistible sweet-salty bite.

Servings and timing

This recipe makes about 18–20 cookies. It takes me around 15 minutes to prep and 10 minutes to assemble. If I bake a cookie base first, I add about 10–12 minutes of baking time at 350°F (177°C). Overall, I can have them ready in under 40 minutes.

Variations

Sometimes I like to swirl a bit of caramel directly into the cheesecake frosting for a richer flavor. I’ve also tried topping the cookies with crushed pecans or chocolate shavings for an extra layer of texture. For a festive twist, I swap the caramel drizzle for fruit sauces like raspberry or strawberry.

Storage/Reheating

I store the cookies in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months, thawing in the refrigerator before serving. These cookies taste best chilled, so I usually serve them straight from the fridge.

FAQs

Can I make these cookies ahead of time?

Yes, I often prepare them a day in advance. They hold up really well in the fridge overnight.

Do I need to bake the graham cracker base?

If I’m using a pressed graham cracker crust, I don’t always bake it. But if I’m using cookie dough as the base, I bake those before topping.

Can I use store-bought caramel sauce?

Absolutely. I usually use my favorite store-bought caramel to save time, but homemade caramel also works wonderfully.

How do I prevent the cheesecake topping from being too runny?

I make sure the butter and cream cheese are softened but not melted, and I beat in the sugar gradually until thick.

Can I make these cookies without the salt?

Yes, but I find the flaky sea salt enhances the flavors. Without it, the cookies lean much sweeter.

Conclusion

These salted caramel cheesecake cookies are one of my favorite no-fuss desserts because they bring together the indulgence of cheesecake and the fun of cookies in one bite. I like how simple they are to make, yet they always look elegant enough for special occasions. Once I add the caramel drizzle and sprinkle of sea salt, they’re simply irresistible.

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