Bakery-Style Salted Caramel Cheesecake Cookies

Soft-baked graham cracker cookies feature a creamy cheesecake center, a rich caramel drizzle, and a pinch of sea salt. Easy to bake, rich, and perfectly indulgent, these bakery-style treats bring classic caramel cheesecake flavor to every bite.

Bakery-Style Salted Caramel Cheesecake Cookies

There is something undeniably comforting about the combination of buttery graham crackers, tangy cream cheese, and rich, molten caramel. These cookies capture all the luxury of a classic NY-style cheesecake, reimagined into a portable, soft-baked treat that looks like it came straight from a boutique bakery window.

Each cookie starts with a textured graham cracker base—thick, soft, and slightly spiced. A deep indentation in the center holds a pillow of smooth, sweet cream cheese filling that bakes to perfection alongside the cookie. To finish, a generous golden drizzle of warm caramel sauce and a light sprinkle of coarse sea salt tie all the flavors together, balancing the rich sweetness with a subtle savory crunch.

Prep Time: 20 mins | Bake Time: 12 mins | Yield: 12 large cookies

Ingredients

Graham Cracker Cookie Base

• 1 ½ cups all-purpose flour

• 1 cup graham cracker crumbs (about 7–8 full sheets)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine salt

• ½ cup unsalted butter, softened

• ½ cup light brown sugar, packed

• ¼ cup granulated white sugar

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

Cheesecake Filling

• 8 oz cream cheese, softened to room temperature

• ¼ cup granulated white sugar

• 1 tsp vanilla extract

Toppings

• ½ cup thick caramel sauce (store-bought or homemade)

• Flaky sea salt or coarse salt crystals

• 2 tbsp crushed graham cracker crumbs for garnishing

Instructions

1. Prepare the Oven & Pan Heat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.

2. Make the Cheesecake Filling In a small mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Set aside.

3. Mix the Dry Cookie Ingredients In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and fine salt.

4. Cream the Butter & Sugars In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.

5. Combine & Form Dough Gradually mix the dry ingredients into the wet ingredients on low speed just until a cohesive dough forms. Divide into 12 equal portions (about 2 tablespoons each) and roll into smooth balls.

6. Create the Indentation Place dough balls onto the parchment-lined baking sheets, leaving 2 inches of space between them. Use the back of a round tablespoon measuring spoon or your thumb to press a deep, wide well into the center of each ball.

7. Fill & Bake Spoon about 1 tablespoon of the cheesecake filling into the well of each cookie. Bake for 11 to 13 minutes, or until the edges of the cookies are lightly golden brown and set, and the cheesecake center is slightly puffed.

8. Cool, Drizzle & Serve Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle generously with warm caramel sauce, top with a pinch of flaky sea salt, and sprinkle extra graham cracker crumbs over the top.