Cheesecake in cookie form! Small Batch Cheesecake Cookies are eggless cream cheese cookies rolled in graham cracker crumbs for a nice crunchy texture.

When people learn I’m a food blogger, some of the questions I get are where do I get my recipe inspiration and whether I keep a running list of ideas.

The answers are pretty much everywhere (even in my dreams) and yes, I have about 8 pages worth of recipe ideas. Probably more as I scatter ideas throughout my yearly planner.

Some of my favorite recipe ideas come from friends with special requests.

These Small Batch Eggless Cheesecake Cookies (aka heaven in a bite – is that too much exaggeration?) were inspired by a friend who sent me a message the other day, asking if I had any cheesecake cookie recipes she could make.

She saw my post for small batch chocolate chip cookie dough cheesecake bars but just wanted regular cookies you would find in a cookie jar.

Surprisingly I didn’t, so I got to work on developing a recipe. The question became – how fancy do I want to get?

As much as I love to shake up flavors, I wanted a traditional cheesecake cookie flavor with nothing other than a cream cheese cookie dough without eggs and graham cracker crumbs.

I even considered doing chocolate dipped cheesecake cookies, but no I wanted these to be no fuss and simple.

And sometimes, simple is the best answer.

This cream cheese cookie recipe with no eggs makes about 8 cookies so you’re not stuck with temptation. If that’s still too many for you have around at once, cheesecake cookies freeze well too.

This small batch cheesecake cookie recipe without eggs is an eggless cookie dough with cream cheese then rolled in graham cracker crumbs to mimic the flavors of cheesecake.

The crumbs on the outside give the cookies a bit of a crunch while the cookie itself is soft on the inside. Having contrasting textures makes these cookies stand out over other cream cheese cookie recipes.

This cookie recipe is eggless thanks to the cream cheese in the batter. Much like eggs, cream cheese helps moisten and bind the cookie dough.

The best time to eat these cookies is the same night you bake them after they cooled down.

The centers were (extra) soft and warm while the outside was crunchy.

Of course they are still quite excellent for the next few days, but there was something magical about eating them while still slightly warm.

Speaking of leftovers, one question I get is: do cookies baked with cream cheese need to be refrigerated?

The answer is no, not for eggless cream cheese cookies.

The flour and sugar will absorb any moisture responsible for bacteria to grow from the little protein in cream cheese.

What To Do With Leftover Cream Cheese?

The hardest part about baking for two is sometimes you don’t use the full ingredient amount. Take cream cheese, for example. It only comes in 8 ounce blocks, but this recipe uses 2 ounces. What do you do with the rest?

Here are ways to use up leftover cream cheese:

• Make more cookies with Small Batch Eggless Oreo Cheesecake Cookies
• Make dessert with Cheesecake For Two In Ramekins
• Make a homemade tomato sauce with Creamy Tomato and Mushroom Pasta.
• Enjoy a cup of Cheesecake Hot Chocolate.

Items You May Need (affiliate links):

Small Batch Eggless Cheesecake Cookies

Yield: 8 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Cheesecake in cookie form! Small Batch Cheesecake Cookies are eggless cream cheese cookies rolled in graham cracker crumbs for a nice crunchy texture.

Print

Ingredients

• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 2 ounces full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 3 tablespoons graham cracker crumbs

Instructions

1. Preheat oven to 375 degrees F. Line one large baking sheet with parchment paper.
2. In a large mixing bowl on medium speed, beat together the butter, cream cheese, sugar, and vanilla until smooth and creamy, about 1-2 minutes. Scrape down the bowl.
3. Turn the speed down to low then beat in the flour, salt, and 2 tablespoons graham cracker crumbs (do not overmix).
4. In a small bowl, add the remaining 1 tablespoon graham cracker crumbs. Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls, roll into the crumbs until completely coated, then place on the baking sheets about 2 inches apart.
5. Bake 12-15 minutes or until the edges are golden brown and the tops are puffed. If they didn't spread as much as you'd like, very carefully flatten the cookies while still warm. Cool 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.

Notes

In the mood for chocolate? Check out my Small Batch Eggless Oreo Cheesecake Cookies!

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  #40 Cookie Scoop