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February 9, 2015

Eggless Cheesecake Cookies (Small Batch)

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


Cheesecake Cookies made with a soft cream cheese dough and then are rolled in graham cracker crumbs

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.


Cheesecake Cookies made with a soft cream cheese dough and then are rolled in graham cracker crumbs

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.


Cheesecake Cookies made with a soft cream cheese dough and then are rolled in graham cracker crumbs

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

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.

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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • #40 Cookie Scoop
    #40 Cookie Scoop
© Carla Cardello
Cuisine: American / Category: Cookies + Bars

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Filed Under: Cheesecake, Cookies + Bars Tagged With: cream cheese, eggless, graham crackers, small batch

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Reader Interactions

Comments

  1. RavieNomNoms says

    February 9, 2015 at 9:50 AM

    Oh yes, these look great! Cheesecake in a cookie?? Count me innnn

    Reply
    • Carla says

      February 14, 2015 at 10:25 AM

      Thanks!

      Reply
  2. Erin @ The Spiffy Cookie says

    February 9, 2015 at 10:29 AM

    Yummy. I have a cream cheese cookie that I love but never thought to roll it in graham crackers. Done slots of sprinkles though haha.

    Reply
    • Carla says

      February 14, 2015 at 10:25 AM

      Oh yes I’ve seen these type of cookies rolled in sprinkles. Maybe there’s a way to do both? :)

      Reply
  3. Anna (Hidden Ponies) says

    February 9, 2015 at 5:06 PM

    Brilliant!! I like pretty much everything better in cookie form, these are going on the to-bake list asap!

    Reply
    • Carla says

      February 14, 2015 at 10:28 AM

      :D Thanks!

      Reply
  4. Lisa | Mummy Made.It says

    February 10, 2015 at 5:02 AM

    I’m glad I’m not the only one with ideas everywhere (and often unreadable!). These cookies look great: much easier than a whole cheese cake!

    Reply
    • Carla says

      February 14, 2015 at 10:29 AM

      Ha yes ideas everywhere! Mine are readable, thank goodness ;) Thanks!

      Reply
  5. Laura says

    February 10, 2015 at 11:04 AM

    These look delicious! Do you think it would work to mix some fruit in the batter?

    Reply
    • Carla says

      February 10, 2015 at 11:42 AM

      I would say no to fresh fruit because that would add extra liquid to the dough. However, you could probably use dried fruit like dried cherries or even freeze-dried fruit. I know Trader Joe’s has freeze-dried strawberries and bananas that you could stir in. Or, you can grind into a powder then stir them in with the graham cracker crumbs.

      Reply
  6. Easyfoodsmith says

    February 16, 2016 at 12:06 PM

    Cookies look fabulous and I love the fact that they are eggfree.

    Reply
  7. Amy-Jo says

    May 3, 2019 at 7:50 PM

    These were sooooooooooo yummy!
    I added ginger and nutmeg to taste and omg they were perfection!

    Reply
    • Carla says

      May 4, 2019 at 10:34 AM

      Oh nice! Almost like a pumpkin spice cheesecake cookie.

      Reply
  8. Daniel says

    August 9, 2020 at 10:50 PM

    This is such an easy and awesome recipe. I doubled it and used 2 oz of the cream cheese to make icing and they are amazing with the icing. Definitely makes them more unhealthy, but so worth it haha. Thanks for sharing this recipe!

    Reply
    • Carla says

      August 10, 2020 at 10:52 AM

      Love the idea of icing! Glad you enjoyed them.

      Reply
  9. Lauren says

    November 11, 2020 at 1:25 PM

    I found this recipe in my search for a dessert that would use up the small amount of cream cheese I had in the fridge. I made these cookies a couple nights ago. They came out great! They really are like cheesecake and cookies combined into one package. I put them in the fridge so they’d be cold like a cheesecake, and they are still nice and chewy.

    My dough was very soft and sticky and hard to work with, so I put it in the freezer for about 20 minutes before forming the cookies. That may have been because I used closer to 3oz cream cheese. Good recipe, thanks.

    Reply
    • Carla says

      November 11, 2020 at 1:34 PM

      Oh good! Glad you were able to use up that last bit of cream cheese. It’s likely the extra bit of cream cheese made the dough a little stickier than expected (throws off the balance of flour), but it sounds like chilling the dough for a bit was the perfect solution.

      Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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