• Prep Time: 7 minutes
  • Cooking Time: 8 minutes
  • Serves: 24

Easy Cheesecake Cookies

  • Recipe Submitted by on

 Ingredients List

  • 8 ounces mascarpone cheese or cream cheese, at room temperature
  • 4 tablespoons (56 g) unsalted butter, at room temperature
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix
  • 3 to 4 ounces semi-sweet chocolate chips (optional)


Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the mascarpone or cream cheese, butter, eggs, and vanilla, and beat well with a mixer or by hand. Add the vanilla cake mix and mix by hand until just combined. The dough will be thick. Add the optional chocolate chips and mix until the chips are evenly distributed throughout the dough.

Divide the dough into portions of about 1 1/2 tablespoons each (or about 2 teaspoonsful for smaller cookies) onto the prepared baking sheet, about 1 inch apart. Flatten the mounds of dough into disks with wet hands. Place the baking sheet in the center of the preheated oven and bake until the cookies are just beginning to brown on the underside and the edges. For larger cookies, that takes about 14 minutes. For smaller cookies, about 10 minutes. Allow the cookies to cool until set on the baking sheet before transferring to a wire rack to cool completely.

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