RECIPE: Dinner Party Cheesecake-Stuffed Cookies

This decadent, special-occasion-worthy cookie recipe comes from the pages of Memphis chef and chocolatier Phillip Ashley Rix’s new cookbook, For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination.

“Cheesecake can be made any time of year, but these cookies — with walnuts, cranberries, dark chocolate, and a luxe cheesecake filling — truly feel like a special occasion,” says Chef Rix. “Serve them at a dinner party, or bring them to a holiday celebration to instantly become the favorite relative or friend.”

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Dinner Party Cheesecake-Stuffed Cookies

A decadent, special-occasion-worthy cookie studded with cranberries, walnuts, and chocolate chips — then stuffed with a creamy cheesecake center.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 17 minutes mins

Chilling time 20 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Dessert

Cuisine American

Servings 18

Calories 353 kcal

Ingredients

  

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For the Cheesecake

• 8 oz cream cheese softened
• 3/4 cup confectioners' sugar
• 1/8 tsp salt
• 1 tso vanilla extract

For the Cookies

• 1 cup (2 sticks) unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar firmly packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup dark chocolate chips
• 1/2 cup dried cranberries chopped
• 1/2 cup walnuts chopped

Instructions

 

Prepare the Cheesecake

• In the bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, and salt until light and fluffy, about 2 minutes. Add the vanilla and mix another 30 seconds.
• On a baking sheet lined with parchment paper, portion out tablespoons of the cheese mixture into rounded mounds. Freeze for at least 20 minutes.

Prepare the Cookies

• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add the eggs one at a time, then the vanilla.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the chocolate chips, cranberries, and walnuts.
• Line two baking sheets with parchment paper. Scoop 1/4 cup of dough using a measuring cup or ice cream scoop, then flatten it into a disc. Place a frozen cheesecake in the center, then wrap the dough full around it to seal. Place on cookie sheet, leaving space for spreading. Remove only a few frozen pieces of cheesecake at a time, as they will melt quickly. Once they’re all fully assembled, freeze the cookies for at least 20 minutes before baking.
• Preheat the oven to 375° F. Bake for 16 to 17 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool completely on the baking sheet. Cookies can be stored at room temperature or in the refrigerator.

Notes

This recipe is excerpted with permission from For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier's Imagination by Phillip Ashley Rix (Harper Celebrate, 2025).

Nutrition

Calories: 353kcalCarbohydrates: 48gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 257mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 512IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg

Keyword Cookie

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