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Orange Creamsicle Cheesecake Cookies

orange creamsicle cheesecake cookies - featured image
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These soft, pillowy cookies capture the nostalgic flavors of orange creamsicle with a creamy cheesecake filling swirled inside. Perfect for summer parties, bake sales, or whenever you crave a unique, crowd-pleasing dessert.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • Zest from 2 oranges
  • 2 tablespoons (30ml) fresh orange juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon orange extract (optional)
  • 1/2 cup (90g) white chocolate chips (optional)
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon pure vanilla extract (for filling)
  • Additional orange zest for topping (optional)

Instructions

  1. In a small bowl, beat together cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy (1-2 minutes). Freeze for 15-20 minutes to firm up.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  5. Beat in eggs one at a time, scraping the bowl after each. Add orange zest, orange juice, 1 teaspoon vanilla extract, and orange extract (if using). Mix until combined.
  6. Gradually add dry ingredients to wet, mixing until just combined. Fold in white chocolate chips if using.
  7. Scoop 1 1/2 tablespoons dough onto baking sheets, spacing 2 inches apart. Flatten slightly and make an indentation in the center.
  8. Place about 1 teaspoon chilled cheesecake filling in the center of each cookie. Top with another 1 tablespoon dough, sealing edges (it’s okay if some filling peeks out).
  9. Bake for 11-13 minutes, until edges are set and just turning golden. Centers will look slightly underbaked.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with extra orange zest if desired.

Notes

For best results, use fresh orange zest and juice. Freeze the cream cheese filling before stuffing to make assembly easier. Do not overmix the dough after adding flour for a tender cookie. Cookies are best slightly underbaked for a gooey center. Store in the fridge due to the cream cheese filling, and let sit at room temperature before serving for best texture. Easily adapted to gluten-free or dairy-free with appropriate substitutions.

Nutrition

Keywords: orange creamsicle cookies, cheesecake cookies, summer dessert, orange cookies, filled cookies, easy cookie recipe, cream cheese filling, orange vanilla cookies

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