Apple Pie Cheesecake Cookies: The Ultimate Fusion Dessert

There are desserts that comfort, desserts that impress, and then there are desserts that completely reimagine the boundaries of baking. Apple Pie Cheesecake Cookies belong firmly in the latter category—a delightful fusion of two all-time classics bundled into one irresistible handheld treat. Think of everything you love about a warm slice of apple pie: the sweet cinnamon-kissed apples, the soft crumbly crust, the nostalgic aroma. Now imagine that combined with the creamy richness of cheesecake, all encased in the soft, chewy shell of a perfectly baked cookie. It’s the kind of dessert that sounds too good to be true—until you taste it.

This cookie is more than just a novelty or a mash-up for the sake of creativity. It’s the result of thoughtful baking, where every component plays a role: the buttery cookie dough, the tangy cheesecake center, and the tender apple pie filling come together to create a dessert that’s greater than the sum of its parts. Each bite is a layered experience—soft, chewy, rich, spiced, fruity, and satisfyingly indulgent.

Whether you’re baking for a holiday gathering, a weekend treat, or a cookie exchange where you want to steal the show, these Apple Pie Cheesecake Cookies are guaranteed to leave an impression. They offer the familiar comfort of home-baked pie and cheesecake, with the grab-and-go charm of a cookie. And while they might look like something from a high-end bakery, they’re surprisingly achievable at home with the right guidance, a few key ingredients, and a bit of baking patience.

Whether you’re a seasoned baker or trying your hand at filled cookies for the first time, this recipe will give you everything you need to succeed—and then some.

So grab your apron, preheat your oven, and prepare to make what might just become your new favorite cookie. These Apple Pie Cheesecake Cookies are more than just a treat—they’re a conversation starter, a memory maker, and a decadent celebration of everything we love about fall, baking, and good food.

How to Make Apple Pie Cheesecake Cookies: Step-by-Step Instructions

These cookies are a multi-component recipe, and while they’re a little more involved than a standard chocolate chip cookie, the payoff is worth every second. Each component—cookie dough, apple pie filling, and cheesecake mixture—is simple to make on its own, and we’ll guide you through assembling them into a showstopping final product.

To streamline the process, we’ll break this recipe into the following major steps:

1. Make the cheesecake filling

2. Prepare the apple pie filling

3. Make the cookie dough

4. Chill and prep the components

5. Assemble the cookies

6. Bake and cool

7. Optional finishing touches

Let’s get started.

Step 1: Make the Cheesecake Filling

We begin with the cheesecake center, because it needs time to firm up in the freezer. This step ensures it holds its shape during baking and doesn’t melt into the cookie.

Ingredients:

• 8 oz (225g) cream cheese, softened to room temperature

• ¼ cup (50g) granulated sugar

• ½ tsp pure vanilla extract

• Pinch of salt (optional)

Instructions:

1. In a medium bowl, beat the softened cream cheese using a hand mixer or stand mixer with the paddle attachment until smooth and creamy—about 1–2 minutes.

2. Add the sugar, vanilla extract, and salt, then mix again until fully combined and silky.

3. Line a baking sheet or plate with parchment paper.

4. Using a teaspoon or small cookie scoop, portion out 12–16 small mounds of the cheesecake mixture (about 1½ teaspoons each).

5. Place the tray in the freezer for at least 30–60 minutes, or until solid.

Pro Tip: Don’t skip freezing. This step ensures the cheesecake stays intact inside the cookie, creating a creamy center rather than a soggy layer.

Step 2: Prepare the Apple Pie Filling

This next component brings that unmistakable warm apple pie flavor. We’re using a stovetop method to soften the apples and build flavor.

Ingredients:

• 1½ cups finely diced apples (peeled or unpeeled, your preference)

• 2 tablespoons unsalted butter

• 2 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

• 1 teaspoon lemon juice

• Pinch of salt

Best Apples to Use: Honeycrisp, Fuji, Gala, or a mix of sweet and tart (avoid Red Delicious or overly soft apples)

Instructions:

1. Peel (if desired) and dice apples into small, uniform cubes—around ¼ inch. Smaller pieces integrate better into the cookie and cook more evenly.

2. In a medium saucepan over medium heat, melt the butter.

3. Add the apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.

4. Stir well and cook for 5–7 minutes, or until apples have softened but still hold their shape.

5. Stir in the cornstarch-water slurry and continue cooking for 1–2 minutes until thickened.

6. Remove from heat and let cool completely.

Cooling Tip: Transfer the filling to a shallow bowl or plate to speed up cooling. Warm filling will melt the dough and cheesecake filling.

Step 3: Make the Cookie Dough

This cookie base is soft, thick, and slightly spiced to echo the apple pie flavors. It holds up well to the fillings and bakes into a golden, tender shell.

Ingredients:

• ¾ cup (170g) unsalted butter, softened

• ¾ cup (150g) brown sugar, packed

• ¼ cup (50g) granulated sugar

• 1 large egg + 1 egg yolk

• 2 teaspoons vanilla extract

• 2¼ cups (280g) all-purpose flour

• 1 teaspoon cornstarch

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• Optional: pinch of ground cloves or allspice

Instructions:

1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy—about 2–3 minutes.

2. Add the egg, egg yolk, and vanilla extract. Beat until well combined.

3. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and spices.

4. Gradually add the dry ingredients to the wet, mixing on low speed just until combined.

5. The dough should be thick, soft, and slightly sticky. If it feels too wet, add 1–2 tablespoons of flour. If too dry, add 1 teaspoon of milk or plant-based milk.

Step 4: Chill and Organize

At this point, your cheesecake balls should be firm, and your apple pie filling should be cooled.

• Chill the cookie dough in the fridge for 15–30 minutes to make it easier to handle.

• Prep a baking sheet with parchment paper and set your oven to 350°F (175°C).

Step 5: Assemble the Cookies

Now the magic happens—building each cookie by hand.

Instructions:

1. Scoop about 2 tablespoons of cookie dough (or use a medium cookie scoop).

2. Flatten the dough into a disc in your palm (about 3 inches wide).

3. Place a frozen cheesecake ball in the center, then top with 1 teaspoon of apple pie filling.

4. Scoop another tablespoon of dough and flatten it, then place it over the top to encase the filling.

5. Gently pinch and seal the edges, rolling the dough into a smooth ball.

6. Place the cookie on your lined baking sheet. Repeat until all cookies are assembled.

Tips for Success:

• Work quickly to keep the cheesecake balls frozen.

• If the dough cracks while sealing, gently press and smooth it with your fingers.

• Chill the assembled cookies in the fridge for 10–15 minutes before baking for best shape.

Step 6: Bake the Cookies

Bake in your preheated oven at 350°F (175°C) for 12–15 minutes, or until:

• The edges are golden

• The tops are set and no longer shiny

• The center still looks soft (they’ll firm up as they cool)

Baking Notes:

• Avoid overbaking; they should be soft and chewy inside.

• Bake one tray at a time for even heat distribution.

• Let cookies cool on the pan for 10 minutes before transferring to a wire rack.

Step 7: Optional Finishing Touches

These cookies are incredible on their own, but you can take them even further:

• Cinnamon-sugar dusting: Mix 2 tablespoons sugar + ½ teaspoon cinnamon and sprinkle on top right after baking.

• Caramel drizzle: Drizzle with warm caramel sauce once cooled for extra decadence.

• Streusel topping: Add a quick streusel before baking for a pie-like finish.

• Icing glaze: Mix powdered sugar and milk for a simple drizzle.