Description
These Zucchini Carrot Cake Cheesecake Cookies are soft, spiced, and filled with a creamy cheesecake center. They combine the cozy flavors of carrot cake with the freshness of zucchini and a surprise cheesecake middle. Perfect for springtime or any time you’re craving something a little different and delicious!
Ingredients
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1/2 tsp vanilla extract
For the Cookie Dough:
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1 cup grated zucchini (squeezed dry)
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1 cup grated carrot
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground ginger
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1 cup old-fashioned oats
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1/2 cup chopped walnuts (optional)
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1/2 cup raisins (optional)
Instructions
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Make the Cheesecake Filling:
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In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
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Scoop into small teaspoon-sized dollops onto a parchment-lined baking sheet.
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Freeze for at least 30 minutes or until firm.
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Prepare the Cookie Dough:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
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Add the egg and vanilla; mix well.
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Stir in grated zucchini and carrot.
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In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
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Gradually mix the dry ingredients into the wet mixture.
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Fold in oats, and if using, the walnuts and raisins.
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Assemble the Cookies:
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Scoop about 1.5 tablespoons of dough and flatten slightly in your hand.
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Place a frozen cheesecake dollop in the center, then cover with another small piece of dough. Seal edges and roll gently into a ball.
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Place on prepared baking sheet, spacing 2 inches apart.
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Bake:
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Bake for 13–15 minutes, until golden and set.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Notes
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Squeeze out as much moisture as possible from the zucchini and carrots for the best texture.
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Store cookies in an airtight container in the fridge for up to 5 days.
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These also freeze well for up to 2 months.