Apple Cider Cheesecake Cookies with Creamy Centers

There’s something about apple cider in the fall that feels like a warm invitation. A few seasons ago, I wanted to bake something that would capture the cozy, spiced essence of an apple orchard visit—but with a twist. That’s how these apple cider cheesecake cookies came to life. They deliver the chew of a great cookie, the tangy richness of cheesecake, and the unmistakable comfort of warm cider in every bite.

Whether you’re hosting a holiday gathering, craving something unique for your cookie tin, or just want a dessert that feels like a crisp autumn afternoon, these apple cider cheesecake cookies hit every note.

Recipe Overview & Why You’ll Love It

Apple cider cheesecake cookies are more than just a seasonal treat. They combine the familiar chewiness of a brown sugar cookie with the richness of a sweet cream cheese center. The cookie dough is deeply infused with a sticky, reduced apple cider concentrate, giving every bite a bold and unmistakable apple essence. And once baked, they’re finished with a brush of melted butter and a generous coat of cinnamon-spice sugar that mimics the nostalgic flavor of an apple cider donut.

If you’ve been underwhelmed by apple desserts that fall flat on flavor, these will change your mind. They’re soft but structured, sweet but spiced, and indulgent without being over-the-top. These apple cider cheesecake cookies are perfect for gift boxes, cozy nights in, or as the star of your Thanksgiving dessert spread.

Ingredients & Substitutions

You’ll need a few pantry staples along with fresh apple cider to make these apple cider cheesecake cookies truly shine.

For the Apple Cider Reduction

• 2 cups (480 ml) fresh apple cider (not juice)

Tip: Apple cider must be fresh and unfiltered. Avoid substituting with apple juice—it lacks the body and tartness needed. You’ll reduce this down to 2 tablespoons of thick syrup.

For the Cheesecake Filling

• 6 oz (170 g) cold cream cheese
• 3 tbsp (38 g) granulated white sugar
• ½ tsp vanilla extract

Substitution Tip: You can use Neufchâtel for a slightly lighter filling, or flavor it with maple extract for variation.

For the Cookie Dough

• ¾ cup (168 g) unsalted butter, softened
• ¾ cup (165 g) packed light brown sugar
• ¼ cup (50 g) granulated white sugar
• 2 egg yolks, room temperature
• 2 tsp vanilla extract
• 1¾ cups (218 g) all-purpose flour
• 2½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tbsp (30 ml) reduced apple cider

Dietary Tip: Use a 1:1 gluten-free flour blend if needed. For dairy-free options, sub in plant-based butter and cream cheese.

For the Spiced Sugar Topping

• ¼ cup (50 g) granulated sugar
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• Pinch of ground allspice
• 1–2 tbsp melted salted butter

Optional Swap: Brown butter adds a deeper, nutty flavor to the final brush.

Equipment You’ll Need

To make apple cider cheesecake cookies, you’ll need basic baking tools:

• Medium saucepan (for cider reduction)
• Electric hand mixer or stand mixer
• Mixing bowls (1 large, 1 medium)
• Measuring cups and spoons (or a kitchen scale)
• Cookie scoop (1½ tbsp size)
• Parchment paper
• Baking sheets
• Wire rack for cooling
• Pastry brush
• Round cookie cutter (optional, for shaping)

Step-by-Step Instructions

Making apple cider cheesecake cookies is a multi-step process, but each stage builds unmistakable flavor and texture.

Step 1: Reduce the Apple Cider

Pour 2 cups of fresh apple cider into a medium saucepan. Bring it to a simmer over medium-low heat and reduce it down to 2 tablespoons. This can take anywhere from 25 to 38 minutes, depending on your stove. Watch it closely for the final 5 minutes—it will become very thick and bubbly. When done, let it cool completely. It should be sticky, almost like syrup or molasses.

Step 2: Make the Cheesecake Filling

In a small bowl, beat together 6 oz cream cheese, 3 tbsp sugar, and ½ tsp vanilla until fluffy—about 2 minutes on medium-high speed. Scoop into 16 small (2 teaspoon-sized) balls onto a parchment-lined plate or tray. Freeze until solid, about 30 minutes.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1¾ cups flour
• 2½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Set aside.

Step 4: Cream Butter and Sugars

In a large bowl, cream ¾ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar on high speed for 2 minutes until light and fluffy.

Step 5: Add Wet Ingredients

Add 2 egg yolks, 2 tsp vanilla, and your cooled apple cider reduction. Mix on medium speed for 3–5 minutes. If the reduction is stiff, scrape it in with a spoon and press it into the butter mixture using a spatula before mixing fully.

Step 6: Combine and Chill the Dough

Add the dry ingredients to the wet and mix on low speed until just combined. Cover and chill the dough for 15–20 minutes.

Step 7: Shape and Fill

Scoop dough into 16 portions using a 1½ tbsp scoop. Flatten each slightly. Place one frozen cheesecake ball in the center and seal the dough around it. Roll gently into a ball.

Step 8: Bake

Preheat oven to 350°F (177°C). Place cookies on parchment-lined sheets, 6 per tray. Bake for 11–12 minutes (11:30 is ideal). The edges should look set, and the centers slightly underdone. Let cool on the tray for 15 minutes, then move to a wire rack.

Optional: Use a round cookie cutter to gently “scoot” warm cookies into perfect circles.

Step 9: Add the Spiced Sugar

Combine ¼ cup sugar, ¼ tsp cinnamon, ⅛ tsp nutmeg, and a pinch of allspice in a bowl. Brush cooled cookies with melted butter, then sprinkle (or roll) in spiced sugar. Handle gently—they’re soft.

Why This Recipe Works

Apple cider cheesecake cookies rely on three key techniques:

• The reduction: Concentrating the cider prevents excess moisture and intensifies flavor.
• Egg yolks only: No whites means a tender, chewy texture without puffiness.
• Frozen filling: Ensures the cream cheese center holds its shape and doesn’t leak.

The butter-sugar brush and spiced coating mimic an apple cider donut, completing the sensory experience.

Pro Tips & Variations

• Spoon and level your flour or use a scale: 1 cup = 125g.
• Don’t skip the dough chill—it helps with shaping and prevents spreading.
• Swap vanilla in the filling with maple or cinnamon extract.
• Add a handful of finely chopped dried apples to the dough for texture.
• To double the recipe, prep in two batches and bake in rounds, keeping cheesecake balls frozen until ready.

Make-Ahead, Storage & Freezing

Apple cider cheesecake cookies can be made in stages.

• Store baked cookies in an airtight container at room temperature for 2 days, or in the fridge for up to 3.
• Freeze unbaked dough balls (filled with cheesecake) for up to 1 month. Bake from frozen, adding 1–2 minutes to the bake time.
• Freeze baked cookies (without sugar topping) for up to 2 weeks. Add butter and sugar topping after reheating.

Serving Suggestions & Pairings

These cookies are ideal with a warm drink. Pair with hot cider, spiced chai, or mulled wine. Serve with vanilla ice cream for a plated dessert, or wrap individually for a homemade gift.

Dietary Notes & Allergen Considerations

These cookies contain:

• Gluten
• Dairy
• Eggs

Substitutions:

• Use gluten-free all-purpose blend for a GF version.
• Sub plant-based butter and vegan cream cheese for dairy-free.
• Not suitable for egg-free or vegan diets due to yolk-only dough.

Troubleshooting & Common Mistakes

• Cakey texture? Your cider wasn’t reduced enough.
• Filling leaked? The cheesecake balls weren’t frozen solid.
• Cookies spread too much? Dough wasn’t chilled, or butter was too soft.
• Dry texture? Likely from overbaking or excess flour.

FAQs

Conclusion

If you’re looking for something beyond the average cookie, these apple cider cheesecake cookies are it. They pack bold autumn flavor into every soft, sweet, spiced bite. And while they take a little time, the payoff is huge—especially when someone bites in and finds that creamy center.

Try them once, and they’ll quickly become a fall tradition. Don’t forget to tweak the flavors to make them yours—and share them with someone who loves cozy, comforting bakes as much as you do.

More Tasty Ideas

• Apple Snickerdoodle Bars: These chewy bars bring the familiar warmth of snickerdoodles and the comforting flavor of apples together in one easy-to-make dessert. A perfect choice for fall baking that pairs beautifully with apple cider cheesecake cookies in flavor and spirit.
• Caramel Apple Cheesecake Dip: Creamy, sweet, and tangy, this dip channels the same flavor profile as apple cider cheesecake cookies but in a shareable party format. It’s ideal for gatherings where you want an indulgent apple dessert without turning on the oven.
• Pumpkin Pie Cheesecake: A rich and spiced dessert that combines two classics into one. If you enjoy the creamy center of apple cider cheesecake cookies, this smooth and festive fall cheesecake is a must-try alternative.

apple cider cheesecake cookies

Print Recipe

These apple cider cheesecake cookies are chewy, spiced fall treats filled with a sweet cream cheese center and finished with a buttery spiced sugar coating. They combine the warm flavors of apple cider donuts with the creamy richness of cheesecake in cookie form.

• Author: Benchi
• Prep Time: 150 minutes
• Cook Time: 12 minutes
• Total Time: 162 minutes
• Yield: 16 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups fresh apple cider

• 6 oz cold cream cheese

• 3 tbsp granulated white sugar (for filling)

• 1/2 tsp vanilla extract (for filling)

• 3/4 cup unsalted butter, softened

• 3/4 cup packed light brown sugar

• 1/4 cup granulated white sugar (for dough)

• 2 egg yolks, room temperature

• 2 tsp vanilla extract (for dough)

• 1 3/4 cups all-purpose flour

• 2 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground allspice

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tbsp reduced apple cider

• 1/4 cup granulated white sugar (for topping)

• 1/4 tsp ground cinnamon (for topping)

• 1/8 tsp ground nutmeg (for topping)

• Pinch of ground allspice (for topping)

• 1–2 tbsp melted salted butter

•  

Instructions

1. Pour 2 cups of apple cider into a medium saucepan and simmer over medium-low heat until reduced to 2 tbsp, about 38 minutes. Let cool completely.
2. In a small bowl, mix 6 oz cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract until fluffy, about 2 minutes. Scoop into 16 balls (2 tsp each) and freeze until firm.
3. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream softened butter, brown sugar, and white sugar on high speed until fluffy, about 2 minutes.
5. Add egg yolks, vanilla extract, and cooled cider reduction to the butter mixture. Mix on medium speed for 3–5 minutes until incorporated.
6. Add dry ingredients to wet and mix on low until just combined. Chill dough for 20 minutes.
7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
8. Scoop dough into 16 portions using a 1½ tbsp scoop. Flatten each piece, insert a frozen cheesecake ball, then roll to seal.
9. Place cookies on baking sheets and bake 6 at a time for 12 minutes. Let cool 15 minutes on tray, then transfer to a wire rack.
10. Mix topping sugar, cinnamon, nutmeg, and allspice. Brush cookies with melted butter and sprinkle or roll in spiced sugar before serving.

Notes

• Ensure cider reduces to a thick, sticky consistency for the best flavor.
• Cheesecake balls must be frozen solid to avoid leaking during baking.
• Use a round cookie cutter to reshape warm cookies for a perfect look.
• Store in an airtight container at room temp or fridge for up to 3 days.
• Freeze unbaked dough with filling for up to 1 month.