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Zucchini Carrot Cake Cheesecake Cookies Recipe

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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

Scale

For the Cheesecake Filling:

  • 8 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1/2 tsp vanilla extract

For the Cookie Dough:

  • 1 cup grated zucchini (squeezed dry)

  • 1 cup grated carrot

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1 cup old-fashioned oats

  • 1/2 cup chopped walnuts (optional)

  • 1/2 cup raisins (optional)

Instructions

  1. Make the Cheesecake Filling:

    • In a small bowl, mix cream cheese, sugar, and vanilla until smooth.

    • Scoop into small teaspoon-sized dollops onto a parchment-lined baking sheet.

    • Freeze for at least 30 minutes or until firm.

  2. Prepare the Cookie Dough:

    • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

    • In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.

    • Add the egg and vanilla; mix well.

    • Stir in grated zucchini and carrot.

    • In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

    • Gradually mix the dry ingredients into the wet mixture.

    • Fold in oats, and if using, the walnuts and raisins.

  3. Assemble the Cookies:

    • Scoop about 1.5 tablespoons of dough and flatten slightly in your hand.

    • Place a frozen cheesecake dollop in the center, then cover with another small piece of dough. Seal edges and roll gently into a ball.

    • Place on prepared baking sheet, spacing 2 inches apart.

  4. Bake:

    • Bake for 13–15 minutes, until golden and set.

    • Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Squeeze out as much moisture as possible from the zucchini and carrots for the best texture.

  • Store cookies in an airtight container in the fridge for up to 5 days.

 

  • These also freeze well for up to 2 months.

Find it online: https://ukfinda.com/zucchini-carrot-cake-cheesecake-cookies-recipe/