Chai Apple Cheesecake Cookies

If you love cozy fall flavors and unique desserts, these Chai Apple Cheesecake Cookies are about to become a fav for the Fall season! Combining the warmth of chai spices, the sweetness of apples, and the creaminess of cheesecake, they’re like three beloved desserts rolled into one irresistible cookie (yummm). With their soft, chewy texture and spiced aroma, they bring a comforting bakery-style indulgence right into your own kitchen.

To make life a bit easier, the cookie base is infused with grounded loose leaf chai tea, creating a warm and inviting flavor that perfectly complements the sweetness of apples. Bits of tender apple add bursts of fruity freshness, while the cheesecake bits folded in lend a creamy richness that balances the spices beautifully. The result is a cookie that’s chewy at the edges, soft in the center, and layered with complex flavors that taste like autumn in every bite.

One of the highlights of this recipe is it’s uniqueness while being an easy and approachable dessert to bake. The ingredients are simple – butter, sugar, flour, cream cheese, apples, and chai spices (along with Rodelle’s Pure Ugandan Vanilla Extract) but with those layered autumn-y flavors you get a more bakery like dessert. The cheesecake element adds a luscious creaminess that pairs wonderfully with the chewy cookie texture, making these cookies stand out at any gathering.

These chai apple cheesecake cookies are perfect for fall celebrations, holiday cookie platters, or simply enjoying with a mug of tea or coffee on a crisp afternoon. They also store beautifully, making them a great make-ahead option for parties or gifting. Decorate them with a light dusting of cinnamon sugar, some walnut pieces, a drizzle of glaze, or leave them as they are, their natural flavors are more than enough to impress!

What makes this recipe even more appealing is its versatility. You can adjust the spices to match your taste like if you want a more cardamom forward flavor – add a pinch when grounding the loose leaf tea, use different types of apples for sweetness or tartness, and even make the cheesecake more pronounced for a richer cookie. However you customize them, the blend of spiced chai, apple, and cheesecake creates a treat that’s as comforting as it is indulgent.

Whether you’re baking for a holiday, a cozy night in, or just because you love trying new flavor combinations, these Chai Apple Cheesecake Cookies will wow anyone who takes a bite. They’re warm, spiced, creamy, and extremely delicious. It’s a cookie that feels familiar yet exciting, perfect for welcoming the flavors of fall.

  • Medium
  • 78 mins
  • 15 servings
close up top shot of a group of chai apple cheesecake cookies with strong sunlight coming from upper right that's casting shadows. the photo feels warm and you can see the bits of apple and also the cream cheese swirl in each cookie
Ingredients

For Cheesecake Mix

  • 4oz (113g) - Cream Cheese, softened
  • 3oz (85g) - white chocolate
  • 1 Tablespoon (20g) - Heavy Cream
  • 1 1/2 Cup (50g) - Freeze Dried Apples, ground
  • 1 Teaspoon - Rodelle Vanilla Bean Paste

For Dough

  • 1 Cup (227g) Unsalted Butter
  • 2 Tablespoons Loos Leaf Chai Tea, ground
  • 3/4 Cup (160g) Brown Sugar
  • 1/2 Cup + 1 Tablespoon (144g) Granulated Sugar
  • 1 Teaspoon Rodelle Ugandan Pure Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon salt
  • 6 Tablespoons (96g) Applesauce, room temp
  • 2 /1/4 Cup (270) Bread Flour*
  • 1 Cup (43g) - Dried Apple, chopped**
Uses
Occasions
Directions

Cheesecake Mix Method

  1. Mix the cream cheese with a rubber spatula until smooth.
  2. Make a chocolate ganache with the white chocolate and the cream; fold into the cream cheese.
  3. Grind up the freeze dried apples in a spice grinder; add the ground up apples and vanilla bean paste to the cream cheese mixture.
  4. Spread onto a parchment lined sheet tray and place into the freezer for 30 minutes minimum.

Dough Method

  1. Grind up the chai in a spice grinder.
  2. Brown the butter; pour directly over the ground chai. Allow to cool completely.
  3. Cream the butter, sugars, vanilla, baking soda, and salt.
  4. Add the applesauce; scrape down the sides.
  5. Add the bread flour and dried apple; mix until just combined.
  6. Remove the cheesecake mix from the freezer and cut into pieces; fold into the dough.
  7. Using a 2 oz scoop, portion into about 15 cookies.
  8. Optional step: Allow to mature in the fridge overnight.
  9. From room temp - bake at 350 F for 12-14 mins; from fridge – bake at 340 for 16-18 mins. Rotate half way through bake. Cool before serving - enjoy!

*Bread flour contains higher protein than all-purpose flour. Similarly to what it does for bread, it will create a chewier cookie.

**This recipe was originally made with diced freeze dried apples. If you're using sliced freeze dried apples please crush them a bit before measuring. This shouldn't be an issue if measuring with a scale but if you're using measuring cups it might come out a bit different.

Recipe was prepared for Rodelle by Chef Aaron Davis. You can find him on Instagram at @chefaedavis.