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Cherry Cheesecake Cookies
Cherry cheesecake cookies are the perfect bite-size treat, flavors of traditional cherry cheesecake in a cookie form.
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Cherry cheesecake cookies have all the flavors of traditional cherry cheesecake, just in cookie form. These melt-in-your-mouth homemade cookies are destined to be a crowd-pleaser.
MORE RECIPES: Cherry Danish | Mini Cherry Cheesecake | Cherry Dessert Recipes
What happens when you combine the texture of a cookie with the taste of a cherry cheesecake? The combination of these two favorite desserts is nothing short of spectacular. Cherry cheesecake cookies make ideal treats for gifting to loved ones or taking to your favorite Christmas cookie exchange.
A great spin on a traditional cheesecake recipe, these sweet little bites are so much easier than baking an entire cheesecake. Sweet cream cheese cookie dough is covered in a layer of crushed graham crackers and the center is filled with tart cherries.
When it comes to easy recipes, brownies, cupcakes, and dessert bars are always near the top of the list, but these cookies are so easy, and most of the ingredients are pantry staples. Get the taste of cheesecake in just one cookie bite.
Cherry Cheesecake Cookies Ingredients
- Flour
- Baking powder
- Salt
- Cream cheese
- Butter
- Sugar
- Egg yolks
- Vanilla
- Graham cracker crumbs
- Cherry pie filling
The usual cheesecake necessities like cream cheese, sugar, eggs, and vanilla extract all go into this cookie recipe. Since all of the ingredients are fairly basic, there is a good chance you already have everything you need to make these cookies.
The cookie dough is essentially a cheesecake enveloped in crushed graham cracker crumbs, so it’s important to chill the dough before baking, otherwise, it can spread too much. Once the cookies are baked you’ll top them with some cherry pie filling, either store-bought or homemade.
Perhaps you prefer your cheesecake topped with chocolate or some other flavor. You can drizzle your cheesecake cookie cups with chocolate ganache, salted caramel sauce, or even warmed lemon curd. No matter how you top your cheesecake cookies recipe, it’s sure to be a family favorite.
How to Make Cherry Cheesecake Cookies
FIRST STEP: In a small bowl, combine the flour, baking powder, and salt. Set aside.
SECOND STEP: In a large mixing bowl, cream together the cream cheese and butter for 1 minute. Add the sugar and mix until well combined. Mix in egg yolks and vanilla.
THIRD STEP: Add dry ingredients to the mixing bowl. Start on low speed and increase to medium, mixing until well combined. Refrigerate the dough for at least 30 minutes or even up to overnight.
FOURTH STEP: Preheat the oven to 350°. Line a cookie sheet with a baking mat or parchment paper or spray lightly with cooking spray. Pour the graham cracker crumbs onto a plate or into a small bowl.
FIFTH STEP: Using a 1 tablespoon cookie dough scooper, scoop dough into balls. Roll the balls in the graham cracker crumbs, covering completely with graham cracker crumbs. Place two inches apart on the prepared cookie sheet.
SIXTH STEP: Bake the cookies for 12 minutes. Immediately, using the back of a ½ tablespoon measuring spoon, press an indentation in the middle of each cookie, trying not to break the “sides” of the cookies.
SEVENTH STEP: Using a fork, place two cherries into the middle of each cookie. Using a fork, rather than a spoon, helps to decrease the amount of pie-filling juices so that the filling does not overflow.
EIGHTH STEP: Store in the refrigerator until serving.
Cooking Tips
While these cookies taste good warm, unlike most baked cookies, they also taste delicious when chilled. That makes them a perfect make-ahead recipe.
You can use store-bought graham cracker crumbs, or grind your own at home in a food processor.
Use either full-fat or reduced-fat cream cheese, but don’t use fat-free cream cheese.
You can make the indention in the cookie dough and fill the cookies before baking, similar to a thumbprint cookie. However, the pie filling can easily run out, making the cookies a bit messier.
Storing this Recipe
IN THE FRIDGE: These cookies are best stored in the fridge. Keep in an airtight container for up to 5 days.
IN THE FREEZER: These cookies are best frozen without the pie filling. Freeze in an airtight container for up to 3 months. Thaw the cookies in the refrigerator and then top with cherry pie filling.
Cherry Cheesecake Cookies
Cherry cheesecake cookies are the perfect bite-size treat, flavors of traditional cherry cheesecake in a cookie form.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 cookies
Ingredients
- 1 ¼ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 8 ounces cream cheese softened
- 10 tbsp butter
- ¾ cup sugar
- 2 egg yolks
- 1 tsp vanilla
- ½ cup graham cracker crumbs
- 21 ounce can of cherry pie filling
Instructions
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the cream cheese and butter for 1 minute. Add the sugar and mix until well combined. Mix in egg yolks and vanilla
- Add dry ingredients to the mixing bowl. Start on low speed and increase to medium, mixing until well combined. Refrigerate the dough for at least 30 minutes or even up to overnight.
- Preheat the oven to 350°. Line a cookie sheet with a baking mat or parchment paper or spray lightly with cooking spray. Pour the graham cracker crumbs onto a plate or into a small bowl.
- Using a 1 tablespoon cookie dough scooper, scoop dough into balls. Roll the balls in the graham cracker crumbs, covering completely with graham cracker crumbs. Place two inches apart on the prepared cookie sheet.
- Bake the cookies for 10 minutes. Immediately, using the back of a ½ tablespoon measuring spoon, press an indentation in the middle of each cookie, trying not to break the “sides” of the cookies.
- Using a fork, place two cherries into the middle of each cookie. Using a fork, rather than a spoon, helps to decrease the amount of pie filling juices so that the filling does not overflow.
- Store in the refrigerator until serving.
Notes
- It would be easy to use any pie filling topping on this as well.
- These taste good when warm but, unlike most baked cookies, they are actually better when chilled.
- Step 7 can be done before baking. However, the oven heat can make the pie filling easily run out of the indentation.
- I used store bought graham cracker crumbs because they are consistent in size and ground really fine. But the crumbs can certainly be made at home in a food processor.
Nutrition
Serving: 24g | Calories: 163kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 69mg | Fiber: 1g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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