Cherry Cheesecake Cookies Recipe
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Cherry Cheesecake Cookies Recipe

ByLily Carter
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If you’re looking for a sweet treat that feels a little indulgent but is surprisingly easy to make, you’ve got to try this Cherry Cheesecake Cookies Recipe. These cookies are like the best of both worlds—soft, creamy cheesecake meets fruity cherry goodness, all wrapped up in a perfectly tender cookie. Honestly, every bite feels like a mini celebration of dessert classics, and I keep coming back to them whenever I want to impress guests or just satisfy my own sweet tooth.

What makes this Cherry Cheesecake Cookies Recipe stand out is how it balances textures and flavors without being overwhelming. The graham cracker base adds that nostalgic crunch while the cream cheese filling keeps things luscious and rich. Plus, the cherry pie topping gives it that pop of freshness and tang. Trust me, this recipe works like a charm for holiday parties, weekend baking projects, or cozy nights when you want to curl up with something comforting and tasty.

Ingredients You’ll Need

Each ingredient here plays an important role in creating a cookie that’s flavorful and perfectly textured. I always recommend using quality ingredients, especially when it comes to the cream cheese and cherries, to really make the flavors shine.

  • Graham Crackers: Finely crushed for that classic cheesecake crust texture; fresh crackers give the best flavor.
  • All-Purpose Flour: The base for the cookie dough, ensuring the cookies hold their shape but stay soft.
  • Baking Powder: Helps give the cookies a slight lift without being cakey.
  • Unsalted Butter: Softened to room temperature for easy mixing and a rich, creamy flavor.
  • Light Brown Sugar: Adds moisture and a subtle caramel note to the dough.
  • Egg: Separated because the yolk goes into the filling while the white helps with dough texture.
  • Cream Cheese: Softened and essential for that luscious, tangy cheesecake filling.
  • Granulated Sugar: Sweetens the cheesecake filling just right without overpowering.
  • Pure Vanilla Extract: For that warm, inviting aroma and flavor boost.
  • Homemade Cherry Pie Filling: The crowning glory—bright, sweet, and bursting with real cherries (if you want to make things easy, jarred works fine too!).

Variations

I love mixing things up with this Cherry Cheesecake Cookies Recipe depending on the occasion or what I have on hand. Feel free to personalize it—you know your taste buds best!

  • White Chocolate Chips: Adding a handful gives a creamy, sweet contrast to the tangy cherry and cheesecake—one of my favorite tweaks!
  • Almond Extract: Swap half the vanilla for this to bring out a subtle nutty depth that pairs beautifully with cherries.
  • Gluten-Free Flour Blend: For gluten-sensitive friends, this recipe adapts well to gluten-free baking with the right flour mix.
  • Mixed Berry Filling: If cherries aren’t your favorite, try blueberry or raspberry preserves for a heartfelt twist.
  • Vegan Version: Use vegan butter, plant-based cream cheese, and an egg replacer to enjoy this cookie with plant-based ingredients.

How to Make Cherry Cheesecake Cookies Recipe

Step 1: Prep Your Dry Ingredients

Start by finely crushing your graham crackers to mimic that delicious cheesecake crust texture—think powdery but with a touch of crunch. Then, whisk the crushed graham crackers with the all-purpose flour and baking powder in a medium bowl. This makes sure everything is evenly combined so your cookie dough will be perfectly consistent.

Step 2: Cream Butter and Sugar

In a separate large bowl, beat the softened butter and packed light brown sugar together until the mixture is light and fluffy—about 3 to 5 minutes. This step is crucial because it creates airiness, making your cookies tender. Remember, the butter should be soft but not melted; if it’s too warm, your cookies might spread too much while baking.

Step 3: Add Egg White and Combine with Dry Ingredients

Next, add the egg white (save the yolk for the filling) to the butter and sugar mixture and beat until just combined. Slowly blend in the dry ingredient mix until the dough comes together. It’ll be slightly sticky but firm enough to scoop and shape into cookies.

Step 4: Make the Cream Cheese Filling

While your dough is chilling (if you decide to let it rest for 15–20 minutes to make handling easier), whip together the softened cream cheese, granulated sugar, vanilla extract, and that reserved egg yolk in a small bowl until smooth. This filling should be silky without any lumps—that’s your cheesecake goodness ready to dollop on the cookies.

Step 5: Assemble and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, then gently make an indentation in the center with your thumb or the back of a spoon. Fill each well with a teaspoon of the cream cheese mixture, and then add a small spoonful of cherry pie filling on top. Bake for 12 to 15 minutes until the edges are lightly golden but the centers look set. Don’t overbake—they continue to firm up as they cool.

How to Serve Cherry Cheesecake Cookies Recipe

The image shows eight white bowls and a white egg placed on a white marbled surface. The top left has a square bowl with light brown sugar covered almost fully by a pale yellow square block of butter. To the right, a small round bowl holds a dark brown liquid. Below that, a larger round bowl filled with a fluffy white cream is in the center. Below to the right is another round bowl filled with dark red cherries. Below the sugar and butter, a small round bowl contains a light brown granulated substance. To the right of that, a very small round bowl holds white salt. At the bottom left, a white egg rests next to a square bowl filled with white flour. Everything is neatly arranged and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a tiny pinch of flaky sea salt on top right after baking—it balances out the sweetness beautifully and makes the cherry flavor pop. A little zest of lemon on the cream cheese filling can also brighten things up if you’re playing around with garnish ideas.

Side Dishes

These cookies pair wonderfully with a cup of hot tea or coffee, especially in the afternoon. For a festive brunch, I like serving them alongside fresh fruit or a light yogurt parfait to keep the mood fresh and balanced.

Creative Ways to Present

For special occasions, I arrange these cookies on a tiered dessert stand with a sprinkle of fresh cherries and mint leaves for a pop of color. Another fun idea is to serve them with little ramekins of cherry sauce so guests can drizzle extra over their cookies—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store any leftover Cherry Cheesecake Cookies in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long in my house! If you want to keep them fresh longer, refrigerate them but bring to room temperature before serving for that perfect soft texture.

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, freezing until firm, then transferring to a zip-lock bag or airtight container. They keep well for up to 2 months this way. When you want one, just thaw at room temperature—cherry cheesecake goodness remains intact!

Reheating

If you want that freshly baked feel, pop the cookies in a preheated 325°F oven for about 5 minutes. Avoid microwaving as it tends to make the cookie edges chewy or the filling overly soft. This gentle reheating revives the texture beautifully.

FAQs

  1. Can I use store-bought cherry pie filling for this Cherry Cheesecake Cookies Recipe?

    Absolutely! While homemade pie filling brings a fresh touch, store-bought cherry pie filling works perfectly well and saves time. Just make sure to drain any excess syrup if your filling is very runny to avoid soggy cookies.

  2. Do I have to chill the dough before baking?

    Chilling the dough isn’t strictly necessary, but I recommend it. It makes the dough easier to handle and helps prevent the cookies from spreading too much in the oven, which keeps the shape and helps the filling stay nicely in the center.

  3. What’s the best way to soften cream cheese quickly?

    Take cream cheese out of the fridge about 30 minutes before using. If you’re short on time, cut it into small cubes and microwave it in 10-second bursts, stirring in between until just soft but not melted.

  4. Can I make these cookies dairy-free?

    Yes! Using vegan butter and dairy-free cream cheese alternatives lets you enjoy these cookies even if you’re avoiding dairy. Just be sure to pick cherry filling without gelatin or animal products to keep it vegan.

  5. How do I prevent the cream cheese filling from leaking out during baking?

    Make a well in the dough just deep enough to hold the filling without it spilling over. Don’t overfill—just a teaspoon or so. Also, keeping the dough cold helps it hold its shape better and contain the filling during baking.

Final Thoughts

This Cherry Cheesecake Cookies Recipe holds a special place in my baking rotation because it feels like a little treat for both the baker and eater. I love how easy it is to make but how impressive it turns out—perfect for sharing or savoring solo. I hope you enjoy making them as much as I do, and that they bring a bit of joyful comfort to your kitchen like they do in mine. Give these cookies a try next time you want something sweet with a bit of flair—you won’t regret it!

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Cherry Cheesecake Cookies Recipe

Cherry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 182 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Cherry Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet tang of homemade cherry pie filling in a soft, crumbly cookie. Perfectly balanced with a graham cracker crust base, these cookies offer a delightful twist on a classic dessert, making them an irresistible treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups finely crushed graham crackers (about 1 sleeve)
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder

Wet Ingredients for Cookie Dough

  • 12 tablespoons unsalted butter, softened
  • ½ cup packed light brown sugar
  • 1 egg, separated

Filling Ingredients

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 egg yolk (from separated egg above)

Topping

  • Homemade cherry pie filling

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, combine the finely crushed graham crackers, all-purpose flour, and baking powder. Stir well to evenly distribute the leavening agent and ensure a uniform dry mixture.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter with the packed light brown sugar until the mixture becomes light, fluffy, and smooth, which usually takes about 3 to 4 minutes.
  3. Add Egg White: Separate the egg and add only the egg white to the creamed butter and sugar. Reserve the yolk for the filling. Beat the egg white into the mixture until fully incorporated, contributing to a lighter texture.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the cookies tender.
  5. Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, pure vanilla extract, and the reserved egg yolk until smooth and creamy, ensuring no lumps remain.
  6. Assemble the Cookies: Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper. Take portions of the cookie dough and shape into small rounds. Flatten each round slightly and create a small well or indentation in the center for the filling.
  7. Add Filling and Topping: Spoon about a teaspoon of the cream cheese filling into the indentation of each cookie dough round. Then, add a small dollop of homemade cherry pie filling on top of the cheesecake layer, carefully layering the flavors.
  8. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cream cheese filling is set.
  9. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy the delightful blend of cherry and cheesecake flavors in cookie form.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Use fresh eggs and separate carefully to get a light cookie dough.
  • For best results, use homemade cherry pie filling or a high-quality jarred version.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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