Cherry Cheesecake Cookies are the ultimate dessert indulgence, combining the rich, creamy flavors of cheesecake with the delightful texture of a cookie. These little gems boast a soft, buttery base made with graham cracker crumbs, topped with a luscious cream cheese frosting and a sprinkle of cherry pie filling for that burst of fruity goodness. The moment you take a bite, the sweet, tangy flavor fills your mouth, making you question why you ever settled for store-bought cookies. Plus, they are easy to whip up, making them perfect for bake sales, family gatherings, or just a sweet treat for yourself.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Cheesecake Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Cheesecake Cookies

I remember the first time I made Cherry Cheesecake Cookies; it was an experiment that turned into an instant hit at a summer BBQ. The combination of flavors was an unforgettable experience, and I instantly knew I had to share it with others. These cookies not only taste heavenly but also look stunning on a platter, instantly brightening any occasion. Trust me; you’ll want to add this recipe to your collection!

Why You’ll Love This Recipe

Simple & Quick: These cookies come together in about 30 minutes, perfect for your last-minute cravings.
Irresistible Flavor: The creamy frosting pairs beautifully with the tart cherries and buttery crust, creating a flavor bomb in every bite.
Eye-Catching Appeal: Sprinkled with graham cracker crumbs and cherry pie filling, they are as pretty as they are tasty.
Flexible Serving: Great for any occasion; serve them at parties, as a midday snack, or even breakfast if you please!
Diet-Friendly Options: You can tweak the sugar content or use low-fat cream cheese for a lighter twist.

Ingredients You’ll Need

1 cup salted butter (room temperature): Adds richness. Make sure it’s softened to combine easily with the sugars.
1½ cups brown sugar (light or dark): Gives depth and moisture. If you prefer a less intense flavor, light brown sugar works well.
1 large egg: Binds the ingredients together. Use a room temperature egg for a smoother dough.
1 teaspoon vanilla extract: Infuses a warm vanilla flavor. Go for pure extract if possible for the best taste.
½ teaspoon salt: Balances sweetness and enhances flavor. Use fine salt for consistent distribution.
1 teaspoon baking soda: Helps the cookies rise. Make sure it’s fresh for the best results.
2 cups graham cracker crumbs (about 12 crackers): Creates a base reminiscent of traditional cheesecake. You can use crushed digestives as an alternative.
2 cups all-purpose flour: Provides structure to the cookies. Spoon the flour into the measuring cup instead of scooping for accuracy.
4 oz cream cheese (room temperature): The heart of the frosting, creating that creamy feel. Make sure it’s softened for easy mixing.
½ cup salted butter, softened: Creates a creamy frosting. It’s important this is at room temperature as well.
2½ cups powdered sugar: Sweetens the frosting; sift it for a smooth finish.
1½ teaspoons vanilla extract: Adds flavor to the frosting as well—always a good addition.
1-2 tablespoons cornstarch: Thickens the frosting. You may need to adjust for your desired consistency.
½ cup graham cracker crumbs (about 4 crackers): For mixing with the frosting, giving it that classic cheesecake crunch.
1 tablespoon salted butter (melted): Binds the crumbs together for a nice topping.
1 (21 oz) can cherry pie filling: Top your cookies beautifully with this fruity filling. You can substitute with fresh cherries if preferred.

How to Make Cherry Cheesecake Cookies

Cream the Butter and Sugar: In a mixing bowl with an electric mixer on high speed, beat together 1 cup of salted butter and 1½ cups of brown sugar until the mixture is light and fluffy, about 3 minutes. Occasionally scrape the sides of the bowl to ensure everything is mixed well.

Add Egg and Vanilla: Toss in 1 large egg and 1 teaspoon of vanilla extract, mixing on medium speed until the mixture is fluffy and well combined. You’ll start to smell the lovely vanilla.

Incorporate Dry Ingredients: Sprinkle in ½ teaspoon of salt, 1 teaspoon of baking soda, and 2 cups of graham cracker crumbs, mixing until just combined. Avoid overmixing to keep your cookies tender.

Mix in Flour: Gradually add 2 cups of all-purpose flour, one cup at a time, mixing on low speed for about a minute until fully incorporated. Don’t be surprised if you feel the dough getting thicker.

Preheat the Oven: While mixing, preheat your oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats for easy removal.

Form the Cookies: Use a ⅓ cup scoop to portion out 12 balls of dough. If you’re feeling fancy, roll them in additional graham cracker crumbs before placing them evenly on the prepared baking sheets. Leave some space between each ball, as they will spread a bit.

Bake: Pop the cookies in the oven and bake for 10-11 minutes, or until they just start to crack at the edges. Your kitchen will be filled with an irresistibly sweet aroma!

Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This step is crucial for the frosting later on.

Make the Frosting: In a clean mixing bowl, beat together 4 oz of room-temperature cream cheese and ½ cup of softened butter on medium/high speed until smooth and creamy, about 2 minutes.

Add Powdered Sugar: Gradually add 2½ cups of powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Be patient—this yields the best frosting.

Flavor your Frosting: Stir in 1½ teaspoons of vanilla extract and mix well. Then, add cornstarch, 1 tablespoon at a time, to any desired frosting thickness.

Frost the Cookies: Spoon the frosting into a piping bag fitted with a large round tip. Frost each cookie in a delightful spiral pattern to create visual appeal.

Add the Crust Topping: Combine ½ cup of graham cracker crumbs with 1 tablespoon of melted salted butter, sprinkle generously over the frosted cookies for that signature cheesecake crunch.

Top with Cherry Filling: Spoon cherry pie filling over each cookie, adding about 3-5 cherries or as many as you like.

Storing & Reheating

Store your Cherry Cheesecake Cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. For longer storage, consider freezing the cookies, which can last up to 3 months. If you slip them in the microwave for a quick 10-15 seconds, the warm cookies feel as fresh as day one, but expect the frosting’s texture to change slightly upon reheating.

Chef’s Helpful Tips

When creaming the butter and sugar, ensure it’s incredibly light and fluffy for the best texture.
Always use room temperature ingredients for a smoother dough and frosting.
Don’t forget to scrape down the sides of the bowl while mixing; it ensures even incorporation.
If glazing isn’t your thing, feel free to dollop the frosting instead; it’s still delicious!
Consider adding lemon zest to the frosting for a touch of citrus brightness.

Cherry Cheesecake Cookies bring the delightful flavors of a classic cheesecake with the convenience of a cookie. Each bite is a perfect blend of sweetness, tang, and a hint of creaminess. You can whip these up in no time, making them perfect for any occasion where a touch of indulgence is welcomed. You absolutely have to try your hand at these—your friends and family will be raving about them!

Recipe FAQs

Can I use fresh cherries instead of cherry pie filling?

Absolutely! Fresh cherries can provide a lighter, natural flavor. Just be sure to pit and chop them before topping your cookies, and you may want to add a bit of sugar to enhance their sweetness.

How can I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend and ensure your graham cracker crumbs are also gluten-free. The flavor will remain delicious!

Can I prepare the dough in advance?

Yes! You can prepare the dough ahead of time and chill it in the fridge for up to 24 hours. When ready to bake, allow it to come to room temperature for easier scooping.

What should I do if my frosting is too thin?

If your frosting seems too thin, just add cornstarch gradually, one tablespoon at a time, until you reach your desired consistency. If it’s too thick, a small splash of milk should help smooth it out.

More Desserts & Appetizers Recipes

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Cherry Cheesecake Cookies

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Author: Jennifer
Prep Time: N/A
Cook Time: 31 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

Cherry Cheesecake Cookies are a delightful blend of creamy frosting, crispy edges, and a cherry topping. Made with simple ingredients like butter, cream cheese, and graham cracker crumbs, these are perfect for quick gatherings or satisfying sweet cravings. Fresh flavors and easy preparation make these cookies a must-try!

Ingredients

Scale

1 cup salted butter (room temperature)
1½ cups brown sugar (light or dark)
1 egg (large)
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2 cups graham cracker crumbs (about 12 crackers)
2 cups all purpose flour
4 oz cream cheese (room temperature)
½ cup salted butter, softened
2½ cups powdered sugar
1½ teaspoons vanilla extract
1–2 tablespoons cornstarch
½ cup graham cracker crumbs (about 4 crackers)
1 tablespoon salted butter (melted)
1 (21 oz) can cherry pie filling

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Instructions

Combine the room temperature butter and brown sugar in a bowl using an electric mixer with a paddle attachment. Beat at high speed for about 3 minutes until the mixture is light and fluffy, making sure to scrape the sides of the bowl occasionally.
Add the egg and vanilla extract, mixing at medium speed until well blended and fluffy.
Incorporate salt, baking soda, and graham cracker crumbs, mixing until just combined.
Gradually add flour, one cup at a time, mixing on low speed for about a minute until completely mixed in.
Preheat your oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
Using a ⅓ cup scoop, portion out 12 balls of dough. Optionally roll them in graham cracker crumbs before placing them evenly on the baking sheets.
Bake for 10-11 minutes or until the cookies begin to crack, then let them cool completely.
To make the frosting, blend cream cheese and softened butter together in a bowl with an electric mixer at medium/high speed until smooth and creamy.
Add powdered sugar gradually, one cup at a time, mixing on low speed until fully combined after each addition.
Stir in vanilla extract and mix well.
Add cornstarch, one tablespoon at a time, until you reach your desired thickness for the frosting.
Transfer the frosting into a piping bag fitted with a large round tip, and frost each cooled cookie in a spiral pattern.
Mix the remaining graham cracker crumbs with melted butter and generously sprinkle over the frosted cookies. Top with cherry pie filling, adding 3-5 cherries per cookie, or to taste.
Serve cookies within 2 hours, or refrigerate for up to 3 days.

Notes

Ensure the butter and cream cheese are at room temperature for easy mixing.
These cookies can be stored in the fridge and enjoyed for up to three days fresh.
For better texture, don’t overbake—cookies should just begin to crack when done.