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
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 â…“ 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg