Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
These mini cherry cheesecake cookies combine the best flavors of cheesecake and cookies into each delicious bite. They taste just like cherry cheesecake, but with all the chewiness of a cookie. Plus, they’re so simple to make!
MORE CHERRY RECIPES:
INGREDIENTS FOR CHERRY CHEESECAKE COOKIES
- 1¼ cups of flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- 8 ounces of cream cheese
- 10 tablespoons of butter
- ¾ cup of sugar
- 2 egg yolks
- 1 teaspoon of vanilla
- ½ cup of graham cracker crumbs
- 21 oz. can of cherry pie filling
INGREDIENT SUBSTITUTIONS & ADDITIONS
GRAHAM CRACKER CRUMBS: Store-bought crumbs are great because they’re already ground really fine, but you can always bash up your own graham crackers with a rolling pin or food processor. If you live in a country where Graham crackers aren’t available, the nearest thing would be digestive biscuits.
CHERRY PIE FILLING: Other flavors of pie filling will also work great with this recipe. How about apple, blueberry or lemon? You could even skip the fruit altogether and go for a chocolate ganache or caramel topping!
HOW TO MAKE This CHERRY CHEESECAKE COOKIES Recipe
STEP ONE: In a small bowl, combine the flour, baking powder and salt. Set aside.
STEP TWO: In a large mixing bowl, use an electric whisk to mix together the cream cheese and butter for one minute. Add the sugar and mix again until well combined. Then, mix in the egg yolks and vanilla.
STEP THREE: Add dry ingredients to the mixing bowl. Start mixing with the electric whisk on a low speed and increase to medium, mixing until well combined.
STEP FOUR: Refrigerate the dough for at least 30 minutes.
STEP FIVE: Preheat the oven to 350°. Line a cookie sheet with parchment paper or spray lightly with cooking spray.
STEP SIX: Pour the graham cracker crumbs onto a plate or into a small bowl. Using a one-tablespoon cookie dough scooper, scoop the dough into balls. Roll each ball in the graham cracker crumbs until completely covered. Place the balls on to the cookie sheet, at least two inches apart.
STEP SEVEN: Bake the cookies for 12 minutes. Remove them from the oven and immediately make an indentation in the middle of each cookie using the back of a ½ tablespoon measuring spoon.
STEP EIGHT: Using a fork, place two cherries into the middle of each cookie. Serve.
how to store
IN THE FRIDGE
Cheery cheesecake cookies taste best when serve cold. You can keep them in the refrigerator for up to five days in an airtight container.
IN THE FREEZER
Cherry cheesecake cookies can be stored in the freezer for up to three months. Just pop them into an airtight container and freeze. You can defrost them overnight at room temperature.
Cherry cheesecake cookies are also known as ‘cheesecake cookie cups’ and ‘cherry cheesecake thumbprint cookies’. Whatever you call them, they make the best little treats for gifting to your loved ones at Christmas. Or, just eat them all yourself today!
MORE RECIPES YOU’LL LOVE
Cheery Cheesecake Cookies
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 8 ounces cream cheese, softened
- 10 tbsp butter
- 3/4 cup sugar
- 2 egg yolks
- 1 tsp vanilla
- 1/2 cup graham cracker crumbs
- 21 ounce can of cherry pie filling
- 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 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.
- 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.