October 16, 2023Review Recipe
Table of Contents
These mini cherry cheesecake cookies combine the best flavors of cheesecake and cookies into each delicious bite. They taste just like decadent cherry cheesecake, but with all the chewy texture of a cookie, and they’re so simple to make.
Cherry Cheesecake Cookies Ingredients
Imagine biting into a soft and chewy cookie that’s been infused with the rich, creamy flavor of cheesecake and then getting a burst of sweet and tart cherry flavor with every bite as well.
The contrast between the smooth cheesecake filling and the juicy bits of cherry is truly something to savor.
- 1¼ cups of all-purpose 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 extract
- ½ cup of graham cracker crumbs
- 21-ounce can of cherry pie filling
Substitutions And 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 well in this amazing cookie 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
Let’s check out the steps to make these delectable cheesecake cookies.
STEP ONE: In a small bowl, combine the flour, baking powder, and salt. Set the flour mixture aside.
STEP TWO: In a large 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.
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese is at room temperature to make sure it blends smoothly.
STEP THREE: Add the dry ingredients to the cream cheese mixture in the mixing bowl. Start mixing with the electric whisk on a low speed and increase to medium speed, mixing until well combined.
STEP FOUR: Chill dough covered in plastic wrap in the refrigerator for at least 30 minutes.
STEP FIVE: Preheat the oven to 350°F. 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 1-tablespoon cookie dough scoop, scoop the dough into balls. Roll the dough ball in the graham cracker crumbs until completely covered. Place the dough balls onto the cookie sheet, at least two inches apart.
We 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.
STEP SEVEN: Bake the cookies for 10 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.
Adding the pie filling to the center of the cookie can be done before baking. However, the oven heat can make the pie filling easily run out of the indentation.
STEP EIGHT: Using a fork, place two cherries into the center of each cookie. Serve.
How To Serve
These little cheesecake cookies taste good when warm, but, unlike most baked cookies, they are actually better when chilled.
These delightful cookies would make an excellent gift for any cheesecake lover during the holiday season or a treat to bring to a cookie exchange along with our Grinch cookies and Christmas pinwheels.
Storing This Cherry Cheesecake Cookie Recipe
Proper storage ensures that these delectable treats stay fresh and maintain their delightful texture. In this section, we’ll guide you through the best methods for storing your cherry cheesecake cookies.
MAKE AHEAD: Simply follow the recipe until you’ve formed the cookie dough balls and placed them on the baking sheet. Instead of baking them right away, transfer the sheet to the freezer and allow the cookie dough balls to freeze completely. Once frozen, transfer them to an airtight container or freezer bag. These frozen cookie dough balls can be stored in the freezer for up to 3 months.
When you’re ready to bake, simply remove the desired amount of dough balls from the freezer, let them thaw for about 10 minutes, then bake as directed.
IN THE FRIDGE: These delicious cherry cheesecake cookies taste best when served cold. You can keep them in the refrigerator for up to five days in an airtight container.
IN THE FREEZER: These homemade 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 any time of year!
Frequently Asked Questions
This cheesecake cookie recipe would be delicious no matter what flavor of pie filling you decide to use!
These cookies can be frozen for up to three months stored in an airtight container.
Either full-fat or low-fat cream cheese works. The full-fat cream cheese may give you a slightly creamier cookie, but both versions would be delicious.
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Cherry Cheesecake Cookies
- 1¼ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 10 tablespoons butter
- ¾ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- ½ cup graham cracker crumbs
- 21 ounces 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°F. 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 scoop, scoop dough into balls. Roll the balls in the graham cracker crumbs, covering them 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.
- Make sure your cream cheese is at room temperature to make sure it blends smoothly.
- We 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.
- Adding the pie filling to the center of the cookie can be done before baking. However, the oven heat can make the pie filling easily run out of the indentation.