Name: Cherry Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ¼ cups finely crushed graham crackers (about 1 sleeve); 1 cup all-purpose flour; 1 ½ teaspoons baking powder; 12 tablespoons unsalted butter, softened; ½ cup packed light brown sugar; 1 egg, separated; 4 ounces cream cheese, softened; ¼ cup granulated sugar; ½ teaspoon pure vanilla extract; 1 egg yolk (from separated egg above); Homemade cherry pie filling (amount as desired for topping)

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If you’re anything like me and love the tangy sweetness of cherry cheesecake, then this Cherry Cheesecake Cookies Recipe is going to blow your mind. Imagine biting into a soft, buttery cookie with a creamy cheesecake filling, all topped off with a burst of cherry goodness. It’s like having your favorite dessert in cookie form—perfect for sharing at parties, bringing to potlucks, or sneaking a batch for yourself after a long day.

I first made these cookies when I wanted something unique yet comforting to serve at a family gathering, and let me tell you, they disappeared fast. What makes this Cherry Cheesecake Cookies Recipe really special is how the graham cracker crust pairs perfectly with the smooth cheesecake center and bright cherry topping. You’ll enjoy how easy it is to make, too—no fancy skills required, just delicious results.

Ingredients You’ll Need

Each ingredient in this Cherry Cheesecake Cookies Recipe plays a crucial role in creating that irresistible texture and flavor combo. Here’s what you’ll need and a few tips on picking the best stuff to make these cookies shine.

Graham crackers: Finely crushed, these provide the classic, slightly sweet crust base. I like to use honey-flavored ones for an extra touch of sweetness.
All-purpose flour: The backbone of your cookie dough. Make sure to measure it properly—too much flour can make the cookies dry.
Baking powder: This gives a little lift and tenderness to your cookies, so don’t skip it.
Unsalted butter: Softened but not melted is the key. It blends beautifully with the sugars and helps create that melt-in-your-mouth feeling.
Light brown sugar: Adds moisture and a subtle caramel flavor that balances nicely with the tangy cheesecake.
Egg: You’ll be separating this, so keep the yolk and white handy—it’s how we achieve that creamy filling and chewy cookie texture.
Cream cheese: Make sure it’s softened to room temperature to mix smoothly; this is what gives your cookies that signature cheesecake flavor.
Granulated sugar: Sweetens the cheesecake filling without making it grainy.
Pure vanilla extract: Trust me, fresh vanilla makes all the difference, adding warmth and depth.
Homemade cherry pie filling: The crowning glory! If you don’t have homemade on hand, pick a good-quality store-bought version with whole cherries.

Variations

I love tweaking this Cherry Cheesecake Cookies Recipe depending on the season and who I’m baking for. It’s pretty flexible, so don’t hesitate to put your own spin on it.

Mix up the fruit topping: I’ve swapped out cherry for blueberry or raspberry pie filling, and it’s a delicious twist that brightens the cookies differently.
Go gluten-free: Use gluten-free graham crackers and flour blends. The texture shifts a bit, but still delicious—and a friendlier option for gluten sensitivities.
Chocolate chip surprise: Sometimes I toss mini chocolate chips into the cookie dough for a fun variation—because, why not?
Mini cookie bites: Make smaller cookies to serve as bite-sized treats for parties or afternoon tea. They bake faster too, but keep a close eye.

How to Make Cherry Cheesecake Cookies Recipe

Step 1: Crush and Combine Dry Ingredients

Start by finely crushing those graham crackers—about one full sleeve worth is perfect—and mix them with the flour and baking powder. I prefer using a food processor to get a really fine crumb, but if you don’t have one, just crush them in a ziplock bag with a rolling pin. The mixture should be well combined with no large pieces sticking out, so your cookies have that consistent, buttery graham flavor throughout.

Step 2: Cream Butter and Sugars

Next, cream together the softened butter and light brown sugar until it’s fluffy and light—usually about 3 to 5 minutes with an electric mixer. This step is crucial because it really helps the cookies develop the best texture and flavor. Be patient here; the fluffier it gets, the more tender your cookies will be.

Step 3: Add Egg and Dry Ingredients

Beat in the egg white only, saving the yolk for the filling. Once combined, gradually mix in your dry ingredients. The dough will look a bit thick and soft, kind of like playdough—if it’s too sticky, refrigerate it for 20 minutes to make handling easier.

Step 4: Prepare the Cream Cheese Filling

In a separate bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and the reserved egg yolk until smooth and creamy. This filling is everything—make sure there are no lumps. Using room temperature ingredients here makes blending easier and ensures a silky finish.

Step 5: Assemble and Bake

Now for the fun part! Scoop about a tablespoon of cookie dough for each cookie and flatten it slightly on a parchment-lined baking sheet. Dollop a teaspoon of the cream cheese filling right in the center, then fold the cookie dough around it, sealing the edges so the filling stays inside when it bakes. Press lightly to flatten just a bit, then add a small spoonful of cherry pie filling on top. Bake at 350°F (175°C) for about 12-15 minutes or until the edges are golden and the cream cheese is set.

How to Serve Cherry Cheesecake Cookies Recipe

The image shows eight ingredients arranged on a white marbled surface. There is a square white bowl filled with light brown crumbly sugar and a solid pale yellow block of butter on top in the upper left. To its right, there is a small round white bowl with dark amber liquid. Below the square bowl, a small round white bowl holds light brown sugar. Next to it, there is a single white egg placed directly on the surface. Below the egg, a square white bowl contains white flour. In the middle is a large round white bowl filled with smooth white cream with ridges and swirls on the surface. Below and to the right of the cream is a small round white bowl filled with shiny dark red cherries. Between the egg and cherries is a tiny round white bowl with fine white powder. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple with these cookies—a sprinkle of powdered sugar right before serving adds a lovely touch without overpowering the cherries. Occasionally, I’ll add a tiny mint leaf for color and a fresh pop, which guests always appreciate.

Side Dishes

These cookies go beautifully alongside a cup of strong coffee or a glass of cold milk. If I’m hosting brunch, I often serve them with fresh fruit salad or a light citrus sorbet to balance out the richness.

Creative Ways to Present

For special occasions, I’ll arrange the cookies on a tiered cake stand surrounded by fresh cherries and edible flowers. Another favorite trick is placing them in decorative cupcake liners to make them look extra irresistible—perfect if you’re giving them as gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cherry cheesecake cookies in an airtight container in the fridge to keep the cream cheese filling fresh. They stay great for up to 4 days, and I always recommend enjoying them chilled or at room temperature for the best texture.

Freezing

If you have a big batch and want to save some for later, these cookies freeze wonderfully. Just pop them into a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They keep well for about 2 months. When you’re ready, thaw them overnight in the fridge.

Reheating

To enjoy these cookies warm, I pop them in a preheated oven at 325°F (160°C) for about 5 minutes. This softens the cookie and gently melts the cream cheese filling without drying it out. Avoid microwaving as it can get tricky keeping the right texture.

FAQs

Can I use store-bought cherry pie filling for the Cherry Cheesecake Cookies Recipe?

Absolutely! While homemade pie filling has a fresher taste, a good-quality store-bought cherry pie filling works perfectly and saves time. Just make sure it’s not too runny, so your cookies don’t get soggy.
Do I have to separate the egg for this recipe?

Yes, the egg white goes into the cookie dough to help bind it without making the cookies too dense, while the yolk is reserved for the cheesecake filling to provide richness and a smooth texture. It’s worth the extra step for the perfect balance.
Can I make these cookies vegan or dairy-free?

You can try substituting vegan butter and cream cheese alternatives, plus a flax egg or egg replacer. Keep in mind that texture and flavor will vary slightly, but with good-quality vegan products, you can still get delicious results.
How do I prevent the cream cheese filling from leaking out during baking?

Make sure to fully enclose the filling inside the cookie dough and gently seal the edges before topping with cherry filling. Handling the dough while it’s well-chilled also helps keep its shape during baking.
Can I make the dough ahead of time?

Yes! You can prepare the cookie dough and the cheesecake filling separately and keep both refrigerated for up to two days before assembling and baking. This makes it easier to spread out the work if you’re prepping for an event.

Final Thoughts

This Cherry Cheesecake Cookies Recipe has become one of my go-to treats whenever I want to impress family or treat friends with something a bit different but totally comforting. It’s a delightful blend of textures and flavors that feels like a special occasion in every bite. I hope you enjoy making these as much as I do—trust me, once you try them, they’ll be one of your favorites to bake (and eat!). Don’t be shy about adding your own twist, and definitely share them because everyone deserves a little cheesecake cookie love.