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Cherry Cheesecake Cookies

These Cherry Cheesecake Cookies are a delightful treat combining creamy cheesecake and sweet-tart cherries in a soft, chewy cookie. Perfect for any occasion!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Keyword: Cheesecake, Cherry, Cookies, Easy
Servings: 24 servings

Ingredients

  • 1 cup finely crushed graham crackers about 1 sleeve
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 12 tablespoons unsalted butter softened
  • 1 cup packed light brown sugar
  • 1 egg separated
  • 4 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Homemade cherry pie filling for topping

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect texture.

Cookie Base Preparation

  • In a mixing bowl, combine the finely crushed graham crackers, all-purpose flour, and baking powder. Set aside.
  • In another bowl, beat the softened butter and light brown sugar together until light and fluffy.
  • Separate the egg. Add the yolk to the butter-sugar mixture and beat until well combined.
  • Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.

Cheesecake Filling

  • In a separate bowl, beat the softened cream cheese until smooth.
  • Add the granulated sugar and vanilla extract to the cream cheese and mix until incorporated.
  • Fold in the reserved egg white gently until the mixture is creamy and fluffy.

Forming and Baking Cookies

  • Using a tablespoon or cookie scoop, drop spoonfuls of cookie dough onto a parchment-lined baking sheet, leaving space between each.
  • Make a small indentation in the center of each cookie to hold the cheesecake filling.
  • Spoon a small amount of the cheesecake filling into the center of each cookie.
  • Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden. Centers may look slightly underbaked but will firm as they cool.
  • Allow cookies to cool slightly before topping each with a spoonful of homemade cherry pie filling.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Measuring Cups and Spoons

Notes

  • Chill the dough for 30 minutes before baking if cookies spread too much.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Freeze cookies before adding cherry topping for up to 3 months; thaw before serving.