Cherry Cheesecake Cookies Recipe
Get ready to transform your dessert tray with these delightful Cherry Cheesecake Cookies, a dream come true for anyone who loves the tangy-sweet flavor of cherry cheesecake wrapped up in the ease of a cookie. Imagine buttery cookies with golden edges, a pillow of rich cream cheese frosting, and that irresistible glossy cherry pie topping, all finished with a sprinkle of graham cracker streusel. Each bite delivers a celebration of flavors and textures: soft, crumbly, creamy, fruity, and just a little bit nostalgic. These cookies promise to wow at parties, potlucks, or quiet evenings when you’re craving something extra special.
Ingredients You’ll Need
Ingredients You’ll Need
These cookies are deceptively simple to bring together, thanks to basic, everyday ingredients you probably already have at home. Every element plays a starring role, from the graham crackers that add that familiar cheesecake crust flavor, to the tart cherries on top that make each cookie shine.
- Salted butter (for cookies): Gives delicious depth, richness, and just the right amount of savory balance.
- Brown sugar: Adds caramel-like sweetness and creates a cookie that’s chewy and moist.
- Egg (large): Helps bind the dough and keep the cookies tender.
- Vanilla extract (for cookies & frosting): Infuses warmth and enhances every other flavor.
- Salt: Rounds out the sweetness and lets all the flavors pop.
- Baking soda: Gives the cookies just enough lift and softness.
- Graham cracker crumbs: Provide classic cheesecake flavor and a bit of crunch in both the dough and streusel.
- All-purpose flour: Forms the structure for soft, sturdy cookies that hold all the yummy toppings.
- Cream cheese (room temperature): Makes the creamy, tangy frosting everyone loves about cheesecake.
- Powdered sugar: Sweetens the frosting to creamy perfection and gives it that pillowy texture.
- Cornstarch: Thickens the frosting so it pipes beautifully and holds its spiraled shape.
- Melted butter (for streusel): Binds the graham cracker crumbs, making them wonderfully crunchy.
- Cherry pie filling: The star topping, bringing that iconic color and bright fruit burst to every bite.
How to Make Cherry Cheesecake Cookies
Step 1: Cream the Butter and Sugar
Start by using your electric mixer with a paddle attachment to blend the salted butter and brown sugar on high speed. You want the mixture to turn light and fluffy, which takes about three minutes. This step is key for building the cookie’s irresistible soft texture and perfect chewiness, so don’t cut corners here! Remember to scrape the bowl so every bit gets blended smooth.
Step 2: Add the Wet Ingredients
Once the butter and sugar are nicely whipped, add the egg and vanilla extract. Continue mixing on medium speed until everything is totally combined and the texture is light and even. These wet ingredients help the cookies bake up soft and flavorful.
Step 3: Mix in Dry Ingredients and Form Dough
Next, add the salt, baking soda, and graham cracker crumbs. Mix until just incorporated, then gradually add the flour, one cup at a time. Keep the mixer on low speed and be careful not to overmix; you want the dough to keep that lovely tender crumb.
Step 4: Scoop and Bake
Preheat your oven to 350 degrees Fahrenheit and prep two baking sheets with parchment paper or silicone mats. Using a 1/3 cup scoop, portion out 12 generous balls of dough. If you want extra graham crackery goodness and a hint of crunch, gently roll each dough ball in more graham cracker crumbs before placing on your sheets. Bake for 10 to 11 minutes, just until the cookies start to crack. Let them cool completely before decorating (the anticipation is real, I know!).
Step 5: Make the Cream Cheese Frosting
Time to mix up magic: Beat together the cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar, one cup at a time, blending on low so you don’t end up in a sugar cloud. Once all the sugar is mixed, add the vanilla extract. For a firmer frosting that holds pretty shapes, add the cornstarch a little at a time until it’s thick but pipeable.
Step 6: Frost and Top the Cookies
Transfer your luscious frosting to a piping bag fitted with a large round tip. Pipe a generous spiral on each cooled cookie (feel free to freestyle a little, just make them look inviting!). Next, sprinkle a generous layer of your buttery graham cracker streusel over the frosting. Finally, crown each cookie with a spoonful of cherry pie filling — usually three to five cherries fit perfectly without overwhelming the cookie.
Step 7: Serve and Enjoy!
Serve these Cherry Cheesecake Cookies within two hours of assembly for the dreamiest texture, or keep them chilled if you plan to enjoy them later. Get ready for oohs and aahs from everyone who takes a bite!
How to Serve Cherry Cheesecake Cookies
Garnishes
For a show-stopping finish, sprinkle the cookies with extra graham cracker crumbs just before serving, or add a light dusting of powdered sugar for a snowy look. If you’re feeling fancy, a little lemon zest on top pairs beautifully with the cherries and takes these treats to the next level.
Side Dishes
Cherry Cheesecake Cookies are rich and satisfying on their own, but they’re a true delight alongside a simple fruit salad, a crisp cup of coffee, or even a scoop of creamy vanilla ice cream. For a playful contrast, set out some fresh berries on the side to echo the flavors in the cookies without overpowering them.
Creative Ways to Present
Arrange the cookies in a circle on a cake plate and add a pile of fresh cherries in the center for a dramatic centerpiece. For parties, place each cookie in a colorful cupcake liner for easy serving. At holiday gatherings, stack them on a tiered tray with the cherry-topped cookies on top — they’ll steal the show!
Make Ahead and Storage
Storing Leftovers
To keep your Cherry Cheesecake Cookies fresh, store them in an airtight container in the refrigerator for up to three days. The cold helps maintain the creamy frosting and the juicy cherry topping, while preventing sogginess — just let them sit at room temperature for 10-15 minutes before serving for the best texture.
Freezing
While you can freeze the baked cookies (without frosting or topping) for up to two months, it’s best to add the cream cheese frosting and cherry topping after thawing for ultimate freshness. Freeze cooled, unfrosted cookies in layers, separated by wax paper, then simply decorate once they’re back to room temperature.
Reheating
There’s no need to reheat Cherry Cheesecake Cookies, but if you prefer them at room temperature after chilling, let them sit out for 10-15 minutes before enjoying. This brings back the soft, creamy texture of the frosting and cookie base.
FAQs
How do I make perfectly round, bakery-style cookies?
Using a large cookie scoop or measuring cup ensures your cookies are uniform. For best results, gently shape the dough into balls without compacting them too tightly, and space them out well on your baking sheet so they can spread evenly.
Can I use homemade cherry pie filling instead of canned?
Absolutely! If you have a favorite homemade cherry pie filling, it will work beautifully on Cherry Cheesecake Cookies. The fresher the filling, the brighter and bolder the flavor.
Why does my cream cheese frosting seem too soft?
If your frosting feels too soft to pipe, make sure your cream cheese and butter weren’t over-softened or warm. Add extra cornstarch gradually until the consistency firms up, and chill the frosting for 10-15 minutes if needed before piping.
Can I make these cookies gluten free?
Yes! Substitute gluten-free all-purpose flour for the regular flour, and use gluten-free graham cracker crumbs. The taste and texture will still be wonderful — no one will ever guess they’re gluten free.
Are Cherry Cheesecake Cookies suitable for kids’ parties?
They’re perfect for kids’ parties! Children love the creamy frosting and bright cherries, and you can even invite little helpers to add the streusel or place cherries on top for a fun, hands-on activity.
Final Thoughts
If you’re looking for a cookie that goes far beyond the ordinary, you have to try Cherry Cheesecake Cookies. They’re the perfect mix of creamy, fruity, buttery, and nostalgic — guaranteed to win hearts, spark conversation, and perhaps even steal the show at your next gathering. Treat yourself and your loved ones to this delicious twist on a classic favorite!
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Cherry Cheesecake Cookies Recipe
- Total Time: 1 hour
- Yield: Makes 12 cookies 1x
- Diet: Vegetarian
Description
These Cherry Cheesecake Cookies are a delightful combination of creamy cheesecake, buttery graham cracker cookies, and sweet cherry pie filling. Perfect for any occasion!
Ingredients
For the Cookies:
- 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
For the Frosting:
- 4 oz cream cheese (room temperature)
- ½ cup salted butter, softened
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1–2 Tablespoons cornstarch
For Streusel:
- ½ cup graham cracker crumbs (about 4 crackers)
- 1 Tablespoon salted butter (melted)
- 1 (21 oz) can cherry pie filling
Instructions
- For the Cookies: With an electric mixer, beat butter and brown sugar until light and fluffy. Add egg and vanilla, mix well. Add salt, baking soda, graham cracker crumbs, and flour. Mix until combined. Preheat oven, scoop dough onto baking sheets, bake until cracked. Cool.
- For the Frosting: Mix cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and cornstarch. Frost cookies with a piping bag.
- For Streusel: Combine graham cracker crumbs and butter. Sprinkle over frosted cookies. Top with cherry pie filling. Serve fresh or refrigerate.
Notes
- You can customize these cookies with different pie fillings like blueberry or strawberry.
- Ensure the cream cheese and butter are at room temperature for smooth frosting.
- Prep Time: 30 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 23g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Cherry Cheesecake Cookies, Dessert Recipe, Cheesecake Cookies, Cherry Dessert
