Cherry Cheesecake Cookies are a delightful fusion of two classic desserts that anyone with a sweet tooth will adore. Imagine soft, chewy cookies that are not only packed with the creamy goodness of cheesecake but also topped with a luscious cherry pie filling. The combination of textures—from the crumbly graham cracker crumbs to the smooth cream cheese frosting—makes each bite an enjoyable experience. These cookies are perfect for gatherings, snack breaks, or whenever you’re in the mood for a sweet treat.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Cheesecake Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Cheesecake Cookies

I can vividly remember the first time I made these Cherry Cheesecake Cookies. It was a rainy afternoon, and I craved something comforting yet special. Just a few ingredients later, my kitchen was filled with the sweet aroma of baking cookies. As I took the first bite, the delicious blend of flavors reminded me why these cookies have become a favorite in my household. Whether you’re making them for a party or just as a special indulgence for yourself, these cookies will impress. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: With just 31 minutes in the oven, you’ll have cookies that are ready to impress.
Irresistible Flavor: The sweet cream cheese frosting paired with tart cherry topping is heavenly.
Eye-Catching Appeal: These cookies look as delicious as they taste, making them perfect for any occasion.
Flexible Serving: Perfect for dessert, snacks, or whenever you want to treat yourself.
Budget-Friendly: Uses common ingredients that won’t break the bank.

Ingredients You’ll Need

1 cup salted butter (room temperature): This adds creaminess and richness to the cookie dough. Make sure it’s softened for easy mixing.
1½ cups brown sugar (light or dark): Brown sugar gives a deeper, more caramel-like flavor. Dark brown sugar can be substituted for a stronger taste.
1 egg (large): Helps bind the ingredients together. Using a room temperature egg creates a smoother batter.
1 teaspoon vanilla extract: Pure vanilla extract enhances the overall flavor. Avoid imitation extract for a more authentic taste.
½ teaspoon salt: Balances the sweetness in the dough. If you’re sensitive to salt, feel free to reduce it.
1 teaspoon baking soda: This helps the cookies rise and ensures a light texture.
2 cups graham cracker crumbs (about 12 crackers): Provides a nod to classic cheesecake crust. You can crush whole graham crackers if you don’t have crumbs on hand.
2 cups all-purpose flour: Forms the structure of the cookies. Always measure it properly for the best texture.
4 oz cream cheese (room temperature): Adds that iconic cheesecake flavor and creaminess.
½ cup salted butter, softened: Works in the cream cheese frosting, adding richness and smooth texture.
2½ cups powdered sugar: This sweetens the frosting and helps achieve the ideal creamy consistency.
1½ teaspoons vanilla extract: Flavor enhancer for the frosting.
1-2 tablespoons cornstarch: Adjusts the consistency of the frosting; add gradually for desired thickness.
½ cup graham cracker crumbs (about 4 crackers): Additional texture for topping the cookies.
1 tablespoon salted butter (melted): Helps bind the graham cracker crumbs for the topping.
1 (21 oz) can cherry pie filling: The crowning glory of these cookies, adding flavor and visual appeal. You can use homemade cherry filling if you prefer.

How to Make Cherry Cheesecake Cookies

Mix Butter and Sugar: Begin by using an electric mixer with a paddle attachment to combine 1 cup of room temperature salted butter and 1½ cups of brown sugar. Beat on high speed for about 3 minutes, until the mixture is light and fluffy. Remember to scrape the sides of the bowl occasionally; it helps ensure an even mix.

Add Egg and Vanilla: Next, add 1 large egg and 1 teaspoon of vanilla extract to the butter mixture. Beat on medium speed until fully blended and fluffy. This step is crucial for incorporating air into the dough, contributing to a chewy texture.

Combine Dry Ingredients: Add ½ teaspoon of salt, 1 teaspoon of baking soda, and 2 cups of graham cracker crumbs to the mixture, and mix until just combined. This ensures that the graham cracker flavor is evenly distributed throughout the dough.

Incorporate Flour: Gradually add 2 cups of all-purpose flour to the mixture, one cup at a time. Mix on low speed for about a minute, until the flour is completely mixed in. It’s important not to over-mix to maintain the cookie’s tender texture.

Preheat Oven: While you’re mixing, preheat your oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.

Scoop Dough: Use a ⅓ cup scoop to measure out 12 balls of dough. If you like, roll them in additional graham cracker crumbs for a fun texture. Space them evenly on the prepared baking sheets to allow for spreading.

Bake Cookies: Bake the cookies for 10-11 minutes or until the edges are just starting to crack. This time may vary slightly based on your oven, so keep an eye on them. Once baked, allow the cookies to cool completely on a wire rack.

Prepare the Cream Cheese Frosting: In a clean bowl, use an electric mixer to beat together 4 oz of room temperature cream cheese and ½ cup of softened butter. Mix this on medium/high speed until it’s smooth and creamy. This step creates the base of your frosting.

Add Sugar and Flavor: Gradually add powdered sugar, about 1 cup at a time, mixing on low speed until fully incorporated between each addition. This method avoids a puff of sugar and combines beautifully. Once all sugar is added, stir in 1½ teaspoons of vanilla extract.

Adjust Frosting Consistency: Depending on how thick you like your frosting, add 1-2 tablespoons of cornstarch, mixing in 1 tablespoon at a time. This adjustment is perfect for achieving the ideal spreadable consistency.

Frost Cookies: Transfer the frosting into a piping bag fitted with a large round tip. Frost your cooled cookies in a playful spiral pattern, creating a beautiful presentation.

Add the Crunch and Cherry: In a small bowl, mix ½ cup graham cracker crumbs with 1 tablespoon of melted butter. Sprinkle this mixture generously over the frosted cookies for a delightful crunch. Finally, spoon 3-5 cherries from a 21 oz can of cherry pie filling onto each cookie.

Serve and Enjoy: These cookies are best served within 2 hours of making them. If you need to store them, refrigerate for up to 3 days.

Storing & Reheating

To store your Cherry Cheesecake Cookies, place them in an airtight container at room temperature for up to two days. For longer preservation, refrigerate them in a properly sealed container for up to three days. If you want to freeze them, they can last up to three months in a freezer-safe bag. Remember to allow the cookies to cool completely before freezing, and when you’re ready to enjoy them again, simply thaw at room temperature. The texture may change slightly when frozen, so warming them in the microwave for about 10-15 seconds can help refresh their softness.

Chef’s Helpful Tips

Make sure your butter and cream cheese are at room temperature for easy blending and optimal texture.
Avoid over-mixing the dough once the flour is added to keep your cookies tender.
If you want a thicker frosting, be generous with the cornstarch, but add it gradually to avoid making it too stiff.
You can swap the cherry pie filling for any preferred fruit topping, like blueberry or strawberry, for a fun twist.
Make the dough ahead of time; refrigerate and bake the cookies fresh when you’re ready.
For enhanced flavor, consider adding a splash of lemon juice or zest to the frosting.

These Cherry Cheesecake Cookies are truly a treat worth trying! They combine the best of both cheesecake and cookie worlds into one delightful bite. Whether you’re making them for a special occasion or just because, you’ll be smitten with their deliciousness. Feel free to get creative with toppings and flavors, making them your own. Enjoy every sweet moment!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough ahead of time, wrap it tightly, and refrigerate it for up to two days. This way, you’ll have fresh-baked cookies whenever you crave them.

How do I prevent my cookies from spreading too much?

To ensure your cookies maintain their shape, be sure to measure the flour properly and chill the cookie dough for at least 30 minutes before baking. This will help them hold their form better in the oven.

Can I use a different type of filling?

Definitely! While cherry pie filling adds a classic touch, feel free to get creative with other fillings like blueberry, lemon curd, or even chocolate ganache for a unique twist on these cookies.

What’s the best way to store leftover cookies?

Store your leftover cookies in an airtight container at room temperature for up to two days, or refrigerate them for up to three days. If you choose to freeze, avoid adding toppings until after thawing for the best texture.