Description
Cherry Cheesecake Cookies are a delightful blend of creamy frosting, graham cracker crunch, and sweet cherries. This easy-to-follow recipe results in soft, chewy cookies that are perfect for gatherings or a tasty treat anytime. Enjoy the yummy flavor that’s sure to please everyone!
Ingredients
Scale
- 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
- 4 oz cream cheese (room temperature)
- ½ cup salted butter, softened
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1–2 tablespoons cornstarch
- ½ cup graham cracker crumbs (about 4 crackers)
- 1 tablespoon salted butter (melted)
- 1 (21 oz) can cherry pie filling
Instructions
- In a large bowl, use an electric mixer with a paddle attachment to cream together the salted butter and brown sugar on high speed for about 3 minutes until light and fluffy, scraping down the bowl as needed.
- Add the egg and vanilla extract, mixing on medium speed until fluffy and well combined.
- Mix in salt, baking soda, and graham cracker crumbs until just combined.
- Incorporate flour one cup at a time on low speed until all flour is well mixed in, about 1 minute.
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Using a â…“ cup scoop, portion out 12 balls of dough, optionally rolling them in graham cracker crumbs, then evenly space them out on the baking sheets.
- Bake for 10-11 minutes, removing them when the cookies start to crack. Allow them to cool completely.
- In another bowl, mix together the cream cheese and softened butter on medium/high speed until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, on low speed until fully combined between additions.
- Add in the vanilla extract and mix well.
- Incorporate cornstarch, one tablespoon at a time, until the desired thickness is achieved.
- Transfer the frosting into a piping bag fitted with a large round tip, and frost each cookie in a swirling motion.
- Combine the remaining graham cracker crumbs with melted butter, then generously sprinkle this mixture over the frosted cookies. Top each cookie with cherry pie filling, adding 3-5 cherries or to your taste.
- Serve the cookies within 2 hours, or refrigerate for up to 3 days.
Notes
Make sure your butter and cream cheese are at room temperature for easy mixing.
For a thicker frosting, add more cornstarch gradually until you reach your desired consistency.
Feel free to use other fruit toppings if cherries are not preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg