Soft, creamy, and bursting with fruity sweetness, these Cherry Cheesecake Cookies are a delightful twist on two beloved desserts. Each bite combines the rich, velvety texture of cheesecake with the chewy, buttery crumb of a cookie, all topped with a tangy cherry swirl. Perfect for satisfying your sweet tooth, they’re ready in just over 2 hours, with most of that time being hands-off chilling.
These cookies are a treat for the senses, offering a balance of sweet and tart flavors that melt in your mouth. With only 15 minutes of baking, they’re surprisingly simple to make yet feel indulgent and special. Whether for a cozy afternoon snack or a dessert table showstopper, they’re sure to impress!
What You’ll Need for Cherry Cheesecake Cookies
- ½ cup butter (softened to room temperature)
- 3 ounces cream cheese (softened)
- 1 egg (separated into yolk and white)
- 1 teaspoon vanilla extract
- 1 lemon (for zest; you’ll need 1 teaspoon)
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs (store-bought or homemade)
- 20 ounces cherry pie filling (or any pie filling of your choice)
How to Make Cherry Cheesecake Cookies
- In a medium bowl, cream together the butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until the mixture is light and fluffy.
- Gradually mix in the powdered sugar and flour until a stiff dough forms. Cover the bowl with plastic wrap and refrigerate for 2 hours to chill.
- Preheat your oven to 325°F (163°C).
- Shape the chilled dough into 1-inch balls.
- In a small bowl, beat the egg white until foamy. Dip each dough ball into the egg white, then roll it in graham cracker crumbs to coat evenly.
- Place the coated dough balls about 2 inches apart on an ungreased cookie sheet. Use your thumb to make a small depression in the center of each ball.
- Bake for 12-15 minutes, or until the bottoms of the cookies are lightly browned.
- Remove the cookies from the oven and let them cool completely on the baking sheet.
- Once cooled, fill each depression with 1 teaspoon of cherry pie filling (or as much as you can fit). Serve and enjoy!
Creative Topping Ideas for Cherry Cheesecake Cookies
While cherry pie filling is a classic choice, you can experiment with other toppings to suit your taste. Try blueberry or strawberry pie filling for a fruity twist, or drizzle melted white chocolate over the cookies for added sweetness. For a tangy contrast, a dollop of lemon curd pairs beautifully with the creamy cheesecake flavor.
How to Store and Keep Your Cookies Fresh
Store your Cherry Cheesecake Cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. If you’d like to freeze them, place the unfilled cookies in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and add the pie filling just before serving.
Time-Saving Tips for Busy Bakers
To cut down on prep time, consider using pre-made graham cracker crumbs instead of crushing your own. You can also prepare the dough a day ahead and let it chill overnight. If you’re short on time, skip the egg white dip—simply press the dough balls into the crumbs for a similar effect.
Equipment You’ll Need for Perfect Cookies
For this recipe, a stand mixer or hand mixer will make creaming the butter and cream cheese much easier. A small cookie scoop ensures uniform dough balls, and a silicone baking mat or parchment paper can prevent sticking without greasing the pan. Don’t forget a zester for that fresh lemon zest!
Common Questions About Cherry Cheesecake Cookies
Can I use a different type of flour? All-purpose flour works best, but you can substitute with gluten-free flour for a gluten-free version. What if I don’t have pie filling? No problem! Use jam or preserves as a quick alternative. Just make sure to adjust the amount to avoid overflowing the cookie depressions.
Cherry Cheesecake Cookies
Ingredients
- ½ cup butter, softened to room temperature
- 3 ounces cream cheese
- 1 egg, separated
- 1 teaspoon vanilla
- 1 lemon, for zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 cup flour
- 1 cup graham cracker crumbs
- 20 ounces cherry pie filling
Instructions
- In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
- Gradually mix in powdered sugar and flour to make stiff dough.
- Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
- Remove from fridge and preheat oven to 325 ℉.
- Shape dough into small one inch balls.
- Beat egg white until foamy.
- Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
- Bake for 12-15 minutes, or until cookies begin to brown on the bottoms.
- Remove cookies from baking sheet and let cool.
- Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).