Cherry Cheesecake Cookies

Cherry Cheesecake Cookies takes a delicious cherry cheesecake flavor and turns it into an absolutely irresistible cookie! This is perfect for when you are itching for that rich cheesecake flavor but don’t have the time to bake a whole cheesecake. It’s so easy, all you need to do is make the simple cookies and top them with cherry cheesecake filling.

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These Cherry Cheesecake Cookies are so easy to make that you can have a whole batch made in less than 30 minutes. To make it even easier, you can use store bought cherry pie filling if you don’t want to make yours from scratch. You’ll still get that beautiful cherry red color and sweet tart flavor. You can even whip up the cookie dough the night before, just keep it fridge overnight and remember to let it soften before rolling into balls.

Once you have your cookies rolled, all you need to do is press a well into the dough balls and add your filling. I like to use the back of the tablespoon measuring spoon for this. While the inspiration for this recipe is the delicious cherry cheesecake filling, feel free to mix it up with any other of your favorite berry flavors. Blackberry or blueberry, or even strawberry filling will follow a very similar process.

Ingredients to Make Cherry Cheesecake Cookies:

  • butter
  • granulated sugar
  • eggs
  • vanilla extract
  • flour
    Filling:
  • cream cheese
  • granulated sugar
  • cherry pie filling 
  • graham cracker crumbs

How to Make Cherry Cheesecake Cookies:

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Beat together cream cheese and granulated sugar for the filling until smooth and creamy then set aside. In a large mixing bowl beat together butter and sugar. Add in eggs and vanilla extract. 

Slowly mix in flour until well combined. Use a 2 tablespoon cookie scoop to form even balls and place them 2 inches apart on the cookie sheet. Bake for seven minutes then use a tablespoon to make wells in the middle of each dough ball. Fill each well with a spoonful of cream cheese mixture then bake for an additional five minutes. 

Remove from the oven and transfer to a cooling rack. When cookies are completely cooled top with a spoonful of cherry pie filling and sprinkle with graham cracker crumbs.

Notes & Tips:

  • Store in an airtight container in the fridge for 5-7 days (because of the cream cheese). Freeze for up to 2 months, allow to thaw in the refrigerator for a day before eating.  
  • Cookie scoops are also a great tool to use and make it much easier.
  • Parchment paper or silicone baking sheet liners will help your cookies come off the baking sheet much easier. 
  • You can use store bought cherry pie filling or make your own. 

FAQs

Can I make the cookie dough ahead of time?

You can store the dough in the fridge for up to 24 hours, just allow it to soften slightly before forming dough balls. 

Can I make my own cherry pie filling?

To make your own cherry pie filling, just heat 1 cup of cherries with 1/2 a cup of sugar and a tablespoon of cornstarch over low heat.

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Cherry Cheesecake Cookies

Cherry Cheesecake Cookies takes a delicious cherry cheesecake flavor and turns it into an absolutely irresistible cookie! This is perfect for when you are itching for that rich cheesecake flavor but don't have the time to bake a whole cheesecake.
Print Recipe
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes

Ingredients

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour

Filling:

  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • ½ cup cherry pie filling
  • ¼ cup graham cracker crumbs

Instructions

  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  • Beat together cream cheese and granulated sugar for the filling until smooth and creamy then set aside.
  • In a large mixing bowl beat together butter and sugar. Add in eggs and vanilla extract.
  • Slowly mix in flour until well combined. Use a 2 tablespoon cookie scoop to form even balls and place them 2 inches apart on the cookie sheet.
  • Bake for seven minutes then use a tablespoon to make wells in the middle of each dough ball. Fill each well with a spoonful of cream cheese mixture then bake for an additional five minutes.
  • Remove from the oven and transfer to a cooling rack. When cookies are completely cooled top with a spoonful of cherry pie filling and sprinkle with graham cracker crumbs.
Course: Dessert
Servings: 24 cookies

More Cookie Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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