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How to Make Cherry Cheesecake Cookies

Cherry Cheesecake Cookies: Ultimate Dessert Delight


  • Total Time: 31 minutes
  • Yield: 12 1x

Description

Cherry Cheesecake Cookies combine the flavors of classic cheesecake and graham crackers in a soft, chewy cookie topped with a tangy cream cheese frosting, a buttery graham streusel, and luscious cherry pie filling. Perfect for celebrations or as a stunning treat for gatherings, these oversized cookies offer the best of both cookies and cheesecake in each bite, with a perfectly balanced texture and flavor.


Ingredients

Scale
  • 1 cup salted butter, room temperature
  • 1½ cups brown sugar (light or dark)
  • 1 large egg
  • 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
  • 12 Tablespoons cornstarch
  • ½ cup graham cracker crumbs (about 4 crackers)
  • 1 Tablespoon salted butter, melted
  • 1 (21 oz) can cherry pie filling

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat.
  2. Combine 1 cup butter and brown sugar in a mixer; beat on high until fluffy, about 3 minutes.
  3. Add the egg and 1 teaspoon vanilla; mix on medium until well combined.
  4. Add salt, baking soda, and 2 cups graham cracker crumbs; mix until just combined.
  5. Gradually add flour, mixing on low, until fully incorporated.
  6. Scoop ⅓ cup dough balls, optionally roll in graham cracker crumbs, and space evenly on baking sheets.
  7. Bake 10-11 minutes, until cookies begin to crack. Cool completely.
  8. For frosting: Mix cream cheese and ½ cup butter until smooth. Add powdered sugar 1 cup at a time, mixing between additions.
  9. Add 1½ teaspoons vanilla; mix well. Add cornstarch as needed for thickness.
  10. Pipe frosting in a spiral on cooled cookies.
  11. For streusel: Mix ½ cup graham cracker crumbs with melted butter and sprinkle over frosted cookies.
  12. Top each cookie with 3-5 cherries from cherry pie filling.
  13. Serve within 2 hours or refrigerate up to 3 days.

Notes

For substitutions, unsalted butter works if you add a pinch more salt, and any fruit pie filling can be used in place of cherry. Make cookies and frosting ahead and store separately; assemble just before serving for best texture. Store assembled cookies refrigerated and covered for up to 3 days. If cookies spread too much, chill dough balls before baking. If frosting is too soft, add more cornstarch for stability.

  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 395
  • Sugar: 32g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 47mg

Keywords: Cherry Cheesecake Cookies