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