↑

Good Dinner Mom

Sharing Love through Good Food

  • Home
  • Recipes
    • The Main Dish
      • Chicken & Poultry
      • Beef & Meat
      • Slow Cooked Meals
      • Meatless Main Dish
      • Fish & Seafood
      • Soups, Stews & Chili
      • One Pot Meals
      • Breakfasts & Brunch
      • Eggs
    • Fresh from the Bakery
      • Bakery
      • Bread & Biscuits
      • Cakes
      • Cheesecake
      • Chocolate
      • Cookies, Bars & Brownies
      • Fruit Desserts
      • Jams, Jellies & Preserves
      • Muffins & Pastries
      • Pastries & Pie
      • Tarts
    • On The Side
      • Salads & Salad Dressings
      • Side Dishes
    • Hors d’oeuvres & Party Fare
      • Appetizers
      • Condiments, Dips & Sauces
      • Snacks
    • Frozen Treats, Drinks & Smoothies
      • Beverages & Smoothies
      • Frozen Treats
    • Even More Healthy
      • Gluten Free
      • Quinoa
      • Vegan
      • Vegetarian
    • Instant Pot/Pressure Cooker
    • Holiday Recipes
    • 30 Minutes or Less
    • Cuisines
      • Asian
      • Italian
      • Mediterranean
      • Mexican
  • Shop
  • About
    • About Good Dinner Mom
    • Where I Live
    • Backyard Chickens
    • Contact

Good dinner recipeswhen you subscribe for recipes

Thank you!

You have successfully joined our subscriber list.

.
  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop

Cherry Cheesecake Cookies

Leave a comment

Jump to Recipe - Print Recipe

Cherry Cheesecake Cookies walk the perfect line between cookie and cake- They taste like a bite of your favorite cheesecake, but have the portability and chewy crumb of a cookie.

Cherry Cheesecake Cookies on silver plate

I love the wonderful textures and flavors of a classic cheesecake and I even like making cheesecakes, but the process is time consuming and fussy. Enter Cherry Cheesecake Cookies. If want to get your cheesecake fix but don’t have the time or desire to spend hours baking one and days waiting to enjoy it (I’m a firm believer that cheesecake must rest for at least a day before it’s perfect to eat)- these cookies are just for you.

Cherry cheesecake cookies up close

The cookie recipe calls for a full pound of cream cheese mixed with classic sugar cookie ingredients, so the flavor will absolutely remind you of your favorite tangy cheesecake that’s incorporated into the chewy bite of a soft, portable, cookie. Rolled in crushed graham crackers to further duplicate the cheesecake-tasting experience, then topped with iconic cherry pie filling. These little cookies are pretty and super tasty!

cookies on parchment before baking

The recipe makes A LOT of cookies (yay!). Form each cookie into a ball and roll said ball into graham cracker crumbs; next make an indentation using a tablespoon measure and top with pie filling. This might be a nice cookie recipe to make with friends, spouses, or kids to speed up the prep work, though I made mine by myself and it doesn’t take too long. Baking two cookie sheets at a time is great but you might need to switch the cookie sheets half way through baking, depending on your oven. The baked cookies can be refrigerated for up to two days before serving but the taste best the day they’re made. The cookie dough can be chilled for three days before baking.

 one cookie cut in half

Pin
Print Recipe

Cherry Cheesecake Cookies

This recipe makes a lot of cookies (about 4 dozen). The dough can be made and refrigerated for up to 3 days before baking and finished cookies can be refrigerated for 2 days afterward. 
Course Cookies
Keyword cheesecake, cherries, cookies, dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 54 cookies
Calories 167
Author Sally Humeniuk

Ingredients 

  • 3 ½ cups all-purpose flour, (17 ½ ounces)
  • 2 tsps baking powder
  • 1 tsp salt
  • 1 pound cream cheese, softened
  • 20 Tbsp unsalted butter, softened (2 ½ sticks)
  • 1 ½ cups sugar, (10 ½ ounces)
  • 2 large eggs
  • 2 tsps vanilla extract
  • 8 whole graham crackers, crushed into crumbs, (1 cup)
  • 3 cans cherry pie filling, (20 ounce each)

Instructions

  • Whisk 3 ½ cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in bowl. Using stand mixer fitted with paddle, beat 1 pound softened cream cheese, 20 Tablespoons softened butter, and 1 ½ cups sugar until smooth and creamy, about 2 minutes. Add 2 large eggs and 2 teaspoons vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Cover bowl tightly with plastic wrap and refrigerate until firm, about 30 minutes.
  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread the 8 crushed graham cracker crumbs in a shallow dish.
  • Roll dough into 1 ½-inch balls (about .9 oz each), then roll in graham cracker crumbs; space dough balls 2 inches apart on prepared sheets. Using 1-tablespoon measure, make indentation in center of each dough ball. Using a fork, pick up 3 cherries from the pie filling and let most of the liquid drip back into the bowl (less of the filling to prevent the cookies from being soggy). Place 3 cherries in each indentation.
  • Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool for 5 minutes on sheets, then transfer to wire rack. Let cookies cool completely before serving.

Notes

  1. If the tablespoon measure sticks to the dough balls when pressing the indentations into the dough balls, dip it in crumbs to coat before pressing.
  2. If your cherry pie filling is thin enough, drain it from the can before placing in the bowl to add to the cookies. If the pie filling is labeled "Country Cherry Pie Filling" it might be too thick to drain but using the fork when picking up the cherries will prevent too much of the liquid from getting on the cookies.
  3. I pulsed my graham crackers in a food processor before rolling the dough balls in them. If you want the graham cracker crumbs to be a little thicker on the cookies, place the whole graham crackers into a plastic bag and roll over them using a rolling pin until the desired size of crumbs is achieved.
  4. The cookie dough can be stored in the fridge for a couple days before baking and baked cookies can be refrigerated for 2 days before serving. Cookies do taste better the day they're baked, however.
Nutrition Facts
Cherry Cheesecake Cookies
Amount Per Serving (1 cookie)
Calories 167 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 93mg4%
Potassium 77mg2%
Carbohydrates 22g7%
Sugar 6g7%
Protein 1g2%
Vitamin A 320IU6%
Vitamin C 1.2mg1%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from The Perfect Cookie

Cherry Cheesecake Cookies Pinterest pin

You might also like

  • Chocolate Kiss Cookies
  • oatmeal crisps stacked on a yellow plate with blueberries and creme fraiche
    Oatmeal Cookie Crisps
  • Hazelnut Vanilla Cheesecake

Published on December 11, 2018

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

Find a recipe:

Latest Recipes

The Best Macaroni and Cheese I’ve Ever Had

Jalapeno Peppers with cheese and jalapenos stacked on a plate. A can of beer in background

Jalapeno Popper Pigs In A Blanket

Stuffed Jalapeños

Delicious Spiced Pear Oatmeal Recipe

Pumpkin Cinnamon Roll Cake

Halloween neapolitan cookies layered on black board. Cookies are purple black and natural with M&M's on them.

Halloween Neapolitan Cookies

  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop
macaroni and cheese with peas asparagus and basil
The best Chinese Chicken Salad is right here with fresh vegetables, tender chicken and amazing Asian peanut salad dressing. Ready in under 30 minutes.
Oven Baked Chowder
Privacy Policy
Copyright ©2023, Good Dinner Mom. All Rights Reserved.
Design by Pixel Me Designs