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. 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Cookies
Keyword: cheesecake, cherries, cookies, dessert
Servings: 54 cookies
Calories: 167kcal
Author: Sally Humeniuk

Ingredients

  • 3 1/2 cups all-purpose flour (17 1/2 ounces)
  • 2 tsps baking powder
  • 1 tsp salt
  • 1 pound cream cheese, softened
  • 20 tbsp unsalted butter, softened
  • 1 1/2 cups sugar (10 1/2 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 flour, baking powder, and salt together in bowl. Using stand mixer fitted with paddle, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla an 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 graham cracker crumbs in shallow dish.
  • Roll dough into 1 1/2-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.