Cherry Cheesecake Cookies
Since everyone loves a good cookie and who doesn’t love a cheesecake, I thought: let’s combine the two and make these cherry cheesecake cookies!
Cheesecakes are one of those specialty items to me, where you only make them on certain occasions, like the holidays. But I like to crush those dessert ideals one cookie at a time. While I love a classic, plain cheesecake, it has to have some type of fruit – preferably cherries – spooned over the top, to balance the cheesy sweetness with a pop of flavor.
These are the perfect cookies for when you want a cheesecake vibe, without the cheesecake time commitment. But, just in case you’re also interested in a cheesecake time commitment, you have to try this Key Lime Cheesecake, this Orange Cheesecake with Cranberry Sauce, and/or this sprinkle-packed Funfetti Cheesecake!
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CHERRY CHEESECAKE COOKIES
I like my cherry cheesecake in its own sections. There is a clear layer of graham cracker crust, the classic cheesecake, and then a topping of cherry preserves. These cookies reflect that with a yummy graham cracker cookie base, fresh cherry preserves (though you can use canned – I’ve been a Comstock stan my whole life), and a swoop of classic cream cheese frosting.
It’s a cheesecake in every bite, just handheld and more cookie-style. You can also make the frosting and preserves in advance, to make the cookie baking and assembly time a little smoother. Regardless, it’s an easy recipe with all the right elements.
Can I use frozen cherries instead of fresh? Absolutely. Frozen cherries will likely have a little more water on them from the crystallization in the freezer, so the filling may take a little longer to cook down.
INGREDIENTS
- Graham Cracker Crumbs: For that classic cheesecake base in cookie form
- Flour: Provides structure to the cookies
- Brown Sugar: For a deeper sweetness and added moisture
- Granulated Sugar: Aids in structure, sweetness, and final cookie color
- Butter: Creates the most delicious chew and flavor to the cookies while adding a creaminess to your cream cheese frosting
- Egg: Binds together ingredients while contributing to texture and cookie puff
- Vanilla Extract: For a little extra flavor
- Baking Powder & Baking Soda: Your rising agents for these cookies
- Salt: Helps pop all the yummy flavors
- Cherries: Pitted and cut into halves and quarters for a variety of cherry chunks
- Cornstarch: Helps to thicken your cherries to make that perfect cherry pie topping
- Lemon Juice: Adds flavor and a necessary acid to your filling, to help it thicken and set
- Cream Cheese: Gotta have it to get that cheesecake effect
- Powdered Sugar: For seamless sweetness
- Milk: Helps loosen the frosting, making it easier to pipe
Why do you beat the cream cheese and butter together first to make the frosting? This helps to smooth out both creams to ensure there are no lumps in your frosting and your powdered sugar mixes in cohesively.
HOW TO MAKE CHERRY CHEESECAKE COOKIES
To make cherry cheesecake cookies, start by preheating your oven to 375°F and lining a baking sheet with parchment paper. In a large bowl, cream together room-temperature butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk the graham cracker crumbs with flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, being careful not to overmix.
Roll the dough into 2-tablespoon balls, place six on the baking sheet, and bake for 8 minutes. Remove them briefly to press an indent in the center of each cookie using a small measuring cup, then return to the oven for 2 more minutes until the edges are golden. Let them cool completely on a wire rack.
For the cherry filling, chop the cherries into halves and quarters, then cook them with sugar, cornstarch, and lemon juice over medium-high heat. Bring the mixture to a boil, then remove from the heat and let it cool before refrigerating. While that chills, make the frosting by beating cream cheese and salted butter until smooth, then mixing in sifted powdered sugar, vanilla, and milk. Transfer to a piping bag and chill until ready to use.
To assemble, spoon the cherry mixture into the cooled cookie centers and pipe the cream cheese frosting around the edges. Enjoy!
3 reasons you’ll love these cookies
TIPS & VARIATIONS
- You can swap in for any fruit you like or have on hand. Strawberries, raspberries, or blueberries would be delicious with these cookies!
- Make sure you cook your compote down. It will thicken a little as it cools but it won’t bake again so you don’t want it too runny, where it’s running right off the cookie.
- Sub Biscoff cookie crumbles for a more spiced cookie base if desired!
MAKING AHEAD & STORING
Your cookie dough and cherry pie filling can be made ahead and stored in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Your frosting can last for up to two weeks in the fridge as well!
Once made, these cookies should be kept in a container in the fridge, where they will last up to 4 days (depending on how long you had your cherry pie filling prepped in advance). I would recommend taking them up 15-30 minutes before you’re ready to serve, to bring them to room temperature before eating.
MORE CHERRY RECIPES
For another twist on a classic, try my Black Forest Tiramisu made with layers of homemade chocolate lady fingers, cherry sauce, and sweetened cream cheese. Looking for a fun surprise in your baked good? Try these Chocolate Lava Cakes bursting with cherry compote (and that classic chocolate goo too). For a straight-up tried-and-true bake, my Classic Cherry Pie with a lattice crust is always a win.
Equipment
- Measuring Cups
- Measuring Spoons
- Baking Tray
- Parchment Paper
- Knife
- Medium Pot
- Fine Mesh Sieve
- Mixing Bowl
- Spoons
- Piping Bags
Ingredients
- 1 cup graham cracker crumbs
- 1 ¼ cup all-purpose flour
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups fresh cherries pitted
- ⅓ cup sugar
- ⅛ cup cornstarch
- 1 tbsp lemon juice
- 3 oz cream cheese room temperature
- 6 tbsp salted butter room temperature
- 3 cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
COOKIES
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light. Roughly three minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll two tablespoons of dough into a ball and place onto the prepared baking sheet. Place only six cookies on the sheet per bake, leaving enough space between each cookie, as they will spread slightly.
- Bake for 8 minutes, then remove the cookies from the oven and use a small measuring cup (I used a ⅛ cup) to gently press an indent into each cookie. Return to the oven and cook an additional two minutes, or until the edges are golden brown. The centers may still look a bit soft, but they will firm up as they cool. You may need to lightly press the middle indent in again when you remove them from the oven.
- Move the cookies immediately to a wire rack to cool completely – they will still be soft, so gently transfer them over.
CHERRY FILLING
- Cut half of your pitted cherries in half and the other half, in quarters. This will create a variety of cherry bites as you eat it.
- Place all ingredients into a medium pot, stir, and place over medium-high heat
- Bring mixture to a boil and remove from heat. If you have extra juicy cherries you can boil for a minute but keep a close eye so to not burn your mixture! It should thicken quickly
- Transfer immediately to a dish, to cool at room temperature before placing in the fridge to chill completely
CREAM CHEESE FROSTING
- Cream together your cream cheese and salted butter in the bowl of a mixer.
- Sift in powdered sugar and mix.
- Add in your vanilla and tablespoon of milk and combine
- Place into a piping bag and store in the fridge until ready to use. You can do this with or without a nozzle – I used an 807 piping tip.
ASSEMBLY
- Place a spoonful of cherry filling into each indent of your cooled cookies.
- Pipe the cream cheese frosting around the rim of your cookies
- Voila! Enjoy!
