These cherry cheesecake cookies are made up of three layers: a graham cracker cookie base filled with fresh homemade cherry preserves, and surrounded by cream cheese frosting. It’s a cheesecake in every bite!
Equipment
- Measuring Cups
- Measuring Spoons
- Baking Tray
- Parchment Paper
- Knife
- Medium Pot
- Fine Mesh Sieve
- Mixing Bowl
- Spoons
- Piping Bags
Ingredients
COOKIES
- 1 cup graham cracker crumbs
- 1 ¼ cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
CHERRY FILLING
- 2 ½ cups fresh cherries pitted
- ⅓ cup sugar
- ⅛ cup cornstarch
- 1 tbsp lemon juice
CREAM CHEESE FROSTING
- 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. 3 MINUTES
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the Biscoff cookie 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!
