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These Cherry Cheesecake Cookies take all the components of the classic dessert and turn it into a beautiful, decadent cookie! Graham cracker crumbs are added to the chewy cookies and are topped with a simple cream cheese frosting and cherries – aren’t they gorgeous?!
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I’ve been on a kick lately creating new dessert recipes with classic and childhood favorites! My Oreo Dirt Cake is one of my recent favorites. And the Hot Chocolate Brownies….YUM.
Well today, we’re turning a classic cherry cheesecake into cookie form and not only are they absolutely stunning, they’re so darned delicious. SOOOOO good!
Ingredients (Full List in Recipe Card Below)
- Butter – I’m always team salted butter!!
- Sugars – White and brown sugar
- Eggs – I use large eggs for this recipe
- Vanilla Extract
- Dry Ingredients – Salt, Baking Soda, All Purpose Flour
- Graham Cracker Crumbs – You can buy these or use a food processor to turn graham crackers into crumbs
- Cream Cheese – I recommend using the full-fat cream cheese as the lighter versions might affect the texture
- Powdered Sugar
- Milk
- Pie Filling – I used cherry pie filling this time, but feel free to use other flavors, too!
How to Make Cheesecake Cookies
1. Make the Graham Cracker Cookies
These cookies are similar to other cookies, but use some graham cracker crumbs in place of half of the flour. So, you’ll start by creaming the butter and sugars. Then you’ll mix in the eggs and vanilla and lastly the dry ingredients. Once it’s all combined, you’re ready to scoop and bake!
I like using a large scoop for these cookies so there’s plenty of room for the cream cheese frosting and the cherry pie filling. They’re baked on a silicone baking mat or parchment paper until golden brown (the centers will be soft).
Next, you will take a measuring cup or small glass to create a little indentation for your fillings to go on. You’ll want to do this right when the cookies come out of the oven, before they’ve had a chance to set up.
2. Make the Cheesecake Filling
The cheesecake filling is essentially cream cheese frosting. You’ll begin by mixing the cream cheese until it’s nice and smooth. Then you’ll add powdered sugar and vanilla. If it’s too thick, you can add 1 teaspoon of milk at a time. Scoop the filling into a piping bag and it’s ready to go!
3. Assemble the Cookies
Pipe the cheesecake filling onto the cookies, creating a rim around the outside for the cherries to set inside. Carefully spoon some of the pie filling onto the cookie.
You can enjoy these right away or refrigerate until ready to serve. I actually I find them even better the next day, once the flavors have a chance to meld together!
Once you have the cream cheese frosting on top, yes, they need to be refrigerated. They’ll last up to 5 days in the fridge in an airtight container.
Yes. There are a couple different options. First, you could freeze the cookies before adding any of the toppings. They would be easy to stack in freezer bags or in an airtight container and would stay good for a couple months. Once you’re ready to enjoy, let the cookies thaw, add the toppings and serve.
The other option would be freezing the completed cookies. This is a little more challenging as you’ll mess up the topping if you stack them. Therefore, you need to freeze them in a single layer in an airtight container.
Yes, yes and yes!! I love the idea of turning these into a variety of flavors. Use whatever flavor pie filling (store-bought or homemade!) that you like. Raspberry pie filling is one of my favorites to use!
Other Recipes You’ll Love
Raspberry Cheesecake French Toast Casserole
Cherry Cheesecake Cookies
Ingredients
Graham Cracker Cookies
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 1/2 cups graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- One 8 ounce package cream cheese softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon milk if needed
- One 21 ounce can cherry pie filling
Instructions
Make the Cookies
- Preheat the oven to 350F and line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, cream together the butter and sugars.
- Stir in the eggs and vanilla, then scrape down the edges of the bowl to make sure everything is incorporated.
- Add the flour, graham cracker crumbs, baking soda and salt and stir until combined.
- Scoop the dough with a large cookie scoop onto the prepared baking sheets.
- Bake one pan at a time for about 9-12 minutes, or until the edges of the cookies are a golden brown.
- Remove from the oven and press the bottom of a small glass or a measuring cup into the cookie to form an indentation.
- Let the cookies cool completely.
Make the Cheesecake Filling
- Beat the cream cheese in a large bowl until nice and smooth.
- Add the powdered sugar and vanilla; stir until combined.
- Add 1 teaspoon of milk at a time until the frosting is a nice pipeable consistency.
- Spoon the mixture into a piping bag or a resealable baggie.
Assemble the Cookies
- Pipe the cream cheese filling onto the cookies, making a taller rim around the outer edge of the cookie's indentation.
- Spoon some of the cherry pie filling into the center of each one.
- Enjoy right away or refrigerate until ready to serve. (I actually like them best after a day in the fridge!!)
