Cherry Cheesecake Cookies Recipe

Cherry Cheesecake Cookies Recipe Six Sisters Stuff
Cheesecake lovers unite!!
For those of you who have no control when it comes to cheesecake (like me),
I give you bite-sized cheesecakes in the form of a cookie.
The cheesecake cookie dough is absolutely divine (I may or may not have eaten it by the spoonful), then you roll the yummy dough in crushed graham crackers and top it off with sweet cherries . . . basically heaven.
You are welcome. :)

5.0 from 1 reviews
Cherry Cheesecake Cookies Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
Cheesecake in the form of a cookie?! Brilliant! These cookies have been winners in two different cookie contests - not only are they cute to look at, but taste absolutely amazing. It just wouldn’t be Christmas without them!
  • ½ cup butter, softened
  • 1 (3 ounce) package cream cheese, room temperature
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs (about 5 whole graham crackers)
  • 1 (20 oz) can cherry pie filling
  1. In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, lemon zest and salt until fluffy. Gradually mix in powdered sugar, then the flour to make stiff dough. Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
  2. Remove from fridge and preheat oven to 325 degrees. Shape dough into small one inch balls.
  3. Beat egg white until foamy. Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
  4. Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Remove cookies from baking sheet and let cool. Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).


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  1. Jessica says

    May be a silly question, but how solid are they? Are they easy to pick up, or are a fork/spoon usually required? Just asking, b/c I have to take cookies in to the office, and these look divine!

    • Cyd says

      Cream cheese comes in two sizes, 3 ounces and 8 ounces. If your store does not carry the 3 ounce package, you will just have to purchase the larger one and use a little less than half of the package.

  2. Dian Burrell says

    love this recipe!! My middle name should be ” cheesecake”. I always eat more than my share, so love the idea of the smaller temptation ( cookies)”. Thanks so much for this wonderful idea. Cookies….here I come!!!

  3. Kari says

    These were a hit. I took them to my boyfriend’s work and now I’m popular. Anyway, the only “head’s up” I have on these cookies is regarding placing them on the cookie sheet. When I made the thumb impression in the cookies, it really pressed them onto the cookie sheet and then the cookies stuck really well after baking. I recommend lightly greasing the cookie sheet or using wax paper. Also, 3 ounces is correct. I was a little concerned about using only three ounces. I was afraid the cheese flavor wouldn’t be strong. But it was perfect!!!

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