Cherry cheesecake cookies are some of the best cheesecake cookies I have ever had. They have the wonderful cheesecake flavor but the consistency of a cookie.
I always love a good cheesecake dessert, and this one is high on my list. It is perfect to bring to your cookie exchanges. I can almost guarantee you will be the only one with these amazing cookies.
Everyone loves a good cheesecake recipe, and this is a great recipe that is a different spin on cheesecake. If you want more great cheesecake recipes, try our Brownie Caramel Cheesecake, Berry Cheesecake Trifle Recipe, and our 5-Ingredient Cake Batter Cheesecake.
Ingredients Needed For Our Cherry Cheesecake Cookies:
- Butter, softened
- Cream cheese, room temperature
- Egg
- Vanilla extract
- Lemon zest
- Salt
- Powdered sugar
- Flour
- Graham cracker
- Cherry pie filling
How To Make Our Cherry Cheesecake Cookies:
Grab your medium bowl and add in the softened butter, cream cheese, egg yolk, vanilla extract, lemon zest, salt, and use a hand mixer to cream everything together.
Then, gradually mix in the powdered sugar and flour to make the stiff cookie dough.
Once that is done, cover the bowl with plastic wrap and put it in the fridge to chill for 2 hour.
After 2 hours remove the dough from the fridge and preheat the oven to 325 degrees.
Take the dough and shape it into small one inch balls.
Next, whip the egg white until it is foamy.
Now, take the balls and dip it in the egg white and then roll it in the graham cracker crumbs.
Once that is done, place each ball on an ungreased cookie sheet 2 inches apart and then use your thumb to make a depression in the middle of each cookie.
After all of the balls have been prepped, bake them in the oven for 12-15 minutes or until the bottoms begin to turn brown on the bottom.
Pull out the cookies and remove them from the cookie sheet and let them cool.
Then, fill in the depression with a teaspoon of pie filling or however much will fit!
Once they have cooled, store them in an airtight container and store them in the fridge.
You’ll need these kitchen items for the best Christmas cookies ever:
- Medium mixing bowl
- Zester
- Plastic wrap
- Hand mixer
- Fork
- Cookie sheet (THESE are great ones)
- Cooling rack
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Can I Use a Different Pie Filling?
Yes you definitely can! Use whatever pie filling you or your family like! You can even make your own pie filling with this homemade cherry pie filling recipe from Christina’s Cucina. It is surprisingly super simple to do and extremely tasty.
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Even More Unique Favorite Family Recipes to Try:
- Rolo Cookies Recipe
- Peanut Butter Nutella Swirl Cookies
- Santa Sugar Cookies
- Chocolate Caramel Nutella Cookies Recipe
- Glazed Strawberry Lemonade Cake Mix Cookies
- Cherry Bing Bars
Cherry Cheesecake Cookies Recipe
Ingredients
- ½ cup butter softened to room temperature
- 3 ounces cream cheese
- 1 egg separated
- 1 teaspoon vanilla
- 1 lemon for zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 cup flour
- 1 cup graham cracker crumbs
- 20 ounces cherry pie filling
Instructions
- In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
- Gradually mix in powdered sugar and flour to make stiff dough.
- Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
- Remove from fridge and preheat oven to 325 degrees.
- Shape dough into small one inch balls.
- 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.
- Bake for 12-15 minutes, or 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).
Notes
Nutrition
Equipment
- Mixing Bowl
- Plastic Wrap
- Baking Sheet
- Hand mixer
Recipe Details
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Not big on Truvia, but if it works for you, that's wonderful! It's all about making what works for you and your family. Thanks to all of you girls for supplying me with endless recipes!
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Wow these were so good!:) I went ahead and used the real cream cheese and sugar, but it is nice to know you can make them diabetic friendly.
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How do you store these?
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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!
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I want to use these for my cookie exchange, can they be frozen?
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Can you substitute strawberry filling
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Sorry, 1 package of cream cheese = 3 oz?
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Is it really only a 3 oz package of cream cheese and not the 8 ounce package??
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These look soo good ,how many cookies do you get out of this dough
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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!!!
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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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I am confused when people put recipes they never say what kind of butter, salted or unsalted? N what other topping would b good to put in middle?
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Can you leave the dough in fridge over night and make them the next day?
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You shouldn't have a problem with that. I just have the last batch in the over for me. I used a cookie scoop to make balls, but apparently my scoop is a lot bigger then an inch lol. I doubled the recipe and only got 32 cookies. But 32 delious amazing fruit covered cookies!
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Do these have to be refrigerated after cooked or can they be kept out?
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I just realized that I forgot a lemon at the store, for the zest....will it make a difference, if I don't use it?
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I have made these type of cookies for years, and they are a family/friend favorite. The recipe won a cookie contest a few years back with Cooks Country, and the recipe makes almost 5 dozen cookies. The cookie dough freezes well. So I keep a bag of frozen cookies (rolled and indented), and a container of crushed graham crackers, and cherry pie filling on hand at all times. This enables me to make cookies for unexpected guest, or give as a gift. The only problem I have with the finished cookie is that they do NOT transport or store well. If I stack them up, the cherries stick to the bottoms of the top layer of cookies. But to tell the truth the finished cookies don?t last long enough to get stacked ;-} If you are interested in my recipe, I would be happy to share.
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Please send it to me;)
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Can I get the recipe?
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that time of year for these types of cookies, love the idea of cheescake cookie combo, thank you for posting this!
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I made these cookies for Christmas last year, they were such a hit that I have been asked to make them again this year, I think my husband would like them all year round, there are delicious!
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This recipe is great and the cookies are delicious. Thanks for sharing! However, I left out the lemon zest (I do not have lemon at the time) and reduced the powdered sugar to 3/4 cup instead of the 1 cup. The dough becomes extremely sticky really fast even after about 2 hours of chilling it in the fridge. I ended up rolling it into small balls after covering it with graham cracker crumbs first. Is it be ok to reduce the powdered sugar and could it be why the dough becomes extra sticky?
