Cherry Cheesecake Cookies Recipe

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 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. 🙂

Serves: 30

Cherry Cheesecake Cookies Recipe

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! %http://media.sixsistersstuff.com/uploads/2012/12/Cherry-Cheesecake-Cookies-Recipe-Six-Sisters-Stuff-700x1050.jpg

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1/2 cup butter, softened
  • 1 (3 ounce) package cream cheese, room temperature
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 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

Instructions

  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).
Recipe Type: Dessert
7.8.0.1
22
https://www.sixsistersstuff.com/recipe/cherry-cheesecake-cookies-with-truvia/

 

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Comment on this Recipe

31 Responses to “Cherry Cheesecake Cookies Recipe”

  11. Kari
    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!!!
    October 1, 2015 at 5:48 pm
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    • Cyd
      As sisters we all use whatever we prefer. Half of us like salted and the other half use unsalted. So whatever your preference. If we feel strongly about one or the other it will definitely be written in the ingredients. In these cookies you could add other pie fillings if your family isn't big cherry fans.
      December 12, 2015 at 11:00 pm
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  16. Patricia McCoy
    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.
    February 22, 2016 at 4:27 pm
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  19. Jo T
    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?
    January 3, 2017 at 10:41 pm
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