Cherry Cheesecake Cookies (Melt-in-Your-Mouth)
Cheesecake and Cookies are in my top 10 best desserts. And, mostly because of the vast majority of things you can add into them to create better texture, flavor, and more. Well, how about we combine the two desserts? Get ready to share this Cherry Cheesecake Cookies Recipe with your friends and family because this may be one of the best combinations on the planet.
Cherry Cheesecake Cookies
This Cheesecake Cookie recipe is so delicious! With the texture of a cookie and the taste of a cherry cheesecake, there is really nothing better. The ingredients list is very small and the recipe is simple to follow along with. Everyone in your household will fall in love with these homemade cookies as if they were fresh out of a bakery.
Once you try this amazing cookie, you will be craving everything cheesecake like my Mini Salted Caramel Cheesecakes. Or my Swiss Cake Roll Cheesecake, which by the way is No-Bake! Another delicious cheesecake recipe that I think you definitely need to try is my Peanut Butter Chocolate Chip Cheesecake.
- Sugar cookie mix- This will help with a faster process in preparing your recipe.
- Butter- Be sure to use unsalted butter to control the amount of salt in the recipe.
- Egg- Be sure to use eggs at room temperature.
- Flour- Be sure to use unbleached flour for this recipe.
- Cream cheese- Be sure to use softened or room temperature cream cheese.
- Sugar– Every great dessert uses sugar in the recipe.
- Vanilla extract- Use pure vanilla for the best flavoring.
- Cherry pie filling- Be sure to use the filling for this recipe and not puree.
- Graham cracker crumbs- This will be added to your dough to help form the dough.
- Light brown sugar- This will add flavor and moisture to your cookies.
How to Make Cherry Cheesecake Cookies
Set your oven to 350 degrees and use parchment paper to line a cookie sheet.
Use a medium-sized mixing bowl, add in the cookie mix, butter, and egg and mix until combine.
Use a tablespoon and add 2 tbsp. of flour and form into a soft dough. It will become crumbly.
Put the dough into the fridge and begin to make the filling and topping.
Add the cream cheese, sugar, and vanilla into a bowl and mix until smooth.
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Combine sugar cookie mix, softened butter, and egg in a medium-sized mixing bowl and mix well.
Add 2 tablespoons of flour and mix until a soft dough forms (dough will be crumbly).
Refrigerate dough while you make the cream cheese filling and the topping. Place the mixture into a Ziploc bag and cut the tip-off.
Add the graham cracker crumbs and brown sugar into a bowl and combine, then set aside.
Start to combine the cookies together by using a tablespoon or cookie scoop to cream dough balls. Then, arrange them on the prepared sheet about 2 inches apart.
Make an indent into the center of each cookie ball using a tablespoon.
Pipe the cream cheese mixture into the center of the cookie.
Place 3 cherries into the center or 2 teaspoons of the cherry filling.
Place into the prepared oven and bake for 15-17 minutes or until the edges become a light brown color and the middle is set.
Take the cookies out of the oven and let them cool for 10 minutes before removing them from the sheet and placing them on a cooling rack.
Allow them to cool thoroughly and use the rest of the cream cheese mixture to drizzle on top. Then, sprinkle the graham cracker topping.
Make sugar cookie mix according to the package and add the flour. My package of sugar cookie mix called for 1/2 cup butter and 1 egg.
The cookies will drop in the middle when they are done and not be puffed up.
Do These Cookies Have to Be Refrigerated?
Although, the ingredients for the cookies wouldn’t have to be placed in the fridge. The Cheesecake cookies as a whole would need to be put in the fridge. This is because of the cream cheese in the ingredients for the cheesecake, otherwise, there would be no need.
Can I Make These With Different Fruits?
For this Cherry Cheesecake Cookies, you will be using pie filling for the flavor. So, yes you can absolutely use other fruits for this recipe. There are many varieties of fillings out there and each one could be delicious. Although, cherry is definitely my go-to.
Cherry Cheesecake Sugar Cookies
- 1 package of sugar cookie mix
- 1/2 cup butter
- 1 egg
- 2 tablespoons unbleached flour
For the cream cheese/pie filling:
- 1 package 8 ounces of cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 can of cherry pie filling about 1 cup
For the topping:
- 1/2 cup graham cracker crumbs
- 1 tablespoon light brown sugar
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Combine sugar cookie mix, softened butter, and egg in a medium-sized mixing bowl and mix well.
- Add 2 tablespoons of flour and mix until a soft dough forms (dough will be crumbly).
- Refrigerate dough while you make the cream cheese filling and the topping.
- For the cream cheese filling, combine cream cheese, sugar, and vanilla and mix until smooth. Transfer cream cheese filling to a zippered bag and cut off the tip to pipe.
- To make the crumb topping, combine graham cracker crumbs and brown sugar and set aside.
- To put the cookies together, create 2 tablespoon dough balls and place them 2” apart on the prepared cooking sheet (I used a 2 tablespoon cookie scoop).
- With a tablespoon, create a bowl in the middle of each cookie dough ball.
- Pipe or spoon about a teaspoon of the cheesecake mixture into the cookie.
- Fill the cookie with three cherries or about 2 teaspoons of cherry pie filling.
- Bake for 15-17 minutes or until the edges of the cookie start to brown and the center is set.
- When you remove the cookies from the oven, let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
- Let cool and then drizzle with the remaining cream cheese mixture and sprinkle with the graham cracker topping.