Cherry Cheesecake Cookies
If you’re on the hunt for a delightful dessert that combines the lusciousness of cherry cheesecake with the convenience of a cookie, look no further! These Cherry Cheesecake Cookies are a decadent treat that promises to satisfy your sweet tooth while being easy enough to whip up for any occasion. Imagine biting into a soft, chewy cookie with a creamy cheesecake filling and a burst of sweet cherry on top. With a few simple ingredients and a little bit of love, you can create a dessert that will impress your family and friends.
Why Cooks Rave About It
What’s not to love about Cherry Cheesecake Cookies? They are the perfect blend of textures and flavors. The soft cookie base, made from finely crushed graham crackers, mimics the traditional crust of a cheesecake, while the creamy cheesecake filling is rich and indulgent. The homemade cherry pie filling adds a tart sweetness that elevates the entire experience. These cookies are not only a feast for the taste buds but also a visual delight, making them an excellent choice for gatherings, celebrations, or simply a sweet treat for yourself.
Gather These Ingredients
- 1 cup finely crushed graham crackers (about 1 sleeve)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 12 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1 egg, separated
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Homemade cherry pie filling (for topping)
Prep & Cook Tools
- Mixing bowls: For combining ingredients.
- Electric mixer: To easily cream the butter and sugar.
- Baking sheet: Where your cookies will bake.
- Parchment paper: To prevent sticking and make cleanup easier.
- Cookie scoop or tablespoon: For uniform cookie sizes.
Stepwise Method: Cherry Cheesecake Cookies
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
Step 2: Prepare Your Baking Sheet
Line a baking sheet with parchment paper. This will prevent your cookies from sticking and make for easy cleanup.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the finely crushed graham crackers, all-purpose flour, and baking powder. Set aside.
Step 4: Cream Butter and Sugars
In a large mixing bowl, using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Egg Yolk and Vanilla
Add the egg yolk (reserve the egg white for later) and the pure vanilla extract to the butter and sugar mixture. Mix until well combined.
Step 6: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 7: Prepare the Cheesecake Filling
In a separate bowl, beat the softened cream cheese with the reserved egg white and remaining granulated sugar until smooth and creamy.
Step 8: Form the Cookies
Using a cookie scoop or tablespoon, drop a spoonful of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
Step 9: Add the Cheesecake Filling
Make a small indentation in the center of each cookie dough ball and add a dollop of the cream cheese filling into each indentation.
Step 10: Bake
Bake in the preheated oven for about 12-15 minutes, or until the cookies are lightly golden around the edges.
Step 11: Cool and Top with Cherry Filling
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. Once cooled, top each cookie with a spoonful of homemade cherry pie filling.
Ingredient Flex Options
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- You can use a dairy-free cream cheese alternative if you’re looking for a vegan option.
- Try adding lemon zest to the cream cheese filling for a citrusy twist.
- Experiment with different fruit toppings, such as blueberry or strawberry pie filling, for variety.
Notes on Ingredients
Using high-quality butter and cream cheese will make a noticeable difference in the richness of these cookies. Always opt for unsalted butter to control the saltiness of your dough. If you’re short on time, you can use store-bought cherry pie filling, but nothing beats the flavor of homemade.
Best Ways to Store
These Cherry Cheesecake Cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, and they will last up to a week. You can also freeze the cookies without the topping for up to 3 months. Just thaw them at room temperature before serving, and add the cherry filling afterward for the best taste.
Quick Questions
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days before baking. Just let it come to room temperature before scooping and baking.
Can I substitute the cream cheese?
Yes, you can use a dairy-free cream cheese alternative for a different flavor profile, or even ricotta cheese for a lighter texture, though this may slightly alter the taste.
What if I don’t have graham crackers?
If you don’t have graham crackers, digestive biscuits or vanilla wafers can be a great substitute for the crust-like texture and flavor.
How do I know when the cookies are done baking?
Look for the edges to be lightly golden and the centers to appear set but still soft. They will firm up as they cool.
Final Bite
These Cherry Cheesecake Cookies are not just a treat; they are an experience that combines the best of both worlds—cookies and cheesecake. Perfect for sharing, gifting, or indulging in all by yourself, these cookies are sure to become a favorite in your baking repertoire.
With their delightful combination of textures and flavors, they are bound to impress anyone who takes a bite. So, roll up your sleeves and get ready to treat yourself and your loved ones to this scrumptious dessert. Don’t forget to enjoy the process of baking as much as the sweet results!
Cherry Cheesecake Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the finely crushed graham crackers, all-purpose flour, and baking powder. Set aside.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg yolk and vanilla extract to the butter and sugar mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the softened cream cheese with the reserved egg white and remaining granulated sugar until smooth and creamy.
- Using a cookie scoop or tablespoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Make a small indentation in the center of each cookie dough ball and add a dollop of the cream cheese filling.
- Bake in the preheated oven for about 12-15 minutes, or until lightly golden around the edges.
- Once baked, cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack. Top with homemade cherry pie filling once cooled.
Notes
- Use high-quality butter and cream cheese for richer flavor.
- Store cookies in an airtight container for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
