Bright red saucy cherries resting atop a cheesecake cookie platform dredged in graham cracker crumbs. Not only are they incredibly festive, but these pillowy Cherry Cheesecake Cookies are also one of the easiest holiday cookies to make!
For the sake of keeping a Christmassy appearance, we usually use cherry pie filling on these cheesecake cookies.
However, they are equally delicious when topped with strawberry sauce, lemon tart filling, or blueberry pie filling as well.
How to Make Cherry Cheesecake Cookies
In a small bowl, combine the flour, baking powder, and salt, whisking gently to fully combine the ingredients, then set it aside.
In a mixing bowl combine cream cheese, butter, and sugar and beat them together until smooth and creamy, about 2 minutes. Add eggs and vanilla and continue beating until incorporated and smooth. Reduce speed to low and add the flour mixture and mix until just combined, do not overbeat the dough.
Refrigerate dough until firm, about 30-60 minutes. It’s not advisable to skip this part or else the cookies will flatten out too much during baking. Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper or Silpat. Using a cookie dough scoop, scoop out the dough and drop the balls into graham cracker crumbs, rolling them around to evenly coat each dough ball.
Place balls 2 inches apart on the baking sheets, then, using the back of a spoon press gently to make an indentation in the center of each cookie.
Place 3 cherries with a bit of the sauce included into the dimpled cookie dough balls.
Bake the cookies for 12 to 14 minutes, or until they’re a nice golden brown.
Cherry Cheesecake Cookies Recipes
You’ll Need:
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 teaspoon salt
1 (8-ounce) pkg cream cheese, softened
1 1/4 sticks butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup graham cracker crumbs (place in a small shallow dish)
1 can (20-ounce) cherry pie filling (or blueberry or strawberry, etc if desired)
Combine the flour, baking powder, and salt in a bowl, mixing well, then set aside.
In a mixing bowl combine cream cheese, butter, and sugar and beat them together until smooth and creamy, about 2 minutes. Add eggs and vanilla and continue beating until incorporated and smooth.
Reduce speed to low and add the flour mixture and mix until just combined, do not overbeat the dough.
Refrigerate dough until firm, about 30-60 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat.
Scoop the dough out and shape it into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on the baking sheets, then, using the back of a spoon press gently to make an indentation in the center of each cookie.
Place 3 cherries in each cookie dimple.
Bake 12 to 14 minutes, or until golden brown.
Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. Prep Time: 45 min (including refrigeration time)
Cook Time: 12-14 min; Yield: 3 dozen cookies
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