Cherry Cheesecake Cookies Recipe: The Perfect Holiday Treat
Pillowy, festive, and bursting with flavor, these Cherry Cheesecake Cookies combine a creamy cheesecake base with a graham cracker crust and a bright cherry topping.
Perfect for holidays or any special occasion, they’re easy to make and customizable with your favorite pie fillings like strawberry or blueberry.
Let’s dive into this simple, no-fail recipe that will be the star of your dessert table!
Why You’ll Love These Cookies
- Festive & Beautiful: Bright red cherries on a golden cookie make these a visual delight.
- Versatile: Swap cherry pie filling for blueberry, strawberry, or even lemon curd.
- Easy to Make: Simple steps, minimal prep time, and a guaranteed hit at any gathering.
How to Make Cherry Cheesecake Cookies
Ingredients
To make these cookies, you’ll need a mix of pantry staples and simple toppings:
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 8 oz cream cheese, softened
- 1 ¼ sticks butter, softened
- ¾ cup sugar
- 1 large egg
- 1 tsp vanilla extract
Additional Ingredients
- ½ cup graham cracker crumbs (for coating)
- 1 can (20 oz) cherry pie filling (or your favorite fruit filling)
Instructions
-
Prepare the Dry Ingredients:
In a small bowl, combine the flour, baking powder, and salt, whisking gently to fully combine the ingredients, then set it aside.
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Mix the Wet Ingredients:
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. -
Combine and Chill:
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 & Prepare Baking Sheets:
Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper or Silpat.
-
Form the Cookies:
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.
-
Add the Cherry Filling:
Place 3 cherries with a bit of the sauce included into the dimpled cookie dough balls.
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Bake & Cool:
Bake the cookies for 12 to 14 minutes, or until they’re a nice golden brown.
Tips for Perfect Cherry Cheesecake Cookies
- Chill the dough: Don’t skip the refrigeration step; it prevents the cookies from spreading too much.
- Use room-temperature ingredients: Ensures a smooth, lump-free batter.
- Try different fillings: Experiment with lemon curd, raspberry pie filling, or even Nutella for a new twist.
- Keep cookies uniform: Use a cookie scoop to ensure even baking.
Cherry Cheesecake Cookies Ingredient Substitutions and How They May Affect Recipe Outcome
Get creative with your Cherry Cheesecake Cookies by trying these substitutions. Each substitute can slightly change the texture, flavor, or appearance of your cookies. Here’s how:
🍰 Cream Cheese Substitutes
- Neufchâtel Cheese: Same creamy texture but lower in fat.
Effect: Slightly less rich, but still smooth and tangy. Use 8 oz as a 1:1 substitute. - Full-Fat Greek Yogurt: Mix ½ cup with 1 tsp lemon juice.
Effect: Lighter, tangier cookies with a fluffier texture. May spread more during baking. - Dairy-Free Cream Cheese: Use 8 oz plant-based cream cheese.
Effect: Similar texture but slightly different flavor depending on the brand. Perfect for vegan or dairy-free options.
🍪 Graham Cracker Crumbs Alternatives
- Digestive Biscuits: Swap ½ cup for graham cracker crumbs.
Effect: Adds a mildly sweet and crumbly texture with a hint of malt. - Shortbread Cookies: Crush ½ cup for a buttery, richer coating.
Effect: More indulgent and decadent with a slightly denser crumb. - Vanilla Wafers or Gingersnaps: Use ½ cup.
Effect: Vanilla wafers provide a light sweetness, while gingersnaps add warm, spiced undertones.
🍒 Cherry Pie Filling Alternatives
- Blueberry, Strawberry, or Apple Pie Filling: Swap with 1 can (20 oz).
Effect: Different fruit flavors add variety while keeping the festive look. Blueberry and strawberry offer a fresh, fruity burst, while apple adds warmth. - Homemade Fruit Compote: Use 1½ cups of your favorite cooked fruit blend.
Effect: Fresher and less sweet. Allows you to control the sugar and texture. - Nutella or Caramel Sauce: Add 1 tsp per cookie.
Effect: Makes cookies richer and more indulgent but less fruity. Great for chocolate or caramel lovers.
🌾 Flour Substitutes
- Gluten-Free All-Purpose Flour: Use 1¾ cups.
Effect: Maintains structure but may result in a slightly denser texture. Ensure it includes xanthan gum to prevent crumbling. - Almond Flour: Replace with 1½ cups.
Effect: Adds a nutty flavor and softer, more delicate texture. Cookies may spread more and be slightly more fragile.
🍭 Sugar Alternatives
- Coconut Sugar or Maple Sugar: Replace ¾ cup sugar.
Effect: Adds a caramel-like undertone and a slightly darker color. Makes cookies slightly less sweet. - Stevia or Monk Fruit Sweetener: Use ½ cup.
Effect: Lowers sugar content significantly, but cookies may be less moist and slightly less tender. Adjust based on taste preferences.
🥚 Egg Replacements
- Flaxseed Meal: Mix 1 tbsp flaxseed meal with 3 tbsp water to replace 1 egg.
Effect: Adds a slight nuttiness and makes cookies denser. Great for egg-free baking. - Unsweetened Applesauce: Use ¼ cup per egg.
Effect: Creates softer, moister cookies. May add a subtle fruitiness to the flavor.
🧈 Butter Substitutes
- Coconut Oil: Replace 10 tbsp butter with 10 tbsp melted coconut oil.
Effect: Adds a mild coconut flavor and results in slightly chewier cookies. - Vegan Butter: Use 10 tbsp as a 1:1 substitute.
Effect: Maintains the same texture and moisture while keeping the recipe vegan-friendly.
Pro Tips for Substitutions
- Balance Texture: If using substitutes that add moisture (like applesauce or yogurt), consider chilling the dough longer to prevent spreading.
- Flavor Harmony: When using alternative fillings, ensure complementary spices and sweeteners in the dough.
- Experiment in Small Batches: Try a few cookies first to fine-tune sweetness, consistency, and baking time.
With these substitutions, you can make the perfect Cherry Cheesecake Cookies while catering to dietary preferences and experimenting with flavors. Happy baking!
Frequently Asked Questions
Can I Use Homemade Pie Filling?
Absolutely! Homemade pie fillings, such as cherry or blueberry, will work perfectly and can add a personal touch to your cookies.
How Do I Store Cherry Cheesecake Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 7 days.
Can I Freeze the Dough?
Yes, you can freeze the dough for up to 3 months. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to bake, thaw in the fridge, roll in graham cracker crumbs, and bake as directed.
For the sake of keeping a Christmasy 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.
Cherry Cheesecake Cookies Recipe- Print Now
Cherry Cheesecake Cookies
Equipment
- Kitchenaid Mixer optional
- Silpat or parchment paper
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 oz cream cheese (softened)
- 1 ¼ sticks butter (softened)
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup graham cracker crumbs
- 20 oz cherry pie filling (or blueberry or strawberry, etc)
Instructions
- Combine the flour, baking powder, and salt in a bowl, mixing well, then set aside.1 ¾ cups all-purpose flour1 teaspoon baking powder½ teaspoon salt
- In a mixing bowl combine cream cheese, butter, and sugar and beat them together until smooth and creamy, about 2 minutes.8 oz cream cheese1 ¼ sticks butter¾ cup sugar
- Add eggs and vanilla and continue beating until incorporated and smooth.1 large egg1 teaspoon vanilla extract
- Reduce speed to low and add the flour mixture and mix until just combined, do not over beat 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.½ cup 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.20 oz cherry pie filling
- 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.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
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Love this Festive Cherry Cheesecake Cookie Recipe? Pin it!
These are adorable AND delicious. The little cherry center is so festive. I brought them to my cookie swap and got more recipe requests than I can count!