Updated on |By Kate|42 Comments
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Butter cookies meet a slice of cheesecake in these tender Cherry Cheesecake Cookies that are perfect Christmas cookies or any other time cookies!
Every year, we would make the same cookies for Christmas – spritz cookies and thumbprint cookies. Sometimes, we would make sugar cookies, too. The ones that always disappeared first, though, were the thumbprint cookies.
I’m not sure why thumbprint cookies are so delicious, but they are! And these Cherry Cheesecake Cookies are no exception.
The cookies are rich and soft and taste like a butter cookie crossed with a piece of cheesecake.
The cheesecake cookies are filled with cherry pie filling. It’s the perfect way to top these delicious cheesecake cookies.
How to make cherry cheesecake cookies
Dough
This dough is pretty straightforward. Begin by beating the butter and cream cheese together, and then mix in the egg.
Next, mix in the vanilla extract. You can substitute up to 1 teaspoon of almond extract for up to 1 teaspoon of vanilla extract.
Then, mix in the flour, baking soda, and salt. Avoid packing the flour as too much flour will give you a dry or doughy cookie.
Baking
Bake the cookies. The cookies should be fully baked through. Then immediately press a 1/2 tablespoon measuring spoon into each cookie to create an indentation for the pie filling.
Let the cookies cool for about 5 minutes. Then fill each indentation with cherry pie filling.
Tips
- Butter and Cream Cheese: You want the butter and cream cheese to be softened but not warm. Warm butter will give you cookies that spread.
- Cream Cheese: You can use full-fat or reduced-fat cream cheese. I don’t recommend using fat-free.
- Vanilla: You can substitute up to 1 teaspoon of almond extract for up to 1 teaspoon of vanilla extract.
- Flour: It’s key to measure the flour correctly. To properly measure the flour, sift or stir it to break it up. Lightly spoon it into a measuring cup and then level.
- Graham Cracker Crumbs:I use the pre-crushed graham cracker crumbs that come in a little canister. It’s easier, and they’re small and uniform. However, you can crush your own if you prefer.
- Baking Time: Oven temperatures vary widely, so you may find that you need to adjust the time accordingly.
How to store
These cookies are best stored in an airtight container in the refrigerator. The cookies will keep for 2-3 days when properly stored in the fridge.
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5 from 12 votes
Cherry Cheesecake Cookies
Author Kate @ I Heart Eating
Course Dessert
Cuisine American
Prep Time 1 day day
Cook Time 10 minutes minutes
Total Time 1 day day 10 minutes minutes
Tender cheesecake cookies filled with cherry pie filling
Ingredients
- 1/2 cup butter softened
- 8 ounces cream cheese¹ softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract²
- 2 1/4 cups all-purpose flour³
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Graham cracker crumbs
- 21 ounce can cherry pie filling
Instructions
Line two cookie sheets with silicone baking mats or parchment paper.
In a large bowl, beat together the butter, cream cheese, and sugar until fluffy and well-combined.
Beat in egg, scraping down the sides as needed.
Stir in vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Stir in flour mixture until just incorporated.
Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
Toward the end of the chilling time, preheat oven to 350 F.
Scoops dough using a medium cookie scoop (1 ½ tablespoons).
Roll in graham cracker crumbs, and place on prepared baking sheet.
Bake for 8-12 minutes. You want the edges to be just barely golden brown.
Remove from oven, and immediately press 1/2 tablespoon measuring spoon into each cookie to create an indentation.
Fill indentation with fruit filling.
Let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.
Store leftover cookies in the fridge.
Video
Notes
- Full-fat or 1/3-less fat cream cheese will work. I don’t recommend using fat-free cream cheese.
- You can sub up to 1 teaspoon almond extract for part of the vanilla extract.
- Please be sure to stir the flour to break it up. Then lightly spoon it into the measuring cup and level when measuring. Packing the flour will result in a dry or doughy cookie.
- Nutrition values are estimates.
Nutrition
Serving: 1cookie | Calories: 159kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 202mg | Potassium: 64mg | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 0.9mg | Calcium: 21mg | Iron: 0.6mg
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Originally published 12/4/15. Updated with new photos and tips 12/4/19.
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Tamara says
Wow, these were delicious! Putting cheesecake and cherries together in a cookie recipe was brilliant.Reply
Vahideh says
Thanks for this recipe.
Should I keep leftover cookies in the refrigerator? or leftover cookie dough?How long do these cookies stay fresh?
Thanks ?Reply
Kate says
Hi! Yes, the dough and the cookies should be stored in the fridge. They will stay fresh for about 3 days in the fridge.
Reply
Winnie says
These are absolutely the best! Love the cream cheese and cherry together.Reply
Kate says
Thank you so much! I’m so glad that you liked the cookies. Thanks for commenting!
Reply
Michelle says
These cookies are amazing! My grandmother was a fantastic baker, and her cherry cheesecake was my favorite. These cookies taste just like her cheesecake. Everyone who has tried them loves them. Thank you!Reply
Kate says
Thank you so much! That’s a huge compliment. =) Thanks again!
Reply
Dani says
When youremove them from the oven and press a tablespoon into them to make the indentation should it still be wet slightly in the center or no?
Reply
Kate says
Hi! No, the cookies should be cooked through. Please feel free to ask if you have any other questions!
Reply
SandiB says
would the flour be fluffy if it was put in a sifter?
Reply
Kate says
Yes, sifting is a way to fluff the flour. The point of fluffing it before measuring it is just to incorporate air and keep it from being packed down when it is measured in order to get a more accurate measurement.
Reply
SandiB says
Would it make flour more fluffy if sifted?
Reply
Leslie Schwaderer says
I made these and followed the directions carefully. Mine tasted really doughy, not in a good way. I could taste the flour. I baked the next batch for longer to see if that made a difference, but it didn’t. Next time I would add a tiny bit of almond extract or roll in crushed almonds like the one post said. The cookie itself was very tasteless.
Reply
Kate says
I’m sorry that you didn’t like cookies! Almond extract is always a great addition to cheesecake.
How did you measure the flour? From what you described, it sounds like there was too much flour in your dough. Excess flour will cause cookies to be doughy and have a stronger flour taste.Reply
Tara says
Mine are so doughy. I actually threw them away. Way too much flour when recipe tripled
Reply
Kate says
I’m sorry to hear that tripling the recipe didn’t work for you! Unfortunately, not every recipe scales with the exact amounts, and sometimes the recipe needs to be adjusted to scale at that level.
Reply
Mona says
I made them but instead i rolled them with crushed almonds..
Soft from the inside and little crunchy from the outside, love love love.
Thank you kateReply
Kate says
That sounds like a great change! I’ll have to try that. =)
Reply
Annie says
I used cherry jelly instead of pie filling. Just as good but less messy.
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Kate says
Great idea! Thank you for the tip! =)
Mike Hughes says
I made these for Xmas and they were slamming good. The mistake I made was storing them in an airtight container and mold formed on the few remaining. Would definitely make them again, but store in refrigerator.Reply
Kate says
I’m so glad to hear that you liked them! Thank you for the note about storing them in the fridge. I’ve added that info to the recipe.
Reply
Sandra Kazlaskas says
Sorry about the “if cranberries” in the 1st line this auto correct really hates me, it has a mean sense of humor!Reply
Kate says
Oh, I know how that goes! ;)
Reply
Kiki says
How much graham cracker crumbs were required in total for this batch of cookies?
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Kate says
You may need a little more or less, but it should take about 1/2 cup of finely crushed crumbs.
Reply
chandy boobar says
How many days ahead can you make these.
Reply
Kate says
I think they’re best served within a day or so of when they’re made. They might be able to keep longer if they weren’t filled until just before serving, but I haven’t tried it that way.
Reply
Patti says
Have you tried to make these ahead of time and freeze them?
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Kate says
I’m sorry. I haven’t tried making these ahead of time and freezing them.
Reply
Renee Robinson says
Hello, I’m new I would love to be able to view your recipes. I’m a recipe vacuum.
Reply
Kate says
Great! You’re certainly in the right place then. =)
Reply
Amanda says
How much salt is needed?
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Kate says
Hi! Thanks for letting me know that that info was missing. I’ve updated the recipe with the correct amount.
Reply
Jeri Adams says
Do these need to be refrigerated. Was thinking of making them for a family picnic. Thanks..
Reply
Kate says
Yes, they will be better if they’re kept in the fridge. Thanks! I’ve noted that in the recipe.
Reply
Evelyn says
In the instructions you mention cornstarch, but it is not listed in the ingredients. How much do you use?
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Kate says
No cornstarch. I tried it with and without, and I liked the results without the cornstarch better. Thanks for catching that! =)
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Amy says
We love these cookies, I think the last batch we made used leftover cranberries.
Reply
Kate says
Oh, that’s a great idea! Thank you for sharing! =)
Reply
Sandra Kazlaskas says
In regards to the cranberries, try cooking a package if cranberries with the liquid from a 20 ounce can of crushed pineapple plus 1/2 – 3/4 cup water. While the cranberries are cooking, add a package of Island Pineapple gelatin to the crushed pineapple then add pineapple to the cranberries. Let simmer just a couple of minutes or until all granulation disappears. This can be placed in small containers and kept (covered) in the refrigerator for up to a month. I add 1/2 – 1 tsp. orange zest and replace some of the water with orange juice to the cooking process for a little flavor brightness. This works well with ham (my family use this intend of regular cranberry sauce with poultry), or use like jam with waffles, muffins, etc.
Reply
Kate says
How interesting! I love ham and pineapple together, so I can imagine that that would be yummy! I’ll have to give it a try. Thank you so much for the suggestion! =)
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