Cherry Cheesecake Cookies

Name: Cherry Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 16 cookies
Ingredients: 1 ¼ cups finely crushed graham crackers; 1 cup all-purpose flour; 1 ½ teaspoons baking powder; 12 tablespoons unsalted butter; ½ cup packed light brown sugar; 1 egg; 4 ounces cream cheese; ¼ cup granulated sugar; ½ teaspoon pure vanilla extract; homemade cherry pie filling

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4.4

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Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
16 cookies
Course
Dessert

Cherry Cheesecake Cookies

Iris Warren

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Cherry cheesecake cookies have all the flavors of traditional cheesecake – in cookie form. They’ll be a new family favorite for years to come!

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Ingredients

Servings

1 ¼ cups finely crushed graham crackers about 1 sleeve
1 cup all-purpose flour
1 ½ teaspoons baking powder
12 tablespoons unsalted butter softened
½ cup packed light brown sugar
1 egg separated
4 ounces cream cheese softened
¼ cup granulated sugar
½ teaspoon pure vanilla extract
homemade cherry pie filling

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Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
Stir graham cracker mixture into butter mixture until just combined.
In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
Using a medium cookie scoop (about 1.5 to 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Press your thumb or a round measuring teaspoon into the center of the ball to flatten slightly and create a small bowl shape. Repeat with the remaining dough.
Spoon or pipe the cream cheese mixture into the indents of the cookies.
Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Spoon cherry pie filling onto cooled cookies just before serving.

Notes

Store cherry cheesecake cookies in an airtight container in the refrigerator for up to 3 days. Store the cookies without the cherry pie filling; wait to top them with the filling until just before serving.