Cherry cheesecake cookies are so pretty, they look like they came out of a bakery case. Combine two popular desserts into one delicious bite!
Tart cherries and creamy cheesecake filling are nestled in the center of tender, buttery cookies and topped with graham cracker crumbs – what a treat!
These are easy to make with a package of sugar cookie mix and a can of pie filling. Whip up some cream cheese with sugar and vanilla and you’re practically done!
If you love the flavors in these cherry cookies, you should try my fluffy cheesecake salad too! It’s easy to transport, making it perfect for potlucks or large gatherings away from home.
Cherry Cheesecake Cookies – Tips and Tricks
- Use room temperature ingredients. Let the cream cheese, butter, and egg sit on the counter for at least 30 minutes before starting this recipe.
- Follow package instructions. Mine called for ½ cup of butter and 1 egg, but yours may be different. Adjust those ingredients as needed but still include the additional flour so the dough is sturdier.
- Chill the dough! This prevents the cherry cookies from spreading in the oven. Aim for at least 15 minutes in the refrigerator for best results.
- Tip for making indents: Gently press the bottom of a measuring spoon into the center of each dough ball, creating a well for the filling. Don’t press more than halfway through, or the cherry cheesecake cookies won’t hold their shape.
- Can’t find graham cracker crumbs? Make your own! Crush a few graham cracker sheets in a food processor or place them in a large ziploc bag and run a rolling pin over the top. Continue crushing until you get a fine, sandy texture.
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- 2 Tablespoon Scoop – Also great for meatballs, ice cream, and portioning out leftovers.
- Piping Bag – Gives you more control over the filling and is less messy too. Or, make your own by filling a plastic storage bag and snipping off the corner opposite the zippered top.
- Cooling Racks – These allow you to cool a large batch of treats without taking up a lot of counter space.
FAQ - Common Recipe Questions
My cherry cheesecake cookies are puffy in the middle – is something wrong?
Not at all! The centers will drop once they’ve had a few minutes to cool, leaving you with perfect little cups full of creamy filling.
Can I use homemade sugar cookie dough instead?
Yes, as long as the amount it makes is the same. A package of mix will yield 18 of these cherry cookies, which are formed with a large scoop.
For reference, my homemade sugar cookie dough would need to be halved for this recipe. Or, make the full amount and double the filling for a larger batch!
Do cheesecake cookies need to be refrigerated?
Because of the dairy filling, I would recommend keeping these chilled. Store them in an airtight container so they don’t dry out or become hard.
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Cherry Cheesecake Cookies
- 1 package of sugar cookie mix
- 1/2 cup butter, softened
- 1 egg
- 2 tablespoons unbleached flour
For the filling
- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 can of cherry pie filling, about 1 cup
For the topping
- 1/2 cup graham cracker crumbs
- 1 tablespoon light brown sugar
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Combine sugar cookie mix, softened butter, and egg in a medium sized mixing bowl and mix well.
- Add 2 tablespoons of flour and mix until a soft dough forms (dough will be crumbly).
- Refrigerate dough while you make the cream cheese filling and the topping.
- For the cream cheese filling, combine cream cheese, sugar, and vanilla together and mix until smooth. Transfer cream cheese filling to a zippered bag and cut off the tip to pipe.
- To make the crumb topping, combine graham cracker crumbs and brown sugar and set aside.
- To put the cookies together, create 2 tablespoon dough balls and place them 2” apart on the prepared cooking sheet (I used a 2 tablespoon cookie scoop).
- With a tablespoon, create a bowl in the middle of each cookie dough ball.
- Pipe or spoon about a teaspoon of the cheesecake mixture into the cookie.
- Fill the cookie with three cherries or about 2 teaspoons of cherry pie filling.
- Bake for 15-17 minutes or until the edges of the cookie start to brown and the center is set.
- When you remove the cookies from the oven, let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
- Let cool and then drizzle with remaining cream cheese mixture and sprinkle with the graham cracker topping.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021
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