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Delicious Cherry Cheesecake Cookies with a creamy filling and cherry topping.

Cherry Cheesecake Cookies

These delightful cookies combine the flavors of cherry cheesecake into a portable treat, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup salted butter (room temperature) Make sure it's at room temperature for easy mixing.
  • 1.5 cups brown sugar (light or dark)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups graham cracker crumbs (about 12 crackers)
  • 2 cups all-purpose flour
For the Frosting
  • 4 oz cream cheese (room temperature) Should be at room temperature.
  • 0.5 cup salted butter, softened
  • 2.5 cups powdered sugar
  • 1.5 teaspoons vanilla extract
  • 1-2 tablespoons cornstarch Add for desired consistency.
For the Streusel Topping
  • 0.5 cup graham cracker crumbs (about 4 crackers)
  • 1 tablespoon salted butter (melted)
For Topping
  • 1 can cherry pie filling (21 oz can) Can substitute with fresh or frozen cherries.

Method
 

For the Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together 1 cup of room-temperature salted butter and 1½ cups of brown sugar until light and fluffy.
  3. Add in 1 large egg and 1 teaspoon of vanilla extract. Mix until well combined.
  4. In another bowl, whisk together ½ teaspoon of salt, 1 teaspoon of baking soda, 2 cups of graham cracker crumbs, and 2 cups of all-purpose flour.
  5. Gradually add the dry ingredients to the butter mixture. Stir until just combined.
  6. Drop spoonfuls of dough onto the prepared baking sheet, giving them enough space to spread out.
  7. Bake for 10-12 minutes or until the edges are golden. Let them cool on a wire rack.
For the Frosting
  1. In a mixing bowl, beat together 4 oz of room-temperature cream cheese and ½ cup of softened salted butter until smooth.
  2. Gradually add 2½ cups of powdered sugar and 1½ teaspoons of vanilla extract. Mix until creamy.
  3. If the frosting is too thick, add 1-2 tablespoons of cornstarch to reach your desired consistency.
For Streusel
  1. In a small bowl, combine ½ cup of graham cracker crumbs, 1 tablespoon of melted salted butter, and mix until crumbly.
Assembly
  1. Once the cookies have cooled, spread a generous layer of the cream cheese frosting on top of each cookie.
  2. Sprinkle the starchy mixture on top and add a spoonful of cherry pie filling.

Notes

These cookies can be stored in an airtight container in the refrigerator for up to a week. For best taste, consume at room temperature within a few days.