Description
Cherry Cheesecake Cookies take the nostalgic flavors of a New York-style cheesecake and wrap them into a soft, buttery graham cookie topped with tangy cream cheese frosting and ruby-red cherries. These cookies are a crowd favorite easy to make and even easier to love.
Ingredients
Units
Scale
For the Cookies:
- 1 cup salted butter, room temperature
- 1 1/2 cups brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups graham cracker crumbs (about 12 crackers)
- 2 cups all-purpose flour
- 4 oz cream cheese, room temperature
- 1/2 cup salted butter, softened
- 2 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 1-2 Tbsp cornstarch (for thickening)
- 1/2 cup graham cracker crumbs (about 4 crackers)
- 1 Tbsp melted salted butter
- 1 (21 oz) can cherry pie filling
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer, cream butter and brown sugar on high for about 3 minutes until fluffy.
- Add egg and vanilla, and mix until fully incorporated.
- Mix in salt, baking soda, and graham cracker crumbs until combined.
- Gradually add flour, mixing on low until the dough comes together.
- Scoop dough into 1/3 cup balls (about 12 cookies); optionally roll in extra graham crumbs.
- Place on prepared sheets and bake for 10–11 minutes, until edges are set and tops crack.
- Cool cookies completely before frosting.
- In a clean bowl, beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar, then stir in vanilla.
- Add cornstarch 1 Tbsp at a time until desired frosting consistency is reached.
- Pipe frosting in a spiral pattern on each cooled cookie using a large round tip.
- Mix graham crumbs with melted butter and sprinkle streusel over the frosting.
- Top each cookie with 3–5 cherries from the pie filling.
Notes
Cool cookies completely before frosting. Store frosted cookies in an airtight container in the fridge for up to 3 days. Dough can be made ahead and frozen. Substitute cherry topping with raspberry or blueberry if desired. For a gluten-free version, use 1:1 GF flour and gluten-free graham crackers.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
