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Cherry Cheesecake Cookies Recipe

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4.3 from 64 reviews

Delight in these Cherry Cheesecake Cookies, featuring soft graham cracker-based cookies topped with creamy cream cheese frosting, a crunchy graham streusel, and luscious cherry pie filling for a perfect balance of flavors and textures.

Ingredients

For the Cookies:

  • 1 cup salted butter, room temperature
  • 1½ cups brown sugar, light or dark
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ 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
  • ½ cup salted butter, softened
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla extract
  • 1-2 tablespoons cornstarch

For the Streusel:

  • ½ cup graham cracker crumbs (about 4 crackers)
  • 1 tablespoon salted butter, melted
  • 1 (21 oz) can cherry pie filling

Instructions

  1. Make the Cookie Dough: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter and brown sugar on high speed until the mixture is light and fluffy, about 3 minutes, scraping down the sides as needed. Add the egg and vanilla extract and mix on medium speed until fully incorporated and fluffy.
  2. Combine Dry Ingredients: Add salt, baking soda, and graham cracker crumbs to the mixture and stir until just combined. Gradually add the all purpose flour, one cup at a time, mixing on low speed for about 1 minute after each addition until the flour is fully incorporated into a soft dough.
  3. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a ⅓ cup cookie scoop, portion out 12 dough balls. Optionally roll the dough balls in graham cracker crumbs before placing them evenly spaced on the prepared sheets.
  4. Bake the Cookies: Bake the cookies for 10 to 11 minutes, or until they begin to crack on the surface. Remove from the oven and allow to cool completely on the baking sheets.
  5. Make the Frosting: In a mixing bowl, beat together the cream cheese and softened butter on medium-high speed until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing on low speed after each addition until fully incorporated. Stir in the vanilla extract. Add cornstarch one tablespoon at a time, mixing until the frosting reaches your desired thickness.
  6. Frost the Cookies: Spoon the frosting into a piping bag fitted with a large round tip. Pipe a spiral pattern of frosting onto each cooled cookie.
  7. Prepare the Streusel and Add Toppings: Mix the graham cracker crumbs with the melted butter until evenly combined. Sprinkle this streusel generously over the frosted cookies. Top each cookie with 3 to 5 cherries or as preferred, spooning cherry pie filling over them.
  8. Serve or Store: Serve the cookies within 2 hours of assembly for the best texture, or refrigerate them for up to 3 days.

Notes

  • Rolling cookie dough balls in graham cracker crumbs before baking adds extra texture and flavor.
  • Cornstarch in the frosting helps control its consistency; adjust to suit your piping needs.
  • Cherry pie filling adds sweetness and a classic cherry cheesecake flavor; fresh or canned cherries can also be used.
  • Make sure cookies are fully cooled before frosting to prevent melting.
  • Store refrigerated cookies in an airtight container to keep frosting fresh and prevent sogginess.

Find it online: https://flavorspath.com/cherry-cheesecake-cookies-recipe/