Cherry Cheesecake Cookies

Cherry Cheesecake Cookies -

If you don’t have the patience for making (or the will power to not eat) a whole cheesecake, these cherry cheesecake cookies will do just the trick!


  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 (8 oz) packages of cream cheese, softened
  • 2 1/2 sticks butter (20 tablespoons), softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 whole graham cracker rectangles, crushed into crumbs
  • 3 (20 oz) cans cherry pie filling, drained of juice


  1. In a medium sized mixing bowl, combine flour, baking powder, and salt.  Set aside.
  2. In the bowl of a mixer, beat cream cheese, butter and sugar until combined and smooth.
  3. Add eggs, one at a time, and vanilla and mix until just combined.  Scrape down the sides of the bowl if needed. Mix until uniform.
  4. Reduce mixer speed to low and slowly add flour mixture in batches.
  5. Divide dough in half and wrap each ball of dough with plastic wrap and refrigerate until firm, about 2 hours.
  6. Preheat oven to 350.  Line baking sheets with parchment paper or silicone baking mat.
  7. Roll dough into 1 1/2 inch balls, then coat completely in graham cracker crumbs.
  8. Place 2 inches apart on baking sheet.  Using a rounded spoon, create an indentation in the center of each cookie and place 3 cherries in the center.
  9. Bake until cookies are cracked and set, about 12-13 minutes.
  10. Cool on sheets for 10 minutes, then transfer cookies to a cooling rack to cool completely.


Recipe from America’s Test Kitchen Holiday Cookie Cookbook.