These cherry cheesecake cookies are absolutely phenomenal. Basically, the easy description is cherry cheesecake in cookie form. Yum!

I just have to say, these cherry cheesecake cookies are absolutely phenomenal.

Basically, the easy description is cherry cheesecake in cookie form.

Cheesecake cookies with a cherry center lined up on a white plate.

The sweet cream cheese dough is encased in a layer of crushed graham crackers and the center is filled with tart cherries. The combination is spectacular.

Talk about a crowd-pleaser, these cookies have been raved and raved and raved about everytime I have made them.

If you don’t have the time and energy to fuss with a cheesecake, these cookies are the answer!

Crumb coated cheesecake cookie with a cherry center.
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Cherry Cheesecake Cookies

4.61 stars (28 ratings)

Ingredients

  • 3 ½ cups (497 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 packages (8-ounces each) (454 g) cream cheese, softened
  • ¾ cup (283 g) butter (2 1/2 sticks), softened
  • 1 ½ cups (318 g) sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (100 g) graham cracker crumbs
  • 2 cans (20-ounces each) cherry pie filling

Instructions 

  • Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
  • Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple.
  • Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Serving: 1 Cookie, Calories: 306kcal, Carbohydrates: 43g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 52mg, Sodium: 282mg, Fiber: 1g, Sugar: 14g
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Recipe Source: adapted from Cook’s Country