Cherry Cheesecake Cookies are a perfect combination of two beloved desserts: cookies and cheesecake. These indulgent treats bring together the soft, buttery texture of a cookie with the rich creaminess of cheesecake, all topped with a tangy, sweet cherry filling. The result is a dessert that is decadent, flavorful, and irresistible, making it an ideal choice for family gatherings, holiday parties, or just a simple treat for yourself. The burst of cherries on top not only adds a pop of color but also provides a delightful contrast to the richness of the cheesecake.
Making these cookies at home allows you to create a dessert that is both visually stunning and delicious. They may look intricate, but they are relatively easy to prepare, even for novice bakers. The recipe is quite versatile, and you can adapt it by using different fruit toppings or adding flavors to the cookie base. Whether you’re a cheesecake lover or a cookie enthusiast, these Cherry Cheesecake Cookies are sure to satisfy your sweet tooth while adding a touch of elegance to your dessert repertoire.
What You’ll Need
Before you start making Cherry Cheesecake Cookies, gather all the necessary ingredients. Having everything prepared ahead of time will streamline the baking process and ensure that you don’t forget any key components. Below is a detailed list of what you’ll need:
For the Cookie Base
- Unsalted Butter: Provides a rich, buttery flavor. Make sure it is softened to room temperature for easy mixing.
- Granulated Sugar: Adds sweetness to the cookie dough and helps achieve the desired texture.
- Brown Sugar: Adds a subtle caramel flavor and helps keep the cookies moist.
- Egg: Acts as a binder, holding the ingredients together while contributing to the cookie’s structure.
- Vanilla Extract: Enhances the overall flavor of the cookie dough.
- All-Purpose Flour: The foundation of the cookies, providing structure.
- Baking Soda: Helps the cookies rise and become light and fluffy.
- Salt: Balances the sweetness and enhances the other flavors.
For the Cheesecake Filling
- Cream Cheese: The star ingredient of the cheesecake filling, lending a rich, tangy flavor. Make sure it’s softened for easy mixing.
- Powdered Sugar: Sweetens the cheesecake filling without making it too heavy.
- Vanilla Extract: Adds a warm, inviting flavor to the cheesecake mixture.
For the Topping
- Cherry Pie Filling: The topping that gives these cookies their signature look and taste. You can use store-bought or homemade cherry pie filling, depending on your preference.
How to Make
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
Once the butter and sugars are creamed, add in the egg and vanilla extract, and continue beating until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tougher cookie.
Step 2: Chill the Dough
After the dough is mixed, cover the bowl with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies hold their shape during baking and enhances the flavor. If you’re in a hurry, you can chill the dough in the freezer for about 10-15 minutes, but be cautious not to freeze it completely.
Step 3: Make the Cheesecake Filling
While the dough is chilling, prepare the cheesecake filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set this aside while you prepare the cookies.
Step 4: Shape and Fill the Cookies
Once the dough is chilled, scoop out tablespoon-sized portions and roll them into balls. Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a spoon, press an indentation into the center of each cookie ball. This will create a well for the cheesecake filling.
Spoon a small amount of the cheesecake mixture into each indentation. Be careful not to overfill, as the filling will expand slightly during baking. Once all the cookies are filled, top each one with a small spoonful of cherry pie filling, ensuring that each cookie gets a cherry or two for the perfect presentation.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. The cookies may appear slightly underbaked in the middle, but they will firm up as they cool. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
Serving Suggestions
Cherry Cheesecake Cookies are best served at room temperature, where their flavors and textures can truly shine. These cookies are perfect for serving at parties or as an after-dinner treat. Pair them with a cup of coffee or tea for a delightful afternoon snack. If you want to elevate the presentation, consider dusting the cookies with a light sprinkling of powdered sugar just before serving.
Storage Tips
To store Cherry Cheesecake Cookies, place them in an airtight container and refrigerate them. They will stay fresh in the refrigerator for up to 5 days. Since these cookies contain cream cheese, it’s important to keep them chilled to prevent spoilage. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once frozen. The cookies can be frozen for up to 2 months. To enjoy, simply thaw them in the refrigerator overnight.
Mistakes to Avoid while making Cherry Cheesecake Cookies
- Overmixing the Dough: Overmixing can result in dense cookies. Mix the ingredients just until combined to avoid tough cookies.
- Not Chilling the Dough: Chilling the dough is essential for preventing the cookies from spreading too much in the oven. Skipping this step can lead to flat, misshapen cookies.
- Overfilling the Cookies: Be careful not to add too much cheesecake filling, as it can overflow during baking and create a messy appearance.
- Underbaking or Overbaking: It’s important to bake the cookies just right. If underbaked, the centers may be too gooey; if overbaked, the cookies will be dry.
Tips and Tricks for Cherry Cheesecake Cookies
- Experiment with Flavors: Try using different fruit fillings, such as blueberry, raspberry, or strawberry, for a fun twist on the classic cherry version.
- Make the Cookies Ahead: You can prepare the dough and cheesecake filling in advance. Simply store them in the refrigerator for up to 24 hours before baking.
- Use Homemade Cherry Filling: For a fresher taste, you can make your own cherry pie filling using fresh or frozen cherries, sugar, and a bit of cornstarch for thickening.
- Create Mini Cheesecake Bites: For bite-sized treats, make smaller cookie dough balls and reduce the baking time by a few minutes. These mini cookies are perfect for serving at parties.
FAQ Cherry Cheesecake Cookies
Q: Can I use low-fat cream cheese in this recipe?
A: While you can use low-fat cream cheese, it may result in a slightly different texture and taste. Full-fat cream cheese provides the creamiest and richest flavor, which is ideal for this recipe.
Q: Can I use other types of fruit toppings?
A: Absolutely! You can substitute the cherry pie filling with other fruit toppings like blueberry, peach, or raspberry. Just make sure the filling is thick enough to stay on top of the cookies.
Q: Can these cookies be made gluten-free?
A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or a similar binding agent for the best texture.
Q: Do these cookies need to be refrigerated?
A: Yes, because of the cream cheese filling, these cookies should be stored in the refrigerator. However, they can be served at room temperature for the best flavor.
Conclusion of Cherry Cheesecake Cookies
Cherry Cheesecake Cookies are the perfect dessert for those who love both cookies and cheesecake. The combination of the soft, buttery cookie base, creamy cheesecake filling, and sweet cherry topping creates a treat that is both indulgent and satisfying. Whether you’re baking them for a special occasion or just as a sweet snack, these cookies are sure to impress. With a few simple ingredients and some basic baking techniques, you can create a batch of cookies that look and taste like they came from a bakery. Enjoy them fresh, share them with friends and family, or freeze a batch for later—however you serve them, Cherry Cheesecake Cookies are guaranteed to be a hit!
PrintCherry Cheesecake Cookies
- Total Time: 55 minute
- Yield: 20 cookies 1x
Description
Soft and chewy cookies filled with creamy cheesecake and topped with sweet cherry pie filling. These cookies are a bite-sized indulgence perfect for any occasion!
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 can (21 oz) cherry pie filling (or use homemade cherry filling)
Instructions
Preparation: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Make Cheesecake Filling: In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
Shape Cookies: Scoop out tablespoon-sized balls of cookie dough and roll them into balls. Place them on the prepared baking sheets, spacing them 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Fill with Cheesecake: Spoon about 1 teaspoon of the cream cheese mixture into the center of each cookie, filling the indentation.
Add Cherry Topping: Top each cheesecake-filled cookie with a small spoonful of cherry pie filling, making sure to add 1-2 cherries on each cookie.
Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- You can substitute the cherry filling with blueberry, raspberry, or any fruit filling you prefer.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g