My First Cookie Disaster
I tried making these cookies years ago. I was so excited. I skipped chilling the dough.
The dough spread everywhere in the oven. It was one big, flat mess. I still laugh at that. Chilling the dough matters. It gives the cookie its shape.
Why These Ingredients Sing
Let’s talk about that cream cheese and butter. You cream them together first. This makes the cookie soft and rich. Doesn’t that smell amazing?
The graham cracker crumbs are the magic coat. They give a little crunch. They remind you of a cheesecake crust. Fun fact: Graham crackers were invented to stop people from having naughty thoughts! True story.
The Little Thumbprint Trick
Bake the cookies for just 10 minutes. Take them out. They will look puffy and soft. Now, act fast!
Use a spoon back to press a dent in each. Do it gently. This makes a perfect nest for the cherries. This step matters. It makes the cookie look special, like you fussed all day.
Keeping the Cherry Juice in Check
Use a fork to lift the cherries. Let the extra juice drip back into the can. A spoon holds too much liquid.
Too much juice makes the cookie soggy. We want tasty cherry bites, not a soup. Do you have a favorite pie filling flavor? I think blueberry would be lovely here too.
Your Turn in the Kitchen
These are perfect for a bake sale. Or just a Tuesday treat. They feel fancy but are simple.
Remember to chill your dough. Please trust me on this. What’s your biggest cookie baking tip? Share it with me. And tell me, do you eat sweets warm from the oven, or do you wait?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 1¼ cups | |
| Baking powder | 1 teaspoon | |
| Salt | ¼ teaspoon | |
| Cream cheese | 8 ounces | softened |
| Butter | 10 tablespoons | |
| Sugar | ¾ cup | |
| Egg yolks | 2 | |
| Vanilla | 1 teaspoon | |
| Graham cracker crumbs | ½ cup | |
| Cherry pie filling | 21 ounces |
My Cherry Cheesecake Cookie Trick
Hello, my dear! Let’s make some magic. These cookies taste just like cherry cheesecake. But they are so much easier to share. I first made them for my book club. The whole plate was gone in minutes! I still laugh at that.
We start with a soft, creamy dough. It needs a little nap in the fridge. (My hard-learned tip: Chilling the dough makes it much easier to handle. Trust me on this!) Then we roll them in graham cracker crumbs. Doesn’t that smell amazing? It’s the secret cheesecake crust.
- Step 1: Grab a small bowl. Mix your flour, baking powder, and salt together. Just give it a little stir. Then set it aside for now. This is our dry team, all ready to go.
- Step 2: Now for the creamy part. Beat the soft cream cheese and butter together. It will get nice and fluffy. Then mix in the sugar, egg yolks, and vanilla. The vanilla smell is my favorite part.
- Step 3: Add your dry team to the creamy bowl. Mix it slowly at first. Then mix until it all comes together. Pop the bowl in the fridge. Let the dough rest for 30 minutes. What’s the best part of cookie dough to sneak a taste? Share below!
- Step 4: Heat your oven to 350°F. Line your cookie sheet. Pour graham cracker crumbs on a plate. See? We are getting the crust ready. It feels like a craft project.
- Step 5: Scoop the dough into little balls. Roll each one in the crumbs. Cover them completely. They will look like little snowballs. Place them on your sheet, giving them room to grow.
- Step 6: Bake for 10 minutes. They will be soft. Right away, press a little dent in each warm cookie. I use the back of a small spoon. Be gentle so the sides stay tall.
- Step 7: Here comes the cherry on top! Use a fork to pick up two cherries. Place them in each dent. The fork lets the extra juice drip away. This keeps your cookies pretty, not messy.
Store them in the fridge until you serve them. They are a cool, sweet treat. My grandson says they are his favorite. I think you will love them too.
Cook Time: 10 minutes per batch
Total Time: About 1 hour
Yield: About 2 dozen cookies
Category: Dessert, Cookies
Three Fun Twists to Try
You can make these cookies your own. It is so much fun to play with flavors. Here are three ideas from my kitchen. Which one would you try first? Comment below!
- Blueberry Dream: Use blueberry pie filling instead. It tastes like a summer morning. A little lemon zest in the dough is lovely too.
- Chocolate Swirl: Add a handful of chocolate chips to the dough. Then use cherry filling still. Chocolate and cherry are best friends.
- Lemon Sunshine: Use lemon curd in the dent. Top with a tiny raspberry. It is bright, sunny, and tart. Perfect for a spring tea.
Serving Them Up Right
These cookies are stars all on their own. But I love to make a moment special. For a party, place them on a fancy cake stand. Add a dollop of whipped cream on the side. A little extra graham cracker sprinkle looks pretty.
What to drink? For the grown-ups, a small glass of sweet dessert wine is perfect. It sips like honey. For everyone, a cold glass of milk is classic. Or try sparkling lemonade. The bubbles are a fun surprise. Which would you choose tonight?
Keeping Your Cherry Cheesecake Cookies Fresh
These cookies are best kept cold, just like a cheesecake. Store them in a sealed container in the fridge. They will stay lovely for about four days. You can also freeze them for a sweet treat later.
Place baked, cooled cookies on a tray. Freeze them solid for one hour. Then, pop them into a freezer bag. This stops them from sticking together. I once forgot a batch in my freezer for a month. Finding them was a happy little surprise!
Batch cooking saves so much time. Make a double batch of dough. Freeze half of the dough balls before baking. This matters because future-you will thank past-you on a busy day. Have you ever tried storing it this way? Share below!
Cookie Troubles and Easy Fixes
First, dough too sticky to roll? This happens to everyone. Just chill it longer. Cold dough is much easier to handle. I remember when my dough was like glue. An extra 20 minutes in the fridge fixed it.
Second, cookies spreading too much? Your butter might be too warm. Using cool dough prevents flat cookies. This matters for a perfect, thick cookie base. Third, cherry filling overflowing? Use a fork, not a spoon. It drains the extra juice.
This keeps your cookies pretty and not soggy. Getting these details right builds your kitchen confidence. Which of these problems have you run into before?
Your Cookie Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend. Also, check your graham cracker crumbs are gluten-free.
Q: Can I make the dough ahead? A: Absolutely. The dough chills nicely overnight. This actually improves the flavor.
Q: What can I use instead of cherry pie filling? A: Blueberry or apple pie filling works great. Use what you love.
Q: Can I double the recipe? A: You sure can. Just mix in a very large bowl. *Fun fact: Doubling a recipe is called scaling.*
Q: Any optional tips? A: A tiny pinch of cinnamon in the crumbs is lovely. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little bites of joy. They always remind me of summer picnics. I would be so delighted to see your creations. Sharing food stories connects us all.
Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. I love seeing your family’s kitchen adventures. Happy cooking!
—Anna Whitmore.
Cherry Cheesecake Cookies: Cherry Cheesecake Cookie Recipe
Description
Creamy cheesecake meets chewy cherry cookies in these irresistible bites. Easy no-chill recipe with a sweet glaze. Perfect for dessert or gifting!
Ingredients
Instructions
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the cream cheese and butter for 1 minute. Add the sugar and mix until well combined. Mix in egg yolks and vanilla.
- Add dry ingredients to the mixing bowl. Start on low speed and increase to medium, mixing until well combined. Refrigerate the dough for at least 30 minutes or even up to overnight.
- Preheat the oven to 350°F. Line a cookie sheet with a baking mat or parchment paper or spray lightly with cooking spray. Pour the graham cracker crumbs onto a plate or into a small bowl.
- Using a 1 tablespoon cookie dough scoop, scoop dough into balls. Roll the balls in the graham cracker crumbs, covering them completely. Place two inches apart on the prepared cookie sheet.
- Bake the cookies for 10 minutes. Immediately, using the back of a ½-tablespoon measuring spoon, press an indentation in the middle of each cookie, trying not to break the “sides” of the cookies.
- Using a fork, place two cherries into the middle of each cookie. Using a fork, rather than a spoon, helps to decrease the amount of pie filling juices so that the filling does not overflow.
- Store in the refrigerator until serving.
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