Welcome to a recipe that combines the creamy dreaminess of cheesecake with the sweet tartness of cherries, all wrapped up in a cookie. These cherry cheesecake cookies are the perfect treat for when you can’t decide between dessert options. They’re easy to make, irresistibly delicious, and sure to impress at any gathering.
Why This Recipe Works
- The combination of cream cheese and cherry preserves creates a rich, flavorful filling that’s both tangy and sweet.
- Using a simple sugar cookie base ensures the cookies are sturdy enough to hold the cheesecake filling without overpowering it.
- A sprinkle of graham cracker crumbs on top adds a delightful crunch and echoes the classic cheesecake crust.
- These cookies are versatile and can be adapted with different fillings and toppings to suit any taste.
- They’re perfect for any occasion, from holiday parties to casual get-togethers, and are sure to be a hit with everyone.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup cherry preserves
- 1/2 cup graham cracker crumbs
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
Instructions
Prepare the Cookie Dough
Start by creaming together the softened butter and granulated sugar in a large mixing bowl until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft but not sticky. If it’s too sticky, you can add a little more flour, a tablespoon at a time.
Make the Cheesecake Filling
In another bowl, beat the softened cream cheese and powdered sugar together until smooth. This filling is what gives these cookies their signature cheesecake flavor, so make sure it’s well mixed. You can add a teaspoon of vanilla extract to the filling for extra flavor if you like.
Assemble the Cookies
Preheat your oven to 350°F and line your baking sheets with parchment paper. Using a cookie scoop or spoon, form the cookie dough into 1-inch balls and place them on the prepared baking sheets. Make an indentation in the center of each ball with your thumb or the back of a spoon. Fill each indentation with a small amount of the cream cheese mixture, then top with a teaspoon of cherry preserves. Sprinkle the tops with graham cracker crumbs for that classic cheesecake crust flavor.
Bake to Perfection
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still look a bit soft, but they will firm up as they cool. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This patience will be rewarded with perfectly set cheesecake centers.
Serve and Enjoy
Once cooled, these cherry cheesecake cookies are ready to serve. They’re best enjoyed the day they’re made but can be stored in an airtight container in the refrigerator for up to 3 days. If you’re serving them later, let them come to room temperature for the best flavor and texture.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures everything mixes together smoothly and evenly. If you’re short on time, you can use store-bought sugar cookie dough as a base, but homemade will always taste better. When making the indentations in the cookie dough, don’t press too hard or you might break through the bottom. A light touch is key. If you don’t have cherry preserves, any other fruit preserves or jam will work just as well. Experiment with different flavors to find your favorite combination.
Recipe Variations
- Try using different fruit preserves, such as strawberry, raspberry, or blueberry, for a variety of flavors.
- Add a sprinkle of lemon zest to the cream cheese filling for a citrusy twist.
- For a chocolate version, mix cocoa powder into the cookie dough and use chocolate chips in the filling.
- Top the cookies with chopped nuts or coconut flakes instead of graham cracker crumbs for a different texture.
- Make mini cookies by using a smaller scoop and adjusting the baking time accordingly.
Frequently Asked Questions
Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 3 months. Make sure they’re completely cooled before placing them in a freezer-safe container. Thaw at room temperature when ready to eat. You can also freeze the unbaked cookie dough balls and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the filling may not be as rich and creamy as with full-fat cream cheese. For the best texture and flavor, we recommend sticking with full-fat cream cheese.
How do I prevent the preserves from leaking out?
To prevent the preserves from leaking, make sure not to overfill the indentations in the cookie dough. A teaspoon is usually enough. Also, ensure the cream cheese layer is thick enough to act as a barrier between the preserves and the dough.
Summary
These cherry cheesecake cookies are a fun and delicious twist on traditional cookies, combining the best parts of cheesecake and cookies into one irresistible treat. With a few simple ingredients and some easy steps, you can create a dessert that’s sure to wow. Whether you stick to the classic cherry version or experiment with different flavors, these cookies are a guaranteed hit.
