Cherry Cheesecake Cookies Recipe

These Cherry Cheesecake Cookies are like nothing I have ever had before. My two favorite desserts come together and form a masterpiece. They are inexpensive, delicious, and so easy to make. If you need a quick cookie recipe, unlike any other cookies you've ever had before, try these.

Cheesecake lovers unite
For those of you who have no control when it comes to cheesecake (like me), I give you bite-sized cheesecakes in the form of a cookie.
The cheesecake cookie dough is absolutely divine (I may or may not have eaten it by the spoonful).
Then you roll the yummy dough in crushed graham crackers and top it off with sweet cherries, basically heaven.
You are welcome.

could I make these cookies ahead of time?

This recipe can definitely be made ahead of time.

If you are planning to make them about 2-3 days in advance, I recommend rolling them into balls, rolling them in the graham cracker crumbs, and indenting them, then placing them in the fridge until ready to bake.

If you plan on making them more than 3 days in advance, we recommend freezing the cookie dough.

We don’t necessarily think refrigerating or freezing the baked and topped cookie, is the best idea, because it will thaw funny, and the cherry glaze will seep into the cookie, making it soggy.

For best results, we recommend making them fresh, and only making the cookie dough, ahead of time.

what other flavors could I make, besides cherry?

I love a classic cherry pie, but you could really do any classic cheesecake combination. Here are a few of my recommendations:

-Melted chocolate chip drizzle
-Cinnamon and sugar topping
-Turtle (pecan, chocolate, and caramel sauce)

You could really add any of your favorite fruit toppings, or cheesecake toppings you desire. I personally love these with a fresh raspberry on top.

how should I store these before serving?

If you have an hour or two before serving them to guests, family, or friends, we recommend refrigerating them.

The fruit and cheesecake taste best when they are cold. We do not recommend freezing them, because it will turn the texture a little funny.

If serving them the same day, place them in the fridge until you are just ready to serve them.

watch how to make another one of our favorite cookie recipes, here:

Did you know we have a Youtube Channel? We created our channel, specifically for you. We know how difficult it can be to make a recipe you have never seen or made before.

We have hundreds of simple and delicious cookie recipes, that your family is going to love. We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you can trust your family is going to love it.

Watch how to make another cookie favorite, here:

looking for more Cookie recipes? Here are a few of my favorite:

Nutella Pumpkin Cookies
Rolo Cookies 
Molasses Cookies
Gingerbread Crinkle Cookies
Almond Joy Cookies

Serves: 30

Cherry Cheesecake Cookies Recipe

Cheesecake in the form of a cookie?! Brilliant! These cookies have been winners in two different cookie contests - not only are they cute to look at, but taste absolutely amazing. It just wouldn?t be Christmas without them!

2 hr, 15 Prep Time

15 minCook Time

2 hr, 30 Total Time

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  • 1/2 cup butter (softened to room temp)
  • 1 (3 ounce) package cream cheese (room temperature)
  • 1 egg (separated)
  • 1 teaspoon vanilla
  • 1 lemon (zest)
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 1 cup flour
  • 1 cup graham cracker crumbs
  • 1 (20 ounce) can cherry pie filling


  1. In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
  2. Gradually mix in powdered sugar and flour to make stiff dough.
  3. Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
  4. Remove from fridge and preheat oven to 325 degrees.
  5. Shape dough into small one inch balls.
  6. Beat egg white until foamy.
  7. Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
  8. Bake for 12-15 minutes, or until cookies begin to brown on the bottoms.
  9. Remove cookies from baking sheet and let cool.
  10. Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).



1179 cal


16 g


246 g


16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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Comment on this Recipe

32 Responses to “Cherry Cheesecake Cookies Recipe”

  1. These were a hit. I took them to my boyfriend's work and now I'm popular. Anyway, the only "head's up" I have on these cookies is regarding placing them on the cookie sheet. When I made the thumb impression in the cookies, it really pressed them onto the cookie sheet and then the cookies stuck really well after baking. I recommend lightly greasing the cookie sheet or using wax paper. Also, 3 ounces is correct. I was a little concerned about using only three ounces. I was afraid the cheese flavor wouldn't be strong. But it was perfect!!!
    • As sisters we all use whatever we prefer. Half of us like salted and the other half use unsalted. So whatever your preference. If we feel strongly about one or the other it will definitely be written in the ingredients. In these cookies you could add other pie fillings if your family isn't big cherry fans.
  2. Patricia McCoy
    I have made these type of cookies for years, and they are a family/friend favorite. The recipe won a cookie contest a few years back with Cooks Country, and the recipe makes almost 5 dozen cookies. The cookie dough freezes well. So I keep a bag of frozen cookies (rolled and indented), and a container of crushed graham crackers, and cherry pie filling on hand at all times. This enables me to make cookies for unexpected guest, or give as a gift. The only problem I have with the finished cookie is that they do NOT transport or store well. If I stack them up, the cherries stick to the bottoms of the top layer of cookies. But to tell the truth the finished cookies don?t last long enough to get stacked ;-} If you are interested in my recipe, I would be happy to share.
  3. This recipe is great and the cookies are delicious. Thanks for sharing! However, I left out the lemon zest (I do not have lemon at the time) and reduced the powdered sugar to 3/4 cup instead of the 1 cup. The dough becomes extremely sticky really fast even after about 2 hours of chilling it in the fridge. I ended up rolling it into small balls after covering it with graham cracker crumbs first. Is it be ok to reduce the powdered sugar and could it be why the dough becomes extra sticky?

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