Description
Cherry Cheesecake Cookies combine the crunch of graham crackers with a rich cream cheese filling and a burst of sweet cherry pie topping. These delightful cookies are perfect for dessert lovers seeking a fun, handheld treat with the flavors of classic cheesecake.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups finely crushed graham crackers (about 1 sleeve)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
Wet Ingredients
- 12 tablespoons unsalted butter, softened
- ½ cup packed light brown sugar
- 1 egg, separated
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Homemade cherry pie filling, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the finely crushed graham crackers, all-purpose flour, and baking powder to evenly combine the dry components for the cookie base.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and light brown sugar in a medium bowl until the mixture is light and fluffy, about 2 minutes, to incorporate air and achieve a creamy texture.
- Add Egg White: Add the egg white to the butter and sugar mixture and beat until fully combined, ensuring a smooth and cohesive batter.
- Combine Dry and Wet: Gently stir the dry graham cracker mixture into the butter mixture until just combined to form the cookie dough, being careful not to overmix.
- Prepare Filling: In another medium bowl, beat the softened cream cheese and granulated sugar until smooth. Then add the egg yolk and vanilla extract, mixing until the filling is creamy and well blended.
- Shape Cookies: Using a medium cookie scoop (1.5 to 2 tablespoons), scoop the cookie dough onto the prepared baking sheets. Press your thumb or a small round spoon into the center of each to create a small bowl-shaped indentation for holding the filling.
- Fill Cookies: Spoon or pipe the cream cheese mixture into the indentations of each cookie carefully, filling them without overflowing.
- Bake: Bake in the preheated oven for 12 minutes or until the cream cheese filling is just set and the cookie edges turn lightly golden, indicating they are done.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, preventing the filling from melting or running.
- Add Cherry Filling: Once the cookies are completely cool, top each one with a spoonful of homemade cherry pie filling just before serving to provide a fresh, fruity finish that complements the creamy filling and crunchy cookie.
Notes
- Ensure the cream cheese is softened to room temperature for smooth beating and a creamy filling.
- Do not overfill the cookie indentation to prevent spilling during baking.
- Allow cookies to cool completely before adding cherry pie filling to keep flavors distinct and avoid sogginess.
- Homemade cherry pie filling can be substituted with store-bought for convenience.
- Store cookies in an airtight container in the refrigerator due to the cream cheese filling and cherry topping, consume within 3-4 days for best freshness.
