Description
These Cherry Cheesecake Cookies are a delightful treat featuring a buttery graham cracker base and topped with creamy frosting and sweet cherry filling. Perfect for anyone looking for a simple, yet indulgent homemade dessert!
Ingredients
Scale
- 1 cup salted butter (room temperature)
- 1½ cups brown sugar (light or dark)
- 1 egg (large)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups graham cracker crumbs (about 12 crackers)
- 2 cups all purpose flour
- 4 oz cream cheese (room temperature)
- ½ cup salted butter, softened
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1–2 tablespoons cornstarch
- ½ cup graham cracker crumbs (about 4 crackers)
- 1 tablespoon salted butter (melted)
- 1 (21 oz) can cherry pie filling
Instructions
- Combine the butter and brown sugar in a bowl using an electric mixer with a paddle attachment until light and fluffy, about 3 minutes.
- Mix in the egg and vanilla extract on medium speed until well combined.
- Add salt, baking soda, and graham cracker crumbs and mix until just combined.
- Gradually add flour, one cup at a time, mixing on low speed until fully incorporated.
- Preheat the oven to 350° F and line two baking sheets with parchment paper or silicone mats.
- Scoop out 12 balls of dough using a ⅓ cup measure, optionally rolling them in graham cracker crumbs before placing them on the sheets.
- Bake the cookies for 10-11 minutes until they begin to crack. Allow them to cool completely.
- In a separate bowl, mix cream cheese and softened butter on medium/high speed until smooth.
- Gradually add powdered sugar, one cup at a time, mixing on low speed until fully combined after each addition.
- Incorporate vanilla extract and mix thoroughly.
- Add cornstarch, one tablespoon at a time, until reaching the desired thickness for frosting.
- Transfer the frosting into a piping bag with a large round tip and frost each cookie with a spiral pattern.
- Combine graham cracker crumbs and melted butter, then sprinkle this mixture generously onto the frosted cookies. Top with cherry pie filling and desired number of cherries.
- Serve within 2 hours of making or refrigerate for up to 3 days.
Notes
Ensure butter is at room temperature for better mixing.
Chill the cookies after frosting if needed to help the frosting set without melting.
Feel free to adjust the amount of cherry pie filling based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg