Cherry Cheesecake Cookies - chewy cookie base filled with cherry pie and a creamy homemade cheesecake filling. The cookie that has it all!
Taking a classic summer dessert and turning it into a fan favorite! This cherry cheesecake cookies will be the hit of summer. With their sumptuous blend of cherry and cheesecake fillings nestled within a soft and chewy cookie base. Topped off with a tantalizing drizzle, these cookies are a heavenly dessert that will captivate your taste buds and leave you craving for more.
Want more fun cookie recipes like this? I will list some you should try asap!!!
- Tasty Lemon Blueberry Muffin Cookies
- Fun and Festive Birthday Cake Cookies
- Browned Butter Blueberry Cookies
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Why you should bake these cookies?
- Unique twist on a classic treat: These cookies blend tangy cherries and creamy cheesecake filling for a delicious twist on traditional cookies.
- Mouthwatering texture: Enjoy a soft and chewy cookie base that perfectly complements the gooey cherry and creamy cheesecake filling.
- Impressive visual appeal: These cookies are visually stunning, with vibrant cherry filling and optional drizzle, making them a beautiful addition to any dessert table or as a homemade gift.
- Versatile and adaptable: Customize the cookies by trying different flavors of pie filling or experimenting with various drizzle options.
- Crowd-pleasing dessert: These cookies are sure to be a hit at any gathering, impressing both kids and adults with their unique flavor and delightful presentation.
Ingredient list for cherry cheesecake cookies
Here, is a list of ingredients you will need that you might not have, for a full list, check the recipe card below!
- Unsalted butter: Gives the cookies a rich and buttery flavor, enhancing their overall richness and tenderness.
- Cream cheese: Forms the luscious cheesecake filling, providing a creamy and tangy element that complements the cherries perfectly.
- Cherry pie filling: Offers bursts of fruity goodness within the cookies, delivering a delightful cherry flavor.
- Egg: Acts as a binding agent, helping to hold the cookie dough together and contributing to its texture.
- Vanilla extract: Adds a touch of aromatic sweetness, enhancing the overall flavor profile of the cookies.
- Baking powder: Helps the cookies rise slightly, giving them a soft and fluffy texture.
- Salt: Balances the sweetness and enhances the flavors of the other ingredients, creating a well-rounded taste.
Helpful tips to make these cherry cheesecake cookies
Next, I have added some tips on how to make these Cherry Cheesecake cookies
In a bowl, combine the all-purpose flour, cake flour, baking powder granulated sugar, cinnamon and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, cream together the unsalted butter and sugar until smooth and well combined. This will create the creamy base and structure for the cheesecake filling.
Cream the egg and egg yolk one at a time. Start with the whole egg, mix for seconds and then add the other egg. Add the vanilla
Gradually add the dry ingredients to the creamed mixture, mixing until a soft and pliable dough forms.
Weigh each of the dough to 4 ounces. Create an indentation in the center using your thumb or the back of a spoon.
Spoon a small amount of cherry pie filling into the indentation. Be careful not to overfill, as it may cause the filling to leak during baking.
Pipe the cheesecake filling right next to the cherry pie filling. Using a piping bag.
Place the cookie dough balls onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for spreading.
Bake the cookies in the preheated oven for the 12-15 minues. Keep a close eye on them to avoid over baking. The cookies should be lightly golden around the edges when done.
Finally, Remove the cookies from the oven and let them cool on a wire rack. This will help them firm up and prevent them from breaking.
Optional: If desired, prepare a drizzle such as melted chocolate or a vanilla glaze. Drizzle it over the cooled cookies for added visual appeal and flavor.
Expert baking tips - Cherry Cheesecake Cookies
- Chill the dough: Consider chilling the dough for at least 30 minutes before forming the cookies. This will make it easier to handle and prevent excessive spreading during baking.
- Don't overfill: Be mindful of the amount of cherry pie filling you spoon into the cookie dough. Overfilling can cause the filling to leak out during baking, resulting in a mess. Use a conservative amount to ensure a clean seal.
- Space the cookies adequately: Allow enough space between the cookie dough balls on the baking sheet to allow for spreading during baking.
- Cool the cookies completely: Allow the cookies to cool on a wire rack before handling or storing them. This will help them firm up and prevent them from breaking.
- Experiment with drizzle options: Feel free to get creative with the drizzle on top of the cookies. Consider using melted chocolate, a vanilla glaze, or even a lemon drizzle to enhance the flavor and appearance of the cookies.
Best kitchen equipment
Lastly, I know everyone loves a good deal, and below I have listed some of the best equipment and at the best price!
- Mixing bowls: Use various sizes of mixing bowls to combine and prepare the dough, filling, and drizzle.
- Measuring cups and spoons: Accurately measure the ingredients using measuring cups for dry ingredients and measuring spoons for smaller quantities of liquids and spices.
- Baking sheet: Use a baking sheet to place the cookie dough balls for baking. Opt for a sheet with a non-stick surface or line it with parchment paper for easy removal.
- Parchment paper: This can be used to line the baking sheet, preventing the cookies from sticking and aiding in cleanup.
- Electric hand mixer: Use an electric mixer to cream the butter, cream cheese, and sugar together until smooth and well combined.
- Spatula: A spatula is useful for scraping down the sides of the bowl and incorporating all the ingredients thoroughly.
- Cookie scoop or spoons: Use a cookie scoop or spoons to portion the dough evenly and create uniform-sized cookies.
- Wire cooling rack: After baking, transfer the cookies to a wire cooling rack to cool completely, allowing them to firm up and cool evenly.
- Storage containers: Choose airtight containers or resealable bags to store the cookies, whether at room temperature or in the refrigerator.
Frequently Asked Questions
Q: Can I use store-bought cherry pie filling?
Yes, store-bought cherry pie filling works well in the recipe. You can also make your own filling if desired.
Q: Can I freeze the cookie dough?
Yes, you can freeze the formed cookie dough for future use. Thaw before baking.
Q: Can I substitute cream cheese?
While there's no perfect substitute, you can try mascarpone or Greek yogurt.
Q: Can I omit the drizzle on top?
Yes, the drizzle is optional for added flavor and appearance. You can skip it if desired.
Storing and freezing
After baking and cooling your cherry cheesecake cookies completely, store them in an airtight container at room temperature for up to 3-4 days. Ensure the container is tightly sealed to maintain freshness. If you live in a warm or humid climate, it's advisable to refrigerate the cookies to extend their shelf life. Place them in a sealed container or wrap them individually in plastic wrap before refrigerating. When ready to enjoy, bring the cookies to room temperature or gently warm them in the oven to restore their desired texture.
Freezing
To freeze the cookies, allow them to cool completely after baking. Place the cookies in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer the cookies to an airtight freezer-safe container or freezer bag, separating the layers with parchment paper. Label the container with the date and store in the freezer for up to 2-3 months. When ready to enjoy, thaw the cookies in the refrigerator or at room temperature before serving.
How to serve: Let the cookies come to room temperature if refrigerated before serving. Arrange them on a serving platter or dessert plate for presentation. Enjoy the cookies on their own or pair them with milk, ice cream, or whipped cream for a delightful treat.
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Recipe
Cherry Cheesecake Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter slightly cold.
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 ¼ cup all-purpose flour
- 1 ¼ cup cake flour
- 1 teaspoon cornstarch
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoon Cinnamon
For the cherry filling
- Small can cherry pie filling
- 4 ounces cream cheese
- ¼ cup granulated sugar
- Half of an egg yolk
Instructions
For the cream cheese filling
- In a medium size bowl, using an electric hand mixer, on medium speed, cream the cream cheese until smooth and creamy. About 2 minutes.
- With a rubber spatula, scrape down he sides, and add the sugar. Cream for 1 more minute.
- Add the egg yolk, and cream for 30 more seconds. Set aside or place in a piping bag!
For the cookies
- In a medium size mixing bowl, whisk together both flours, baking powder, salt, corn starch, and cinnamon.
- In a stand mixer fitted with a paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 4 minutes.
- Add the egg, and mix on medium speed for 30 seconds, with a rubber spatula, scrape down the sides and the bottom of the bowl. Add the egg yolk, and vanilla and mix for 30 more seconds.
- On the lowest speed, add the dry ingredients to the wet ingredients just until there are no more signs of flour. Don't over mix.
- If you have a kitchen scale, evenly divide the dough between 10 balls (mine were 4 ounce each). Roll in the palm of your hand to form a ball.
- Take the back of a spoon and press it into the middle of each cookie to form a divot. Using a piping bag, pipe into half of the divot with the cream cheese filling. Using a spoon, fill the other half with cherry pie filling. Let it sit in the fridge for 1-2 hours or overnight.
- When you are ready to bake, preheat the oven to 350, line two cookie sheets with parchment paper and place 4 balls of cookie dough on each cookie sheet.
- Bake for 13-15 minutes. Allow the cookies to slightly cool, and then transfer them to a wire cooling rack to finish cooling.
- While the cookies are cooling, make the glaze by combining 1 cup powder sugar and 3 teaspoons milk and mixing. Drizzle over the cookies!
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