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Cherry cheesecake cookies have all the flavors of traditional cheesecake – in cookie form. They’ll be a new family favorite for years to come!

A few years ago, Elle and I were picking up some holiday baking essentials at the store while I had a huuuuge craving for cherry cheesecake. But we were right next to a bunch of cookie-baking supplies, and it struck me.
Cherry cheesecake COOKIES.
You guys know that my family adores cheesecake. We have it for birthdays instead of regular cake, and it’s always on our holiday tables.
From my nana’s easy cheesecake to lemon cheesecake, my family has a cheesecake for just about every occasion.
We even turn our cupcakes into cheesecake with cherry cheesecake cupcakes. So of course we would love these cookies, too!
What are cherry cheesecake cookies?
These cherry cheesecake cookies are pretty much a cheesecake version of thumbprint cookies.
You’ll whip up a cookie dough and cheesecake filling separately. Then, mold the cookie dough into a bowl-like shape, with a little indentation. Spoon or pipe the cheesecake filling into each little indentation, and bake ’em up.
The cookie dough has graham cracker crumbs in it, so you get the flavor of a graham cracker crust.
Once they’re baked, you’ll top each one with some cherry pie filling (because what’s cheesecake with out cherries?!), and there you have it. Cherry cheesecake in an adorable cookie form!
How to make my cherry cheesecake cookies
These sweet little bites might look complicated, but they’re actually super easy to make. And the ingredients are pretty basic, so you might just have everything on hand already!
Ingredients you’ll need
To make these sweet little cookies, you’ll need:
- 1 ¼ cups finely crushed graham crackers
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 12 tablespoons softened unsalted butter
- ½ cup packed light brown sugar
- 1 egg, white and yolk separated
- 4 ounces softened cream cheese
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- homemade cherry pie filling
Before you start baking, make sure you know how to measure flour correctly. This will help your cherry cheesecake cookies to come out perfect every time.
You can buy graham cracker crumbs from the store or crush whole graham crackers to make your own. You’ll need about 1 sleeve of graham crackers for 1 1/4 cups of crumbs.
Brown sugar adds a richness and chewiness to the cookie dough. If you are out of brown sugar, try making a simple brown sugar substitute.
If your brown sugar hardened in the pantry, check out my tricks for softening brown sugar.
Homemade cherry pie filling is always my go-to for topping these cookies, but feel free to use store-bought if that’s easier for you. I try to buy the “extra fruit” pie fillings so there’s lots of cherries in it.
Making these cookies
Start by making the graham cracker cookie dough. Whisk together the graham cracker crumbs, flour, and baking powder.
In a separate bowl, use a mixer to cream the butter and brown sugar until light and fluffy. This will take about 3 minutes. Add the egg white and mix until well combined.
Stir the dry ingredients into the butter mixture until just combined.
Now make the cheesecake filling. In another bowl, beat together the cream cheese and granulated sugar until combined. Add the egg yolk and vanilla extract and mix until the filling is smooth.
Use a medium cookie scoop (about 1.5 tablespoons) to scoop the cookie dough onto lined baking sheets. Press your thumb or a round measuring spoon until the center of each ball to slightly flatten and create a bowl shape in the center.
Spoon or pipe the cream cheese filling into each indentation.
Bake the cookies at 350°F for 12 minutes; the filling should be barely set and the cookies will be lightly golden when they’re done.
Let the cookies cool for 5 minutes on the baking sheets before moving them to a wire rack to cool completely.
Before serving, top each cookie with a spoonful of cherry pie filling.
Other topping ideas
If you’re not a fan of cherry pie filling, you can top these cheesecake cookies with just about anything.
Strawberry pie filling and peach pie filling are both great options.
For a citrusy twist, top with a bit of microwave lemon curd or lime curd.
If you don’t want to go the fruity route at all, dry a drizzle of salted caramel sauce or chocolate ganache!
Storing these cookies
Store cherry cheesecake cookies in an airtight container in the refrigerator for up to 3 days. Store the cookies without the cherry pie filling; wait to top them with the filling until just before serving.
You can freeze the cookies in an airtight container or zip-top freezer bag for up to a month. Let the cookies thaw in the refrigerator overnight or at room temperature for a couple of hours.
Cherry Cheesecake Cookies
Ingredients
- 1 ¼ cups finely crushed graham crackers about 1 sleeve
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 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
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
- In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
- Stir graham cracker mixture into butter mixture until just combined.
- In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
- Using a medium cookie scoop (about 1.5 to 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Press your thumb or a round measuring teaspoon into the center of the ball to flatten slightly and create a small bowl shape. Repeat with the remaining dough.
- Spoon or pipe the cream cheese mixture into the indents of the cookies.
- Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
- Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
- Spoon cherry pie filling onto cooled cookies just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this idea – I definitely need portion control when it comes to cheesecake!
I plan on making these cookies for Christmas. I was wondering how long and how to store these cookies. They look simply yummy!! Thanks, Sue
Hi, Sue! You can refrigerate them for about five days. I hope you liked them!
IT just got more wonderful!! These cookies are seriously stunning!
Thank you so much Jamie..will try these soon & let you know..thanks for sharing the recipe
These cookies are so much fun Jamie! It’s like having your cheesecake and your cookie too :) Love it!
Going to give these a try
Sounds yummy..am definitely making these with some salted caramel topping..btw just one doubt how to store these cookies??will they stay good at room temperature??
Sarah-
I would store them in the refrigerator and let them come to room temperature for about 30 minutes before serving.
-Jamie
These are just the most gorgeous little cookies! So colorful and festive! Perfect for an edible gift.
I am cheesecake obsessed, I could eat 17 of these cookies right now! Totally gorgeous for the holidays!
Wow these look so good! Making cheesecake cookies is such a clever idea, I would love them with the lemon curd!