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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 made these this morning, and they were super yummy! I made 24 slightly smaller cookies and doubled the filling recipe so I could put more filling in each cookie. I was afraid the cookie would be dry like a graham cracker crust, but it was surprisingly crispy and buttery. I will definitely be making again!
Wonderful, Emily! I’m so glad to hear that!
I don’t care for cheesecake it’s just tooooooooo much,but this I ❤️Just a bite or two
Thank you, Sally! I hope you enjoy them.
Woh, yummylicious! Would love to bake these for my kids. Thank you for the recipe. :)
You’re welcome, Kristine! I hope your family enjoys them!
Thank you so much Jamie..will try these this weekend for my family. Thanks for sharing the recipe.
I hope your family enjoys it, Roger!
These look so wonderful. I’m making them this morning and taking them to my best friend who is in the hospital. I love your site. Just found it but I will definitely be looking at this quite often and trying as many recipes as I can. Thanks again. Debby
Thanks so much, Debby! I wish your friend a speedy recovery and hope they enjoy the cookies!
-Jamie
I made these and they are scrumptious–just like eating a bite size cheesecake….yummy
Easy to make and had all the ingredients already…Thanks for such a beautiful little holiday recipe….I plan on making them for Valentine’s Day too!!!
Cheesecake and cookies are always a good idea – pair them together and it’s an even better idea! Love this.
These cookies are so pretty! If they showed up on a holiday tray I fear I would eat them all without sharing :)
These thumbprint cookies are just the prettiest!
What a beautiful addition to the holiday desserts table! Definitely giving these a try soon!