Cherry Cheesecake Cookies
Cherry cheesecake cookies have all the flavors of traditional cheesecake – in cookie form. They’ll be a new family favorite for years to come!
Servings 16 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
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.