These Cherry Cheesecake Cookies are the kind of dessert that feels like a little celebration in every bite. They’ve got the best of both worlds: soft, buttery cookie dough with a hint of vanilla, a creamy cheesecake center, and a sweet cherry topping that’s finished with a drizzle of white chocolate. I mean, what more could you ask for?
I started making these for holiday cookie trays, but they were such a hit that they quickly became an all-year-round favorite. They’re easy to put together, fun to decorate, and taste like mini cheesecake bites wrapped in cookie form. Perfect for parties, gifting, or just a sweet weekend baking project.
Let me walk you through how I make them and why they always disappear fast.
Why These Cookies Always Hit the Spot
- Buttery and soft cookie base: These cookies hold their shape while staying melt-in-your-mouth tender.
- Creamy cheesecake center: It’s smooth, lightly sweetened, and perfectly balanced with the tart cherry topping.
- Gorgeous presentation: That cherry-on-top look with the white chocolate drizzle makes them as pretty as they are tasty.
- No chilling needed: You can mix, bake, and serve them in under an hour.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 25 minutes | Bake Time: 12–14 minutes)
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup cherry pie filling
- ¼ cup white chocolate, melted (for drizzling)
How I Make Cherry Cheesecake Cookies (Step-by-Step)
1. Preheat and Prep
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This makes cleanup easy and keeps the cookies from spreading too much.
2. Make the Cookie Dough
In a large mixing bowl, I cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy—about 2–3 minutes.
I beat in the egg and vanilla extract until smooth.
In a separate bowl, I whisk together the flour, baking powder, and salt. Then I gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
3. Shape the Cookies
Using a small cookie scoop or tablespoon, I form balls of dough and place them a few inches apart on the baking sheets. I gently press my thumb into the center of each one to make a little well for the filling. If the dough cracks slightly, I just pinch it back together.
4. Make the Cheesecake Filling
In a small bowl, I mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. I spoon a small dollop of the filling into each cookie indentation—enough to fill the well but not overflow.
5. Bake to Perfection
I bake the cookies for 12–14 minutes, or until the edges are lightly golden but the centers are still soft. They’ll continue to firm up a bit as they cool.
I let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Top and Drizzle
Once cooled, I spoon a small amount of cherry pie filling onto the center of each cookie—usually one or two cherries per cookie.
Then I drizzle melted white chocolate over the top in thin ribbons. You can use a spoon, piping bag, or even a zip-top bag with the corner snipped off.
Let the chocolate set before serving (I pop them in the fridge for 10 minutes if I’m in a hurry).
Tips for Perfect Cheesecake Cookies
- Don’t overfill: The cheesecake filling should stay nestled in the center. Too much can cause the cookie to spread.
- Use a scoop for even cookies: It helps keep the size uniform so everything bakes evenly.
- Chill the dough if it’s too soft: If the dough feels sticky, a quick 15-minute chill helps with handling.
- Freshen up the topping: If you prefer, you can use homemade cherry compote or fresh chopped cherries tossed with a bit of sugar and lemon juice.
Fun Variations
- Blueberry or raspberry topping: These cookies are just as good with other fruit fillings—use what you love.
- Chocolate cheesecake center: Add 1 tablespoon cocoa powder to the cream cheese filling for a twist.
- Graham cracker sprinkle: For a true cheesecake vibe, sprinkle crushed graham crackers on top of the filling before baking.
FAQs From My Cookie Sheet to Yours
Q: Can I make these ahead of time?
A: Yes! The cookies hold up well in the fridge for 3–4 days. Store them in a sealed container and let them sit at room temp for a few minutes before serving.
Q: Do I need to refrigerate them?
A: If you’re serving them the same day, they’re fine at room temp for a few hours. For longer storage, keep them in the fridge due to the cream cheese.
Q: Can I freeze them?
A: You can freeze the unbaked dough (without the filling), or freeze fully baked cookies before topping them. Add the cherry and chocolate after thawing.
Q: How do I melt the white chocolate easily?
A: I use the microwave in short bursts—15 seconds at a time, stirring in between—until smooth. You can also use a double boiler.
Why These Cookies Are Always a Hit
There’s just something extra special about these cherry cheesecake cookies. Maybe it’s the creaminess in the center, or the sweet pop of cherry, or that moment when the white chocolate drizzle sets just right. Whatever it is, they never last long once I put them out.
They’re festive enough for holidays and simple enough for a rainy day baking session. If you’ve got cream cheese and a can of cherry pie filling, give these a try—you won’t regret it.
And hey, if you find yourself sneaking one for breakfast the next day, no judgment here. I’ve done it too.
My Favorite Cheesecake-Inspired Cookies with Sweet Cherries and White Chocolate Drizzle
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1 tablespoon cocoa powder to the cream cheese filling for a twist
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the cream cheese and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoons of cookie dough onto the prepared baking sheet, making a small indentation in the center of each cookie.
- Fill each indentation with a spoonful of cherry pie filling.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Drizzle melted white chocolate over the cooled cookies before serving.
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