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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
These Cherry Cheesecake Cookies are what happens when a sugar cookie and cherry cheesecake come together in the best way. Graham cracker–coated sugar cookies are topped with creamy no-bake cheesecake filling and sweet cherry pie filling for an easy dessert cookie recipe that tastes just like classic cheesecake in cookie form. You can customize each cookie with more or less topping to create your perfect bite. Don’t be surprised if these cherry cheesecake cookies disappear first at any cookie swap.
If you’ve got the urge to make these Cherry Cheesecake Cookies, here’s everything you’ll need.
Pillsbury™ Ready to Bake!™ Sugar Cookie Dough: Our pre-portioned dough makes this recipe easy as pie.
Graham Cracker Crumbs: These cookies are loaded with graham cracker crumbs for that classic cheesecake crunch. Crush your own crackers or buy pre-crushed crumbs—whichever you prefer.
No-Bake Cheesecake Filling: You can find no-bake cheesecake filling in the refrigerated dairy aisle—look for it with the cream cheese. Check the Recipe Tips section if you’d rather make your own.
Cherry Pie Filling: Find a can or jar of cherry pie filling in the baking aisle. You won’t need the whole can, so reserve the rest for another use. Feel free to swap in any other pie filling to customize, or omit it all together to have just cheesecake cookies.
Here’s how to make these simple and delectable Cherry Cheesecake Cookies. Follow the recipe for more details.
Separate the cookie dough, roll into balls, then roll each ball i n graham cracker crumbs, coating each one completely.
Arrange coated cookie dough balls on a baking sheet, and bake until light golden brown. Cool the cookies completely.
Top the cookies with a dollop of cheesecake filling and a few cherries from the pie filling. Sprinkle with more graham cracker crumbs, and enjoy
If you have any leftover Cherry Cheesecake Cookies, here’s how to store them.
Do not store the assembled cookies at room temperature. The cheesecake filling needs to be refrigerated.
Store the cookies in an airtight container in a single layer. Keep in the refrigerator for up to 4 days.
We do not recommend storing the assembled Cherry Cheesecake Cookies in the freezer. If you want to freeze the unassembled cookies for longer storage, do not add the cheesecake filling or cherry pie filling after baking the cookies. Place cookies only in an airtight container in the freezer for up to 2 months. Thaw at room temperature, then top with the fillings.
Adjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around two baking sheets. Heat oven to 350°F (or 325°F for nonstick baking sheets).
Place graham cracker crumbs into a medium bowl, setting aside 2 tablespoons of crumbs to use for garnish.
Roll each cookie dough piece into a ball, then roll each ball in the crushed graham crackers, pressing gently to help the crumbs adhere. Place the coated dough balls about 2 inches apart onto ungreased baking sheets.
Bake 13 to 17 minutes or until edges are light golden brown. Immediately use the back of a teaspoon to create an indent in the center of each cookie. Cool 2 minutes, then remove from baking sheets to cooling racks.
Once cookies have cooled completely, spoon about a tablespoon of cheesecake filling into the center of each cookie and spread it, leaving a border so that the cookie is still visible. Top each with 3 cherries from the cherry pie filling, and sprinkle the reserved graham cracker crumbs on top.
If you can’t find prepared no-bake cheesecake filling or just prefer to make your own, try this: Mix together 1/2 cup softened cream cheese, 3 tablespoons powdered sugar, and 1/4 teaspoon vanilla extract until smooth. If needed, add milk or cream a little at a time to thin the mixture until it’s spreadable but still holds its shape. Use as directed in the recipe.
To make your graham cracker crumbs, place the graham crackers in a resealable food storage bag and press out as much air as possible. Use a rolling pin to gently crush the crackers until they resemble fine crumbs.
These cheesecake cookies can be customized with different pie fillings. Try strawberry, blueberry, raspberry, or peach for a fun twist on the classic cherry version. Each adds its own sweet or tangy flavor to the creamy cheesecake topping.
This recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. However, if your oven tends to bake unevenly or has noticeable hot spots, you can rotate the baking sheets halfway through baking by switching the top and bottom pans and turning each sheet 180 degrees to promote more even browning and baking.
