Cherry Cheesecake Cookies From Scratch Recipe
If you’re craving a delightful treat that’s both tender and bursting with flavor, let me introduce you to my Cherry Cheesecake Cookies From Scratch Recipe. These little bites of heaven have quickly become one of my favorite go-to desserts because they’re so simple to make yet deliver incredible cheesecake vibes wrapped in a sugar cookie. Trust me, once you try these, you’ll keep coming back for more!
Why This Recipe Works
- Creamy Texture: The whipped cream cheese blends into the cookie dough for a rich, soft crumb that melts in your mouth.
- Cherry Burst: Spoonfuls of cherry pie filling add bright, juicy pockets of flavor that perfectly complement the sweetness.
- Simple Ingredients: Using refrigerated sugar cookie dough speeds up prep without sacrificing homemade taste.
- Sugar Coating: Rolling cookies in granulated sugar before baking gives them a delightful sparkle and slight crunch.
Ingredients & Why They Work
Every ingredient in this Cherry Cheesecake Cookies From Scratch Recipe plays a part in the final magic. From that creamy cheese to the tart cherries, the harmony of flavors feels like a classic cheesecake but in cookie form. Here are my thoughts on the key players you’ll use.
- Refrigerated Sugar Cookie Dough: This is your base—so convenient and perfectly sweet. I find it’s easier to fold in cream cheese without overworking the dough.
- Whipped Cream Cheese: Adds lush creaminess and tang that mimics cheesecake without making dough too heavy.
- All-Purpose Flour: Helps to gently thicken the dough after adding cream cheese, ensuring your cookies hold shape nicely.
- Granulated Sugar: Rolling your cookie dough balls in sugar before baking gives a lovely, slightly crunchy crust—don’t skip this!
- Cherry Pie Filling: The star topping! Use good-quality filling with whole cherries for bursts of sweetness and color.
Tweak to Your Taste
I love how flexible this Cherry Cheesecake Cookies From Scratch Recipe is. You can easily customize it to suit your flavor preferences or dietary needs without losing that signature cheesecake cookie charm.
- Variation: Sometimes, I like swapping the cherry pie filling for raspberry or blueberry preserves to mix up the fruity vibe, and it turns out just as gorgeous.
- Dairy Swap: For a lactose-sensitive friend, I experimented with vegan cream cheese, and though the texture changed slightly, the cookies were still delightful.
- Increased Cheesecake Flavor: Adding a splash of vanilla extract to the dough makes the cookies even richer and more reminiscent of classic cheesecake.
Step-by-Step: How I Make Cherry Cheesecake Cookies From Scratch Recipe
Step 1: Get Your Oven and Prep Ready
First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this helps the cookies bake evenly and makes clean-up a breeze. Setting up your space before mixing keeps everything running smoothly.
Step 2: Blend the Cookie Dough & Cream Cheese
In a large bowl or your stand mixer fitted with the paddle attachment, beat together that chilled sugar cookie dough, whipped cream cheese, and the all-purpose flour. This mix takes a couple of minutes—make sure to scrape the sides down often so everything is combined evenly. The dough will look softer and creamier than your typical cookie dough, which is exactly what you want here.
Step 3: Scoop, Roll & Sugar-Coat
Using a small cookie scoop (I like a 4-teaspoon size), portion out dough balls, then gently roll them between your palms to smooth them out. Roll each ball in granulated sugar—it adds a beautiful shimmer and a slight crunch after baking. Place the sugar-coated balls onto your lined baking sheet, spacing them about 2 inches apart to allow for gentle spreading.
Step 4: Bake and Create a Cherry Well
Bake for 10 to 12 minutes, until the edges are just set but the centers are still soft—this is the sweet spot for tender cookies. Pull them out and while still warm, use the back of a round teaspoon to gently press into the center of each cookie, creating a little well. This makes room for the cherry pie filling without cracking the cookie.
Step 5: Cool & Fill with Cherry Pie Filling
Transfer your cookies to a wire rack and let them cool completely. Once they’re cool, scoop a cherry and some of the syrup from your cherry pie filling into each well. This final touch gives the cookie that luscious, fruity burst you’re after.
Pro Tips for Making Cherry Cheesecake Cookies From Scratch Recipe
- Don’t Overmix: When blending the cream cheese into the dough, mix just until combined to keep your cookies tender and prevent toughness.
- Temperature Matters: Make sure your cream cheese is softened but not melting—this helps it incorporate evenly without turning the dough runny.
- Create the Well Gently: Press the spoon steadily but lightly to avoid cracking the cookies while making the cherry well.
- Sugar Coating Secret: Don’t skip rolling the dough balls in sugar—it’s a small step that delivers big payoff in texture and look.
How to Serve Cherry Cheesecake Cookies From Scratch Recipe
Garnishes
For a little extra charm, I like to dust these cookies lightly with powdered sugar just before serving. Sometimes, I toss a few finely chopped toasted almonds or pistachios on top of the cherry filling to add a lovely crunch and a pop of color—trust me, it’s a nice touch!
Side Dishes
These cookies pair wonderfully with a cup of rich coffee or a delicate cup of chamomile tea. If you’re serving at a brunch or a party, a little bowl of fresh berries alongside offers some freshness that complements the sweet and creamy cookies.
Creative Ways to Present
I’ve found that arranging them on a tiered dessert stand brings a festive feeling to any gathering. For holidays, placing a cherry on top of each cookie and dusting with cinnamon can elevate the cookie’s look and flavor. They also make adorable favors if placed in small bakery boxes tied with ribbon.
Make Ahead and Storage
Storing Leftovers
I keep leftover cherry cheesecake cookies in an airtight container on the counter at room temperature, where they stay fresh for about two days. They’re best enjoyed fresh because the texture and cherry topping shine when recently made, but stored properly they remain irresistible.
Freezing
If you want to freeze them, I recommend freezing the unbaked dough balls on a tray first, then transferring them to a freezer-safe bag for up to 2 months. Bake from frozen, adding a couple of minutes to the baking time. The cherry filling is best added fresh after baking and cooling.
Reheating
To gently warm leftovers, pop a cookie in the microwave for about 10–15 seconds or heat in a low oven for 5 minutes. This revives the softness without melting the cherry filling. Warm cookies taste almost like fresh-baked—and who can resist that?
FAQs
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Can I use regular cream cheese instead of whipped for this recipe?
Absolutely! You can swap in regular cream cheese, but be sure it’s softened to room temperature before mixing. The cookies might take a minute or two longer to bake and the texture could be slightly denser, but they’ll still turn out deliciously creamy.
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Is store-bought sugar cookie dough necessary?
Not necessary, but highly recommended for ease. You can make your own sugar cookie dough from scratch if you prefer; just keep in mind the texture might alter slightly depending on your dough’s consistency. Using store-bought dough saves time and guarantees consistent results.
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Can I substitute cherry pie filling with fresh cherries?
You can, but fresh cherries won’t have the same syrupy sweetness or binding effect. I suggest cooking fresh cherries down with a little sugar to create a similar filling before adding to the cookies. Otherwise, fresh cherries can be used as a garnish on top after baking.
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How do I prevent the cherry filling from making the cookie soggy?
Adding the cherry pie filling only after the cookies have completely cooled helps prevent sogginess. You can also gently pat the cherries with a paper towel before filling to reduce excess moisture.
Final Thoughts
This Cherry Cheesecake Cookies From Scratch Recipe has been a total game changer in my baking routine—I adore how effortlessly it comes together, yet the results feel indulgent enough for special occasions. Sharing these with friends always feels like giving a hug in dessert form. I hope you give this recipe a whirl soon and find it as comforting and delicious as I do. Trust me, you’re going to want to keep this one in your recipe arsenal!
Print
Cherry Cheesecake Cookies From Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Cherry Cheesecake Cookies that blend soft sugar cookie dough with creamy whipped cream cheese and a luscious cherry pie filling center, perfect for a sweet treat any time.
Ingredients
Cookie Dough Mixture
- 1 (16 oz.) package refrigerated sugar cookie dough
- 4 ounces whipped cream cheese
- 1/3 cup all-purpose flour
Coating and Filling
- 1/2 cup granulated sugar (optional coating)
- 3/4 cup cherry pie filling
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and prepare it for the cookies.
- Mix Dough: In a large bowl or stand mixer fitted with a paddle attachment, beat together the sugar cookie dough, whipped cream cheese, and all-purpose flour until the mixture is fully combined and smooth, scraping down the bowl sides as needed.
- Form Cookies: Use a small cookie scoop (about 4 teaspoons) to portion out the dough. Lightly roll each portion into balls with your hands.
- Coat in Sugar: Roll each dough ball in granulated sugar to create a sweet exterior and place them 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges of the cookies are set but the center remains soft.
- Create Wells: Remove the cookies from the oven and gently press the back of a rounded teaspoon into the center of each cookie to create a small well without breaking the cookie. Transfer the baking sheet to a wire rack and allow the cookies to cool completely.
- Add Filling: Once cooled, use the teaspoon to scoop and place cherry pie filling into the center wells, adding about one cherry per cookie.
Notes
- Store cookies in an airtight container at room temperature; best consumed within two days for optimal freshness.
- You can substitute whipped cream cheese with regular cream cheese; ensure it’s softened before mixing. Note that baking time may increase by a few minutes when using regular cream cheese.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
