Cherry Cheesecake Cookies

Cherry cheesecake cookies make the best dessert for cheesecake lovers! These summery layered cookies feature soft-batch graham cookies topped with tangy cream cheese frosting and homemade cherry sauce, a delicious nod to classic cherry cheesecake.

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How to Make Cherry Cheesecake Cookies

Homemade Cherry Sauce – Fresh cherries combined with sugar, a pinch of salt, and pure almond extract make the most delicious cherry topping. Combine cherries, sugar, and salt in a saucepan and let stand for 10 minutes. Add almond extract, cornstarch, and water to the saucepan and cook over medium heat until cherries have softened and mixture has thickened, about 7-8 minutes. Transfer sauce to a glass bowl to cool completely before using. Cherry sauce can be made ahead and kept refrigerated.

Graham Cookies – Soft-batch graham cookies are flavored with cream cheese, a touch of brown sugar, and vanilla. For pillowy cookies, chill the dough for at least 3 hours before baking. Once the dough has chilled, scoop balls of dough and roll in granulated sugar and then graham cracker crumbs to coat generously. Place two inches apart on baking sheets, and bake for 12 to 14 minutes, until cookies are golden and tops and edges are set.

Cream Cheese Frosting – To make the frosting, beat butter, full fat cream cheese, and salt until smooth. Add vanilla and gradually mix in powdered sugar on low speed until incorporated. Beat the frosting on medium-high speed for 1 to 2 minutes, until light and airy.

Assemble Cookies – To assemble the cookies, pipe or spoon a dollop of cream cheese frosting on the top of each cookie, and top with a spoonful of cherry sauce. Chill cookies briefly before serving.

Make Ahead – The cherry sauce and cookie dough can be made 1-2 days in advance and kept refrigerated. The graham cookies can also be baked ahead and stored at room temperature. Assemble the cookies on the day that you plan to serve them.

Cherry Cheesecake Cookies

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• Author: Laura Kasavan
• Prep Time: 1 hour
• Cook Time: 14 minutes
• Total Time: 4 hours 30 minutes (includes chilling time)
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Soft-batch cherry cheesecake cookies topped with cream cheese frosting and cherry sauce are perfect for summer!

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Ingredients

Cherry Sauce

• 2 cups (226 g) fresh cherries, pitted and halved
• 2 Tbsp (25 g) sugar
• pinch of salt
• 1 tsp (4 g) pure almond extract
• 1 Tbsp (9 g) cornstarch
• 1/4 cup water

Cookies

• 2 cups (280 g) flour
• 1 tsp (3 g) cornstarch
• 1 tsp (5 g) baking soda
• 1/2 tsp (1.5 g) salt
• 1/2 cup (112 g) unsalted butter, at room temperature
• 4 oz (113 g) full fat cream cheese, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) light brown sugar
• 1 large egg (50 g)
• 2 tsp (8 g) vanilla extract

For Rolling

• 1/4 cup (50 g) sugar
• 1/3 cup (44 g) crushed graham cracker crumbs

Frosting

• 1/2 cup (112 g) unsalted butter, at room temperature
• 4 oz (113 g) full fat cream cheese, at room temperature
• 1/4 tsp salt
• 2 tsp (8 g) vanilla extract
• 3 cups (360 g) powdered sugar, sifted

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Instructions

1. For the cherry sauce, combine cherries, sugar, and salt in a medium saucepan. Let stand for 10 minutes. Add almond extract, cornstarch, and water to the saucepan and cook over medium heat until cherries have softened and mixture has thickened, about 7-8 minutes. Transfer sauce to a glass bowl to cool completely before using. Cherry sauce can be made ahead and kept refrigerated.
2. For the cookies, whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 3 hours, or overnight.
3. Preheat oven to 350°F and line two baking sheets with parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough. Drop the balls in granulated sugar to coat, then coat generously in graham cracker crumbs. Place two inches apart on prepared baking sheets.
4. Bake, rotating pans halfway through, for 12 to 14 minutes, until golden and tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
5. For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Gradually mix in powdered sugar on low speed until combined, then beat on medium speed for 1-2 minutes, until light and airy.
6. To assemble the cookies, pipe or spoon a dollop of cream cheese frosting on the top of each cookie, and top with a spoonful of cherry sauce. Chill cookies briefly before serving.

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Notes

Make Ahead: The cherry sauce and cookie dough can be made 1-2 days in advance and kept refrigerated. The graham cookies can also be baked ahead and store at room temperature. Assemble the cookies on the day that you plan to serve them.

More cherry desserts to try:

Classic Cherry Pie
Cherry Swirl Bundt Cake
Cherry Almond Galette