Name: Cherry cheesecake cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1.5 cup All-purpose flour; 0.5 cup Granulated sugar; 0.5 cup Brown sugar (Packed); 0.5 cup Unsalted butter (Softened); 1 large Egg; 1 tsp Vanilla extract; 0.5 tsp Baking soda; 0.25 tsp Salt; 4 oz Cream cheese (Softened); 0.25 cup Powdered sugar; 0.5 cup Cherry pie filling

Okay, you guys, buckle up because these guys are so bad at it.Cherry Cheesecake Cookies: What is yourAre you about to become your new obsession? Imagine the creamy tang of a perfect cheesecake, all swirled into soft, chewy cookie with bursts of flavor. What are some of the best cherry flavors? What is the difference between a cheesecake and your favorite sugar cookie? If you’re a fan of the delicious flavor of traditional cheesecake but prefer the convenience of an ice cream cone, this is the recipe for you. What are some of the best cookie recipes? I remember the first time I made these for a bake sale. I’m not sure what they were. I almost didn’t want to sell them! I wanted to keep them all for myself. What is sharing and caring?

What is a Cherry Cheesecake Cookie?

Think of these cherry cheesecake cookies as mini, handheld cheesecakes disguised as cookies. It’s essentially a soft sugar cookie base infused with a creamy cheesecake filling, swirled with a homemade cherry sauce. The magic happens when they bake, creating a beautiful marbled effect and a melt-in-your-mouth texture. They are a delightful fusion that will make the perfect addition to your family dinners. The name pretty much says it all: you get the best of both worlds – the rich, tangy taste of cheesecake and the portable, shareable fun of cookies. It’s the perfect treat when you want something a little fancier than a regular cookie, but don’t want to commit to making an entire cheesecake.

Why you will love this recipe?

What I love most about these cookies is how surprisingly easy they are to make. Don’t let the “cheesecake” part scare you off! We’re simplifying the process and creating a cookie that tastes just as decadent.

Flavor explosion: What The creamy cheesecake filling pairs perfectly with the sweet and slightly tart cherry swirl. It’s a flavor combination that’s both comforting and exciting. Every bite is a burst of yummy.
Ridiculously simpleIs it necessary to be a master baker to do these things? I’ve taught my nieces and nephews how to make them, and they’re always a hit. If they can do it, you definitely can.
What are some of theNo fancy ingredients here! You probably already have most of them in your pantry. What are some of the best desserts that won’t break the bank?
Super versatile: IsCan you customize the cherry swirl with other fruits like blueberries, raspberries or even a banana? Lemon zest added for extra zing. I’ve even experimented with adding almond extract to the dough, and it was heavenly!

What are some good alternatives to chocolate chip cookies? What are some of the best things about burgers? What is a good cheesecake recipe?

How do you make a Cherry Cheesecake Cookie?

Quick Overview

Making these Cherry Cheesecake Cookies: What are some is easier than you think! We’re basically making a simple sugar cookie dough, then swirling in a cheesecake filling and a homemade cherry sauce. The key is not to overmix the dough and to be gentle with the swirling. Trust me, it’s worth the little bit of extra effort. These will be your new favorite cookie. You’ll be surprised at how quickly these treats come together.

Ingredients

For the Main Batter:

I prefer unbleached for the best flavor. 1 12 cups all-purpose flour.
12 teaspoon baking soda: This gives the cookies a nice lift and prevents them from being too dense.
14 teaspoon salt: Balances the sweetness and enhances other flavors.
½ cup (1 stick) unsalted butter, softened: Make sure it’s *soft*, not melted!
½ cup granulated sugar: Adds sweetness and helps the cookies brown.
14 cup packed light brown sugar: Adds moisture and a hint of molasses flavor.
1 large egg: Binds the ingredients together.
1 teaspoon vanilla extract: Enhances the flavor of the cookies. Use pure vanilla extract for the best results.

For the Filling:

What are some good ways to make cream cheese soft?
14 cup granulated sugar: Sweetens the filling.
12 teaspoon vanilla extract: Adds flavor to the filling.

For the Cherry Swirl: How do you read

1 cup fresh or frozen cherries, pitted: If using frozen, thaw them first.
2 tablespoons granulated sugar: Sweetens the cherry sauce.
Lemon juice: Brightens the flavor and helps the sauce thicken.
1 teaspoon cornstarch: Thickens the sauce.

How do I learn step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper is a lifesaver here – it prevents the cookies from sticking and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Whisking ensures that the baking soda is evenly distributed, which is important for proper rising.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. I always do this in my stand mixer, but you can definitely use a hand mixer too. Just make sure the butter is soft enough, or it will be hard to cream properly.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or the cookies will be tough. Overmixing develops the gluten in the flour, which can lead to a dense, chewy cookie instead of a soft one. Stop mixing when you no longer see streaks of flour.

Step 5: Prepare Filling

In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. I sometimes add a tiny pinch of salt to the filling, just to balance the sweetness. You want the cream cheese to be really soft so there are no lumps.

Step 6: Layer & Swirl

Drop rounded tablespoons of the cookie dough onto the prepared baking sheet. Flatten each cookie slightly. Top each cookie with a dollop of the cheesecake filling. Now for the fun part: swirl the cherry sauce into the cheesecake filling using a toothpick or a small knife. Don’t over-swirl, or the colors will blend together too much.

Step 7: Bake

Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft. Every oven is different, so keep an eye on them. If they start to brown too quickly, you can lower the oven temperature slightly or cover them loosely with foil.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you want, you can drizzle them with a simple powdered sugar glaze once they’re cool. I sometimes add a little bit of almond extract to the glaze for extra flavor.

Step 9: Slice & Serve

Serve these delightful cherry cheesecake cookies with a scoop of vanilla ice cream, a dollop of whipped cream, or simply enjoy them as is! I love to serve them slightly chilled – the cheesecake filling is especially delicious when it’s cold.

What to Serve It With

These cherry cheesecake cookies are perfect on their own, but they also pair beautifully with a variety of other treats and drinks.

For Breakfast: Enjoy these cookies with a cup of strong coffee or a latte. The creamy filling and sweet cherry swirl make them a delicious morning treat.

For Brunch: Serve these cookies alongside a platter of fresh fruit, yogurt parfaits, and a selection of teas. They’re a great addition to any brunch spread.

As Dessert: These cookies are the perfect after-dinner treat. Pair them with a glass of dessert wine or a scoop of vanilla ice cream. I also like to serve them with a few fresh cherries on the side.

For Cozy Snacks: Curl up with a book and a plate of these cookies and a warm mug of hot chocolate. They’re the ultimate comfort food.

My family loves these with a cold glass of milk. It’s a simple but satisfying combination. And during the holidays, I like to serve them with a festive eggnog. They really add a special touch. Honestly, there’s no bad time to enjoy a cherry cheesecake cookie!

Top Tips for Perfecting Your Cherry Cheesecake Cookies

Want to take your cherry cheesecake cookies to the next level? Here are a few of my top tips:

Cherry Prep: If you’re using fresh cherries, make sure to pit them properly. A cherry pitter is a lifesaver here! If you’re using frozen cherries, thaw them completely and drain off any excess liquid before using them in the sauce.

Mixing Advice: Be careful not to overmix the cookie dough. Overmixing can lead to tough cookies. Mix until just combined, and then stop. The dough should be slightly sticky.

Swirl Customization: Don’t over-swirl the cherry sauce into the cheesecake filling. You want to see distinct swirls of color. Use a toothpick or a small knife to create the swirls. I like to make a figure-eight pattern.

Ingredient Swaps: You can easily customize these cookies by swapping out the cherries for other fruits. Blueberries, raspberries, or even a little bit of lemon zest would be delicious. I’ve also tried adding a hint of almond extract to the dough, and it was amazing!

Baking Tips: Every oven is different, so keep an eye on the cookies while they’re baking. If they start to brown too quickly, you can lower the oven temperature slightly or cover them loosely with foil. I also like to rotate the baking sheet halfway through baking to ensure even browning.

Glaze Variations: For an extra touch of flavor, you can add a little bit of almond extract or lemon zest to the powdered sugar glaze. You can also use a different type of liquid, such as milk or juice, to make the glaze. Just add enough liquid to create a smooth, pourable consistency.

I once accidentally used salted butter instead of unsalted butter, and the cookies turned out way too salty. It was a good reminder to always double-check my ingredients! I also learned that it’s important to let the cookies cool completely before glazing them. Otherwise, the glaze will melt and run off.

Storing and Reheating Tips

Here’s how to keep your cherry cheesecake cookies fresh and delicious:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’re best when they’re fresh, but they’ll still be delicious after a few days.

Refrigerator Storage: For longer storage, you can store the cookies in the refrigerator for up to a week. Just make sure to keep them in an airtight container to prevent them from drying out.

Freezer Instructions: These cookies freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw them at room temperature before serving.

Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to glaze them after they’ve been thawed. Otherwise, the glaze may crack or become sticky.

I usually store my cookies in a cookie jar on the counter. But if I’m making them ahead of time for a party, I’ll store them in the freezer. They thaw quickly, and they taste just as good as they do fresh. Make sure they are fully cooled down before storing.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. The texture may be slightly different, but they will still be delicious. I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Do I need to peel the zucchini?

This recipe doesn’t require zucchini.

Can I make this as muffins instead?

While this recipe is specifically designed for cookies, you could potentially adapt it to make muffins. You would need to adjust the baking time and temperature accordingly. I would recommend baking them at 375°F (190°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough and the cherry sauce. I would start by reducing the granulated sugar in the dough by 1/4 cup and the sugar in the cherry sauce by 1 tablespoon. You can also use a natural sweetener like honey or maple syrup in place of the sugar.

What can I use instead of the glaze?

If you don’t want to use a glaze, you can simply dust the cookies with powdered sugar. You can also top them with a dollop of whipped cream or a sprinkle of chopped nuts. Or, you can just enjoy them plain!

Final Thoughts

These cherry cheesecake cookies are truly a special treat. They’re easy to make, incredibly delicious, and always a crowd-pleaser. I promise, once you try them, you’ll be hooked! I love how they capture the essence of a rich, decadent cheesecake in a fun and portable cookie form. If you enjoyed this recipe, be sure to check out my other cookie recipes. I have a feeling you’ll find something else you love!
Happy baking, friends! And don’t forget to let me know how your cookies turn out in the comments below. I’d love to hear your own variations and tips!