Cherry Cheesecake Cookies

Cherry Cheesecake Cookies need to be on your table for the holidays. Let the cookie baking begin!
Cherry Cheesecake Cookies have all the flavors of traditional cheesecake – in cookie form. They’ll be a new holiday favorite for years to come!

This post is sponsored on behalf of Glad and Walmart. Thank you for supporting the brands that continue to make My Baking Addiction possible. All opinions are my own.

It’s the most wonderful time of the year – cookie season! I wait all year for these days. The days spent baking up dozens and dozens of holiday favorites that have been in my family for generations. It’s even sweeter now, with Elle able to help Mama out.

She and I were at Walmart the other day, picking up some baking essentials, while I had a huuuuge craving for cherry cheesecake. But we were right next to a bunch of cookie-baking supplies, and it struck me. Cherry Cheesecake COOKIES.

Cherry Cheesecake Cookies are your favorite cheesecake in one bite. Totally addictive.

I immediately grabbed everything I thought I might need (and then some) right there in Walmart, and we headed home to whip these delicious cookies right up. Well, after we unloaded the car with all the awesome Christmas decorations I picked up, as well as all our other groceries. I might have a Christmas decoration-purchasing problem, and Walmart is facilitating that with all their holiday favorites.

You guys know that my family adores cheesecake. We have it for birthdays instead of regular cake, and it’s always on our holiday tables. From salted caramel cheesecake to lemon cheesecake, my family has a cheesecake for just about every occasion. And I just topped them all with a cookie.

These sweet little bites are so easy, I can’t believe I haven’t made them before now. And the ingredients are pretty basic, so you might just have everything on hand already!

You’ll grab graham crackers, cream cheese (boy, we go through a ridiculous amount of cream cheese around here!), butter, sugar, and the usual cheesecake necessities like eggs and vanilla extract.

Basically all you’ve got to do is whip up the cookie dough and cheesecake filling separately. Then, mold the cookie dough into a bowl-like shape, with a little indentation. Spoon or pipe the cheesecake filling into each little indentation, and bake ’em up.

Cherry Cheesecake Cookies are reminiscent of the best New York cheesecake you've every had. And now you don't have to leave your kitchen.

Once they’re baked, you’ll top each one with some cherry pie filling (because what’s cheesecake with out cherries?!), and there you have it. The perfect little treats for gifting to all your loved ones this holiday season.

If you’re not a fan of cherry pie filling, you can top these cheesecake cookies with just about anything. From homemade salted caramel sauce and microwave lemon curd to a drizzle of chocolate ganache. Any way you top ’em, they’re sure to become a holiday tradition for years to come!

Don’t forget to pick up those lovely Gladware containers while you’re at the store getting the rest of your ingredients – they’re the BEST thing for gifting cookies, because they keep all your baked goods fresh, and they’re economical enough you don’t have to worry about getting them back. But still re-usable, which to me, makes it a double gift. Cookies and food storage – that makes this food blogger happy. I can always use more food storage containers. Just be sure top your cookies with your favorite topping just before serving.

Let’s kick off the cookie-baking season with a bang, you guys. Start with these Cherry Cheesecake Cookies. You won’t regret it.

Cherry Cheesecake Cookies

Yield: 16 cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes


  • 1 1/4 cups finely crushed graham crackers (about 1 sleeve)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 egg, separated
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
For Topping
  • cherry pie filling


  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
  3. In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
  4. Stir graham cracker mixture into butter mixture until just combined.
  5. In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
  6. Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
  7. Spoon or pipe the cream cheese mixture into the indents of the cookies.
  8. Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
  9. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
  10. Spoon cherry pie filling onto cooled cookies just before serving.
Adapted from The Food Network.

Cherry Cheesecake Cookies have all the flavors of traditional cheesecake - in cookie form. They're sure to become a new favorite!

This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine.

38 Responses to “Cherry Cheesecake Cookies”

  1. Kaylene @ The Links Site — December 7, 2015 at 9:56 pm

    Wow these look so good! Making cheesecake cookies is such a clever idea, I would love them with the lemon curd! 


  2. Miss @ Miss in the Kitchen — December 8, 2015 at 8:04 am

    I am cheesecake obsessed, I could eat 17 of these cookies right now!  Totally gorgeous for the holidays!


  3. Nicole — December 8, 2015 at 3:01 pm

    These are just the most gorgeous little cookies! So colorful and festive! Perfect for an edible gift.


  4. Sarah — December 9, 2015 at 1:03 am

    Sounds definitely making these with some salted caramel topping..btw just one doubt how to store these cookies??will they stay good at room temperature??


    • Jamie — December 9, 2015 at 7:33 am

      I would store them in the refrigerator and let them come to room temperature for about 30 minutes before serving.

  5. Nancy — December 9, 2015 at 5:05 am

    Going to give these a try


  6. Trish - Mom On Timeout — December 9, 2015 at 10:21 am

    These cookies are so much fun Jamie! It’s like having your cheesecake and your cookie too :) Love it!


  7. Sarah — December 9, 2015 at 10:49 am

    Thank you so much Jamie..will try these soon & let you know..thanks for sharing the recipe


  8. Katerina @ Diethood — December 9, 2015 at 12:12 pm

    IT just got more wonderful!! These cookies are seriously stunning!


  9. Sue — December 9, 2015 at 9:55 pm

    I plan on making these cookies for Christmas. I was wondering how long and how to store these cookies. They look simply yummy!! Thanks, Sue


    • Jamie — January 12, 2016 at 7:06 pm

      Hi, Sue! You can refrigerate them for about five days. I hope you liked them!

  10. Megan — December 10, 2015 at 12:32 pm

    I love this idea – I definitely need portion control when it comes to cheesecake!


  11. Lori @ RecipeGirl — December 10, 2015 at 2:39 pm

    What a beautiful addition to the holiday desserts table! Definitely giving these a try soon!


  12. Julianne @ Beyond Frosting — December 12, 2015 at 2:51 am

    These thumbprint cookies are just the prettiest! 


  13. Nutmeg Nanny — December 14, 2015 at 8:34 am

    These cookies are so pretty! If they showed up on a holiday tray I fear I would eat them all without sharing :) 


  14. naomi — December 18, 2015 at 1:17 am

    Cheesecake and cookies are always a good idea – pair them together and it’s an even better idea! Love this. 


  15. Scarett — December 21, 2015 at 6:38 pm

    I made these and they are scrumptious–just like eating a bite size cheesecake….yummy
    Easy to make and had all the ingredients already…Thanks for such a beautiful little holiday recipe….I plan on making them for Valentine’s Day too!!!


  16. Debby — March 6, 2016 at 4:43 am

    These look so wonderful.  I’m making them this morning and taking them to my best friend who is in the hospital.  I love your site.  Just found it but I will definitely be looking at this quite often and trying as many recipes as I can.  Thanks again.  Debby


    • Jamie — March 6, 2016 at 1:27 pm

      Thanks so much, Debby! I wish your friend a speedy recovery and hope they enjoy the cookies!

  17. Roger — June 26, 2016 at 10:43 pm

    Thank you so much Jamie..will try these this weekend for my family. Thanks for sharing the recipe.


    • Jamie — June 27, 2016 at 7:19 am

      I hope your family enjoys it, Roger!

  18. Kristine Marnel — April 4, 2017 at 12:30 am

    Woh, yummylicious! Would love to bake these for my kids. Thank you for the recipe. :)


    • Jamie — April 4, 2017 at 7:25 am

      You’re welcome, Kristine! I hope your family enjoys them!

  19. Sally — April 26, 2017 at 7:21 pm

    I don’t care for cheesecake it’s just tooooooooo much,but this I ❤️Just a bite or two


    • Jamie — April 27, 2017 at 10:03 am

      Thank you, Sally! I hope you enjoy them.

  20. Emily — April 28, 2017 at 5:07 pm

    I made these this morning, and they were super yummy! I made 24 slightly smaller cookies and doubled the filling recipe so I could put more filling in each cookie. I was afraid the cookie would be dry like a graham cracker crust, but it was surprisingly crispy and buttery. I will definitely be making again!


    • Jamie — April 29, 2017 at 10:18 am

      Wonderful, Emily! I’m so glad to hear that!

  21. Top 10 Bhajans — April 28, 2017 at 11:45 pm

    Looks delicious.


  22. Marie — April 30, 2017 at 12:18 pm


    How well do they freeze? Can these be frozen and thawed when needed and then once thawed, topped with the cherry pie filling?


    • Jamie — April 30, 2017 at 1:49 pm

      Hi, Marie! I’ve never really frozen them, but I think it would work. I hope you enjoy them!

  23. Adam S. — May 13, 2017 at 6:18 pm

    This looks so good. It combines two of my favorite deserts cookies and cheese cake. This would be a nice surprise for my birthday!


    • Jamie — May 16, 2017 at 7:22 pm

      I’m so glad, Adam. Happy early birthday!

  24. Carrisa — June 5, 2017 at 8:36 pm

    I made these today and haven’t put the Cherry topping on yet. I’m wondering if they will get soggy once I put the topping on and then store them. Would you recommend waiting to put topping on until ready to serve?


    • Jamie — June 6, 2017 at 2:13 pm

      Hello! Yes, I recommend topping them just before serving. :)

  25. Ruth — June 8, 2017 at 6:13 pm

    Muy faciles de hacer, y se ven muy buenas. Gracias.


    • Jamie — June 11, 2017 at 1:17 pm

      Thank you, Ruth!

  26. Vicky anaya — June 12, 2017 at 12:05 am

    Why did my cookies go flat??


    • Jamie — June 15, 2017 at 1:26 pm

      Hi, Vicky! When my cookies go flat, I usually check my baking powder to make sure it hasn’t expired. I’ve found new baking powder works wonders. I hope this helps.

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