Best 3 Cherry Cheesecake Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing cherry cheesecake cookies, a harmonious blend of sweet, tangy, and creamy flavors. These delectable treats are crafted with a buttery shortbread crust, a velvety cheesecake filling swirled with luscious cherry preserves, and a sprinkle of crumbly streusel topping. Each bite offers a perfect balance of textures and flavors, making them irresistible. Whether you're a seasoned baker or just starting your culinary adventure, our easy-to-follow recipes will guide you through the process of creating these delightful cookies. From the classic cherry cheesecake cookies to variations like chocolate cherry cheesecake cookies and gluten-free cherry cheesecake cookies, there's a recipe for every taste and dietary preference. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY CHEESECAKE COOKIES
Make and share this Cherry Cheesecake Cookies recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 54m
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 10
Steps:
- MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
- HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
- ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).
Nutrition Facts : Calories 163.5, Fat 7.6, SaturatedFat 4.4, Cholesterol 27.4, Sodium 100, Carbohydrate 22.2, Fiber 0.5, Sugar 6.3, Protein 1.8
CHERRY-CENTERED CHEESECAKE COOKIES
My grandmother has been making these cheesecake cookies for years. They are always a huge hit! Because of the cream cheese, these cookies won't keep as long as others. Be sure to refrigerate any left over.
Provided by S.W.
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 1h15m
Yield 54
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, and salt in another bowl.
- Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation.
- Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 22.1 g, Cholesterol 27.3 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 82.6 mg, Sugar 6.1 g
CHERRY CHEESECAKE COOKIES
Steps:
- Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Tips:
- For a richer flavor, use full-fat cream cheese and butter.
- If you don't have a cookie scoop, use two spoons to shape the dough.
- Bake the cookies until the edges are golden brown and the centers are set.
- Let the cookies cool completely before frosting them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These cherry cheesecake cookies are a delicious and easy-to-make treat that are perfect for any occasion. With a creamy cheesecake filling and a sweet cherry topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cherry cheesecake cookies a try. You won't be disappointed!
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