If you love the creamy richness of cheesecake and the classic sweet-tart flavor of cherries, these Cherry Cheesecake Cookies are the ultimate treat. Soft, tender, and melt-in-your-mouth, they combine buttery cookie dough with a cheesecake center and juicy cherry pieces for a dessert that feels decadent yet approachable.
Perfect for holidays, bake sales, or cozy afternoons with a cup of coffee or tea, these cookies are a crowd-pleaser every time. They’re chewy, fruity, and creamy — basically a cheesecake in cookie form.
Why You’ll Love These Cookies
- Soft, tender, melt-in-your-mouth texture
- Creamy cheesecake flavor in every bite
- Sweet-tart cherry bursts throughout
- Easy to make from scratch
- Perfect for gifting or entertaining
They’re indulgent enough to feel like a treat, but simple enough to bake at home without fuss.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cherry Component
- 1 cup chopped maraschino cherries or sweetened dried cherries, patted dry
- Optional: ½ cup white chocolate chips for extra indulgence
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
Step 2: Make the Cheesecake Filling
- In a medium bowl, beat cream cheese until smooth.
- Add sugar and vanilla extract, mixing until creamy.
- Set aside.
Tip: Keep filling chilled until ready to assemble for easier handling.
Step 3: Make the Cookie Dough
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Gradually mix in flour, baking soda, and salt until just combined.
Step 4: Fold in Cherries
Gently fold in chopped cherries (and white chocolate chips if using).
Note: If using maraschino cherries, drain and pat dry to prevent cookie dough from becoming too wet.
Step 5: Assemble Cookies
- Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
- Place 1 teaspoon of cheesecake filling in the center.
- Cover with another 2 tablespoons of cookie dough and seal edges, forming a smooth ball.
The cheesecake center should be completely enclosed to prevent leaking during baking.
Step 6: Bake
- Place cookies 2 inches apart on prepared baking sheets.
- Bake 12–15 minutes, until edges are lightly golden and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Texture & Flavor Profile
- Exterior: Soft, slightly crisp edges
- Interior: Creamy cheesecake center
- Cherry Flavor: Sweet-tart bursts throughout
- Overall: Tender, melt-in-your-mouth, rich but balanced
Variations
- Chocolate Cherry Cheesecake Cookies – Add cocoa powder to dough or fold in chocolate chips.
- Almond Cherry Cheesecake Cookies – Add ½ teaspoon almond extract for extra flavor.
- White Chocolate Cherry Cheesecake Cookies – Fold in white chocolate chunks for a decadent twist.
Storage Instructions
Room Temperature
Store in an airtight container for up to 4 days.
Refrigerator
Keep in an airtight container for up to 1 week.
Freezer
Freeze assembled but unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to baking time.
Tips for Perfect Cherry Cheesecake Cookies
- Seal cheesecake filling completely – prevents leakage.
- Use room temperature ingredients – ensures smooth dough and filling.
- Pat maraschino cherries dry – avoids soggy dough.
- Don’t overbake – cookies should be soft in the center when removed.
Serving Suggestions
- Serve warm with a glass of milk for extra indulgence.
- Add a dusting of powdered sugar for a festive look.
- Pair with tea or coffee for a dessert break.
Nutritional Information (Approximate per Cookie)
- Calories: 220
- Carbohydrates: 28g
- Fat: 11g
- Protein: 3g
- Sugar: 18g
Values vary depending on cherry and chocolate additions.
Why This Recipe Works
The combination of:
- Soft, buttery cookie dough
- Creamy cheesecake filling
- Sweet-tart cherries
…creates a cookie that is indulgent, tender, and flavorful. Every bite is a balance of rich creaminess and fruity brightness, making it irresistible.
Occasions for Cherry Cheesecake Cookies
- Holiday dessert tables (Christmas, Valentine’s Day)
- Birthday parties
- Bake sales
- Afternoon tea or coffee gatherings
- Special treat for family and friends
Final Thoughts
Cherry Cheesecake Cookies are a decadent, melt-in-your-mouth treat that combines the best elements of cookies and cheesecake. They’re visually impressive, flavorful, and surprisingly simple to make at home. Perfect for gifting, sharing, or indulging yourself, these cookies will quickly become a favorite in your dessert rotation.
Print
Cherry Cheesecake Cookies (Melt-in-Your-Mouth, Sweet & Fruity)
Ingredients
Ingredients
For the cookie dough:
- 1½ cups (190g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the cheesecake filling:
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ¼ tsp vanilla extract
For the cherry swirl:
- ½ cup chopped maraschino cherries, well drained (or fresh/frozen cherries, patted dry)
- Optional: 1–2 drops red food coloring (for vibrant color)
Instructions
- Make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Chill 15 minutes.
- Make cookie dough: Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla; mix well. Gradually add flour mixture until just combined.
- Prep cherries: Pat cherries very dry with paper towels. Chop finely.
- Assemble cookies:
- Scoop 1 tbsp cookie dough. Flatten slightly.
- Place ½ tsp cheesecake filling in center. Top with ½ tsp chopped cherries.
- Wrap dough around filling, sealing completely. Roll into a ball.
- Bake: Place on parchment-lined sheet. Bake at 350°F (175°C) for 10–12 minutes, until bottoms are lightly golden (tops will look soft).
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Dry cherries thoroughly—excess moisture causes spreading.
– For frozen cherries: Thaw, drain, and pat dry; toss in ½ tsp cornstarch to absorb liquid.
– Dust with powdered sugar before serving for a bakery finish!
Prep Time & Nutrition (per cookie, makes 18):
Servings: 18 | Calories: 90 | Net Carbs: 10g | Fats: 5g | Protein: 2g