Cherry Cheesecake Cookies Recipe

5 from 3 votes

Cherry Cheesecake Cookies are loaded with cream cheese and cheesecake pudding, then topped with sweet cherry pie filling and a sprinkle of graham cracker crumbs for the perfect bite-sized cheesecake treat.

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert

Cuisine: American

Keyword: Cherry Cheesecake Cookies

Servings: cookies

Calories: 103kcal

Author: Jessica & Nellie

Ingredients

½ cup butter softened
3 oz cream cheese softened
1 TBSP milk
½ cup sugar
3.4 oz box cheesecake instant pudding mix
½ tsp vanilla extract
1 cup all-purpose flour
¾ cup cherry pie filling
graham cracker crumbs for topping- if desired

Instructions

In a large bowl, using an electric mixer, cream the butter, cream cheese, and milk until well blended.
Then beat in the sugar, pudding mix, and vanilla extract. Add the flour and mix again.
Use a medium-sized cookie scoop to scoop out dough onto a parchment paper lined cookie sheet. With your thumb, make a slight indentation on the top of each cookie, then spoon the cherry pie filling into each indentation. If desired, sprinkle some graham cracker crumbs on top.
Bake cookies at 350° for 8-10 minutes (until the bottoms start turning a very light golden brown). Cool on a wire rack. Serve & enjoy!

Notes

Cheesecake cookies will stay fresh for 3–4 days when stored properly. Store them in an airtight container in the refrigerator to keep of the cream cheese and cherry topping from spoiling.

You can also freeze these cookies (without the cherry topping) for up to 2 months, then add the topping after thawing.

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