This Creamy Thumbprint Cherry Cheesecake Cookie recipe uses raspberry, blueberry, strawberry or cherry and is coated in graham cracker crumbs. If you haven’t tried blueberry cheesecake cookies or raspberry cheesecake cookies before, you are in for a treat! This cheesecake cookies recipe is perfect for cheesecake lovers and offers lots of customization options.
Cheesecake Cookies Recipe
These cheesecake cookies are just so good. Perfect for cheesecake fans and super versatile too. Always a hit with company, this cheesecake cookies recipe will not disappoint.
After eating these cheesecake cookies with cherries I knew I had to add chocolate and then the perfect cookie was born!
We think this creamy thumbprint cherry cheesecake cookie recipe is nothing short of divine! Remember you have the option to make blueberry cheesecake cookies, raspberry cheesecake cookies and strawberry cheesecake cookies too!
Truth be told you can’t stop there. So many pie fillings so little time. Use your favorite.
Yes, these chocolate cherry cheesecake cookies are a chilled cookie and require a bit of effort but worth every moment.
I kid you not. This cheesecake cookies recipe has the right amount of chocolate and the right amount of fruit too!
We tried cherry pie filling, made blueberry cheesecake cookies, as well as raspberry and strawberry and all were so tasty. We could not pick a favorite. I can’t wait to hear which pie filling you think tastes the best.
Fruit Options for Creamy Thumbprint Cherry Cheesecake Cookie
The best part about this cheesecake cookie recipe is the fact you can use any fruit pie filling you desire. Blueberry, cherry, strawberry, raspberry and the list goes on.
I generally use whichever pie filling I grab first. This cheesecake cookie recipe tastes great no matter which pie filling you choose to use. Really.
I can’t be the only one who keeps a couple of their favorite pie fillings inside their pantry? Can I?
I hope not because I always love to have choices and these berry cheesecake cookies can be made in so many ways.
Depending on my mood or if I want to impress, that’s when I make my decision of which kind of cheesecake cookie I want or need to make.
For what it’s worth, you don’t have to make the cookies chocolate either. Simply skip the cocoa and use plain crumbs.
So there you have it. This super versatile, deliciously addictive cheesecake cookies recipe comes with so many options.
These cheesecake cookies just look so wonderful and just wait until you taste them.
I kid you not. Out of this world good.
Why refrigerate cookie dough?
Chilling or refrigerating cookie dough gives time for flavors inside the dough to meld together and is absolutely necessary to try and prevent cookies from spreading.
Chilling makes sure that all of the fat inside your creamy thumbprint cherry cheesecake cookie dough is cold and takes longer to melt inside your oven. The longer the fat takes to melt in your oven keeps your cookies from spreading.
Cookies will expand slower as they bake and be able to maintain their texture.
Refrigerating cookie dough for a period of time also makes it possible for sugars to absorb liquid inside the cookie dough. If not refrigerated, your cookie dough has more liquid inside it which also causes your cookie to spread.
If you skip refrigerating your dough you’ll generally end up with thin, flat, round, crisp saucers instead of wonderfully textured soft, chewy cookies.
How long can you refrigerate cookie dough?
Refrigerating cookie dough can be tricky because the longer you leave dough inside your fridge to chill, the more chances it can dry out over time.
In my experience leaving refrigerated creamy thumbprint cherry cheesecake cookie dough inside your refrigerator for longer than two days, including the day you made it, leaves you with dry dough.
The resulting cookies are too hard for my liking, dry and almost kinda crispy.
The ideal length of time, in my opinion, to refrigerate cookie dough is at least an hour, never less. However, personally, I do try and refrigerate overnight as frequently as possible.
For myself I end up with the best results after that amount of time, if I have the time to wait that long. Otherwise, I never break my minimum one hour refrigeration rule.
Occasionally, when in a time crunch, I have placed my dough inside the freezer for 20 to 25 minutes, instead of the fridge. Not the ideal situation but will work if needed.
Ingredients for Creamy Thumbprint Cherry Cheesecake Cookie
- egg yolk
- baking powder
- cream cheese
- graham crackers
- cherry pie filling
How to make Creamy Thumbprint Cherry Cheesecake Cookie
Melt butter in microwave safe dish add sugar, vanilla, cream cheese, and combine.
Add one egg yolk and stir until thoroughly mixed together.
Add flour, baking powder, and salt, stir until a creamy, soft dough forms.
Place graham crackers in resealable bag and smash with rolling pin, until you get crumbs.
Roll dough in 2 inch balls, coat in graham cracker crumbs, place on cookie sheet.
Press the center of the cookie with your thumb and make an impression.
Open a can of cherry pie filling, spoon two cherries into the center of each cookie.
Bake on 350 degrees for 20 minutes, or until cherry filling is bubbly.
Place on rack to cool for 10 minutes.
Enjoy every bite!
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Creamy Thumbprint Cherry Cheesecake Cookie
- rimmed baking sheet
- 7 tablespoons butter
- ½ cup sugar
- ¾ teaspoon vanilla
- 1 large egg yolk
- 1 ½ cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 ounces cream cheese
- 3 graham crackers, crushed
- 1 can (12 oz) cherry pie filling
- Melt butter in microwave safe dish add sugar, vanilla, cream cheese, and combine.
- Add one egg yolk and stir until thoroughly mixed together.
- Add flour, baking powder, and salt.
- Stir until a creamy, soft dough forms.
- Place graham crackers in resealable bag and smash with rolling pin, until you get crumbs.
- Roll dough in 2 inch balls, coat in graham cracker crumbs, place on cookie sheet. Press the center of the cookie with your thumb and make an impression. Open a can of cherry pie filling, spoon two cherries into the center of each cookie.
- Bake at 350 degrees for 20 minutes, or until cherry filling is bubbly.
- Place on rack to cool for 10 minutes. Enjoy every bite!