Cherry cheesecake thumbprint cookie on a wooden cutting board

Cherry Cheesecake Cookies

Tender cheesecake cookies filled with cherry pie filling
Course Dessert
Cuisine American
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day 10 minutes
Servings 24 cookies
Calories 159kcal
Author I Heart Eating


  • 1/2 cup butter softened
  • 8 ounces cream cheese¹ softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract²
  • 2 1/4 cups all-purpose flour³
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Graham cracker crumbs
  • 21 ounce can cherry pie filling


  • Line two cookie sheets with silicone baking mats or parchment paper.
  • In a large bowl, beat together the butter, cream cheese, and sugar until fluffy and well-combined.
  • Beat in egg, scraping down the sides as needed.
  • Stir in vanilla extract until incorporated.
  • In a separate medium bowl, whisk together the flour, baking soda, and salt.
  • Stir in flour mixture until just incorporated.
  • Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
  • Toward the end of the chilling time, preheat oven to 350 F.
  • Scoops dough using a medium cookie scoop (1 ½ tablespoons).
  • Roll in graham cracker crumbs, and place on prepared baking sheet.
  • Bake for 8-12 minutes. You want the edges to be just barely golden brown.
  • Remove from oven, and immediately press 1/2 tablespoon measuring spoon into each cookie to create an indentation.
  • Fill indentation with fruit filling.
  • Let cool for 5-10 minutes on the cookie sheet.
  • Transfer to wire rack to finish cooling.
  • Store leftover cookies in the fridge. 


  1. Full-fat or 1/3-less fat cream cheese will work. I don't recommend using fat-free cream cheese.
  2. You can sub up to 1 teaspoon almond extract for part of the vanilla extract.
  3. Please be sure to stir the flour to break it up. Then lightly spoon it into the measuring cup and level when measuring. Packing the flour will result in a dry or doughy cookie.
  4. Nutrition values are estimates. 


Serving: 1cookie | Calories: 159kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 202mg | Potassium: 64mg | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 0.9mg | Calcium: 21mg | Iron: 0.6mg