Cherry Cheesecake Cookies
These Cherry Cheesecake Cookies are a delicious Crumbl Copycat, featuring a soft, graham cracker-based cookie topped with creamy cream cheese frosting, a streusel crumble, and juicy cherry pie filling. Perfect for a dessert or snack that everyone will love!
Ingredients:
For the Cookies:
1 cup salted butter, room temperature
1½ cups brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2 cups graham cracker crumbs (about 12 crackers)
2 cups all-purpose flour
For the Frosting:
4 oz cream cheese, room temperature
½ cup salted butter, softened
2½ cups powdered sugar
1½ teaspoons vanilla extract
1-2 tablespoons cornstarch
For the Streusel:
½ cup graham cracker crumbs (about 4 crackers)
1 tablespoon salted butter, melted
1 (21 oz) can cherry pie filling
Instructions:
1. Make the Cookies:
Cream Butter and Sugar: In a large bowl, use an electric mixer with a paddle attachment to beat the butter and brown sugar on high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl occasionally.
Add Egg and Vanilla: Add the egg and vanilla extract. Mix on medium speed until well combined and fluffy.
Mix Dry Ingredients: Add salt, baking soda, and graham cracker crumbs to the mixture. Mix until just combined. Gradually add the flour, one cup at a time, mixing on low speed until fully incorporated.
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Form Cookies: Use a ⅓ cup scoop to portion out 12 balls of dough. Optionally, roll the dough balls in additional graham cracker crumbs. Place the dough balls evenly on the prepared baking sheets.
Bake: Bake for 10-11 minutes, until the cookies begin to crack. Remove from the oven and let cool completely on a wire rack.
2. Prepare the Frosting:
Beat Cream Cheese and Butter: In a mixing bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy.
Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Add the vanilla extract and mix well.
Thicken: Add cornstarch, one tablespoon at a time, to achieve the desired frosting thickness.
Pipe Frosting: Transfer the frosting to a piping bag fitted with a large round tip. Pipe the frosting in a spiral pattern on each cooled cookie.
3. Make the Streusel and Assemble:
Mix Streusel: In a small bowl, mix together the graham cracker crumbs and melted butter.
Sprinkle: Generously sprinkle the streusel over the frosted cookies.
Add Cherries: Spoon 3-5 cherries from the cherry pie filling onto each cookie, or as desired.
4. Serve:
Serve Fresh: These cookies are best served within 2 hours of making.
Store: Refrigerate any leftovers in an airtight container for up to 3 days.
Enjoy Your Cherry Cheesecake Cookies!
These cookies are the perfect combination of rich cheesecake flavor and sweet cherry topping, making them an irresistible treat. Serve them at your next gathering or keep them all to yourself—no judgment here!
