Ingredients
Cheesecake Dough:
- ½ cup butter (softened to room temperature)
- 3 ounces cream cheese
- 1 egg (separated)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 cup all-purpose flour
Coating and Filling:
- 1 cup graham cracker crumbs
- 20 ounces cherry pie filling
Instructions
- Cream the base mixture: In a medium bowl, combine softened butter, cream cheese, egg yolk (reserve the white), vanilla extract, lemon zest, and salt. Beat until the mixture is light, fluffy, and well incorporated.
- Add dry ingredients: Gradually add powdered sugar and flour to the creamed mixture. Mix thoroughly to form a stiff dough that holds shape easily.
- Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for about 2 hours. This ensures the dough firms up for easier handling and better texture.
- Preheat the oven: Remove dough from fridge and preheat your oven to 325 ℉ (163 ℃) to prepare for baking.
- Shape the cookies: Roll the chilled dough into small balls approximately one inch in diameter.
- Prepare egg white wash: Beat the reserved egg white until it becomes foamy, which will help the graham cracker crumbs adhere to the dough balls.
- Coat the dough balls: Dip each dough ball into the foamy egg white, then roll thoroughly in graham cracker crumbs. Place the coated balls on an ungreased cookie sheet spaced about 2 inches apart. Use your thumb to gently press a small depression into the center of each ball for the filling.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are lightly browned, indicating the cookies are done.
- Cool the cookies: Remove the cookies from the baking sheet and place them on a cooling rack or plate to cool completely, which prevents the filling from melting when added.
- Fill with cherry pie filling: Once cooled, fill each cookie’s center depression with a teaspoon (or more as desired) of cherry pie filling, creating a delicious, fruity surprise inside each cheesecake cookie.
Notes
- Make sure the butter and cream cheese are very soft to ensure smooth mixing and a tender cookie texture.
- Chilling the dough is essential for easier handling and to prevent spreading during baking.
- Use fresh lemon zest for the best, brightest flavor.
- Allow cookies to cool completely before adding cherry filling to maintain structure.
- You can substitute cherry pie filling with other fruit fillings like blueberry or strawberry for variation.
- Store cookies in an airtight container in the refrigerator for up to 5 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
