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Cheesecake Cookies

By Sandy Davis


Difficulty: Easy

Prep time: 30 minutes

Cook time: 12 minutes

Servings: 21


  • 5 ounces (about ⅔ cup) cream cheese, softened
  • ⅔ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ¼ cup powdered sugar
  • 30 maraschino cherries without stems, drained and patted dry


Preheat oven to 350˚F.

Beat cream cheese, granulated sugar, and butter with an electric mixer on medium-low speed until smooth, about 2 minutes, stopping in the middle to scrape down the sides and bottom of the bowl. Add the egg and beat on medium for one more minute until very smooth.

Whisk together the flour, baking powder, and salt in a small bowl. Beating on low speed, gradually add the flour mixture to the cream cheese mixture until just incorporated, about 1 minute.

Refrigerate the dough for 15-20 minutes.

Line two baking sheets with parchment paper. Using a 1.5″ scoop, dollop batter and roll into balls, spaced 2 inches apart on the baking sheets.

Bake 12 minutes or until cookies are set. Rotate the baking sheets from top to bottom racks halfway through bake time. The tops of the cookies will not be browned, but they will be slightly cracked and will spring back when touched lightly.

Transfer cookies to wire racks and immediately press gently into cookie tops using a ¼-teaspoon measuring spoon to create a small well. Let cookies cool completely, about 30 minutes.

Dust cookies with powdered sugar and place a cherry in each well.

Cook’s Note: Store in an airtight container for one day. To store up to 3 days, store in an airtight container without the cherries and add the cherries just before serving.