Cherry Cheesecake Cookies

Cherry cheesecake biscuits have all the flavors of traditional cheesecake – in the form of biscuits. They will be a new family favorite for the years to come!

A few years ago, Elle and I was gathering some essential elements for the holidays in the shop while I had a craving for cherry cheesecakes. But we were right next to a pile of biscuits with biscuits and struck me.

Cherry cheesescake biscuits.

Guys you know that my family loves the cheesecake. We have it for birthdays instead of a normal cake, and it is always on our holiday tables.

From my easy cheesecake of my nana to lemon cheesecake, my family has a cheesecake for almost every occasion.

We even transform our cupcakes into cheesecake with cherry cheesecakes. So obviously we would also love these biscuits!

What are cherry cheescake biscuits?

These cherry cheesescake biscuits are practically a cheesecake version of biscuits for thumbprint.

Prepare a biscuit dough and a cheesecake filling separately. Then, shape the mixture for bowl -shaped biscuits, with a small return. Spoon or tubola the cheesecake fills itself in every small return and cooks them.

The biscuits dough contains Cracker Graham crumbs, then get the flavor of a graham Cracker crust.

Once they are cooked, on top of each one with a little filling of cherry cake (why is the cherry -free cheesecake?!), And you’re done. Cherry cheesecake in an adorable form of biscuit!

How to prepare my cherry cheesescake biscuits

These sweet bites may seem complicated, but in reality they are super easy to make. And the ingredients are quite simple, so you may already have everything at hand!

Ingredients you need

To prepare these small sweet biscuits, you will need:

• 1 ¼ cups of finely crushed graham crackers
• 1 cup of flour for all uses
• 1 ½ teaspoons of powder cooking
• 12 tablespoons of unwanted unrelated butter
• ½ cup of light brown sugar
• 1 egg, white and separate yolk
• 4 ounce of softened cream
• ¼ cup of granulated sugar
• ½ teaspoon of pure vanilla extract
• filling of homemade cherry cake

Before starting to cook, make sure you know how to correctly measure the flour. This will help your cherry cheesescake biscuits go out perfectly every time.

You can buy Cracker Graham crumbs from the shop or crush whole Cracker Graham to create yours. You will need about 1 Cracker Graham sleeve for 1 1/4 of crumb cups.

Cane sugar adds a wealth and chewing to the biscuit dough. If you are without brown sugar, try making a simple substitute for brown sugar.

If the brown sugar has hardened in the pantry, take a look at my tricks to soften the brown sugar.

The filling of homemade cherry cake is always my point of reference to overcome these biscuits, but feel free to use the shop if it is easier for you. I try to buy the fillings of “extra -fruit” cakes, so there are many cherries.

Make these biscuits

Start by preparing the graham biscuits dough. Bang together the crumbs of Cracker Graham, the flour and the yeast.

In a separate bowl, use a mixer for cream butter and brown sugar until it is light and soft. This will take about 3 minutes. Add the egg white and mix until well combined.

Mix the dry ingredients in the mixture of butter until it is combined.

Now make the Cheesecake filling. In another bowl, beat the cheese cream together and granulated sugar until they combine. Add the egg yolk and vanilla extract and mix until the filling is smooth.

Use a medium cookie shovel (about 1.5 tablespoons) to collect the dough for biscuits on sheets of baked oven. Press the thumb or a spoonful of round measurement to the center of each ball to flatten slightly and create a shape of the bowl in the center.

Spoon or tubola the filling of cheese cream in each return.

Cook the biscuits at 350 ° F for 12 minutes; The filling should barely set up and the biscuits will be slightly golden when they have finished.

Leave the biscuits to cool for 5 minutes on the sheets before moving them to a wire rack to cool completely.

Before serving, top each biscuit with a spoonful of cherry cake filling.

Store these biscuits

Store cherry cheesecake biscuits in an airtight container in the refrigerator for a maximum of 3 days. Store the biscuits without the cherry filling; Wait to complete them with the filling until just before serving.

You can freeze the biscuits in a hermetic container or in a freezer bag with zip for a maximum of one month. Let the biscuits collide in the refrigerator during the night or ambient temperature for a couple of hours.