Cheesecake Stuffed Cookies are thick, soft cookies with a sweet cheesecake filling, topped with cream cheese drizzle and tart cherries. This is a sponsored recipe on behalf of the American Dairy Association Mideast.

Thick cookies topped with icing and cherries

Cheesecake Stuffed Cookies

Stuffed cookies are enjoying a surge in popularity lately, thanks partly to Crumbl Cookie stores opening their doors across the country.

The best filling is, of course, cheesecake! This is a graham cracker cookie base with graham cracker crumbs baked into the dough as well as coated on the outside before going into the oven.

How to Make Stuffed Cookies

  • Prepare the filling and frosting
  • Prepare the cookie dough
  • Stuff the cookies
  • Seal the cookies
  • Coat with graham cracker crumbs
  • Bake and let cool
  • Drizzle with frosting and top with cherries
Thick cookies on a white tray

The soft graham cracker cookies with the creamy cheesecake filling are delicious enough to enjoy without icing. Still, you can dress them up with your favorite cheesecake toppings, like cherry or blueberry.

This recipe makes 8 large cookies.

Dairy Farming During the Holidays

In the winter, cow care routines on dairy farms change. Wet, chilly air means bedding the cows more often. Most barns are equipped with curtains that may be manually raised or lowered to protect cows from cold weather and whipping winds. Calf jackets help calves conserve heat and stay warm, much like we put on jackets to keep us warm.

Thick cookies topped with icing and cherries

Dairy farms operate 365 days a year, even on Thanksgiving and Christmas. On these holidays and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk, and protecting the environment for future generations.

Cookie with icing and cherries on top sitting on a sleigh with a glass of milk. Callout shows inside of cookie with filling. Text reads Cheesecake Stuffed Cookies

Milk is the No. 1 nutritious product requested by food banks. Each year, dairy companies work with local food banks to provide nutritious dairy foods to those in need.

A woman's hand is shown breaking a cookie apart to reveal the cheesecake filling

Cheesecake Stuffed Cookies

Cheesecake Stuffed Cookies are thick, soft cookies with a sweet cheesecake filling, topped with cream cheese drizzle and tart cherries.

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Cheesecake Filling and Drizzle

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar

Graham Cookies

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 1/2 cup graham cracker crumbs, DIVIDED (reserve 1/2 cup)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cherry pie filling


For the Filling

  • Using a hand mixer, MIX the cream cheese and powdered sugar until smooth and creamy.
  • CHILL in the refrigerator while preparing the cookie dough.

For the Graham Cookies

  • PREHEAT oven to 350 degrees F. LINE cookie sheet with parchment paper or silicone baking mat.
  • In the bowl of your mixer, use the paddle attachment to CREAM together butter, sugar, and brown sugar. ADD in the egg and vanilla extract.
  • In a separate bowl WHISK together flour, 1 cup graham cracker crumbs, baking soda, baking powder, and salt.
  • Slowly ADD dry ingredients to the mixer and continue to mix until the dough pulls away from the sides of the bowl. The dough will be stiff but not sticky.
  • SEPARATE dough into 8 portions. Each cookie will be about 1/3 cup of cookie dough, or 85 grams if weighed.
  • For each cookie, SEPARATE the dough in half again. ROLL and FLATTEN each dough ball into a disk.
  • SCOOP 1/2-1 teaspoon of cheesecake filling onto a cookie dough disk. Gently FOLD another cookie dough disk over the filling. PINCH the seams closed.
  • Using your hands, gently TUCK IN any excess dough and SHAPE it into a ball. ROLL in graham cracker crumbs, FLATTEN slightly and place onto a prepared cookie sheet (4 per sheet).
  • BAKE for 10 minutes. Let the cookies rest on the cookie sheet after baking for 5 minutes until cool enough to TRANSFER to a wire rack.
  • Before serving, DRIZZLE with cream cheese filling and TOP with cherry pie filling if desired.



If using salted butter, you can omit the salt in the recipe.
Use full-fat cream cheese for the best results.
How to store: Due to the cream cheese being baked into the cookie, these cookies can be stored in an air-tight container on the countertop for up to 5 days. However, refrigeration is suggested once the cookies are frosted with cream cheese drizzle. 


Calories: 381kcal, Carbohydrates: 60g, Protein: 4g, Fat: 14g, Cholesterol: 51mg, Sodium: 416mg, Sugar: 30g
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes
A woman's hand is grabbing a cookie with cherries on top

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit, and follow the American Dairy Association Mideast on FacebookTwitterPinterest and Instagram.

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