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Cranberry Cheesecake Cookies

Author Larisha Campbell


Cookie dough

  • 1 1/4 cups finely crushed graham crackers about 9 crackers
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 stick unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1 egg white save yolk for filling below
  • 1 tsp vanilla
  • 1/2 cup dried cranberries

Cheesecake Filling

  • 4 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • Lemon zest from 1 large lemon
  • 1 teaspoon vanilla extract
  • 1 tsp lemon juice
  • 1 egg yolk


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, stir together the graham cracker crumbs, flour and baking powder.
  3. In a large bowl, beat together the butter with the brown sugar.
  4. Add the egg white and vanilla and beat until well combined.
  5. Add to the graham cracker crumbs mixture and blend until just combined.
  6. Fold in cranberries.
  7. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest, lemon juice, and vanilla until well combined. Set aside.
  8. Using a small scoop, scoop out the cookie dough and place on nonstick baking sheet.
  9. Using the back of a teaspoon, make an inverted dome in the center of each cookie.
  10. Spoon the cheesecake filling into the indents in the cookies.
  11. Bake for 12 minutes. The cheesecake should be just set and cookies starting to turn golden brown.
  12. Allow to cool a few minutes, then remove and cool completely on a wire rack.
  13. Serve or keep leftovers refrigerated.