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    Home » Recipes » Cookies

    Cherry Cheesecake Cookie Bites

    Published: Mar 16, 2025 · Updated: Jun 7, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    I make all of my cheesecake bite crusts using a glutin-free graham cracker from Pamela's called Honey Grahams. With the graham cracker mixture pressed down and baked, it creates a solid crust which enables you to pick up a square of my cherry cheesecake and carry it around like a cookie. Now, if you want a bigger piece, I suggest a fork.

    Close up of a piece of the Cherry Cheesecake Cookie Bites.

    This cheesecake is smooth and lushest and the cherries add just the right touch. This is a simple cheesecake to make and your family will ask for more.

    Jump to:
    • Ingredients
    • Making a Firm Cheesecake Crust
    • Prepping the Crust
    • Mixing and Baking the Cheesecake
    • Adding the Cherry Topping
    • FAQ's
    • Other Chessecakes to Try
    • Recipe

    Ingredients

    Cherry Cheesecake Cookie Bites ingredients.
    Jump to Recipe for Amounts

    CHEESECAKE FILLING

    • Cream Cheese 
    • Sugar white
    • Eggs
    • Sour cream
    • Vanilla Extract

    CRUST

    • Graham crackers (link is for 2 boxes from Amazon - I read many people received the squares broken, but since you are going to make them into crumbs, it will be OK, or buy locally).
    • Sugar white
    • Butter unsalted

    TOPPING

    • Cherry topping or filling

    Making a Firm Cheesecake Crust

    I made the crust using Honey Grahams Gluten-Free by Pamela's. Most stores are adding a gluten-free section and Pamela's is a well-recognized brand. You should be able to find it at one of your local stores.

    Prepping the Crust

    My favorite baking dish is a 8.75 X 8.75 Pillivuyt Square Baker. I love this bakeware, not only because I think it looks great next to my baked goods but cleanup is a breeze.

    Line the baking dish with tin foil so it can be easily lifted out the baking dish.

    Line the baking dish with tin foil, letting extra hang over two opposite sides. I use them as handles to pull the cheesecake out of the dish. You want to make sure there are no holes or tears in the tin foil.

    Graham cracker crumbs in a food processor bowl.

    In a food processor pulse the entire box of Pamela's Honey Graham Crackers. Pulse until it is like sand. You don't want any chunks, it will make it harder to get the smooth pressed crust. Add the crumbs to a dish.

    in a bowl is the graham cracker crumbs, melted butter and sugar.

    Melt the butter in the Microwave and add it to the bowl with the graham cracker crumbs. Next, add the sugar.

    Moistened graham cracker crumbs, from the sugar and melted butter in a dish.

    Using a fork, absorb the butter into the graham crackers until the graham crackers are completely moistened.

    Graham cracker crumbs loose in tin foill lined baking dish.

    Add the moistened graham crackers to the baking dish right on top of the tin foil and spread them around.

    Pressing down the crust to form a solid base for the cheesecake.

    I even the graham crackers as much as possible before pressing them down to form a solid crust. You want the whole bottom covered, so the cheesecake filling will lie on top of the graham cracker crust. Set the dish aside until the filling is mixed.

    Mixing and Baking the Cheesecake

    Preheat the oven to 325°F(165°C or 170°C). It does not take long to mix and assemble the cheesecake from this point. Weigh or measure the sugar into a small bowl and set it aside.

    Putting sugar and the cream cheese into a mixer bowl.

    Add both blocks of cream cheese to a mixer bowl along with the sugar. Mix on a medium mixer speed until the cream cheese and sugar mixture is smooth. A couple of minutes should do it.

    Adding sour cream to the cream cheese-sugar mixture.

    Next, add the sour cream. This adds a fluffiness to the mixture. Mix for a minute to incorporate.

    Adding the vanilla extract and one of the two eggs to the fluffy cream cheese mixture.

    Now break an egg into a small bowl so that you can check for egg shells before adding it to the cream cheese mixture. Mix before adding the 2nd egg and the vanilla extract.

    Pouring the cheesecake mixture onto the pressed graham cracker crust.

    Pour the cheesecake filling right on top of the pressed down graham cracker crust. I use the back of a spoon to even out the mixture. Then lift the dish up about 1 inch and gently let it drop onto a towel to bring up any air bubbles.

    Bake for 35 to 40 minutes. Mine is usually done in 40 minutes. If your oven runs hot, check at 35 minutes. If your oven runs cooler, you may need a longer bake time.

    When pulling the cheesecake out of the oven, if you gently jiggle the dish, the cheesecake should only jiggle a little and the edges should just start to brown a little. Move to a cooling rack for 30 to 40 minutes. Then cover with plastic wrap and refrigerate overnight to set. I change my plastic wrap a couple of time since it collects condensation which can drip down onto the cheesecake.

    Adding the Cherry Topping

    After the cheesecake sets overnight, you will get a small ridge around the edges. This is perfect for adding the cherry topping. The ridge helps keep the cherries on the cheesecake.

    Separating the tin foil from the cheesecake crust using your hand between the two.

    Take the cheesecake out of the fridge and, using the overhang of tin foil, lift the cheesecake out of the pan. Pull the tin foil away from the sides. Put your hand between the tin foil and the bottom of the cheesecake, and you should be able too easily separate the two.

    Cheesecake after baked and set over night in the fridge. The outside raised slightly and make perfect indent for cherries.

    Then ease the cheesecake back into the baking dish. The bottom crust because you pressed it down creates a fairly strong crust when baked. Now just add your cherry filling to the top of the cheesecake.

    Finished Cherry Cheesecake Cookie Bites sitting on a towel which is on a wooden disk.

    Enjoy

    FAQ's

    How to store the cherry cheesecake cookie bites?

    The cheesecake needs to be refrigerated. I just cover the dish with plastic wrap and store it for up to 5 days, if it lasts that long.

    Will the cheesecake work with other fruit toppings?

    I used Lucky Leaf cherry fruit filling and topping on my cheesecake. They do have other fruit toppings like blueberry, peach, and apple. You can certainly make your own if you have a favorite. I just found it easier to buy Lucky Leaf.

    Other Chessecakes to Try

    • Side view of the pineapple cheesecake bite with whip cream and pineapple on top.
      Pineapple Cheesecake Bites - Creamy, Tropical, and Easy to Make
    • Two pieces of Lemon Cheesecake bites with Lemon Curd topping, whipped cream, and a spoonful of lemon curd.
      Lemon Cheesecake Bites with Lemon Curd Topping
    • Close up of a creamy key lime cheesecake bar.
      Key Lime Cheesecake Bars
    • Raspberry cheesecake bites with Oreo dark chocolate crust.
      Raspberry Swirl Cheesecake Bites - Creamy, Fruity, and Easy to Make

    Recipe

    Close up of a piece of the Cherry Cheesecake Cookie Bites.
    QR Code

    Cherry Cheesecake Cookie Bites

    Barbara Hall
    Cherry Cheesecake Cookie Bites are bite size treats with a solid graham cracker base, cheesecake filling, and cherry topping. They’re easy to make, customizable, and best served chilled!
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Bake Time 40 minutes mins
    Chill 8 hours hrs
    Total Time 9 hours hrs
    Course Cookies, Gluten-Free
    Cuisine American
    Servings 16 bites
    Calories 277 kcal

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    Ingredients
     

    CHEESECAKE FILLING

    • 16 oz (16 oz) Cream Cheese 2 bars softened
    • ½ cup (100 g) Sugar white
    • 2 (2) Eggs
    • ¼ cup (57.5 g) Sour cream
    • 2 teaspoon (2 teaspoon) Vanilla Extract

    CRUST

    • 7 ½ oz (212.62 g) Graham crackers 1 box crushed
    • 1 ½ tablespoon (1.5 tablespoon) Sugar white
    • ⅓ cup (75.67 g) Melted butter unsalted

    TOPPING

    • 21 oz (595.34 g) Cherry topping or filling 1 can

    Instructions
     

    CRUST

    • Take an 8 X 8 or 8-½ X 8-½ dish that is oven safe and line the bottom and sides with tin foil. Set the dish aside.
    • I use a Breville Sous Chef Food Processor and pulse until all the graham crackers are in small crumbs. Add graham cracker crumbs, sugar, and melted butter to a bowl and stir until the graham cracker crumbs are moist. Take the crumb mixture and place it in the tin foil lined baking dish. Spread the crumbs around as evenly as you can, then press the graham cracker crumbs down to form a solid base crust around the whole bottom.

    CHEESECAKE FILLING

    • Preheat the oven to 325°F(165°C or 170°C).
    • In a stand or hand-held mixer, mix the cream cheese and sugar until it is smooth, about 2 minutes on a medium mixer speed. Add in the sour cream and blend. I stop the mixer and scrape down the sides, then add 1 egg and mix until incorporated, then add the 2nd egg and vanilla extract and blend. I take a spatula along the sides and bottom to make sure all the cream cheese is incorporated.
    • Pour the cream cheese mixture onto the top of the graham cracker crust and smooth it out with a spoon. Bake for 35 to 40 minutes. I pulled the dish out of the oven at 40 minutes and jiggled the baking dish. The cream cheese mixture should not jiggle hardly at all. The edges should just be a little brown.
    • Once out of the oven, set the baking dish on a cooling rack for 30-40 minutes. After it has cooled cover with plastic wrap and refrigerate overnight to set the cheesecake. I change the plastic wrap a couple of time because the condensation will drip onto the top of the cheesecake.
    • After you take the cheesecake out of the fridge, pull up by the extra tin foil on the side to lift the cheesecake out of the baking pan. Then pull the tin foil from the sides of the cheesecake and stick your hand between the tin foil and the cheesecake crust to separate them. Using your hand, move the whole cheesecake and ease it back into the baking dish. Add the cherries on top of the cheesecake and serve.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 277kcalCarbohydrates: 30gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 61mgSodium: 223mgPotassium: 114mgFiber: 1gSugar: 12gVitamin A: 627IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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