Ingredients

Cookie Base

• 1 sleeve (about 10–12) graham crackers, crushed
  or 1 cup graham cracker crumbs

• 4 tbsp melted butter

• 2 tbsp sugar (optional)

Cheesecake Filling

• 4 oz cream cheese, softened

• ¼ cup powdered sugar

• ½ tsp vanilla extract

• 2–3 tbsp whipped topping (Cool Whip) or whipped cream

Topping

• Cherry pie filling (about ½ cup)

Instructions

1. Make the Cookie “Dough”

1. Mix graham cracker crumbs with melted butter and sugar.

2. Stir until the mixture resembles wet sand and sticks together when pressed.

2. Form the Cookies

1. Roll 1–2 tbsp portions into balls.

2. Flatten slightly and press the center with your thumb to create a shallow well.

3. Place on a parchment-lined plate or tray.

3. Make the Cheesecake Cream

1. Beat cream cheese until smooth.

2. Add powdered sugar + vanilla.

3. Fold in whipped topping to make it light and fluffy.

4. Fill the Cookies

1. Spoon or pipe about 1 teaspoon of cheesecake filling into the center of each cookie.

2. Top with 1–2 cherries from the cherry pie filling.

5. Chill (Optional but recommended)

Refrigerate 20–30 minutes to firm up and make them easier to pick up.

Tips & Variations

• Chocolate version: drizzle melted chocolate over the top.

• Oreo base: replace graham crumbs with crushed Oreos.

• Lemon cheesecake cookies: add lemon zest + lemon curd instead of cherries.

• Strawberry or blueberry topping: swap cherry pie filling for your favorite fruit.