Cookie Cherry Cheesecake is a delicious dessert that combines the rich creaminess of cheesecake with the crunch of a cookie crust and the sweet-tart flavor of cherries. Here’s a simple recipe to make it at home:
Ingredients:
Cookie Crust:
-
2 cups crushed cookies (Oreos, graham crackers, or shortbread work well)
-
6 tbsp melted butter
-
2 tbsp sugar (optional, depending on cookie sweetness)
Cheesecake Filling:
-
16 oz (2 blocks) cream cheese, softened
-
½ cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ cup sour cream or Greek yogurt
Cherry Topping:
-
1 can (21 oz) cherry pie filling OR
-
2 cups fresh/frozen cherries + ¼ cup sugar + 1 tbsp cornstarch + ½ cup water (simmered until thickened)
Instructions:
-
Preheat oven to 325°F (160°C).
-
Make the crust: Mix crushed cookies with melted butter and press into a 9-inch springform pan. Bake for 10 mins, then cool.
-
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
-
Bake 40-45 mins until edges are set but center is slightly jiggly. Turn off oven, crack the door, and let cool for 1 hour.
-
Chill in the fridge for at least 4 hours (preferably overnight).
-
Top with cherries before serving.
Variations:
-
Use chocolate chip cookie dough as the crust.
-
Swirl cherry sauce into the batter before baking.
-
Add lemon zest to the filling for brightness.
Would you like any modifications or tips for a no-bake version? 😊