Cherry Cheesecake Cookies
Do you love cheesecake? With cherries on top? Well, if you do, you will love this super easy Cherry Cheesecake Cookies recipe. As you all requested, this is the second version of a quick recipe utilizing a cake mix as the base, and it’s only five ingredients!
Every year Mr. Saucy and I pack up and head to Hilton Head for a week. His mother owned a timeshare in Sea Pines and he got stuck with it inherited it when she passed. It is a beautiful place, and is perfect at this time of year. It’s really quiet, since nearly nobody is here; the weather is always warmer than at home in Tennessee, and the bicycle trails are an absolute dream.
Yesterday we were traveling, so this Five Ingredient Friday is late coming, but it is definitely a case of “better late than never.” You are going to love these cherry cheesecake cookies!
Several months ago, I quizzed my Facebook readers about whether they would like to see shortcut recipes involving cake mixes. The answer was an overwhelming, “Yes!” So, here is the second recipe for you. The first was Chocolate Macadamia Biscotti, also a five ingredient recipe!
These cookies are so…so easy! All you have to do is mix together some cream cheese, butter, one egg, some cherry jam and then stir in a yellow cake mix and bake! They are soft and melt-in-your-mouth delicious! They are like morsels of cherry cheesecake heaven, in cookie form!
Here are your five ingredients:
- Cream Cheese
- Butter
- 1 egg
- Cherry Jam
- 1 Yellow Cake Mix (18 ounce box)
The trick to these cookies is to not over-bake them. They aren’t gooey inside, but they are just barely browned on the edges. By baking them soft, the smooth, rich texture (that mimics cheesecake) is ensured. I made these here in Hilton Head, so I was away from my own oven. This oven had these perfect at 12-13 minutes when baked at 350°.
With Valentines Day approaching, these would be a fantastic, quick treat to whip up for your favorite Valentine. Even if that Valentine is you! *smile*
P~
p.s.: I wish you could have seen the contortions I went through trying to stabilize my camera without the tripod I left at home. *smile*
- 1 -8 ounce package cream cheese, softened
- ¼ cup butter (4 tablespoons), softened
- 1 egg
- 3 tablespoons cherry jam (I used a sour cherry jam, or you could use your favorite flavor)
- 1 -18 ounce box yellow cake mix (I used one with pudding added)
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In your mixer, combine the cream cheese, butter and egg and beat on medium until smooth and creamy.
- Add the jam and the cake mix and stir to combine (I used a wooden spoon for this step so I could have some of the cherries intact).
- Chill the dough for about 15 minutes in the refrigerator.
- Scoop out rounded tablespoonfuls of the dough and place on the baking sheet.
- Bake for 12-13 minutes, or until just slightly browned around the edges.
- Remove from oven and allow to cool on the baking sheet.
