Cherry Cheesecake Hearts Recipe

Name: Cherry Cheesecake Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 1 1/2 cups white sugar; 1 egg; 1 teaspoon vanilla extract; 1 (0.13 ounce) package unsweetened cherry-flavored soft drink mix (such as Kool-Aid(R)); 1/2 teaspoon almond extract; 3 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon maraschino cherry juice, or as needed (optional); 1 teaspoon milk, or as needed (optional); 1 teaspoon lemon juice, or as needed (optional)

Servings: persons

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 (0.13 ounce) package unsweetened cherry-flavored soft drink mix (such as Kool-Aid(R))
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon maraschino cherry juice, or as needed (optional)
1 teaspoon milk, or as needed (optional)
1 teaspoon lemon juice, or as needed (optional)

1
Beat butter and cream cheese in a bowl until smooth and creamy. Add sugar; beat until mixture is pale yellow and fluffy. Add egg, vanilla extract, soft drink mix, and almond extract; beat well.
2
Sift flour, baking powder, and salt into a bowl. Add to cream cheese mixture; beat until well mixed. Add maraschino cherry juice, milk, or lemon juice to loosen dough; mix to incorporate. Divide in half; wrap in plastic wrap and refrigerate 2 hours to overnight.
3
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
4
Roll dough to 1/4-inch to 1/8-inch thickness on a lightly floured surface. Cut out using a heart-shaped cookie cutter; transfer cookies to the prepared sheets.
5
Bake in the preheated oven until golden, 8 to 10 minutes. Cool on a wire rack, about 15 minutes.

1210

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, softened, 1 (8 ounce) package cream cheese, softened, 1 1/2 cups white sugar, 1 egg, and more.

Yes, Cherry Cheesecake Hearts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Cheesecake Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions