Name: Chocolate Cherry Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1½ cups (3 sticks) salted butter, softened; 1 cup white granulated sugar; 1 cup light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 teaspoons baking soda; 1½ teaspoons salt; ½ cup Hershey’s special dark cocoa powder; 1 (3.9 oz) box instant chocolate pudding mix; 3½ cups all purpose flour; 8 oz cream cheese, softened; ½ cup butter; 1 tablespoon vanilla extract; 5 cups powdered sugar; 1 (20 oz) can cherry pie filling or homemade cherry pie filling; Optional: mini chocolate chips or chocolate curls for garnish

Jump to Recipe· 4.4 from 56 reviews

If you’re anything like me and love a cookie that doubles as a dessert experience, you’re going to fall head over heels for this Chocolate Cherry Cheesecake Cookies Recipe. Imagine a rich chocolate cookie base that’s soft yet sturdy, topped with a creamy cheesecake frosting and crowned with luscious cherry pie filling — it’s basically a flavor party in every bite. Trust me, once you make these, you’ll find yourself sneaking a few before anyone else gets to them!

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Why This Recipe Works

Perfect Texture Balance: The instant pudding mix keeps the cookies soft and chewy without being cakey.
Flavor Layers: Combining cocoa, cream cheese frosting, and cherry filling hits all the sweet spots without overwhelming your palate.
Fun Presentation: Piping the cheesecake frosting and topping with cherries and chocolate curls makes these cookies feel as special as they taste.
Crowd Pleaser: These cookies are a guaranteed hit whether you’re baking for a party or just craving something extraordinary at home.

Chocolate Cherry Cheesecake Cookies, cherry cheesecake cookie recipe, chocolate cherry dessert cookies, easy cheesecake cookie, chocolaty cherry cookies - The image shows a dessert made of three layers on a wooden board: the bottom layer is a round, dark brown chocolate cookie with a soft texture; the middle layer is a thick, smooth white cream spread evenly over the cookie; the top layer is bright red cherries sitting in a shiny glaze, garnished with small dark brown chocolate curls scattered on top and around the dessert. A woman's hand with painted nails is placing one of the chocolate curls on the cherries. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients here isn’t just about taste but texture and freshness too. I always recommend real butter for rich flavor and softened cream cheese for the smoothest frosting. The instant pudding mix adds moisture and keeps the cookie soft for days.

Salted Butter: Using salted butter helps balance sweetness and enhances flavor; make sure it’s softened for easy creaming.
White and Brown Sugar: The mix creates a perfect sweet depth and moisture; brown sugar adds chewiness.
Eggs: They bind everything and add richness—fresh is best here.
Vanilla Extract: A classic flavor booster that complements chocolate and cherries beautifully.
Baking Soda: Gives the cookies a slight rise and helps with browning.
Salt: Balances sweetness and enhances all the other flavors.
Hershey’s Special Dark Cocoa Powder: Deep, rich chocolate flavor without bitterness; key to those chocolatey cookies.
Instant Chocolate Pudding Mix: Adds moistness and a soft texture that’s absolutely dreamy.
All Purpose Flour: The base of the cookie’s structure; scoop carefully for best results.
Cream Cheese: Softened for creamy frosting; it adds tang and richness.
Powdered Sugar: Smooth sweetness for frosting; add gradually for perfect consistency.
Cherry Pie Filling: The star topping — sweet, tart cherries bring brightness to every bite.
Mini Chocolate Chips or Chocolate Curls: Optional garnish, but they add a lovely texture and extras chocolate pop.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chocolate Cherry Cheesecake Cookies Recipe is how easy it is to tweak for your tastes. Sometimes I swap the cherry pie filling for raspberry or use white chocolate chips instead of dark chocolate curls for a different vibe. Don’t hesitate to make these cookies truly yours!

Variation: I once replaced the cherry pie filling with fresh chopped cherries and a drizzle of honey — delicious and less sweet, great for summer.
Dairy-Free Option: Using dairy-free cream cheese and butter substitutes works surprisingly well, just adjust frosting consistency as needed.
Texture Boost: Adding chopped nuts like pecans or walnuts in the cookie dough adds a nice crunch that contrasts the softness perfectly.

Step-by-Step: How I Make Chocolate Cherry Cheesecake Cookies Recipe

Step 1: Creaming the Butter and Sugars to Perfection

Start by softening your butter at room temperature — don’t rush it in the microwave or you risk melting it. Using an electric mixer, whip the butter together with the white and brown sugars for 2-3 minutes until it’s fluffy and pale. This step is crucial because it incorporates air and creates that soft cookie texture. Scrape down the bowl at least once to make sure everything gets mixed evenly.

Step 2: Adding the Eggs and Dry Ingredients

Beat in the eggs one at a time, followed by vanilla extract. Then, mix in baking soda, salt, cocoa powder, and instant chocolate pudding mix — these dry ingredients give the cookie its structure and deep chocolate flavor. Add the flour gradually on low speed so it blends without overmixing, which can make cookies tough. I like to stop as soon as the dough comes together.

Step 3: Portioning and Baking

Use a ⅓ cup scoop to portion the dough onto your baking sheet lined with parchment or a silicon mat. Shape the dough balls gently into flat “hockey puck” shapes — this helps them bake evenly and get those signature little cracks on top. Bake at 350°F for 12-14 minutes, keeping an eye near the end; you want cracks to form but avoid drying them out. Let cookies cool completely before frosting.

Step 4: Whipping Up the Cheesecake Frosting

Beat softened cream cheese and butter together on high speed until smooth and fluffy — no lumps! Add vanilla and then sift in powdered sugar a cup at a time, mixing well in between until you get a frosting thick enough to pipe but soft enough to spread. If it feels too soft, chill it for 15-20 minutes.

Step 5: Assembling and Garnishing

Pipe the frosting onto each cooled cookie in a flat spiral — I use a large round tip for neatness, but you can keep it casual with a spoon. Spoon a generous dollop of cherry pie filling on top and finish with mini chocolate chips or chocolate curls for a pretty and decadent finish. Serve fresh for the best texture and flavor.

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Tips from My Kitchen

Soft Butter is Key: Take your butter out early or warm briefly—too cold and it won’t cream well, too warm and it turns greasy.
Don’t Overbake: Cookies finish baking a bit after coming out — pull them when cracks appear but centers still look slightly soft.
Chill Frosting if Needed: If your kitchen is warm, your frosting could get runny; a quick chill tightens it up for neat piping.
Use Fresh Cherry Filling: Homemade or quality canned cherry pie filling makes a world of difference — it’s the star topping after all.

How to Serve Chocolate Cherry Cheesecake Cookies Recipe

Garnishes

I love topping mine with a sprinkle of mini chocolate chips or delicate chocolate curls — just a little something to add texture and make them look extra special. A tiny fresh cherry or even edible gold flakes (if you’re feeling fancy) can also elevate the look beautifully.

Side Dishes

Serve these cookies alongside a simple cup of black coffee or rich hot chocolate to complement their richness. They also pair wonderfully with a scoop of vanilla ice cream or a bowl of fresh berries to brighten the plate.

Creative Ways to Present

For parties, I like to arrange these cookies on a tiered dessert stand and add fresh cherries and mint sprigs for a festive touch. Around holidays, swapping the cherry filling with cranberry sauce or raspberry jam makes a colorful and seasonal twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare but it happens), store the assembled cookies in an airtight container in the fridge. They’ll keep beautifully for up to 3 days, but I recommend enjoying them fresh to keep the cookie from getting soggy under the frosting and cherry topping.

Freezing

I like to freeze the cookies un-frosted — bake and cool, then flash freeze on a tray before transferring to a freezer bag. When you’re ready, thaw and add frosting and cherry topping fresh to preserve freshness and texture.

Reheating

Because these are best eaten cool, I usually skip reheating. But if you want a warm cookie experience, just pop the cookie (without frosting) in the microwave for 10-15 seconds and then add frosting once slightly cooled.

FAQs

Can I use fresh cherries instead of cherry pie filling?

Absolutely! Fresh cherries add a lovely natural tartness and freshness. If you use them, consider tossing chopped cherries with a bit of sugar and a splash of lemon juice to mimic the pie filling’s sweet-tart balance.
What if I don’t have instant chocolate pudding mix?

The pudding mix is key for keeping cookies soft and moist. If you don’t have it, you can try adding a bit of sour cream or yogurt instead, but the texture will differ slightly. For best results, pick up the mix at your local store or online.
Can these cookies be made vegan?

With some ingredient swaps like vegan butter, plant-based cream cheese, and egg replacers, you can make a version that’s vegan-friendly. Just note the texture and flavor might differ; testing a smaller batch first is a good idea.
How long do these cookies last?

When stored properly in the fridge, assembled cookies last up to 3 days. The chocolate cherry and cream cheese components make them best enjoyed sooner rather than later for peak freshness.
Can I skip the frosting?

You could, but the cheesecake frosting is part of what makes these cookies so special — it balances the tart cherry and deep chocolate flavors perfectly. For a quick fix, a simple dusting of powdered sugar could work in a pinch.

Final Thoughts

Honestly, this Chocolate Cherry Cheesecake Cookies Recipe holds a little piece of my heart — they were a game-changer when I discovered how easily you could combine classic cheesecake and chocolate cherry dessert flavors into one unforgettable cookie. Whether you’re baking for a loved one or treating yourself (no judgment here!), these cookies have the wow-factor without any fuss. Give them a try, and I promise you’ll be as obsessed as I am!