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· 4.8 from 33 reviews

If you’re anything like me and have that soft spot for cookies that feel like a decadent dessert, then you absolutely have to try this Chocolate Cherry Cheesecake Cookies Recipe. It’s like biting into a little heaven that combines the rich depth of chocolate, the creamy tang of cheesecake frosting, and a burst of cherry sweetness all in one bite. Trust me, these cookies are fan-freaking-tastic and are sure to become your go-to for any occasion that calls for something truly special.

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Why This Recipe Works

Perfect Texture: The pudding mix keeps the cookies super soft and chewy, not dry or crumbly.
Rich Flavor Combo: Dark cocoa blended with cherry pie filling and cream cheese frosting creates a luxurious balance.
Easy to Assemble: Even with layers of frosting and topping, the process stays straightforward and rewarding.
Showstopper Look: The swirl of frosting topped with glistening cherries makes these cookies irresistible on any dessert table.

Ingredients & Why They Work

Every ingredient in the Chocolate Cherry Cheesecake Cookies Recipe is chosen to create the ultimate cookie experience — from the tender crumb to that creamy frosting you just want to dive into. Here’s why these ingredients come together so beautifully, along with a few tips for picking the best ones.

Chocolate Cherry Cheesecake Cookies, chocolate cherry cookies, cheesecake cookie recipe, cherry chocolate dessert, soft chewy cookies - Flat lay of a small block of salted butter, two whole brown eggs with clean shells, a few heaped tablespoons of white granulated sugar and light brown sugar placed side by side, a small white bowl filled with dark cocoa powder, another small white bowl containing fine instant chocolate pudding mix powder, a neat pile of all-purpose flour, a small white bowl of creamy softened cream cheese, a small cube of softened butter, a small white bowl filled with powdered sugar, a small white bowl holding glossy whole cherries in thick pie filling syrup, and a scattering of mini chocolate chips arranged symmetrically, all on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Salted Butter: Provides creaminess and richness; I always use real butter for that authentic flavor.
White Granulated Sugar: Adds sweetness and helps create the perfect cookie texture with some crunch on the edges.
Light Brown Sugar: Introduces moisture and a hint of caramel depth to the cookies.
Large Eggs: Bind everything together and help with the cookie’s chewiness.
Vanilla Extract: Enhances the overall flavor, making those chocolate and cherry notes pop.
Baking Soda: Gives lift and those beautiful cracks on the cookie tops.
Salt: Balances sweetness and boosts the chocolate’s richness.
Hershey’s Special Dark Cocoa Powder: This one’s my secret weapon—its intense chocolate flavor really shines.
Instant Chocolate Pudding Mix: Adds moisture and a tender crumb, so your cookies won’t be dry.
All-Purpose Flour: The base that holds everything together perfectly when measured right.
Cream Cheese: For a luscious, tangy frosting — always softened to avoid lumps.
Butter (for frosting): Makes the frosting silky and smooth.
Powdered Sugar: Sweetens and thickens the frosting beautifully.
Cherry Pie Filling: Whether store-bought or homemade, it brings that juicy tartness we all crave with chocolate.
Optional Garnishes – Mini Chocolate Chips or Chocolate Curls: Adds texture and a pretty finishing touch.

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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.

Tweak to Your Taste

I love that this Chocolate Cherry Cheesecake Cookies Recipe is flexible enough for you to get creative. Sometimes I swap out the cherry filling for raspberry jam when I want something a little less sweet but still fruity. Don’t be afraid to experiment—this recipe’s success comes from balancing flavors, so play with what you love!

Variation: I’ve made a version with extra chopped nuts mixed into the dough for a bit of crunch, and it was a hit at my last holiday party.
Dairy-Free Option: Substitute butter and cream cheese with plant-based alternatives to keep things inclusive without sacrificing flavor.
Seasonal Twist: Swap cherry pie filling for a spiced apple compote in the fall to change things up.
Adjusted Sweetness: Cut back on brown sugar slightly if you prefer less sweet desserts—trust me, it still holds together great.

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

Step 1: Cream the Butter and Sugars Until Fluffy

Start by softening that salted butter—room temperature works best, and it makes all the difference in how the dough comes together. Using an electric mixer, cream the butter with both white and brown sugars on high speed for 2 to 3 minutes until you’ve got a light, fluffy mixture. Don’t rush this step! It’s what creates that melt-in-your-mouth texture we’re after. Make sure to scrape down the sides of your bowl occasionally so everything mixes evenly.

Step 2: Add Eggs and Flavorings

Next, beat in the eggs one at a time, followed by the vanilla extract. This step helps combine everything smoothly, preventing any egg clumps. The vanilla brings warmth to the dough, accentuating the chocolate and cherries that come next.

Step 3: Mix Dry Ingredients and Incorporate Slowly

Now combine your baking soda, salt, cocoa powder, and instant chocolate pudding mix in a separate bowl. This makes sure these ingredients get dispersed evenly throughout the dough. Add this dry mix to your wet batter gradually, mixing on low speed to keep the dough tender instead of tough. Then, add the flour 1 cup at a time, still mixing gently until just combined. Overmixing is the biggest mistake here—trust me, I’ve learned that the hard way when my cookies turned out too dense.

Step 4: Shape Your Cookies and Bake

Using a ⅓ cup scoop (this helps with cookie size consistency), scoop dough balls onto your baking sheet—line it beforehand with a silicone mat or parchment paper so cleanup is a breeze. I like to slightly flatten the balls into a hockey puck shape for even baking. Bake in a preheated 350°F oven for 12 to 14 minutes. You’ll know they’re done when small cracks peek around the edges. Let them cool completely, patience is key here because we don’t want the frosting melting!

Step 5: Make the Cream Cheese Frosting

In a clean bowl, whip softened cream cheese and butter together on high speed until luscious and lump-free, about 1-2 minutes. Add vanilla extract, then gradually beat in powdered sugar, one cup at a time, until it reaches a smooth, spreadable consistency. If your kitchen is warm, pop the frosting into the fridge to firm up for a bit—it’ll hold its shape better when you pipe it onto the cookies.

Step 6: Assemble and Decorate Like a Pro

Transfer the frosting to a piping bag fitted with a large round tip. I love using a simple flat spiral; it’s elegant but approachable. Pipe onto each cooled cookie, then spoon a generous dollop of cherry pie filling on top. To take things over the top, sprinkle mini chocolate chips or chocolate curls—it adds a little texture and makes these cookies feel truly luxurious.

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Pro Tips for Making Chocolate Cherry Cheesecake Cookies Recipe

Softened Butter Is Key: Make sure the butter is really soft but not melted—that perfect stage helps the dough texture and the frosting consistency.
Don’t Overmix Flour: Add flour slowly and just until combined to keep cookies tender rather than tough.
Cool Completely Before Frosting: I learned the hard way that frosting melts on warm cookies, so patience here pays off.
Use a Piping Bag: Using one gives a neater finish and more control over frosting, which makes your cookies look professionally done.

How to Serve Chocolate Cherry Cheesecake Cookies Recipe

Chocolate Cherry Cheesecake Cookies, chocolate cherry cookies, cheesecake cookie recipe, cherry chocolate dessert, soft chewy cookies - The image shows a dessert with three layers on a white marbled surface. The bottom layer is a thick, round dark brown chocolate cookie with a coarse texture. The middle layer is a white creamy topping, spread evenly in a smooth circle covering the cookie’s surface. On top, there is a shiny bright red cherry topping that looks wet and glossy, with whole cherries visible. Small dark brown curled chocolate pieces are sprinkled over the cherry topping and creamy layer, adding texture and contrast. In the background, a white bowl filled with more dark brown chocolate curls is blurred, along with a second dessert of the same kind slightly out of focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I want to dress these cookies up, I keep it simple with mini chocolate chips and occasionally a few decorative chocolate curls for a touch of elegance. A light dusting of powdered sugar also works beautifully if you’re looking to make them feel extra festive for a party or special dessert plate.

Side Dishes

These cookies are a dessert in themselves but pairing them with a scoop of vanilla ice cream or a light whipped cream on the side creates a dreamy experience. For a cozy vibe, I’ve also served them alongside a cup of freshly brewed coffee or a glass of cold milk—total crowd-pleasers every time.

Creative Ways to Present

For special occasions, I like to stack these cookies on a pretty cake stand with a few sprigs of fresh mint or edible flowers for color contrast. If you’re gifting them, placing a few in a cellophane bag tied with a cherry-themed ribbon always impresses. You could also plate them with a drizzle of dark chocolate or a swirl of cheesecake sauce on the side for a restaurant-inspired touch.

Make Ahead and Storage

Storing Leftovers

I always store any leftover cookies in an airtight container in the refrigerator because of the cream cheese frosting and cherry topping. This way they stay fresh and safe to eat for up to three days. Just bring them to room temperature before serving since chilly frosting isn’t as dreamy on the tongue!

Freezing

Freezing these cookies is possible if you keep the frosting and cherry filling separate. Freeze the plain baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container. When ready to enjoy, thaw fully and frost fresh. This prevents sogginess and keeps your texture spot on!

Reheating

I don’t usually reheat due to the frosting, but if you want that warm cookie feeling, I recommend gently microwaving for 10-15 seconds after removing the frosting and adding it back after warming. This keeps the frosting texture intact and still gives you a freshly baked vibe.

FAQs

Can I make these cookies gluten-free?

Yes! To make the Chocolate Cherry Cheesecake Cookies Recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check your pudding mix to ensure it’s gluten-free as well. Expect a slightly different texture but still delicious.
Can I use fresh cherries instead of cherry pie filling?

You can, but fresh cherries may release more juice and make the topping watery. To avoid this, macerate fresh cherries with a bit of sugar and cook them down until thickened before topping your cookies. Homemade cherry pie filling is also a great alternative if you prefer control over sweetness and texture.
How long do these cookies stay fresh once frosted?

They’re best enjoyed within 3-4 hours of assembly. If you need to store them longer, keep them refrigerated in an airtight container for up to 3 days, but bring back to room temperature before serving for the best flavor and texture.
Can I make the dough ahead of time?

Absolutely! The dough can be made a day ahead and refrigerated, which can actually improve the cookie’s flavor and texture. Just let it sit covered in the fridge, then scoop and bake when you’re ready.

Final Thoughts

This Chocolate Cherry Cheesecake Cookies Recipe has become one of those staples I make when I want to impress without a ton of fuss. The combination of chocolate, creamy cheesecake frosting, and that bright cherry burst always gets “oohs” and “ahhs” around my kitchen. I can’t recommend enough that you give this recipe a whirl—whether it’s your next cookie craving or a special event treat, these cookies deliver in every way. You’ll love having a batch of these in your dessert arsenal, guaranteed!