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; Optional: mini chocolate chips or chocolate curls for garnish

Jump to Recipe· 4.7 from 20 reviews

If you’re looking for a seriously indulgent twist on your usual cookie game, you’ve *got* to try this Chocolate Cherry Cheesecake Cookies Recipe. Imagine this: a rich, chocolaty cookie base, topped with luscious cream cheese frosting and crowned with sweet cherry pie filling. It’s like having dessert and a little bit of love in every bite. Trust me, this recipe is fan-freaking-tastic — and I’m here to walk you through making it just right!

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Why This Recipe Works

Moist & Chewy Texture: The combo of instant pudding mix and cocoa powder keeps these cookies soft and fudgy without being cakey.
Flavor Harmony: The rich chocolate and tangy cherry pie filling complement each other perfectly, while the cream cheese frosting adds just the right smoothness.
Easy Assembly: Using a cookie scoop and piping bag makes this recipe approachable, even if baking’s not your usual arena.
Visual Wow Factor: Those glossy cherry dollops on top? They make these cookies party-ready and picture-perfect.

Chocolate Cherry Cheesecake Cookies, chocolate cherry cookie recipe, cheesecake cookies with cherry topping, chocolate cherry dessert cookies, easy chocolate 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

The magic happens when the ingredients come together: creamy butter, instant pudding for moisture, and cocoa for rich chocolate flavor. Plus, cherries and cream cheese make these cookies feel like a special occasion every day. Let me break down the stars of this recipe so you know what you’re working with.

Salted Butter: Softened butter gives a creamy texture and just the right amount of fat to keep cookies tender.
White Granulated Sugar: Provides sweetness and helps the cookies spread just right during baking.
Light Brown Sugar: Adds some moisture and a subtle caramel note that deepens the flavor.
Eggs: Bind everything together and add richness; use large eggs at room temperature for best results.
Vanilla Extract: Elevates all the flavors with its warm, sweet aroma.
Baking Soda: Helps the cookies rise slightly and develop that nice crackly top.
Salt: Balances sweetness and helps the chocolate flavor pop.
Hershey’s Special Dark Cocoa Powder: The star of the chocolate flavor—a little richer and slightly more intense than standard cocoa.
Instant Chocolate Pudding Mix: This might sound odd, but it’s the secret to the irresistible moist, chewy texture.
All-Purpose Flour: Gives structure without making the cookies too dense—added gradually to get perfect consistency.
Cream Cheese: For the frosting, softened cream cheese gives tang and creaminess that balances the sweet cherry topping.
Butter (for frosting): Adds body and richness to the cream cheese frosting so it pipes nicely.
Powdered Sugar: Sweetens the frosting while keeping it fluffy and smooth.
Cherry Pie Filling: The star garnish—choose your favorite brand or make your own for ultimate freshness.
Optional Mini Chocolate Chips or Chocolate Curls: Adds a little texture and visual interest on top if you want a chocolate finish.

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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 so forgiving and customizable. I’ve found a few tweaks that let me play around without losing that signature moistness and flavor burst you’re after.

Nutty Twist: Add chopped toasted pecans or walnuts to the batter for a nice crunch — I tried this once and it added an awesome texture contrast.
Cherry Variations: Sometimes I swap in fresh or frozen tart cherries (thawed, of course) with a sprinkle of sugar for a fresher, less syrupy topping.
Chocolate Upgrade: Use dark or semi-sweet chocolate chips folded into the dough for extra chocolate hits inside the cookie itself.
Dairy-Free: You can swap the butter for a plant-based alternative and use dairy-free cream cheese, but keep an eye on texture as results vary a bit!

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

Step 1: Cream the butter and sugars

Start by softening your butter — I like to leave it out for about an hour before baking, so it’s nice and pliable. Using an electric mixer, cream together the butter, white sugar, and brown sugar on high speed for about 2-3 minutes until the mixture looks light, fluffy, and creamy. Scrape down the bowl a couple of times so everything blends evenly. This step is absolutely key for that melt-in-your-mouth texture, so don’t rush it!

Step 2: Mix in eggs and flavorings

Next, crack in your eggs one at a time, mixing well after each addition to fully incorporate. Add in the vanilla extract and mix again. You’ll notice the batter get smooth and smell amazing at this stage.

Step 3: Combining the dry ingredients

In a separate bowl, whisk together the baking soda, salt, special dark cocoa powder, and instant chocolate pudding mix. Slowly add this mixture to your wet ingredients, mixing well. Then, add the flour a cup at a time, mixing on low speed just until the dough comes together. It’s important not to over-mix here; that keeps the cookies soft and tender.

Step 4: Shape and bake

Using a ⅓ cup cookie scoop (I swear by mine), measure out balls of dough. Shape them gently into flat rounds, like hockey pucks — it helps the cookies bake evenly with those signature cracks on top. Lay about 8 cookies per baking sheet lined with parchment or a silicone mat and bake at 350°F for 12-14 minutes. You’ll want to watch for small cracks on the edges and top as your indicator that they’re done. Don’t skip letting them cool completely before frosting — this keeps the frosting from melting and sliding right off.

Step 5: Whip up the frosting

While the cookies cool, beat softened cream cheese and butter together on high speed for 1-2 minutes until fluffy and smooth—no lumps! Add vanilla and gradually mix in the powdered sugar, about one cup at a time, until it’s thick enough to pipe but still creamy. If it gets too soft, pop it in the fridge for a bit to firm up.

Step 6: Assemble with love

Transfer the frosting to a piping bag fitted with a large round tip. Pipe flat spirals on top of each cooled cookie. Then, spoon a generous dollop of cherry pie filling onto the frosting — don’t be shy! If you want an extra touch, sprinkle mini chocolate chips or chocolate curls on top as a final flourish. That’s the cherry on top, literally!

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Pro Tips for Making Chocolate Cherry Cheesecake Cookies Recipe

Don’t Skip Pudding Mix: It’s the secret ingredient that keeps cookies moist and chewy—trust me, it’s a game changer.
Measure Flour Carefully: Spoon and level your flour instead of scooping directly from the bag so you don’t end up with too dense dough.
Cool Completely Before Frosting: Warm cookies will melt the frosting right off, so patience here makes a big difference.
Pipe Frosting, Don’t Spread: Piping gives you that beautiful smooth spiral and prevents the frosting from getting too thin or messy.

How to Serve Chocolate Cherry Cheesecake Cookies Recipe

Garnishes

I usually keep it simple with a dollop of cherry pie filling topped with mini chocolate chips, but for special occasions, I’ve sprinkled on a little dark chocolate shavings or even edible gold dust to make these cookies sparkle. The contrast of textures and that pop of color really makes them irresistible on a platter.

Side Dishes

These cookies shine on their own as the star dessert, but when I serve them with a scoop of vanilla bean ice cream or a simple drizzle of warm chocolate sauce, my guests go absolutely wild—like total wow factor for an easy dessert.

Creative Ways to Present

For holidays or birthdays, I like plating them on a rustic wooden board with fresh cherries and sprigs of mint. You could even stack them in a small tower and drizzle with cherry syrup for a dramatic centerpiece. Serving with mini espresso cups or coffee shots really elevates the experience, making it feel like a café treat at home.

Make Ahead and Storage

Storing Leftovers

Once assembled, I cover the cookies loosely with plastic wrap and store them in the fridge for up to 3 days. The cream cheese frosting stays fresh, and the cookie texture remains delightful. Just let them come to room temperature before eating—they taste even better slightly warmed!

Freezing

I’ve frozen unassembled cookie dough balls wrapped tightly in plastic wrap and stored in freezer bags for up to 3 months. When I’m ready, I thaw them in the fridge overnight and bake as usual. However, I don’t recommend freezing cookies after frosting, since cream cheese frosting can change texture.

Reheating

If you want to refresh the cookies post-refrigeration, I pop them in a warm oven (about 300°F) for 5 minutes—just enough to soften without melting the frosting too much. This little step brings back the fresh-baked experience.

FAQs

Can I use regular pudding mix instead of instant chocolate pudding mix?

For this Chocolate Cherry Cheesecake Cookies Recipe, instant pudding mix works best because it thickens the dough without needing to add liquid. Regular pudding mix requires milk or water, which would change the dough’s consistency and likely affect the texture of the cookie.
What type of cherry pie filling is best?

You can absolutely use a good-quality canned cherry pie filling for convenience, but homemade cherry pie filling brings a fresher, brighter flavor. I often use a recipe with fresh cherries and adjust the sweetness myself to balance the richness of the cookies perfectly.
Can I make these cookies dairy-free?

Yes, by substituting the butter with a plant-based margarine and using dairy-free cream cheese alternatives, you can make these cookies dairy-free. Just keep in mind the texture may shift a bit, so test with a small batch first!
How do I prevent the frosting from sliding off?

Make sure the cookies are completely cooled before frosting. Also, piping the frosting rather than spreading it helps it adhere better and keeps the cherry topping in place. Chilling the frosting for a bit before piping can make it easier to handle.

Final Thoughts

This Chocolate Cherry Cheesecake Cookies Recipe is one that’s become a favorite in my kitchen — they’re that perfect blend of comfort and fancy. Whether you’re baking for a crowd or just need a special treat to brighten your day, these cookies really deliver on flavor and texture. I hope you enjoy making them as much as I do (and eating them, of course!). Go ahead, give this recipe a whirl — I’m sure it’ll become a staple in your dessert rotation too.