Name: Chocolate Cherry Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1.5 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; 1.5 teaspoons salt; 0.5 cup Hershey’s special dark cocoa powder; 1 (3.9 oz) box instant chocolate pudding mix; 3.5 cups all purpose flour; 8 oz cream cheese, softened; 0.5 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· 4.6 from 30 reviews

If you’ve been on the hunt for a truly irresistible cookie that combines rich chocolate, creamy cheesecake, and juicy cherries all in one bite, you’re in for a treat with this Chocolate Cherry Cheesecake Cookies Recipe. Trust me, these cookies aren’t just dessert — they’re an experience. I’m excited to walk you through every step so you can impress family, friends, or just treat yourself to something downright fan-freaking-tastic.

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Why This Recipe Works

One-Bowl Magic: You combine everything efficiently, so you spend less time cleaning and more time enjoying these cookies.
Pudding Powder Perfection: The instant chocolate pudding mix gives these cookies an unbeatable moistness and depth of flavor.
Cherry & Cheesecake Duo: The topping perfectly balances tart cherries with creamy frosting, creating an unforgettable bite.
Texture Play: Soft cookie base with smooth frosting and juicy cherry topping create a delightful textural contrast.

Chocolate Cherry Cheesecake Cookies, cherry chocolate cookie recipe, no-bake cheesecake cookies, easy fruit dessert cookies, chocolate cherry dessert - 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 of this Chocolate Cherry Cheesecake Cookies Recipe lies in how the ingredients combine to create a perfect balance of flavors and textures. I highly recommend using high-quality cocoa powder and real cherry pie filling (or homemade if you’re feeling ambitious). Each ingredient plays a crucial role, so don’t try to skip or substitute too much without good reason.

Salted butter: Adds richness and a slight savory contrast to the sweetness; be sure it’s softened for easier mixing.
White & brown sugars: Brown sugar keeps the cookies moist and tender, while white sugar helps with structure and crisp edges.
Large eggs: Bind everything together and add moisture.
Vanilla extract: Elevates all the flavors with a warm, inviting note.
Baking soda: Gives the cookies lift and lightness.
Salt: Enhances the chocolate flavor and balances sweetness.
Hershey’s special dark cocoa powder: Intensifies the chocolate flavor; darker cocoa adds depth that pairs beautifully with cherries.
Instant chocolate pudding mix: This is the secret to keeping cookies soft and moist — don’t skip it!
All-purpose flour: Provides structure so your cookies stay soft but hold their shape.
Cream cheese & butter (for frosting): Cream cheese gives you tang and creaminess, while butter keeps the frosting fluffy.
Powdered sugar: Sweetens and thickens the frosting for perfect spreading and piping.
Cherry pie filling: Injects juicy bursts of tart cherry flavor which cuts through the richness beautifully.
Optional chocolate chips/curls: Adds another layer of texture and chocolate punch — my little indulgence!

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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 making this recipe my own by swapping out toppings or adjusting sweetness — and you should, too! The beauty of these cookies is how versatile they are, so feel free to play around and make them uniquely yours.

Variation: Once, I swapped cherry pie filling for raspberry and it was equally divine — just a little more tart and bright!
Dairy-Free: You can try vegan butter and cream cheese alternatives if you need a dairy-free option, but expect a slight texture difference.
Extra Chocolate: Adding mini chocolate chips straight into the dough gives you a double-chocolate surprise in every bite.
Seasonal Touch: During holidays, I sprinkle edible gold dust or add candied cherries on top to give them festive flair.

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

Step 1: Creaming That Butter Until Light and Fluffy

Start by softening your butter completely — I usually leave mine out for at least an hour before baking. Then, with an electric mixer, cream together the butter, white sugar, and brown sugar for 2-3 minutes on high speed. You want it to be light and fluffy, scraping down the sides as needed. This step is crucial because it traps air, giving your cookies a nice lift and soft crumb. Rushing here is one of the most common baking mistakes I’ve seen, so don’t skimp on it!

Step 2: Mixing in Eggs, Flavor, and Dry Ingredients

Next, add the eggs and vanilla extract, and blend until they’re fully incorporated. Then it’s time to stir in the baking soda, salt, cocoa powder, and instant chocolate pudding mix — this combo is what gives these cookies all their moist, rich qualities. Finally, slowly add the flour one cup at a time on low speed. Don’t overmix here; just combine until you see no more streaks of flour. Overmixing can toughen your cookies, and I want yours soft and tender.

Step 3: Shaping and Baking Perfect Cookies

Using a ⅓ cup scoop, portion out the dough. Shape each ball into a hockey puck shape — this helps the cookie maintain thickness and the classic rich look. Place them 8 at a time on a prepared baking sheet lined with parchment or silicone mats. Bake at 350°F for 12-14 minutes. You’ll know they’re done when little cracks start to appear on the edges and tops. Let them cool completely—patience here helps the frosting not to melt!

Step 4: Crafting the Cream Cheese Frosting

While the cookies cool, beat together the softened cream cheese and butter for about 1-2 minutes until smooth and fluffy. Add vanilla extract, then add powdered sugar one cup at a time, mixing well in between. The goal is a thick but smooth frosting that holds its shape. If it gets a bit too soft, pop it in the fridge briefly — I’ve learned a chilled frosting pipes way better and looks cleaner.

Step 5: Assembling Your Masterpieces

Transfer the frosting into a piping bag fitted with a large round tip, then pipe a flat spiral shape onto each cooled cookie. Top with a generous spoonful of cherry pie filling and finish with a sprinkle of mini chocolate chips or chocolate curls if you’re feeling fancy like I do. These final touches add irresistible texture and visual appeal.

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Pro Tips for Making Chocolate Cherry Cheesecake Cookies Recipe

Softened Butter is Key: I always make sure my butter is soft but not melted — this creates perfect creaming texture and cookie tenderness.
Don’t Skip the Pudding Mix: Tried without once, and honestly, it felt dry. The pudding mix is a game-changer for moist cookies.
Cool Completely Before Frosting: I learned the hard way that warm cookies melt the frosting — so let patience be your friend here.
Use a Large Scoop for Even Cookies: This ensures each cookie bakes evenly, avoiding flat or overcooked edges.

How to Serve Chocolate Cherry Cheesecake Cookies Recipe

Garnishes

I love topping mine with a few mini chocolate chips or curls for a touch of elegance and extra chocolatey goodness. Sometimes, I sprinkle a tiny bit of flaky sea salt over the frosting to balance the sweetness — it’s a flavor twist I highly recommend if you’re a salt & sweet fan like me.

Side Dishes

These cookies stand on their own, but if I’m serving them at a gathering, I like to pair them with a nice cup of black coffee or a cold glass of milk. For brunch or dessert tables, fresh berries or a small fruit salad complement the cherry topping beautifully.

Creative Ways to Present

For parties, I’ve arranged these cookies on tiered dessert stands with a few cherry sprigs and chocolate shavings around — it turns heads every time! Another fun idea is to serve them in mini cupcake liners for easy handling and a cute presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cookies in an airtight container in the fridge. They last well up to 3 days without the topping getting watery. If you want to store longer, keep frosting and cherry topping separate and assemble when ready to serve.

Freezing

These cookies freeze really well without frosting. I portion the dough into balls, flash freeze on trays, then transfer to freezer bags. When you want a treat, just bake from frozen—add a couple extra minutes to the bake time. I don’t recommend freezing after assembled since the frosting and cherry topping can get soggy.

Reheating

If you want your cookies warm, I reheat them for 8-10 seconds in the microwave (minus the frosting) and add frosting right before serving. It keeps that fresh-from-the-oven feel without soggy topping.

FAQs

Can I use fresh cherries instead of cherry pie filling?

Fresh cherries are delicious, but they lack the syrupy sweetness and thickness of pie filling. If you use fresh, you might want to cook them down with sugar and a bit of lemon juice to mimic a pie filling consistency, or opt for a homemade cherry pie filling for best results.
What’s the role of instant chocolate pudding mix in this recipe?

The pudding mix keeps the cookies incredibly moist and tender, preventing them from drying out after baking. It also adds a subtle chocolate flavor that enriches the overall taste profile of the cookies.
Can I make these cookies gluten-free?

You can experiment with gluten-free flour blends, but results might vary. Choose a 1:1 gluten-free baking flour that includes xanthan gum for best texture. Keep an eye on baking time as it may differ slightly.
How long can I store these cookies?

Once assembled with frosting and cherry topping, they’re best eaten within 3-4 hours. If refrigerated, they keep up to 3 days but the texture of the topping may change slightly.

Final Thoughts

This Chocolate Cherry Cheesecake Cookies Recipe has quickly become one of my favorites—not just because it’s a symphony of flavors and textures, but also because it’s surprisingly straightforward to make. Next time you want to wow someone (or simply treat yourself), I hope you give this recipe a try. Trust me, once you bite into that cherry-touched cream cheese frosting atop a perfectly moist chocolate cookie, you’ll be as hooked as I am. Happy baking, friend!