Ultimate Crumbl Copycat Cherry Chocolate Cheesecake Cookies: Chewy, Creamy, & Irresistible

Experience the joy of a bakery-style treat right in your own kitchen with these incredible Cherry Chocolate Cheesecake Cookies. Imagine a generously sized, chewy chocolate cookie base, topped with a velvety smooth cream cheese frosting, and finished with a spoonful of bright, tart cherry pie filling and a sprinkle of chocolate. If you’ve ever savored a gourmet cookie from a specialty bakery, particularly a Crumbl cookie, you’ll recognize the exceptional quality and irresistible flavor profile we’ve captured here. These cookies aren’t just a dessert; they’re an experience, offering a perfect balance of rich chocolate, tangy cheesecake, and sweet cherry notes in every bite.

Our inspiration for these decadent cookies comes from our beloved New York Cherry Cheesecake Cookies, but with a delicious twist. We’ve taken that amazing cheesecake cookie concept and transformed it into a darker, richer, and even more indulgent creation. Think of these as their sophisticated, chocolate-loving cousins – a must-try for any chocolate and cherry enthusiast!

Why You’ll Love This Recipe

There are countless reasons to fall in love with these cherry chocolate cheesecake cookies. Firstly, their texture is simply divine: a gloriously chewy and fudgy chocolate cookie base that holds up beautifully to the creamy frosting. Secondly, the flavor combination is a classic for a reason – the deep, slightly bitter notes of dark chocolate perfectly complement the sweet and tangy cream cheese frosting, while the cherry pie filling adds a burst of fruity brightness that cuts through the richness. Finally, the “Crumbl copycat” aspect means you get that highly sought-after gourmet cookie experience without leaving your home, making them perfect for special occasions, impressive gifts, or simply a luxurious treat for yourself and your loved ones.

🥣 Ingredients

Crafting these delectable cherry chocolate cheesecake cookies involves a blend of common pantry staples and a few key ingredients that elevate their flavor and texture. We’ll detail each component and its role, along with some helpful substitution ideas later in the post to ensure your baking success.

• Butter (Salted): Provides richness and moisture to the cookies. Using salted butter balances the sweetness.
• Brown Sugar (Light): Contributes to the chewy texture and adds a subtle caramel note.
• White Granulated Sugar: Ensures sweetness and helps with spread and crispness around the edges.
• Eggs: Act as a binder, adding structure and moisture to the cookie dough.
• Vanilla Extract: Enhances all the other flavors, particularly the chocolate and cream cheese.
• Salt: A crucial ingredient that balances sweetness and brings out the depth of the chocolate.
• Baking Soda: A leavening agent that helps the cookies rise and achieve a soft, tender crumb.
• Chocolate Pudding Mix (Instant): Our secret weapon for incredibly soft, chewy, and moist chocolate cookies.
• Hershey’s Dark Cocoa Powder: Delivers a rich, deep chocolate flavor and a beautiful dark color.
• All-Purpose Flour: Provides the primary structure for the cookies.
• Cream Cheese (Softened): The star of our smooth, tangy cheesecake frosting.
• Powdered Sugar: Essential for achieving a smooth, lump-free frosting with the right sweetness and consistency.
• Cherry Pie Filling: The vibrant, fruity topping that completes the cheesecake cookie experience.
• Chocolate Curls or Mini Chocolate Chips: For a decorative and extra-chocolatey garnish. You can often find chocolate curls in the cake decoration aisle of larger grocery stores.

Ingredient Substitutions & Tips

Don’t have every ingredient on hand or looking for slight variations? Here are some helpful tips:

• Butter: If using unsalted butter, add an extra ¼ teaspoon of salt to the cookie dough recipe. Ensure your butter is softened to room temperature for optimal creaming.
• Sugars: You can use all granulated sugar or all brown sugar if preferred, but the combination yields the best balance of chewiness and slight crispness. Dark brown sugar can also be used for an even deeper molasses flavor.
• Vanilla Extract: For an even more intense vanilla flavor in the frosting, consider using vanilla bean paste or even vanilla bean caviar. In a pinch, any good quality vanilla extract will do. You can also experiment with a hint of almond extract for an extra layer of flavor in the frosting.
• Chocolate Pudding Mix: Any brand of instant chocolate pudding mix will work. While it’s our “secret ingredient” for extra chewiness and moisture, if you absolutely don’t have it, you can omit it, but the texture of the cookies will be slightly different (less chewy and moist).
• Cocoa Powder: We recommend Hershey’s Special Dark for its rich color and flavor, but any good quality unsweetened cocoa powder can be used. Dutch-processed cocoa powder will yield a darker color and milder chocolate flavor compared to natural cocoa.
• Flour: For a gluten-free option, you can experiment with a 1:1 gluten-free all-purpose flour blend, but results may vary slightly in texture.
• Cherry Pie Filling: While canned cherry pie filling is convenient, you can certainly use homemade cherry pie filling for a fresher taste. Other fruit pie fillings like strawberry, raspberry, or even blueberry would also make fantastic variations.
• Garnish: If chocolate curls or mini chocolate chips aren’t available, grated chocolate, cocoa powder dusting, or even a fresh cherry on top can be lovely alternatives.

🥣 Instructions

Making the Perfect Chocolate Cookie Base

Step 1: Prepare Your Workspace. Begin by preheating your oven to 350°F (175°C). Line your baking sheets with silicon baking mats or parchment paper. This prevents sticking and ensures even baking.

Step 2: Cream Butter and Sugars. In a large mixing bowl, using an electric mixer, cream together the softened butter, white granulated sugar, and light brown sugar. Beat on high speed for 2-3 minutes until the mixture becomes visibly light, fluffy, and pale in color. It’s crucial to scrape down the sides of the bowl frequently to ensure all ingredients are well incorporated and no pockets of butter or sugar remain.

Step 3: Add Wet Ingredients. Next, crack in the eggs one at a time, beating until each is fully incorporated before adding the next. Stir in the vanilla extract. Continue beating until the mixture is well combined and fluffy again, ensuring air is incorporated for a lighter texture.

Step 4: Incorporate Dry Ingredients (Except Flour). Now, add the salt, baking soda, chocolate pudding mix, and cocoa powder to the wet mixture. Mix thoroughly until these dry ingredients are fully blended. We add the flour last so that we can adjust the amount if needed without impacting the concentration of these critical leavening and flavor components. This method helps maintain consistent results.

Secret Ingredient For Soft Chocolate Cookies

There’s a special component we use in almost all our cookie recipes that’s key to achieving that wonderfully soft, tender, and chewy texture: instant pudding mix! In these chocolate cheesecake cookies, the chocolate pudding mix works wonders. It adds extra moisture, which prevents the cookies from drying out, and contributes to an incredibly fudgy chewiness that makes them truly irresistible. Once you experience the difference it makes, you’ll want to add it to all your chocolate cookie recipes!

Step 5: Add Flour. Finally, gradually add the all-purpose flour, about 1 cup at a time, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added, as this can develop the gluten too much, leading to tough cookies. Mix only until there are no visible streaks or pockets of flour, and the dough has a soft, uniform consistency similar to playdough.

Step 6: Scoop and Shape. Once your dough is ready, use a ⅓ cup scoop to portion out the dough. For that classic bakery-style size, shape each dough ball into a thick “hockey puck” by gently flattening it slightly. Place 8 portions onto each prepared baking sheet, arranging them in a staggered pattern (e.g., two rows of two, then a row of one, then two, then one, and two again) to ensure even air circulation and prevent them from spreading into each other.

Step 7: Bake. Bake the cookies at 350°F (175°C) for 12-14 minutes. We’ll discuss how to tell when chocolate cookies are done baking in more detail below. Once baked, remove from the oven and allow them to cool completely on the baking sheet before attempting to frost them. Cooling is essential to prevent the frosting from melting.

How To Tell When Cookies Are Done Baking

Baking chocolate cookies can be tricky because their dark color makes it hard to visually assess doneness. Unlike lighter cookies, you can’t rely on golden-brown edges. Here’s how to tell when your cherry chocolate cheesecake cookies are perfectly baked without being burnt or underdone:

• Visual Cues: When these cookies are finished baking, they will start to puff up slightly in the center and develop small, subtle cracks on their edges and tops. The edges should look set, not wet or shiny. If the cracks are very large or the edges appear overly firm and dry, it can mean they are beginning to overbake, which will result in a less soft and fudgy cookie.
• The Touch Test: Gently press the center of a cookie. It should feel mostly set with a slight give, rather than being squishy or liquidy.
• Underbaked vs. Overbaked: Underbaked chocolate cookies will typically look shiny on top, have no cracks, and feel very soft and wobbly in the center. While a slightly gooey center can be desirable, an overly underbaked cookie will fall apart. Overbaked cookies will be very firm, potentially crumbly, and lose their signature chewy, fudgy texture.
• Cooling: Remember that cookies continue to cook slightly from residual heat after being removed from the oven. They will firm up as they cool, so don’t expect them to be perfectly firm when you first take them out.

⏲ Cooking Time

These are generous, Crumbl bakery-style cookies, which means they require a longer baking time than smaller or medium-sized cookies. Standard chocolate chip cookies might bake for 8-10 minutes, but these larger cookies need more time to cook through while remaining soft in the center.

For this recipe, with 8 cookies per pan, they typically bake for 12-14 minutes on a middle rack of the oven. Keep an eye on them, especially during the last few minutes, as oven temperatures can vary.

Crafting the Silky Cheesecake Frosting

Step 8: Make the Frosting. In a clean mixing bowl, combine the softened cream cheese and softened butter. Beat them together with an electric mixer on medium-high speed for 1-2 minutes until the mixture is incredibly fluffy, smooth, and completely free of lumps. This aeration is key to a light, smooth frosting. Add the vanilla extract and gradually incorporate the powdered sugar, about 1 cup at a time, mixing on low speed until fully combined and smooth. If your frosting seems too soft, you can refrigerate it for 15-30 minutes to firm it up slightly, making it easier to pipe.

Step 9: Frost the Cookies. Once the cookies are completely cool, transfer the cheesecake frosting to a piping bag fitted with a large round frosting tip. Pipe the frosting onto the cooled cookies, starting from the outside edge and working your way inwards in a beautiful, flat spiral shape. Aim for an even layer of frosting.

Add The Cherry Topping

Step 10: Garnish and Serve. The final touch! Add a generous spoonful of cherry pie filling to the center of each frosted cookie. You can use your favorite store-bought brand or try our easy homemade cherry pie filling for an extra special touch. Finish by sprinkling chocolate curls, mini chocolate chips, or finely grated chocolate over the cherry filling for a professional look and added chocolatey goodness.

Do You Need To Refrigerate Chocolate Cheesecake Cookies?

Yes, due to the cream cheese in the frosting, these cookies should be refrigerated within 2-3 hours after making and assembling if they are not consumed immediately. Cream cheese-based frostings are dairy products and are perishable at room temperature.

To Make Ahead: You can prepare these cookies in stages for ultimate convenience.

• Unfrosted Cookies: Baked chocolate cookie bases can be stored at room temperature in an airtight container for up to 3 days. For longer storage, freeze them unfrosted for up to 3 months. Thaw at room temperature before frosting.
• Frosting: The cream cheese frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Before using, let it come to room temperature for about 30 minutes, then re-whip it briefly with an electric mixer to restore its fluffy, smooth consistency. Freezing the frosting is generally not recommended, as cream cheese can change texture after freezing and thawing, potentially becoming grainy or clumpy.
• Assembly: Assemble the cookies (frost, add cherry topping, and garnish) just a few hours before serving for the freshest taste and best presentation. Store any assembled leftovers in the refrigerator in an airtight container for up to 3 days.

✏️ Creative Variations to Try

While the classic cherry chocolate cheesecake cookie is absolutely divine, there’s always room to get creative and customize them to your taste!

• Different Pie Fillings: Experiment with various types of fruit pie filling for the topping. Strawberry, raspberry, blueberry, or even apple pie filling would pair wonderfully with the rich chocolate cookie and creamy cheesecake frosting. Imagine Strawberry Cheesecake Cookies with a chocolate twist!
• Flavorful Frosting: Don’t limit yourself to just vanilla in the cheesecake frosting. A touch of almond extract can add a sophisticated depth, or a hint of orange zest could provide a bright, citrusy note. For a mint chocolate experience, a tiny bit of peppermint extract would be amazing.
• Custom Garnishes: Beyond chocolate curls or mini chocolate chips, consider other garnishes. Shaved dark chocolate, a dusting of cocoa powder, chopped toasted nuts (like pecans or walnuts), or even a few fresh cherries (when in season) can add visual appeal and extra flavor.
• Elevate the Vanilla: For the most luxurious vanilla flavor in your frosting, use vanilla bean paste or scrape the seeds from a fresh vanilla bean (vanilla bean caviar). This will give your frosting tiny black specks of pure vanilla goodness.
• Chocolate Chip Cookie Base: For a slightly different chocolate profile, you could fold in chocolate chips or chunks into the cookie dough itself before baking.
• Smaller Cookies: If you’re baking for a party or prefer a smaller treat, reduce the scoop size to about 2 tablespoons and adjust baking time accordingly (likely 9-11 minutes).

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have when making these delicious cookies:

Can I use regular cocoa powder instead of dark cocoa powder?

Yes, you can. Regular unsweetened cocoa powder will work, but it will yield a lighter colored cookie with a slightly milder chocolate flavor. Hershey’s Special Dark cocoa powder gives these cookies their signature deep color and intense chocolate taste, which we highly recommend for the best result.

My cookies spread too much/didn’t spread enough, why?

Cookie spread can be affected by several factors. If cookies spread too much, your butter might have been too soft, or your oven temperature could be too low. If they didn’t spread enough, your butter might have been too cold, or you might have added too much flour. Ensure ingredients are at room temperature and accurately measured. Also, chilling the dough for 30 minutes before baking can help prevent excessive spreading.

How do I get uniform cookie sizes?

For consistent cookie sizes, which is important for even baking and a professional look, use a cookie scoop (we recommend a ⅓ cup scoop for this recipe). Level off the dough in the scoop before releasing it onto the baking sheet.

Can I omit the instant pudding mix?

While you can omit it, we strongly advise against it if you want the “Crumbl copycat” texture. The instant pudding mix is our secret to extra chewy, soft, and moist chocolate cookies. Without it, your cookies might be drier and less fudgy.

What is the best way to transport these cookies?

Because of the cream cheese frosting, these cookies are best transported in an airtight container that can be kept cool. If traveling a long distance, consider using a cooler with ice packs to maintain refrigeration. Place parchment paper between layers of cookies to prevent sticking and smudging of the frosting.

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