CHERRY CHEESECAKE COOKIES

Cherry Cheesecake Cookies are loaded with cream cheese and cheesecake pudding, then topped with sweet cherry pie filling and a sprinkle of graham cracker crumbs for the perfect bite-sized cheesecake treat.

Cherry Cheesecake Cookies taste shockingly close to real cheesecake! I started with a sugar cookie dough with cream cheese, then I had the thought to add a cheesecake pudding for extra flavor. I ended up with an incredible egg-free dough that’s part sugar cookie, part cheesecake—and totally irresistible!

Why you’ll love these Cheesecake Cookies

• Cheesecake flavor in cookie form thanks to real cream cheese and cheesecake pudding mixed right into the dough.
• Naturally egg-free dough that’s safe to sample and creates an ultra-soft, creamy cookie texture.
• Built-in toppings with cherry pie filling and graham cracker crumbs that give every bite the full cheesecake experience without any baking fuss.

Cherry Cheesecake Cookie Ingredients

Butter: ½ cup butter, softened, adds flavor and helps create a soft, tender cookie texture.

Cream cheese: Using cream cheese, softened, gives the dough its cheesecake flavor and adds moisture and softness.

Milk: Adding 1 TBSP milk helps blend the ingredients smoothly.

Sugar: ½ cup sugar sweetens the cookies and helps them bake up lightly golden.

Pudding: Intensify the cheesecake flavor with one 3.4-oz box cheesecake instant pudding mix.

Extract: Enhance the overall flavor with vanilla extract.

Flour: 1 cup all-purpose flour provides structure so the cookies hold their shape.

Toppings: Finish the cookies off with cherry pie filling and sprinkle with graham cracker crumbs to complete the cheesecake experience!

How long are these Cheesecake Cookies good for?

These cookies stay fresh for 3–4 days when stored properly. Keep them in an airtight container in the refrigerator because of the cream cheese and cherry topping.

If needed, you can also freeze them (without the cherry topping) for up to 2 months, then add the topping after thawing.

Can I use a different flavor of pie filling?

Yes! Strawberry, blueberry, raspberry, or even lemon work great—use whatever cheesecake topping you love most.

Do I need to chill the dough?

Nope! This dough bakes perfectly without chilling, making it a quick and easy recipe.

Can I make the cookies ahead of time?

Yes—bake the cookies and store them in the fridge for up to 3–4 days. For the best texture, add the cherry topping right before serving or storing.

Can I use a different pudding flavor?

You can, but cheesecake pudding gives the strongest cheesecake flavor. Vanilla or white chocolate pudding will still work but with a milder taste.

Try a few of our other favorite fruity cookies:

• Blueberry Banana Cookies taste just like the best part of a blueberry muffin—the soft, sweet, perfectly tender muffin top—but in an easy cookie form! They’re the kind of treat you’ll want to make again and again.
• Our recipe for Raspberry Meltaway Cookies truly live up to their name—they dissolve in your mouth with the softest, sweetest bite. Made with a tender cornstarch-and-powdered-sugar dough and finished with an almond glaze swirled with raspberry jam!
• Raspberry Danish Cookies are soft, buttery sugar cookies topped with sweet raspberry jam and thick swirls of cream cheese frosting. With dessert-worthy flavors in every bite, they’re the perfect treat to enjoy for breakfast—or anytime!
• These Blueberry Cream Cookies are soft, sweet pudding cookies filled with fresh blueberries for a bright, juicy pop of flavor.
• With banana pudding mix and sweet white chocolate chips folded in, these Banana Pudding Cookies taste like creamy banana pudding in warm, chewy cookie form.

Cherry Cheesecake Cookies are soft, creamy, and bursting with cheesecake flavor thanks to cream cheese and cheesecake pudding. Topped with sweet cherry pie filling and a sprinkle of graham cracker crumbs, they’re a bite-sized cheesecake delight you won’t want to miss.