These cheesecake-stuffed snickerdoodles are soft, cinnamon-sugar cookies with a surprise inside — a creamy, tangy cheesecake center.
They’re buttery, gooey in the middle, and full of cozy cinnamon flavor.
These are the kind of cookies that make people stop mid-bite and say “Wait, what is IN this?” in the best way.
They’re fun to make and even more fun to eat.
I made a double batch for a weekend get-together and they vanished before the coffee finished brewing.
What You’ll Need
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp ground cinnamon
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Why I Love This Recipe
These cookies are the definition of extra — in the best way. They’re simple on the outside but full of flavor and surprise in every bite.
- The cookie is soft, chewy, and full of cinnamon sugar
- The cheesecake center is tangy and creamy, like a bonus dessert inside your dessert
- You can make them ahead and freeze them
- They look impressive but are surprisingly easy to make
- They always disappear fast — seriously, I’ve never had leftovers
I’ve brought these to cookie swaps, game nights, and office potlucks — and they’re always a hit.
Servings and Cook Time
Makes: 16 cookies
Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: About 1 hour
Macros (Per Cookie)
- Calories: 250
- Protein: 3g
- Fat: 13g
- Carbs: 30g
- Sugar: 18g
- Fiber: 0.5g
Why This Recipe Works (Quick Science)
Cream of tartar reacts with baking soda to help the cookies rise and stay soft. The high fat content from the butter keeps the cookies tender. Cream cheese in the center adds richness and moisture while staying thick and creamy even after baking.
Common Mistakes
- Not chilling the cheesecake filling — it’ll be too soft to stuff and will leak out
- Overbaking — they’ll dry out quickly if you go over 12 minutes
- Not sealing the dough — make sure to pinch the cookie dough fully around the filling or it’ll burst open
- Too much flour — measure flour by spooning into the cup and leveling, not scooping
What to Serve With
- A hot cup of coffee or chai latte
- A cold glass of milk
- As part of a dessert platter with brownies and fruit
- With vanilla ice cream (trust me)
FAQ
Can I make the dough ahead of time?
Yes! You can refrigerate it for up to 2 days or freeze dough balls for up to 2 months.
Can I skip the cream cheese filling?
Sure! You’ll have classic snickerdoodles, still delicious.
Can I make these gluten-free?
Use a 1:1 gluten-free baking flour that includes xanthan gum.
How do I store them?
Store in the fridge in an airtight container for up to 5 days.
Pro Tips
- Chill the cream cheese filling so it’s easier to work with
- Use a cookie scoop to portion dough evenly
- Slightly flatten dough before stuffing for better shaping
- Don’t skip the cinnamon sugar coating — it’s key
- Let cookies cool on the baking sheet for 5 minutes before moving
Tools Needed
- Large mixing bowl
- Electric mixer or hand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop
- Small bowl for cinnamon sugar
- Cooling rack
Substitutions and Variations
- Swap cream cheese for mascarpone
- Add mini chocolate chips to the cheesecake filling
- Use brown sugar for deeper flavor
- Add a pinch of nutmeg to the cinnamon sugar
- Make them smaller and bake 1–2 minutes less
Make Ahead Tips
- Roll and freeze cookie dough balls (unbaked) for up to 2 months
- Chill cheesecake filling up to 2 days ahead
How to Make Cheesecake-Stuffed Snickerdoodles
Step 1: Make the cheesecake filling
In a small bowl, mix 8 oz softened cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until smooth. Scoop into 16 small balls using a teaspoon and freeze for 30 minutes.
Step 2: Make the cookie dough
In a large bowl, beat 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy. Add 2 large eggs and beat until combined. Stir in 2 ¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ¼ tsp salt, and 1 tbsp ground cinnamon until dough forms.
Step 3: Preheat the oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 4: Shape and fill cookies
Scoop about 2 tbsp of cookie dough and flatten slightly in your hand. Place one frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Roll in cinnamon sugar mixture (¼ cup sugar + 1 tsp cinnamon).
Step 5: Bake
Place cookies 2 inches apart on prepared baking sheet. Bake at 350°F for 10–12 minutes until set and edges are just golden. Let cool on pan for 5 minutes before moving to a wire rack.
Step 6: Cool and serve
Let cookies cool for 10 minutes before serving. The cheesecake center will stay creamy and soft.
Leftovers and Storage
Store cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temp for 15 minutes before eating, or microwave for 8–10 seconds to warm them up. You can also freeze baked cookies for up to 1 month.
Conclusion
If you love classic snickerdoodles and creamy cheesecake, this recipe is your dream combo. These cookies are cozy, impressive, and surprisingly easy to make. Give them a try, then come back and tell me how they turned out — I’d love to hear what you thought or help answer any baking questions!
