Soft, buttery snickerdoodles meet creamy cheesecake in one bite! These Cheesecake Stuffed Snickerdoodles are chewy, cinnamon-sweet, and filled with a luscious cream cheese center. Perfect for holidays, cozy nights, or when you want a quick wow-factor dessert — simple to make, yet tastes like a bakery treat.
Why You’ll Love This Cheesecake Stuffed Snickerdoodles
Crispy outside, soft inside, and a creamy surprise in the middle — what’s not to love? These cookies use basic ingredients, stay soft for days, and look stunning on any dessert table. Easy, crowd-pleasing, and irresistibly comforting.
What You’ll Need
You only need simple pantry staples to make these irresistible cookies:
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
Cheesecake Filling:
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
That’s it — simple, affordable ingredients you probably already have on hand!
How to Make Cheesecake Stuffed Snickerdoodles
- Make the filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 20 minutes.
- Prepare cookie dough: In a large bowl, cream together butter and sugar until fluffy. Add egg and vanilla, mix well. Stir in flour, cream of tartar, baking soda, and salt.
- Shape: Scoop 1 tablespoon of dough, flatten, add 1 teaspoon of cheesecake filling, and cover with another flattened dough piece. Seal edges.
- Coat: Roll each stuffed dough ball in cinnamon sugar.
- Bake: Place on a parchment-lined tray and bake at 350°F (175°C) for 10–12 minutes until lightly golden.
- Cool: Let rest 5 minutes on the tray before moving to a rack.
Soft, buttery, and creamy — perfection in every bite!
You Must Know
These cookies bake best when the cream cheese filling is slightly chilled — it keeps the center creamy without leaking. Always seal the dough edges tightly, and don’t overbake; the cookies should look a little underdone when they come out. They’ll finish setting as they cool, staying soft and chewy inside.
Use room-temperature butter and egg for smooth dough. Chilling the dough for 15–20 minutes helps control spreading, giving you thick, bakery-style cookies with that signature cinnamon sparkle.
Perfecting the Cooking Process
For even baking, use a cookie scoop so all cookies are the same size. Bake on parchment-lined trays, one batch at a time, in the middle rack. Rotate halfway through for perfect browning.
If you like gooier centers, bake 10 minutes; for firmer cookies, go 12. Let them cool on the pan briefly — they’ll continue to set and stay soft for days.
A light sprinkle of cinnamon sugar before serving makes them picture-perfect and adds a warm, cozy finish.
Add Your Touch Cheesecake Stuffed Snickerdoodles
Make these cookies your own! Try adding a pinch of nutmeg for a deeper spice flavor or mix ½ cup of white chocolate chips into the dough for extra sweetness. Want a festive twist? Roll the dough in red and green cinnamon sugar for Christmas or add a drizzle of caramel after baking for a fall-inspired treat.
You can also swap the cheesecake filling flavor — add a bit of lemon zest, pumpkin puree, or a spoon of strawberry jam for a fun variation. Each version still keeps that cozy snickerdoodle charm but adds a little personality to match the season.
Storing & Reheating
Make it a meal with this side.
Store leftover cookies in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 2 months.
To enjoy warm, microwave one cookie for 10–12 seconds or pop them in the oven at 300°F (150°C) for 5 minutes. They’ll taste freshly baked again — soft, chewy, and filled with that creamy cheesecake goodness.
Chef’s Helpful Tips for Cheesecake Stuffed Snickerdoodles
- Seal the edges well: The key to that creamy surprise inside is closing the dough completely around the filling. A little pinch around the seams keeps it from leaking out while baking.
- Don’t overmix: Mix just until the dough forms — overmixing makes cookies tough instead of tender.
- Chill smart: Chill the cream cheese filling before stuffing and refrigerate the dough if it’s too soft. Cold dough bakes thicker and fluffier.
- Cinnamon sugar magic: Roll generously for that signature sparkle — it caramelizes slightly in the oven for a light crunch.
- Test bake one cookie: Every oven is different. Try one first to adjust time and temperature if needed.
These small steps make a big difference — giving you cookies that look perfect and taste even better.
FAQ for Cheesecake Stuffed Snickerdoodles
Q: Can I make these ahead?
Yes! Make the dough and filling up to 2 days ahead. Store in the fridge and assemble when ready to bake.
Q: Can I freeze them?
Absolutely! Freeze stuffed dough balls before baking. Bake straight from frozen — just add 1–2 minutes to the time.
Q: Can I use low-fat cream cheese?
You can, but full-fat gives a creamier, richer filling that holds up better when baked.
Q: Why did my filling leak?
It usually means the edges weren’t sealed tight enough or the filling wasn’t chilled. Chill the cream cheese and pinch the dough seams closed.
Conclusion
These Cheesecake Stuffed Snickerdoodles are the ultimate comfort treat — soft, sweet, and filled with creamy goodness in every bite. They combine everything you love about a classic cookie with the surprise of a rich cheesecake center.
Whether you’re baking for the holidays, a weekend dessert, or just to make someone smile, these cookies never disappoint. They’re easy, elegant, and sure to become a new favorite in your kitchen. Serve them warm with a cup of coffee or a glass of milk — pure cozy perfection.
So, grab your cinnamon, preheat the oven, and let your home fill with that sweet, buttery aroma. Once you try these cookies, you’ll wonder how you ever baked without them!
The Best Cheesecake Stuffed Snickerdoodles for Cookie Lovers
Description
Soft, buttery snickerdoodles filled with creamy cheesecake — a perfect mix of cozy cinnamon flavor and smooth, sweet surprise inside. Ideal for holidays or everyday treats!
Ingredients
Instructions
Beat butter and sugar until creamy. Add egg and vanilla.
Mix in flour, cream of tartar, baking soda, and salt until dough forms.
In another bowl, mix cream cheese, powdered sugar, and vanilla for filling.
Flatten dough, add filling, seal, and roll into balls.
Coat in cinnamon sugar and bake at 350°F (175°C) for 10–12 minutes until golden.
Cool 5 minutes before serving.
Notes
- Chill the filling for 20 minutes before assembling for easier shaping.
Don’t overbake — cookies should stay soft in the center.
For a twist, drizzle caramel or add white chocolate chips!
