🎉 Introduction
What’s better than a classic snickerdoodle? One that’s stuffed with creamy cheesecake filling! These Cheesecake Stuffed Snickerdoodles are soft, chewy, and coated in cinnamon sugar, with a luscious cheesecake center that makes them taste like two desserts in one.
They’re the perfect fall and holiday treat—warm spices like cinnamon, nutmeg, and allspice meet tangy cream cheese for the ultimate indulgence. Ideal for cookie exchanges, gifting, or cozy nights in, these cookies are guaranteed to impress with every bite.
🧰 Equipment Needed
- Mixing bowls (large & medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Baking sheets
- Parchment paper or silicone mats
- Cookie scooper
- Small spoon (for stuffing)
- Cooling rack
🛒 Ingredients
For the cookie dough
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 ¾ tsp ground cinnamon
- ⅝ tsp ground nutmeg
- ¼ tsp ground allspice + pinch extra
For the cheesecake filling
- 6 oz cream cheese, softened
- 1 tbsp salted butter, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
For the cinnamon-sugar coating
- 2 tbsp granulated sugar
- 1 tsp cinnamon
(Optional: apple cider reduction for a spiced twist—mix 2 tbsp into dough for extra fall flavor.)
👩🍳 Directions
Step 1: Make the cheesecake filling
In a bowl, beat cream cheese, salted butter, sugar, and vanilla until smooth. Scoop small teaspoons onto a plate and freeze until firm (about 30 minutes).
Step 2: Make the cookie dough
- In a large bowl, cream unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg yolks and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Gradually add dry ingredients to wet until dough forms. Chill for 30 minutes.
Step 3: Assemble cookies
Scoop ~2 tbsp dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around filling, sealing edges. Roll in cinnamon sugar mixture.
Step 4: Bake
Preheat oven to 350°F (175°C). Place cookies on lined baking sheet. Bake 11–13 minutes, until edges are golden. Cool slightly before serving.
🍽️ Servings & Timing
- Servings: ~18 stuffed cookies
- Prep Time: 25 minutes (+ chilling)
- Bake Time: 12 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
- Room Temperature: Store airtight up to 2 days.
- Refrigerator: Keeps 5 days (best for cream cheese filling).
- Freezer: Freeze unbaked stuffed cookies up to 2 months; bake from frozen, adding 2–3 minutes.
- Reheating: Microwave 10 seconds for a gooey center.
🥄 Variations
- Apple Cider Snickerdoodles: Add 2 tbsp apple cider reduction to dough.
- Chocolate Swirl: Mix cocoa into the cheesecake filling.
- Pumpkin Spice Version: Add 1 tsp pumpkin spice to dough.
- Nutty Surprise: Fold in chopped pecans or walnuts.
- Mini Version: Use smaller dough balls and cheesecake scoops for bite-sized treats.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Can I use whole eggs instead of yolks?
No, yolks keep the dough chewy instead of cakey.
Do I need to freeze the filling?
Yes, it makes stuffing easier and prevents leakage.
Can I skip the cheesecake filling?
Yes, but then they’re classic snickerdoodles.
Can I make these ahead?
Yes, chill dough and filling overnight, then assemble before baking.
Will the filling melt out?
Not if cookies are properly sealed before baking.
Do they taste like cheesecake?
Yes, with a tangy-sweet surprise center.
Can I add fruit to the filling?
Yes, finely diced apple or cranberry works well.
Do these spread much?
Slightly—chilling dough prevents excessive spreading.
Do they freeze well baked?
Yes, freeze cooled cookies up to 2 months.
What drink pairs best?
Hot apple cider, chai tea, or coffee.
🏁 Conclusion
These Cheesecake Stuffed Snickerdoodles are a dreamy upgrade to the classic cookie—soft, chewy, warmly spiced, and filled with tangy cheesecake. They’re perfect for fall gatherings, holiday baking trays, or whenever you want a cookie that’s both cozy and indulgent.
Bake a batch and watch them disappear in no time—they’re the kind of treat everyone will ask for again.
Cheesecake Stuffed Snickerdoodles | Soft, Spiced & Irresistible
Ingredients
Equipment
Method
- In a bowl, beat cream cheese, salted butter, sugar, and vanilla until smooth. Scoop small teaspoons onto a plate and freeze until firm (about 30 minutes).
- In a large bowl, cream unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg yolks and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Gradually add dry ingredients to wet until dough forms. Chill for 30 minutes.
- Scoop ~2 tbsp dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around filling, sealing edges. Roll in cinnamon sugar mixture.
- Preheat oven to 350°F (175°C). Place cookies on lined baking sheet. Bake 11–13 minutes, until edges are golden. Cool slightly before serving.
Notes
No, yolks keep the dough chewy instead of cakey. Do I need to freeze the filling?
Yes, it makes stuffing easier and prevents leakage. Can I skip the cheesecake filling?
Yes, but then they’re classic snickerdoodles. Can I make these ahead?
Yes, chill dough and filling overnight, then assemble before baking. Will the filling melt out?
Not if cookies are properly sealed before baking. Do they taste like cheesecake?
Yes, with a tangy-sweet surprise center. Can I add fruit to the filling?
Yes, finely diced apple or cranberry works well. Do these spread much?
Slightly—chilling dough prevents excessive spreading. Do they freeze well baked?
Yes, freeze cooled cookies up to 2 months. What drink pairs best?
Hot apple cider, chai tea, or coffee. 🏁 Conclusion These Cheesecake Stuffed Snickerdoodles are a dreamy upgrade to the classic cookie—soft, chewy, warmly spiced, and filled with tangy cheesecake. They’re perfect for fall gatherings, holiday baking trays, or whenever you want a cookie that’s both cozy and indulgent. Bake a batch and watch them disappear in no time—they’re the kind of treat everyone will ask for again.
