Name: Cheesecake Stuffed Snickerdoodles
Prep time: 30 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the snickerdoodle dough:; 2 3/4 cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 1/2 tsp vanilla extract; For the cheesecake filling:; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; For the cinnamon-sugar coating:; 1/4 cup granulated sugar; 1 tsp ground cinnamon

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Cheesecake Stuffed Snickerdoodles are a dreamy mashup of two classic desserts: the soft, cinnamon-sugary goodness of snickerdoodles with a surprise creamy cheesecake center. Every bite is rich, chewy, and filled with the perfect contrast of flavors and textures. These cookies feel like a bakery treat, but I can easily whip them up right in my kitchen.

Why You’ll Love This Recipe

I love how these cookies give me the best of both worlds — the familiar comfort of a snickerdoodle and the creamy decadence of cheesecake. They look impressive, but they’re actually simple to make with just a few extra steps. Whether I’m baking for a holiday cookie tray, a party, or just to treat myself, these always stand out and disappear fast. That gooey center? Totally worth it. Cheesecake Stuffed Snickerdoodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the snickerdoodle dough:

All-purpose flour
Cream of tartar
Baking soda
Salt
Ground cinnamon
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Vanilla extract

For the cinnamon-sugar coating:

Granulated sugar
Ground cinnamon

Directions

I start by making the cheesecake filling. I beat the softened cream cheese with sugar and vanilla until smooth, then scoop small portions onto a parchment-lined tray and freeze them for about 30 minutes until firm.
While the filling chills, I mix up the cookie dough. In one bowl, I whisk together the dry ingredients — flour, cream of tartar, baking soda, salt, and cinnamon. In another bowl, I beat the butter with the sugars until fluffy, then add the eggs and vanilla.
I gradually mix the dry ingredients into the wet until the dough forms. Then I chill the dough for about 20–30 minutes to make it easier to handle.
Once everything is ready, I scoop a portion of dough, flatten it slightly, and place a frozen cheesecake ball in the center. I wrap the dough around it and roll it into a ball, making sure the filling is completely sealed.
I roll each ball in cinnamon-sugar and place them on a baking sheet lined with parchment paper.
I bake the cookies at 350°F (175°C) for 11–13 minutes, just until the edges are set and the centers look slightly underdone — they finish setting as they cool.
I let them rest on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies, depending on size. From start to finish (including chilling and baking), I set aside about 1 hour and 30 minutes. Active prep time is roughly 30 minutes.

Variations

I’ve used brown butter for a deeper, nuttier flavor in the dough.
For a holiday twist, I add a pinch of nutmeg or cardamom to the dough.
I sometimes flavor the cheesecake filling with a touch of lemon zest or almond extract for a subtle twist.
Chocolate chips or white chocolate chunks mixed into the dough add a sweet surprise.
For smaller treats, I make mini versions using a smaller cookie scoop and less filling — just adjust the baking time.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cheesecake filling. To enjoy them warm, I microwave a cookie for about 10–15 seconds — it brings back the gooey center. They also freeze beautifully. I wrap them individually and keep them in a freezer-safe bag for up to 2 months. A quick warm-up in the microwave or a few minutes at room temperature is all they need. Cheesecake Stuffed Snickerdoodles

FAQs

Do I have to chill the cheesecake filling?

Yes, I always freeze the cheesecake filling first so it’s easier to stuff inside the dough. Otherwise, it’s too soft and messy to handle.

Can I use store-bought cookie dough?

I don’t recommend it for this recipe — the homemade dough is thicker and better suited for holding the filling without spreading too much.

Why do my cookies come out flat?

If the dough or the filling isn’t chilled enough, the cookies may spread too much. I always make sure both are well chilled before baking.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough a day in advance and keep it chilled in the fridge until I’m ready to bake.

Is it okay to skip the cream of tartar?

I wouldn’t skip it. Cream of tartar gives snickerdoodles their signature tang and chewy texture. If I don’t have any, I substitute with a bit of lemon juice or baking powder, but the texture may change slightly.

Conclusion

Cheesecake Stuffed Snickerdoodles are one of those cookies that feel extra special but don’t require complicated steps. I love making them for cozy gatherings, festive occasions, or just when I’m craving something indulgent. The soft cinnamon cookie with that creamy center never fails to impress — they’re the kind of treat that everyone asks me to make again.

Cheesecake Stuffed Snickerdoodles

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Author: lina
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 1 hour 30 minutes
Yield: 20–24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Cheesecake Stuffed Snickerdoodles combine the soft, cinnamon-sugar charm of snickerdoodles with a luscious, creamy cheesecake center. These bakery-style cookies are rich, chewy, and full of indulgent surprises in every bite.

Ingredients

For the snickerdoodle dough:
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tsp vanilla extract
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
For the cinnamon-sugar coating:
1/4 cup granulated sugar
1 tsp ground cinnamon

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Instructions

In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop small portions onto a parchment-lined tray and freeze for 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
In another bowl, beat softened butter with granulated and brown sugars until light and fluffy. Add eggs and vanilla, mixing until combined.
Gradually add dry ingredients to the wet, mixing until dough forms. Chill dough for 20–30 minutes.
Flatten a scoop of dough, place a frozen cheesecake ball in the center, wrap dough around it, and roll into a ball.
Roll dough balls in cinnamon-sugar mixture and place on prepared baking sheet.
Bake for 11–13 minutes until edges are set and centers look slightly underdone. Let rest on sheet before transferring to a wire rack.