Cinnamon Cheesecake Cookies Recipe

Why You’ll Love This Recipe

Cinnamon Cheesecake Cookies are soft, sweet, and filled with a creamy cheesecake center that melts in your mouth. With warm cinnamon sugar on the outside and a rich tangy surprise inside, these cookies are like a cross between a snickerdoodle and a mini cheesecake—perfect for holidays, cookie swaps, or cozy dessert cravings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:
unsalted butter (softened)
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking soda
cream of tartar
salt
ground cinnamon

For the cheesecake filling:
cream cheese (softened)
powdered sugar
vanilla extract

For rolling:
granulated sugar
ground cinnamon

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the cheesecake filling:
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
Scoop into ½ teaspoon-sized mounds and place on a parchment-lined plate. Freeze for 20–30 minutes until firm.

Make the cookie dough:
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.

In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.

Gradually mix dry ingredients into wet ingredients until a soft dough forms.

Assemble the cookies:
Scoop a tablespoon of dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap the dough around it and roll into a ball.

Roll the ball in cinnamon sugar and place on the baking sheet, spacing 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 20–24 cookies.
Preparation time: 25 minutes
Freezing time: 20–30 minutes
Baking time: 10–12 minutes
Total time: 1 hour

Variations

Add a pinch of nutmeg or cardamom to the dough for a spiced twist.
Use maple or almond extract in the cheesecake filling.
Add mini chocolate chips to the dough for extra indulgence.
Drizzle with cream cheese glaze after baking for a bakery-style finish.

storage/reheating

Store in an airtight container in the fridge for up to 5 days.
Bring to room temperature before serving or warm for 10 seconds in the microwave for gooey centers.
Freeze baked or unbaked cookie dough balls (with filling) for up to 2 months.

FAQs

Can I skip the cream cheese filling?
Yes, but the cheesecake center is what makes these cookies extra special.

Do I have to freeze the filling?
Yes, freezing helps it hold shape and prevents it from oozing during baking.

Can I make these ahead of time?
Yes, prepare and freeze the filled dough balls for easy baking later.

Why do I need cream of tartar?
It gives these cookies a chewy, tangy snickerdoodle-like texture.

Can I use low-fat cream cheese?
Full-fat is best for texture, but low-fat works in a pinch.

Conclusion

Cinnamon Cheesecake Cookies are a delightful surprise in every bite—crisp on the outside, soft in the middle, and filled with creamy cheesecake goodness. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to become a year-round favorite.

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