Cinnamon Cheesecake Cookies Recipe

These Cinnamon Cheesecake Cookies are soft, chewy, and bursting with warm, cozy flavor. Each bite is filled with a rich cream cheese center wrapped in a cinnamon-spiced cookie dough that’s perfectly sweet and slightly tangy. They combine the best of cheesecake and cookies into one irresistible treat—ideal for holidays, gifting, or any time you’re craving something sweet.

Why You’ll Love This Recipe

If you love both cookies and cheesecake, this recipe is a dream come true. The cookies are soft and slightly cakey with a delicious cinnamon-sugar coating, while the hidden cheesecake filling adds a creamy surprise in every bite. They’re easy to make, freeze beautifully, and are sure to impress anyone who tries them. Perfect for cozy nights, cookie exchanges, or a sweet snack with your coffee.

ingredients

this Recipe

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

• All-purpose flour
• Baking powder
• Ground cinnamon
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Cream cheese
• Powdered sugar
• Ground nutmeg (optional, for added spice)
• Cinnamon sugar (for rolling)

directions

1. In a bowl, mix flour, baking powder, cinnamon, salt, and nutmeg (if using). Set aside.
2. In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs and vanilla extract until combined. Gradually mix in the dry ingredients to form a soft dough. Chill the dough for 30 minutes.
4. In another bowl, mix softened cream cheese with powdered sugar until smooth. Scoop small portions to form the filling and freeze for 15–20 minutes.
5. Scoop cookie dough and flatten into discs. Place a cream cheese filling ball in the center and wrap the dough around it to seal.
6. Roll the stuffed dough balls in cinnamon sugar and place on a baking sheet lined with parchment paper.
7. Bake in a preheated 350°F (175°C) oven for 10–12 minutes or until edges are lightly golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 20–24 cookies.
Prep time: 30 minutes (plus chilling time)
Cook time: 10–12 minutes
Total time: About 1 hour

Variations

• Add chocolate chips: Mix mini chocolate chips into the dough for extra indulgence.
• Pumpkin twist: Add a tablespoon of pumpkin puree and a pinch of pumpkin spice to the dough for a fall-themed treat.
• Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Stuff with fruit: Mix in a bit of jam or fruit preserves with the cream cheese filling.
• Make it festive: Add colored sugar to the cinnamon sugar coating for holidays or special occasions.

storage/reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Freeze the baked cookies for up to 2 months. You can also freeze the dough balls before baking.
Reheating: Let cookies come to room temperature or warm them briefly in the microwave (about 10 seconds) for a fresh-baked feel.

FAQs

Can I make the dough ahead of time?

Yes, you can chill the dough for up to 24 hours before assembling and baking.

Why is my cream cheese filling leaking out?

Make sure the cookie dough completely seals the cream cheese filling to avoid leakage during baking.

Can I skip the cream cheese filling?

Absolutely. The cookies are still delicious without it—just a simpler cinnamon sugar cookie.

How do I make sure the cookies stay soft?

Avoid overbaking. Remove from the oven when the edges are just golden, and let them finish setting on the pan.

Can I use whipped cream cheese?

It’s best to use block-style cream cheese for the filling so it holds its shape while baking.

Do I need to chill the dough?

Yes, chilling helps make the dough easier to work with and prevents spreading in the oven.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure to work in batches when baking.

What’s the best way to freeze these cookies?

Flash freeze them on a tray first, then store in freezer bags to keep them from sticking together.

Can I use margarine instead of butter?

Butter is preferred for flavor and texture, but margarine can be used in a pinch.

Do these cookies travel well?

Yes, once fully cooled, they hold their shape and are perfect for packing in cookie tins or lunchboxes.

Conclusion

Cinnamon Cheesecake Cookies are a deliciously fun and flavorful dessert that brings together the creamy delight of cheesecake and the cozy spice of cinnamon cookies. Easy to make and even easier to eat, they’re a crowd-pleaser for any occasion. Whether you’re baking for a party, gifting friends, or treating yourself, these cookies will not disappoint.

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