Cheesecake Stuffed Snickerdoodles 🍪

Imagine a soft, cinnamon-sugar snickerdoodle with a creamy cheesecake center that melts in your mouth. These Cheesecake Stuffed Snickerdoodles are the ultimate autumn-themed treats — cozy, creamy, and full of sweet fall spice. Every bite tastes like a mini cheesecake wrapped in a soft cinnamon cookie. Perfect for fall gatherings, holiday cookie exchanges, or your next fall festive food night in.

If you love cheesecake stuffed cookies or apple cider cookie recipes, this is the best of both worlds. The soft snickerdoodle dough is rolled in cinnamon sugar and baked around a creamy cream cheese filling — like your favorite apple cider cheesecake recipe turned into a bite-sized dessert. They’re easy to make and absolutely stunning on a dessert table.

Why You’ll Love These Cheesecake Snickerdoodles

• Perfectly soft and chewy: The cookie base stays tender with that signature snickerdoodle texture.
• Surprise center: A creamy cheesecake filling in every bite — sweet but not too rich.
• Make-ahead friendly: The dough and filling can be prepped ahead and baked fresh before serving.
• Fall flavor twist: Add a splash of apple cider to the filling for cozy autumn flair.

These cookies are what fall baking dreams are made of — easy, festive, and downright delicious. Whether you’re baking for family, friends, or your next fall party, they’ll be gone before you know it!

Ingredients

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider (optional, for a fall twist)

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

For Rolling:

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Prepare cheesecake filling: In a small bowl, mix cream cheese, powdered sugar, vanilla, and apple cider (if using). Scoop into 1-teaspoon portions and place on a parchment-lined plate. Freeze 30 minutes to firm up.
2. Make cookie dough: In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla, and mix well.
3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, cream of tartar, salt, and cinnamon. Gradually add to the wet ingredients until a soft dough forms. Chill dough 30 minutes for easier handling.
4. Assemble cookies: Scoop 2 tablespoons of dough, flatten slightly, place a chilled cheesecake ball in the center, and wrap dough around it to seal completely. Roll each ball in the cinnamon-sugar mixture.
5. Bake: Place cookies on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden. Don’t overbake — they’ll finish setting as they cool.
6. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a rack. Enjoy warm or cooled!

Tips for Perfect Cheesecake Stuffed Cookies

• Freeze the filling — it helps the cheesecake center stay creamy, not runny.
• Chill the dough for at least 30 minutes before shaping.
• Seal the edges well to keep the filling inside.
• Try adding a drizzle of caramel or sprinkle of coarse sugar for bakery-style flair.

Serving Ideas

Serve these apple cider cheesecake cookies with a mug of hot cider or coffee for a dreamy fall dessert moment. They make a perfect addition to Apple Brownies or Pumpkin Cinnamon Roll Muffins for a festive fall dessert table. You can even make them smaller for fall desserts for a party or cookie exchange!

Variations

• Apple Cider Glaze: Mix powdered sugar with apple cider for a drizzle on top.
• Caramel Filling: Replace cheesecake center with caramel for an apple cider cookie with caramel filling.
• Mini Cheesecake Cookies: Make smaller cookies for bite-sized dessert platters.
• Apple Cheesecake Version: Mix a few finely chopped sautéed apples into the filling for apple cider cheesecake cookies.

Storage

Store cooled cookies in an airtight container in the fridge for up to 5 days. They taste amazing chilled — the center firms up like cheesecake. To freeze, place baked cookies in a sealed container with parchment between layers for up to 2 months.

FAQ

Can I make these ahead?

Yes! Assemble cookies and freeze unbaked on a tray. Bake from frozen, adding 1–2 minutes to the baking time.

Can I skip the apple cider?

Definitely — they’re still delicious as classic cheesecake-stuffed cookies. But the cider adds a lovely fall note!

Can I use store-bought dough?

You can, but homemade dough tastes better and is easier to shape around the filling.

What’s the best cream cheese to use?

Full-fat block-style cream cheese gives the richest, creamiest center.

How do I keep the filling from leaking?

Chill or freeze the filling and pinch the dough seams tightly to seal completely before baking.

These Cheesecake Stuffed Snickerdoodles are the definition of fall indulgence — soft, spiced, and creamy inside. Whether you make them for a fall party dessert or just a cozy weekend treat, they’ll become one of your most-requested fall baking recipes. Pour a cup of hot cider, grab one warm from the oven, and you’ll understand why everyone loves them.