Why You’ll Love This Recipe

These cookies are a creative take on the classic donut and cheesecake combo, offering the best of both worlds in one bite. The cinnamon sugar coating gives each cookie a warm, comforting flavor, while the cheesecake filling adds a creamy and indulgent contrast. They’re easy to make, customizable, and perfect for sharing at parties, family gatherings, or as a special treat for yourself. Whether you’re a fan of donuts, cheesecake, or cinnamon, these cookies are sure to be a hit!

Ingredients

For the cookies:

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/4 cup milk (or almond milk for a dairy-free option)

For the cheesecake filling:

  • 8 oz cream cheese, softened

  • 1/4 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons heavy cream or milk

For the cinnamon sugar coating:

  • 1/4 cup granulated sugar

  • 1 tablespoon ground cinnamon

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

Directions

1. Prepare the dough:

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

  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

  • In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until combined.

  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. The dough will be soft and slightly sticky.

2. Make the cheesecake filling:

  • In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. If the mixture is too thick, add a little more milk to reach a spreadable consistency.

3. Assemble the cookies:

  • Roll the cookie dough into tablespoon-sized balls and then flatten them slightly with your hands.

  • Place a small dollop (about 1 teaspoon) of the cheesecake filling in the center of each cookie dough round.

  • Take another ball of dough and flatten it slightly, then place it on top of the filled dough round, pinching the edges to seal the cheesecake filling inside. Roll the filled dough ball gently to ensure it’s smooth and well-sealed.

4. Cinnamon sugar coating:

  • In a small bowl, mix together the granulated sugar and cinnamon.

  • Roll each filled cookie dough ball in the cinnamon sugar mixture, coating it evenly on all sides.

5. Bake the cookies:

  • Place the cinnamon-sugar-coated cookie dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. The cheesecake filling inside will remain soft and creamy.

6. Cool and serve:

  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed fresh but will keep well for a couple of days in an airtight container.

Servings and Timing

  • Servings: 12-15 cookies (depending on size)

  • Prep Time: 20 minutes

  • Cook Time: 10-12 minutes

  • Total Time: 30 minutes

Variations

  • Chocolate Chip Cheesecake Donut Cookies: Add 1/2 cup of mini chocolate chips to the cookie dough for a chocolatey twist.

  • Fruit-Filled Cheesecake Cookies: Add a spoonful of fruit jam (like raspberry or strawberry) to the cheesecake filling for a fruity flavor contrast.

  • Coconut Cheesecake Donut Cookies: Add 1/4 cup of shredded coconut to the dough or sprinkle it on top of the cookies for an extra layer of flavor.

  • Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of regular all-purpose flour to make these cookies gluten-free.

Storage/Reheating

  • Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days if you prefer to keep them chilled.

  • Reheating: To warm up the cookies, place them in the microwave for about 10-15 seconds, or warm them in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I make these cookies without the cheesecake filling?

Yes, you can omit the cheesecake filling and just make cinnamon-sugar cookies. You’ll still get the delicious cinnamon flavor with a soft, chewy texture.

Can I use a different filling for these cookies?

Absolutely! You can swap out the cheesecake filling for other fillings like Nutella, peanut butter, or fruit jam, depending on your preference.

How do I prevent the cheesecake filling from oozing out during baking?

Be sure to seal the dough tightly around the cheesecake filling and make sure the edges are well-closed. You may also chill the dough for 15-20 minutes before baking to help it hold its shape better.

Can I freeze these cookies?

Yes! You can freeze the unbaked, filled cookie dough balls for up to 3 months. Just place the dough balls on a baking sheet to freeze them solid, then transfer to a freezer-safe container or bag. When ready to bake, bake from frozen, adding 1-2 extra minutes to the bake time.

Can I make these cookies dairy-free?

Yes, you can make these cookies dairy-free by using dairy-free butter and a dairy-free cream cheese substitute in the filling.

Conclusion

Cinnamon Kissed Cheesecake Donut Cookies are a creative and delicious treat that combines the best flavors of cinnamon, cheesecake, and donuts in one indulgent bite. The chewy, cinnamon-sugar coated cookies with their creamy, tangy cheesecake filling will have everyone asking for seconds. These cookies are perfect for any occasion and are sure to become a family favorite. With their fun, unexpected twist on a classic flavor combo, these cookies are a must-try for dessert lovers everywhere!

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Cinnamon Kissed Cheesecake Donut Cookies

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30 minutes
  • Yield: undefined
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Cinnamon Kissed Cheesecake Donut Cookies are a creative fusion of cheesecake and donuts in a chewy, cinnamon-sugar coated cookie form. Filled with creamy cheesecake and kissed with cinnamon, these indulgent cookies are perfect for any occasion.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (or almond milk for a dairy-free option)
  • For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
  • For the cinnamon sugar coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare the dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and mix until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
  2. Make the cheesecake filling: In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. If the mixture is too thick, add a little more milk to reach a spreadable consistency.
  3. Assemble the cookies: Roll the cookie dough into tablespoon-sized balls, then flatten them slightly. Place a small dollop (about 1 teaspoon) of the cheesecake filling in the center of each cookie dough round. Take another ball of dough and flatten it slightly, then place it on top of the filled dough round, pinching the edges to seal the cheesecake filling inside. Roll the filled dough ball gently to ensure it’s smooth and well-sealed.
  4. Cinnamon sugar coating: In a small bowl, mix together the granulated sugar and cinnamon. Roll each filled cookie dough ball in the cinnamon sugar mixture, coating it evenly on all sides.
  5. Bake the cookies: Place the cinnamon-sugar-coated cookie dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. The cheesecake filling inside will remain soft and creamy.
  6. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

Chocolate Chip Cheesecake Donut Cookies: Add 1/2 cup of mini chocolate chips to the cookie dough for a chocolatey twist.Fruit-Filled Cheesecake Cookies: Add a spoonful of fruit jam (like raspberry or strawberry) to the cheesecake filling for a fruity flavor contrast.Coconut Cheesecake Donut Cookies: Add 1/4 cup of shredded coconut to the dough or sprinkle it on top of the cookies for an extra layer of flavor.Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of regular all-purpose flour to make these cookies gluten-free.

Nutrition

  • Serving Size: 1 cookie
  • Calories: Varies depending on mix-ins and serving size
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: Varies
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies

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