I couldn’t resist turning a tube of sugar cookie dough and a block of cream cheese into Cheesecake Cookies with a cinnamon sugar twist that made me eager to share the recipe.

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I didn’t expect that wrapping soft sugar cookie dough around a tangy cream cheese center would turn into my new favorite dessert trick. I call them Cheesecake Cookies because they somehow taste like a tiny, sneaky slice of cheesecake in cookie form, and every bite makes me pause and wonder how something so uncomplicated can be so addictive.

I make them when I want something that looks like I tried harder than I did, and half the fun is messing up the shape, grabbing an extra blob of filling, and pretending it was intentional. You gotta try one, trust me.

Ingredients

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Sugar cookie dough: lots of carbs and fat, sweet, soft and very indulgent.
Cinnamon sugar: crunchy sweet coating, mostly sugar, cinnamon adds warm spice and antioxidants.
Cream cheese: tangy, creamy, some protein and fat, makes the filling rich and smooth.
Granulated sugar: straight carbs, makes it sweet adds structure not much nutrition.
Salt: tiny amount boosts flavor, balances sweetness, add depth but watch sodium.
Vanilla: adds warm aroma and sweetness perception, zero calories but big flavor.
Whipped topping: fluffy light texture, adds sweetness and air, mostly processed stuff.

Ingredient Quantities

1 16.5 oz tube sugar cookie dough, store bought

1/2 cup cinnamon sugar

6 oz cream cheese softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

pinch of salt

6 oz Cool Whip or other whipped topping

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, this keeps cookies from sticking and makes cleanup easy.

2. In a bowl beat the softened 6 oz cream cheese with 1/4 cup granulated sugar, 1/2 tsp vanilla and a pinch of salt until smooth, scrape the sides so no lumps remain.

3. Fold in the 6 oz Cool Whip gently until just combined, you want a light fluffy filling, pop it in the fridge for 10 to 15 minutes so it firms up a bit and is easier to handle.

4. Open the 1
6.5 oz tube sugar cookie dough and portion it into golf‑ball sized pieces, about 1 to 1 1/2 tablespoons of dough each, a small scoop works great for this.

5. Flatten each dough portion into a 2 1/2 to 3 inch disk, put about 1 teaspoon (give or take) of the chilled cheesecake filling in the center.

6. Fold the dough up around the filling and pinch to seal completely, roll gently between your palms to make a smooth ball, if the seam won’t stick wet your finger with a little water and press.

7. Roll each sealed ball in the 1/2 cup cinnamon sugar until coated, then place the cookies on the prepared sheet about 2 inches apart; if dough seems very soft chill the shaped balls on the sheet for 10 minutes so they don’t spread too much.

8. Bake for 10 to 12 minutes, until edges are set and tops look slightly golden, don’t overbake cause the filling can dry out, they might still look a little soft in the center and thats okay.

9. Let cookies cool on the baking sheet 5 to 8 minutes so they firm up, then transfer to a wire rack to cool completely, if any filling oozed out you can chill the finished cookies for 15 minutes to set.

10. Store leftovers in an airtight container in the fridge for up to 3 days, these are best chilled so the cheesecake center stays creamy, and trust me they’re even better the next day.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Medium mixing bowl
5. Electric hand mixer or whisk (hand mixer makes it faster)
6. Rubber spatula or spoon for scraping
7. Cookie scoop or tablespoon for portioning
8. Small shallow bowl or plate for the cinnamon sugar
9. Wire cooling rack
10. Measuring spoons (for vanilla and pinch of salt)

FAQ

Q: Do I bake the sugar cookie dough first or add the cheesecake filling before baking?

A: Bake the cookie dough exactly like the package says, then let the cookies cool completely before adding the cream cheese/Cool Whip mixture. If you try to add the filling while they're hot it'll melt and get runny.

Q: Can I use real whipped cream instead of Cool Whip?

A: Yes, you can use freshly whipped cream, but it will deflate faster. For best hold, whip heavy cream to stiff peaks and fold gently into the cream cheese, or use a stabilizer like a little powdered sugar or gelatin if you need them to sit out longer.

Q: My cookies spread too much in the oven, how do I stop that?

A: Chill the cookie dough for 15 to 30 minutes before baking, use parchment or silicone mats, don't overwork the dough, and space them well on the sheet. An ice cream scoop helps keep all the pieces the same size so they bake evenly.

Q: How do I keep the cheesecake filling from being runny?

A: Make sure the cream cheese is well chilled but softened, beat it until smooth then fold in the Cool Whip gently. Don't overmix or add extra liquid. Chill filled cookies for at least 30 minutes so the filling firms up.

Q: Can I make these ahead and how should I store them?

A: You can bake the cookies up to a month ahead and freeze them, or freeze baked cookies for 2 months. Store assembled cookies in an airtight container in the fridge for 3 to 4 days. If you need long term storage, freeze unfilled cookies and add the filling after thawing.

Q: Any easy hacks for assembly or presentation?

A: Yep, use a piping bag or a zip-top bag with the corner snipped to pipe even dollops, roll cookie dough balls in the cinnamon sugar before baking for a prettier crust, and dust a little extra cinnamon sugar on top right before serving.

Cheesecake Cookies Recipe Substitutions and Variations

Cream cheese (6 oz): swap for equal amount mascarpone for a richer, silkier filling, or use Neufchatel 1 to 1 if you want less fat. You can also try well drained ricotta mixed with 2 tablespoons powdered sugar and a little lemon juice for a lighter, slightly grainier result.
Cool Whip 6 oz: whip 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla until soft peaks form, that’ll give you a fresher taste. Or use 1/2 cup full fat Greek yogurt sweetened with 2 tablespoons powdered sugar for a tangy, lower fat option, tho it will be thinner.
Store bought sugar cookie dough (16.5 oz tube): substitute with a slice and bake sugar cookie log or one batch of your favorite sugar cookie dough, about 16 to 17 ounces. For a twist, refrigerated snickerdoodle dough works fine in the same amount.
Cinnamon sugar 1/2 cup and granulated sugar 1/4 cup: for the cinnamon sugar use 1/2 cup granulated sugar plus 1 to 1 1/2 tablespoons ground cinnamon, or 1/2 cup light brown sugar plus 1 teaspoon cinnamon for a deeper flavor. For the 1/4 cup granulated sugar in the filling swap in 1/4 cup powdered sugar for a smoother texture, or 3 tablespoons light brown sugar for a slight molasses note.

Pro Tips

1) Chill the filling longer than it says, like 20 to 30 minutes. It firms up and is way easier to handle and less likely to ooze. If you want, put it in a zip top bag and snip a tiny corner to pipe the filling in cleanly.

2) Freeze the shaped cookie balls for 10 to 15 minutes before baking if your dough is soft. They keep their shape better and are less likely to spread and burst open in the oven.

3) Seal the seam well and tuck it to the bottom of the ball, then roll gently. If the seam wont stick wet your fingertip with a little water or milk and press. A good seal is the difference between a pretty cookie and a puddle of filling.

4) Watch the bake closely and underbake a touch so the center stays creamy. Let them sit on the baking sheet for 5 to 8 minutes to firm up, then move to a rack. They actually taste better chilled the next day so dont be afraid to refrigerate.