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Cinnamon Cheesecake Donut Cookies

Soft, melt-in-your-mouth cinnamon cheesecake donut cookies that bring cozy bakery flavors to your home kitchen, perfect for gifting or enjoying as a sweet treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour the base for soft, tender crumb
  • 1 tsp baking powder helps cookies rise and stay fluffy
  • 1/2 tsp salt balances sweetness and enhances flavor
  • 1/2 cup unsalted butter softened, adds richness and moisture
  • 1 cup granulated sugar sweetens and creates classic texture
  • 1 large egg binds ingredients for soft dough
  • 1 tsp vanilla extract enhances warm flavors and aroma
  • 1 tsp ground cinnamon the star spice for warm flavor
For the Cheesecake Filling
  • 4 oz cream cheese softened, creates creamy filling
  • 1 cup powdered sugar sweetens and smooths filling
  • 2 tbsp milk makes filling spreadable
  • 1 tsp ground cinnamon added to filling for flavor
For the Topping
  • 1/4 cup cinnamon sugar for topping, adds crunchy cinnamon coating

Equipment

  • Mixing Bowls
  • Baking sheets
  • Parchment paper
  • Electric mixer

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Step 2: In a medium bowl, whisk together flour, baking powder, and salt for even leavening distribution.
  3. Step 3: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Step 4: Mix in egg and vanilla extract until smooth and well combined.
  5. Step 5: Gradually add dry ingredients to wet mixture; stir gently until soft dough forms. Avoid overmixing.
  6. Step 6: In a separate bowl, blend cream cheese and powdered sugar until creamy. Stir in milk and cinnamon until spreadable.
  7. Step 7: Roll tablespoon-sized dough balls, place on baking sheets, and slightly flatten each.
  8. Step 8: Make a small indent in each cookie and spoon in a generous dollop of cheesecake filling.
  9. Step 9: Sprinkle tops with cinnamon sugar for a sweet, spicy crunch.
  10. Step 10: Bake for 12–15 minutes until edges just start turning golden. Keep cookies soft.
  11. Step 11: Cool on baking sheets for a few minutes, then transfer to wire rack to cool completely.

Notes

Butter can be substituted with coconut oil for a dairy-free option. Try almond extract instead of vanilla for a nutty aroma. Cream cheese filling can be swapped with mascarpone or Greek yogurt with powdered sugar. Add nutmeg or pumpkin pie spice for deeper flavor. Optionally drizzle with powdered sugar glaze or sprinkle chopped nuts after baking. Store in airtight container at room temperature up to 3 days or freeze up to 2 months.