What’s the texture like for Cheesecake Stuffed Snickerdoodles?

Soft, chewy edges with a creamy center. Think gooey and melt-in-your-mouth perfection.

Can I make them gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The structure will be slightly more fragile, but still delicious.

Are Cheesecake Stuffed Snickerdoodles good for fall?

Absolutely. They’re one of the Best Fall Cookie Recipes you can make, blending spice, sweetness, and creaminess.

Can I make the dough ahead of time?

Yes. Chill the dough for up to 48 hours or freeze pre-assembled cookies for later.

What fillings can I substitute for cheesecake?

You can try pumpkin puree, Nutella, or even caramel, but Cheesecake Stuffed Snickerdoodles are best with the classic tangy filling.

How do I know when they’re done baking?

Edges should be set, centers soft. A light golden color is your signal.

Cheesecake Stuffed Snickerdoodles – The Best Fall Cookie Recipe (2025)

Name: Cheesecake Stuffed Snickerdoodles: The Ultimate Fall Flavor Dessert for Every Home Baker
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: All-purpose flour, baking soda, cream of tartar, butter, sugars, eggs, cinnamon, cream cheese, vanilla

Ingredients

All-purpose flour, baking soda, cream of tartar, butter, sugars, eggs, cinnamon, cream cheese, vanilla

Instructions

Cream butter & sugar, add eggs, mix dry, combine. Fill with cheesecake mix. Bake 350°F for 11–13 mins.

Prep Time: 20 mins
Cook Time: 13 mins