Cinnamon Cheesecake Donut Cookies

There is just something so magically spellbinding in the way two favorite desserts get combined into one, especially if those two are the ever-favorite donuts and rich cheesecake-all that in the size of a cookie. These wonderful Cinnamon Cheesecake Donut Cookies are indeed bite-sized perfections ingeniously joining the inviting warmth and sweetness of cinnamon sugar with the velvety cream-rich quality of cheesecake.

They had that certain je ne sais quoi of imperfect perfection: every cookie is a little rustic jewel with cinnamon sugar coating a little bit uneven, with views of luscious cheesecake filling peeking through in just the most appropriate places.

It hit me during one of those moments when I was craving something sweet. Well, the problem then wasn’t being able to choose between the two most loved desserts: cheesecakes and doughnuts. The cookies were just what I had been looking for: a perfect mix of the two, in sizes so small and easy to handle-without one feeling guilt-ridden for overindulging-yet full of flavor to create an explosion for both cheesecake and doughnuts upon demand. It’s each time just a hint of lazy Saturday mornings, sneaking off with the family to the local bakery for donuts and back home to make desserts. Simple joyful times in my life that the cookies remind me of.

Let’s get into it, to show how one can really make this superb dessert covered in cinnamon sugar that brings so much joy!

How to Make Cinnamon Cheesecake Donut Cookies?

Recipe by EmmaCourse: Cake Ideas

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the cookie dough:
  

• 2 ¼ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• ⅓ cup sour cream (for that tender donut-like texture)
  

• For the cheesecake filling:
  

• 8 oz cream cheese, softened

• ⅓ cup powdered sugar

• 1 tsp vanilla extract
  

• For the cinnamon sugar topping:
  

• ¼ cup granulated sugar

• 1 tbsp ground cinnamon
  

Steps

• Step 1: Prepare the Cheesecake Filling
• In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. The consistency should be thick but spreadable.
• Scoop the mixture into a piping bag or a small resealable plastic bag (with one corner snipped off for easy piping) and refrigerate until firm, about 30 minutes. This makes it easier to handle when filling the cookies.
• Step 2: Make the Cookie Dough
  
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Beat in the egg and vanilla extract until fully incorporated.
• Add the sour cream and mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
  
• Step 3: Shape and Fill the Cookies
• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
• Using your thumb or the back of a spoon, press an indentation into the center of each dough ball. Pipe a small amount of the chilled cheesecake filling into each indentation, being careful not to overfill.
• Gently pinch the edges of the cookie dough around the filling, leaving a bit of the cheesecake exposed on top. It doesn’t have to be perfect—those slightly uneven edges give the cookies their donut-like, rustic charm.
• Step 4: Bake the Cookies
• Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies are set. They should puff up slightly, resembling mini donuts with their delicious cheesecake centers.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Step 5: Coat with Cinnamon Sugar
  
• While the cookies are still warm, mix together the cinnamon and sugar for the topping.
• Gently roll each cookie in the cinnamon sugar mixture, ensuring they’re well-coated. Some clumping and unevenness is encouraged—this is what gives them that homemade, donut-shop feel.

Bonus Tips

• Avoid overflow: Fill in the cheesecake filling, only filling the indentation in the cookie. If a little too much is used, it will spill over and burn onto the baking sheet.
• Make-Ahead Tip: The cookie dough and cheesecake filling can be made ahead of time and stored separately in the refrigerator for up to 2 days. This makes it easy to bake fresh cookies when you’re ready.
• Kick It Up a Notch with the Filling: Give the cheesecake filling a note of lemon zest or maybe a pinch of cinnamon. These touches bring in that extra oomph to raise the bars for the overall taste!

Serving Suggestions

These cookies stuffed with cinnamon cheesecake donuts are perfect with a cozy cup of coffee or a warm chai latte. Serve them out as dessert at your casual brunch, or simply package them up for a picnic treat. For a bit of extra indulgence, drizzle a little white melted chocolate over the top or serve with a dollop of whipped cream.

Let the Sweetness Begin

There’s something so satisfying about the combination of cinnamon sugar and cheesecake in one handheld treat. These Cinnamon Cheesecake Donut Cookies capture all the cozy, nostalgic flavors of your favorite bakery donuts, with the creamy surprise of cheesecake in the center.

I would absolutely love to hear all about how your cookies turn out, so if possible, please do share. And one more thing: do you have a favorite memory of either donuts or even cheesecakes? I’d love to hear that, too, so comment below!

And by all means, share the beautiful images when you bake them. Happy baking, and wish you all the very best!