Funfetti Stuffed Cheesecake Cookies

Alright, these Funfetti Stuffed Cheesecake Cookies? They’re soft, chewy, and full of colorful sprinkles—with a surprise creamy cheesecake filling hiding inside. Every bite is a little party, with bursts of vanilla flavor and that rich, tangy center.

I made them for a birthday treat, and everyone went wild for the fun colors and gooey middle. That mix of sweet cookie and smooth cheesecake? Totally addictive, and they look so cute on a dessert table.

And don’t worry—they’re easier than they sound! Just mix the dough, stuff with cheesecake filling, roll in sprinkles, and bake. Let’s make a batch together—these cookies are sure to make you smile!

Why You’ll Love This Recipe

• Cheesecake in Every Bite: Instead of just topping cookies with cream cheese frosting, this recipe tucks a full cheesecake-style filling right inside each cookie. It’s a full flavor experience that’s unexpected and comforting.
• Sprinkles That Delight: Rainbow sprinkles aren’t just decorative—they add subtle crunch and childhood charm that makes these cookies especially popular with kids and nostalgic adults alike.
• Texture Contrast: The slightly crisp edges of the cookie give way to a soft, chewy middle, and then the creamy, tangy filling comes through. Each bite is layered in flavor and feel.
• Adaptable for Celebrations: Swap in themed sprinkles (red and green for Christmas, pastel for Easter, etc.) and you’ve got a cookie that fits any season or party theme.
• Freezer-Friendly: The cheesecake-stuffed dough balls can be frozen ahead of time and baked straight from the freezer with minimal fuss.

What You Need to Know Before You Start

Timing Breakdown:

• Prep Time: 25 minutes for mixing and shaping the dough
• Chill Time: 30 minutes to firm the dough and keep the filling from melting too fast
• Bake Time: 11 to 13 minutes, depending on your oven and dough size
• Total Time: About 1 hour and 15 minutes, including prep and chill time

This recipe doesn’t require an overnight chill, but it benefits from at least 30 minutes in the fridge to prevent spreading and to help the cream cheese filling stay centered.

Yield and Batch Size:

The recipe makes around 20 medium cookies, each about 2 inches wide. If you prefer smaller cookies, you can stretch the dough to 24, but be mindful not to overstuff them or the filling may seep out.

Skill Level:

Beginner to Intermediate.
Anyone comfortable with basic cookie dough recipes can make these successfully. The key extra step—encasing a soft filling inside dough—takes a bit of practice, but the dough is forgiving and pliable. Even slightly misshapen cookies will still bake beautifully.

Required Kitchen Tools

To make the process smooth and efficient, here are the tools you’ll want to have ready:

• Stand Mixer or Hand Mixer: For creaming the butter and sugar thoroughly and mixing the dough evenly.
• Two Mixing Bowls: One for cookie dough, one for the cheesecake filling.
• Measuring Cups and Spoons: To ensure accurate proportions for consistent results.
• Silicone Spatula: Helpful for scraping the bowl and folding in sprinkles gently.
• Cookie Scoop (1.5 to 2 tablespoons): Ensures uniform cookie size and helps portion dough for easier filling.
• Parchment Paper: Prevents sticking and encourages even browning.
• Baking Sheets: Standard half-sheet pans work best; avoid dark-coated pans, which can over-bake the bottoms.
• Wire Rack: For cooling the cookies evenly without trapping moisture underneath.

Optional but useful:

• Small Spoon or Thumb: To help indent dough balls for filling.
• Freezer-Safe Tray: If you plan to freeze before baking.

Ingredients

Each component plays a specific role—here’s what you’ll need and why:

For the Cookie Dough:

• 1 cup (226g) unsalted butter, softened
  Adds richness and moisture. Softened butter creams better, creating lightness in the cookie texture.
• 3/4 cup (150g) granulated sugar
  Helps with spreading and sweetens the dough without overpowering the cream cheese.
• 3/4 cup (150g) packed light brown sugar
  Adds moisture and a slight caramel note, giving the cookies their chewy center.
• 2 large eggs, room temperature
  Bind the ingredients together and help maintain structure during baking.
• 2 teaspoons pure vanilla extract
  Enhances both the cookie and the filling with a warm, sweet aroma.
• 2 and 1/4 cups (280g) all-purpose flour
  The structural base of the cookies. Spoon and level your flour to avoid dry dough.
• 1 teaspoon baking soda
  Provides lift and keeps the cookies from being too dense.
• 1/2 teaspoon salt
  Balances the sweetness and enhances flavor.
• 1/2 cup (80g) rainbow sprinkles
  Use “jimmies” (the long, soft sprinkles), not nonpareils, which can bleed color and change the dough texture.

For the Cheesecake Filling:

• 8 oz (226g) full-fat cream cheese, softened
  Forms the creamy center. Use block-style, not spreadable tub cream cheese.
• 1/4 cup (30g) powdered sugar
  Lightly sweetens the filling while keeping the texture smooth.
• 1 teaspoon vanilla extract
  Adds warmth and depth to the cheesecake layer.
• 1/4 cup (40g) rainbow sprinkles (optional)
  Mixed into the filling for a confetti effect when bitten into. Optional, but a fun touch.

How to Make Funfetti Stuffed Cheesecake Cookies

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a medium mixing bowl, add softened cream cheese, powdered sugar, and vanilla extract.
2. Use a hand mixer or spatula to mix until smooth, creamy, and lump-free.
3. If desired, gently fold in the optional sprinkles using a spatula—be careful not to overmix to avoid the colors bleeding.
4. Scoop small 1-teaspoon portions of the filling onto a parchment-lined plate or tray. Flatten slightly into discs.
5. Freeze the discs for 15–20 minutes, or until firm enough to handle. This step is key to preventing the filling from leaking out while baking.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes on medium speed.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
4. Fold in the rainbow sprinkles gently with a spatula, distributing them evenly throughout the dough.

Step 3: Fill and Shape the Cookies

1. Use a cookie scoop (about 1.5 to 2 tablespoons) to scoop out a portion of dough. Flatten it slightly in your hand to create a small disc.
2. Place one of the frozen cheesecake filling discs in the center.
3. Take a second scoop of dough, flatten it, and place it on top. Seal the edges together carefully, making sure the filling is fully enclosed.
4. Gently roll into a ball and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
5. Chill the stuffed dough balls in the refrigerator for 30 minutes to help the cookies maintain shape and texture while baking.

Step 4: Bake the Cookies

1. Preheat your oven to 350°F (177°C).
2. Arrange the chilled cookie dough balls at least 2 inches apart on lined baking sheets.
3. Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers look just set.
   Avoid overbaking—the cookies will continue to cook slightly on the baking sheet after you remove them.
4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Variations for Funfetti Stuffed Cheesecake Cookies

• Chocolate Chip Twist: Fold mini chocolate chips into the dough along with or instead of the sprinkles for a more classic flavor.
• Seasonal Sprinkles: Use themed sprinkles (red and green, pastels, or Halloween tones) to match holidays or celebrations.
• Lemon Cheesecake Filling: Add 1 teaspoon of fresh lemon zest to the cheesecake mixture for a bright, tangy flavor.
• Cinnamon Sugar Finish: Roll the stuffed dough balls in cinnamon sugar before baking for a subtle snickerdoodle vibe.
• Gluten-Free Version: Use a 1-to-1 gluten-free flour blend that includes xanthan gum; avoid overmixing once the flour is added.

Serving and Presentation Ideas

These cookies are ideal for dessert tables, potlucks, or party favors. Once cooled completely, they can be plated on a simple white dish or stacked in glass jars for a charming display. If you’re serving them at a birthday event, consider topping each with a dot of whipped cream or placing them in colorful cupcake liners.

To enhance the visual appeal:

• Dust lightly with powdered sugar right before serving.
• Serve chilled for a more cheesecake-like texture, or room temperature for a softer cookie bite.

How to Store Funfetti Stuffed Cheesecake Cookies

Room Temperature:

If your kitchen is cool and the cookies are fully baked and cooled, you can store them in an airtight container at room temperature for up to 2 days.

Refrigerated:

For longer freshness, refrigerate them in a sealed container. They’ll stay soft and delicious for up to 5 days. Bring to room temp before serving, or enjoy them chilled like mini cheesecake bites.

Freezer Instructions:

These cookies freeze well in both raw and baked form.

• To freeze unbaked dough balls: Shape and fill the cookies, then freeze on a tray. Once firm, transfer to a zip-top freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
• To freeze baked cookies: Let them cool completely, then store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Tips and Tricks for Success

• Don’t skip chilling: The initial chill helps prevent overspreading. The second chill firms up the filling and dough for better shape and texture.
• Soften cream cheese fully: Lumpy filling usually means the cream cheese was too cold when mixed.
• Use correct sprinkles: Avoid nonpareils; they tend to bleed. Stick to jimmies for best texture and color distribution.
• Seal dough completely: Gaps can cause filling to leak out during baking. Smooth the seam and roll gently before chilling.

Nutrition

Nutrient	Per Cookie (approximate)
Calories	225
Total Fat	12g
Saturated Fat	7g
Cholesterol	45mg
Sodium	110mg
Total Carbohydrates	26g
Dietary Fiber	0g
Sugars	15g
Protein	2g

Note: These values are estimates and will vary based on specific brands and ingredients used.

Funfetti Stuffed Cheesecake Cookies FAQs

Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and refrigerate it for up to 48 hours before baking. You can also freeze the assembled, unbaked cookie balls and bake them directly from frozen.

Can I leave out the filling?
Technically yes, but the cheesecake center is what makes this recipe special. If you’re looking for a simpler cookie, you can bake the dough as-is, but expect a more traditional sugar cookie result.

Why is my filling leaking out during baking?
Most often, this happens when the dough isn’t fully sealed around the cheesecake filling or when the filling wasn’t chilled long enough. Make sure to wrap the dough tightly and freeze the filling briefly before stuffing.

What kind of sprinkles work best?
Use “jimmies” (the long, soft kind). Nonpareils (tiny round sprinkles) tend to bleed color and affect the texture of the dough.

Can I double the recipe?
Yes. This recipe scales well. Just be sure to chill the dough thoroughly, especially when making a large batch.

Do these cookies need to be refrigerated after baking?
Not necessarily, but if you want the cheesecake center to stay creamy and fresh for longer, store the cookies in the fridge and bring them to room temperature before serving.

Conclusion

Funfetti Stuffed Cheesecake Cookies bring together the joy of birthday cake and the comfort of creamy cheesecake, all tucked into a soft, colorful cookie. They’re easy to make, satisfying to eat, and perfect for sharing. Whether you’re baking them for a celebration or just want something playful and delicious, these cookies deliver in every bite.