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Snickerdoodle Cheesecake

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Snickerdoodle Cheesecake is a no-bake holiday dessert that blends the warm cinnamon-sugar flavor of snickerdoodle cookies with the creamy richness of cheesecake. Featuring a buttery graham cracker crust, smooth spiced filling, and whipped cream topping, it’s festive, easy to make, and irresistibly cozy.

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1 cup whipped cream, for topping

Cinnamon sugar and cinnamon sticks, for garnish

Instructions

  1. In a medium bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup to smooth it out.
  3. In a large bowl, beat together softened cream cheese, powdered sugar, cinnamon, vanilla extract, and nutmeg until smooth and creamy.
  4. Spread the cream cheese mixture evenly over the crust, smoothing the top with a spatula.
  5. Refrigerate for at least 4 hours, or overnight, until fully set.
  6. Before serving, top with whipped cream, a sprinkle of cinnamon sugar, and a few cinnamon sticks for garnish.

Notes

Bake the crust for 8–10 minutes at 350°F for a firmer, toasted flavor (optional).

Try a gingersnap or snickerdoodle cookie crust for a fun variation.

Add a layer of cinnamon sugar between the crust and filling for extra flavor.

Top with caramel drizzle or crushed cookies for an indulgent touch.

Chill overnight for the best flavor and texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/snickerdoodle-cheesecake/