There’s something comforting about Snickerdoodle Cheesecake, the cozy cinnamon, the creamy tang, the taste of home in every bite. It’s everything you love about classic cheesecake, but with that nostalgic snickerdoodle twist that makes it impossible to resist.
This version is completely no-bake, so no ovens, no cracks, no stress—just a buttery cinnamon crust, silky smooth filling, and dreamy swirls that taste as good as they look. Perfect for holidays, book clubs, or an easy weekend dessert, it’s make-ahead friendly and guaranteed to impress without the fuss.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why Everyone Falls for This Cheesecake
❃ Seriously foolproof: No oven means no cracks, no guessing, and no stress about whether it’s “done”
❃ Make it on your own schedule: Prep it up to 3 days early; the flavors only get better as it sits
❃ That cinnamon sugar nostalgia: Every layer tastes like your favorite snickerdoodle cookie, but creamier and more indulgent
❃ Feeds a crowd without the work: One recipe serves 10–12 people, and you’ll spend maybe 20 minutes actively working
❃ Beautiful enough to photograph: Those cinnamon swirls make it Instagram-worthy without any fancy decorating skills
❃ Great for beginner bakers: If you can use a mixer and fold ingredients together gently, you can nail this recipe
What You’ll Need to Make It Happen
For the Crust:
• 2 cups graham cracker crumbs (about 16 full graham crackers)
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• ½ cup unsalted butter, melted and slightly cooled
Quick Tip: I always make my own crumbs by pulsing whole graham crackers in the food processor for about 30 seconds. The texture is so much better than pre-ground, and you know exactly what’s in there.
For the Filling:
• 16 oz cream cheese, fully softened (that’s two 8 oz blocks, don’t skip letting them sit out!)
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract (use the real stuff if you can; it makes a difference)
• 1 tablespoon ground cinnamon
• 1 cup heavy whipping cream, cold from the fridge
Here’s the thing about cream cheese: if it’s not completely soft, you’ll get lumps no matter how long you mix. Set it out on the counter for at least an hour before you start. Trust me on this one.
For the Cinnamon Swirl:
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
Mix these together in a small bowl before you start assembling. It makes the swirling process so much smoother when you’re not scrambling to measure.
Optional (But Lovely) Toppings:
• Fresh whipped cream
• Extra dusting of cinnamon sugar
• Crushed snickerdoodle cookies for crunch
• A drizzle of salted caramel if you’re feeling fancy
Let’s Make This Cheesecake Step by Step
1 Get your pan ready and make that gorgeous crust.
Line the bottom of a 9-inch springform pan with parchment paper—this makes removing the cheesecake later so much easier. In a medium bowl, stir together your graham cracker crumbs, sugar, and cinnamon. Pour in that melted butter and mix it with a fork until everything looks like damp sand. Every crumb should be coated. Press this mixture firmly and evenly into the bottom of your pan. I like to use the bottom of a glass or measuring cup to really pack it down. Pop it in the fridge while you make the filling.
2 Beat your cream cheese until it’s cloud-like.
This is where so many people rush, and it really matters. Use your hand mixer or stand mixer on medium speed and beat that softened cream cheese for a good 2–3 minutes. You want it completely smooth, fluffy, and lump-free. Stop halfway through to scrape down the sides. Once it’s gorgeous and creamy, add your powdered sugar, vanilla, and cinnamon, then beat for another minute until everything is fully blended and smooth.
3 Whip the cream in a separate bowl.
Here’s a little trick: put your mixing bowl in the freezer for 10 minutes before whipping cream. It helps everything come together faster. Pour that cold heavy cream into your chilled bowl and beat on high speed until you get stiff peaks—about 2–3 minutes. You’ll know it’s ready when you lift the beaters and the cream stands up tall without drooping. This step gives your cheesecake that light, mousse-like texture that makes people ask for seconds.
4 Fold everything together like you’re tucking in a baby.
This part is gentle work. Using a rubber spatula, fold your whipped cream into the cream cheese mixture in three additions. Use a motion that scoops from the bottom up and over the top—think of it like you’re folding a letter. Don’t stir or you’ll knock out all that beautiful air you just whipped in. The filling should be thick, smooth, and hold its shape.
5 Layer and swirl with intention.
Take your crust out of the fridge. Pour half of that luscious filling over it and spread it evenly with a spatula. Sprinkle half of your cinnamon-sugar mixture over the top, then take a butter knife and gently swirl it through using a figure-eight motion. Don’t go crazy—you want distinct swirls, not a muddy mix. Add the rest of your filling, smooth the top, then repeat with the remaining cinnamon sugar and another gentle swirl. Give the pan a light tap on the counter to settle everything.
6 Let patience work its magic.
Cover your cheesecake loosely with plastic wrap—don’t let it touch the surface—and slide it into the fridge. Now comes the hard part: waiting. It needs at least 6 hours to set properly, but overnight is even better. The texture will be silkier, the flavors will meld together beautifully, and you’ll thank yourself for the patience when you cut into it.
7 Release it from the pan and get ready for compliments.
When you’re ready to serve, run a thin knife around the edge to loosen any stuck spots, then carefully release the springform sides. Use that parchment paper to slide your Snickerdoodle Cheesecake onto a pretty serving plate. For the cleanest slices, use a sharp knife and wipe it clean with a damp towel between each cut. Top with whatever makes your heart happy—whipped cream, more cinnamon sugar, crushed cookies—all of it works.
8 Store it right so it stays perfect.
Any leftovers (if you’re lucky enough to have them) should be covered tightly and kept in the fridge for up to 5 days. You can also freeze individual slices wrapped well in plastic wrap and foil for up to 2 months. Just thaw them in the fridge overnight when you want a special treat.
Save These Tips Before You Start Mixing
❃ Always use full-fat cream cheese. I know reduced-fat versions are tempting, but they have extra stabilizers and water that will give you a weird, gummy texture instead of that luxurious creaminess we’re after.
❃ Temperature matters more than you think. Cold mixing bowl and beaters for whipping cream. Room-temperature cream cheese for the base. These aren’t fussy details—they’re the difference between success and “why didn’t this work?”
❃ Let it chill overnight if you possibly can. Yes, 6 hours works in a pinch, but 12–24 hours transforms this from “good” to “where did you buy this because it tastes professional.” The flavors develop, the texture sets perfectly, and you’ll taste the difference.
❃ Upgrade your cinnamon if you’re feeling it. Vietnamese or Saigon cinnamon has this warm, almost spicy-sweet flavor that makes everything taste more expensive. You can find it at most grocery stores now, and once you try it, you’ll want it in everything.
❃ This is your stress-free holiday dessert. Make this Snickerdoodle Cheesecake three days before Thanksgiving or Christmas, and you’re basically giving yourself the gift of not having to stress about dessert while everything else is happening.
Quick Nutrition Breakdown
Based on 12 generous slices
• Calories: 385
• Total Fat: 28g
• Carbohydrates: 32g
• Protein: 4g
• Fiber: 1g
• Sugar: 24g
• Sodium: 220mg
❃ Nutrition info is estimated and may vary based on specific brands and ingredient substitutions.
Still Wondering? Let’s Clear Things Up
➲ Can I use a different kind of crust?
Oh, absolutely! Crushed snickerdoodle cookies make an incredible thematic crust—just use 2 cups of finely crushed cookies with 5 tablespoons of melted butter. I’ve also made this with vanilla wafer crusts, gingersnap crusts, and even Biscoff cookie crusts. All delicious. Just keep that same ratio of crumbs to butter and you’re good.
➲ What if my filling turns out grainy or lumpy?
Nine times out of ten, this happens because the cream cheese wasn’t soft enough when you started mixing. It needs to be room temperature—like, you should be able to press your finger into it easily. If you forgot to take it out early, you can microwave the unwrapped blocks in 10-second bursts, but watch carefully so it doesn’t melt.
➲ Can I make this without a springform pan?
You definitely can! Use a 9-inch deep-dish pie pan instead. The only difference is you won’t be able to lift it out, so you’ll serve it straight from the dish. Still tastes amazing, just not quite as fancy-looking. You could also make individual servings in jars or glasses for a cute presentation.
➲ How do I keep it from being too soft or runny?
Make sure you’re whipping that heavy cream to actual stiff peaks—not just soft peaks. And give it the full chilling time. If you live somewhere really humid, you can add a teaspoon of unflavored gelatin bloomed in 2 tablespoons of water to the cream cheese mixture for extra insurance.
End of the Recipe, Start of a New Obsession
This Snickerdoodle Cheesecake has become one of those recipes that I make over and over again—for holidays, for potlucks, for Sunday dinners when I want something special without the stress. There’s just something about that combination of tangy cream cheese and warm cinnamon sugar that makes people happy. And knowing you can make it days ahead? That’s the kind of kitchen win we all need more of.
If this recipe made you smile, I think you’d also love my:
❃ Fudgy Cheesecake Swirl Brownies (The Easy Recipe You Need Now)
❃ Easy Gluten Free Carrot Cake Cheesecake Bars (3 Layers!)
❃ Easy High Protein Carrot Cake Cheesecake Bars (30g Protein!)
❃ Best Sopapilla Cheesecake Bars: 5-Ingredient Mexican Dessert
I’d love to hear how yours turns out! Leave a comment below and tell me what you topped yours with, or if you made any fun variations. If you loved it, a rating would mean the world to me, it helps other home bakers find recipes that actually work.
Happy baking (well, non-baking in this case)! ♡
Pin this recipe to your dessert board so you can find it when you need it!
Snickerdoodle Cheesecake: The Dessert Your Fall Needs Now
Ingredients
Crust
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter melted
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 cup heavy whipping cream cold
Cinnamon Swirl
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Line a 9-inch springform pan with parchment paper. Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and mix until crumbs are evenly coated. Press firmly into the bottom of the pan. Refrigerate while preparing filling.
- Beat softened cream cheese with a mixer for 2-3 minutes until smooth and fluffy. Add powdered sugar, vanilla, and cinnamon. Beat for 1 more minute until fully combined. Scrape down sides of bowl as needed.
- In a separate cold bowl, whip heavy cream on high speed until stiff peaks form, about 2-3 minutes. The cream should hold its shape when beaters are lifted.
- Gently fold whipped cream into cream cheese mixture in three additions using a rubber spatula. Use a scooping motion to avoid deflating the mixture. Fold until smooth and fully combined.
- Pour half the filling over chilled crust and spread evenly. Sprinkle with half the cinnamon-sugar mixture. Swirl gently with a knife using figure-eight motions. Add remaining filling, smooth top, then add remaining cinnamon sugar and swirl again.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight until completely set. Run a knife around edges before releasing springform pan. Slice with a clean knife, wiping between cuts.
