Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla; 6 tbsp (75 g) granulated white sugar; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/8 tsp ground allspice; 1/8 tsp ground nutmeg; 1/8 tsp ground cloves; 2 1/2 cups (313 g) all-purpose flour, spooned and leveled; 2 1/2 tsp ground ginger; 2 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 tsp baking soda; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 2 egg yolks, at room temperature; 1 tsp vanilla; 1/3 cup (113 g) unsulphured molasses

Jump to Recipe· 4.5 from 19 reviews

If you’re on the hunt for a cozy, festive treat that marries the spicy warmth of gingerbread with the creamy richness of cheesecake, you’re going to absolutely adore this Gingerbread Cheesecake Cookies Recipe. Honestly, these cookies have become my go-to when I want something that tastes like the holidays wrapped up in a bite-sized delight. Plus, I promise you, once you make them, you’ll want to whip up batch after batch!

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Why This Recipe Works

Perfect Flavor Balance: The spicy gingerbread dough perfectly complements the smooth, tangy cheesecake center.
Textural Contrast: Crispy edges and soft, creamy cheesecake middle make every bite interesting.
Freezer-Friendly Filling: Freezing the cheesecake balls helps maintain their shape inside the cookie, ensuring no messy leaks.
Spiced Sugar Coating: Rolling in spiced sugar adds an extra festive crunch and aroma that’s hard to resist.

Gingerbread Cheesecake Cookies, holiday cookie recipes, festive dessert ideas, gingerbread cookie tips, cheesecake cookie favorites - A group of round, brown cookies with a slightly cracked surface and a shiny sugar coating are spread over a white marbled surface covered with parchment paper. Among them are small gingerbread men cookies decorated with white icing showing smiling faces, buttons, and zigzag patterns on arms and legs. A red glittery ball ornament and a green and red plaid ribbon weave through the cookies, adding a festive touch photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Cheesecake Cookies Recipe has a purpose and combines to create that magical holiday flavor and texture. Here’s why I chose each one, plus a few shopping tips to help you get the best results.

Gingerbread Cheesecake Cookies, holiday cookie recipes, festive dessert ideas, gingerbread cookie tips, cheesecake cookie favorites - Flat lay of cold cream cheese block, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of granulated white sugar mixed with ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves, a mound of spooned and leveled all-purpose flour, small piles of ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, a pinch of salt, a small pile of baking soda, a stick of softened unsalted butter, a small mound of packed light brown sugar, two whole uncracked brown eggs, a small white ceramic bowl of dark unsulphured molasses placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: Use cold and full-fat cream cheese for that creamy tang and richness in the filling; ensures it holds up well when baked.
Granulated Sugar: Both in the filling and dough, it adds just the right sweetness and helps textures meld perfectly.
Vanilla Extract: Enhances the flavor depth without overpowering the spices.
Ground Ginger, Cinnamon, Nutmeg, Allspice, Cloves: These classic warm spices give the cookies their unmistakable gingerbread aroma that feels like a holiday hug.
All-Purpose Flour: Spoon and level flour for accurate measuring to keep the cookies tender but sturdy enough to hold the filling.
Unsalted Butter: Softened for easy creaming with sugar, it brings that buttery mouthfeel that’s essential here.
Light Brown Sugar: Packed with molasses notes, it deepens the flavor and keeps the cookies moist.
Egg Yolks: Provides richness and helps with the structure—a couple of yolks here are just perfect.
Molasses (Unsulphured): The heart of gingerbread flavor; choose unsulphured for the best taste and no bitterness.
Baking Soda & Salt: Small amounts balance the dough’s flavor and help with the texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Gingerbread Cheesecake Cookies Recipe is how adaptable it is. You can easily tweak the spices, switch up the filling, or balance the sweetness however you like!

Spice Levels: If you like a bit more kick, try adding an extra 1/4 teaspoon of ginger or cinnamon—just a little goes a long way.
Filling Flavor: Sometimes I swirl a little lemon zest into the cheesecake filling for a fresh twist; it’s surprisingly delightful!
Dietary Swaps: For a dairy-free twist, you can try a vegan cream cheese and coconut oil butter alternative, but results might vary slightly in texture.
Sweetness Adjustment: If you’re not into very sweet treats, reduce the sugar in the filling by half—you’ll still get that cheesecake tang without too much sweetness.

Step-by-Step: How I Make Gingerbread Cheesecake Cookies Recipe

Step 1: Whip up the Cheesecake Filling

This is where the magic starts. I always begin by lining a small cookie sheet with parchment—it makes the next steps so much easier. Then, using an electric mixer, I beat cold cream cheese with sugar and vanilla until it’s fluffy and smooth—about two minutes does the trick. You want to be sure the sugar dissolves to avoid gritty bites. Once that’s perfect, I scoop the mixture into little 2-teaspoon balls right on the sheet and pop them into the freezer. Trust me, freezing these firmly is non-negotiable—it keeps your cheesecake from oozing out when baking the cookies later.

Step 2: Mix the Spiced Sugar Coating

While the cheesecake is chilling, mix together your sugar and the warm gingerbread spices in a small bowl. This mixture will coat each cookie dough ball right before baking, adding that festive flavor and a bit of crunch I just can’t resist. I like to whisk it well so the spices are evenly distributed—no biting into plain sugar spots here!

Step 3: Prepare the Gingerbread Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, I whisk together the flour, all the spices, baking soda, and salt. This dry mix gives the dough its signature gingerbread flavor and structure. Then, in a large bowl, I cream together softened butter and brown sugar with a mixer until fluffy—that usually takes around 2 minutes. Scraping down the bowl sides is key here for even mixing. Add in the egg yolks, molasses, and vanilla, then mix on medium speed until everything’s silky and well combined.

Step 4: Assemble Your Gingerbread Cheesecake Cookies

Fold the dry ingredients into the wet ones on low speed until just combined—you don’t want to overmix. Using a 2-tablespoon scoop makes portioning easy and consistent. Flatten each dough ball slightly, then put a frozen cheesecake ball right in the center. Carefully encase it with the dough, rolling it again into a smooth ball to fully seal the cheesecake inside—this step needs a little gentle patience but is totally worth it. Finally, roll each cookie dough ball through your spiced sugar mixture for that final festive touch.

Step 5: Bake and Cool

Arrange 6 cookies at a time on your baking sheet and bake for 11-12 minutes. Watch for edges to set and just start to brown—this means your cookies are baked through but still soft and chewy inside. Let them rest on the sheet for 10 minutes; this cool-down helps them firm up without breaking apart. Then transfer to a wire rack to cool completely before diving in (or you’ll risk losing some of that luscious filling!).

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Pro Tips for Making Gingerbread Cheesecake Cookies Recipe

Freeze Filling Balls Firmly: Make sure your cheesecake balls are rock solid before wrapping in dough to avoid leakage during baking.
Use a Cookie Scoop: Keeping dough portions consistent helps your cookies bake evenly and look uniform on the plate.
Don’t Overbake: Cookies continue to set as they cool—pull them out as soon as the edges look done but centers are still soft.
Seal Dough Completely: Make sure no cheesecake is exposed to prevent any messes and to keep that surprise center intact.

How to Serve Gingerbread Cheesecake Cookies Recipe

Gingerbread Cheesecake Cookies, holiday cookie recipes, festive dessert ideas, gingerbread cookie tips, cheesecake cookie favorites - A stack of four round cookies is shown, each cookie has a thick light brown outer layer with a slightly crispy texture, and a creamy white filling in the center partially visible due to each cookie being broken in half; the stack is on a brown paper surface with more whole cookies scattered around, including one smiling gingerbread man cookie in the blurred background, and a green, red, and yellow plaid ribbon lies in the front bottom right corner; the scene has warm lighting with a cozy holiday feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple with these cookies. A quick dusting of powdered sugar looks like a snowy winter wonderland and adds a little extra charm. Sometimes, I drizzle a bit of white chocolate or dust with edible gold shimmer for holiday parties—it makes them look and feel extra special without overwhelming the flavors.

Side Dishes

These cookies are excellent all on their own but pairing them with a hot cup of chai tea or a rich hot chocolate completes the cozy vibe perfectly. For brunch or dessert tables, I also like to serve them alongside spiced apple cider or a scoop of vanilla bean ice cream—those combos are a dream!

Creative Ways to Present

When I’m bringing these to a party, I like stacking them in a rustic wooden box lined with parchment paper, tied with twine and a cinnamon stick for that farmhouse-chic look. Another fun idea is to serve the cookies on a slate board with small bowls of whipped cream or berry compote on the side, so guests can customize their treats.

Make Ahead and Storage

Storing Leftovers

I like to store leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop them in the fridge to keep the cheesecake firm, but just know that chilled cookies might be a bit firmer in texture.

Freezing

These cookies freeze wonderfully! After baking and cooling, I wrap them individually in parchment and place them in a freezer-safe container. They keep well for up to 2 months. When ready to enjoy, just thaw at room temperature for about an hour, and they’ll taste almost as fresh as the day you baked them.

Reheating

To warm them up, I pop a cookie in the microwave for about 10 seconds—this brings back that melty cheesecake center without drying out the gingerbread cookie. Just be careful not to overheat, or the cheesecake can separate a bit.

FAQs

Can I substitute the cream cheese filling with another type of filling?

While the cream cheese filling is essential for that creamy tang contrasting the spiced dough, you could experiment with mascarpone or ricotta blended with sugar and vanilla. However, these alternatives might affect texture and baking time, so proceed with some trial runs if you want to substitute.
What’s the secret to preventing the cheesecake filling from leaking during baking?

The key is freezing the cheesecake balls thoroughly until they’re very firm before wrapping with cookie dough and baking. This solidifies the filling and keeps it from melting too quickly inside the oven and leaking out.
Can I make the cookie dough in advance?

Absolutely! Make your gingerbread cookie dough up to 2 days ahead. Just keep it tightly wrapped in plastic wrap in the fridge. When ready to bake, let it come to a cool room temperature so it’s pliable for wrapping around the cheesecake filling.
How do I measure flour correctly for this recipe?

To avoid dense cookies, spoon the flour gently into your measuring cup and level it with a knife instead of scooping directly, which can pack it down. This method gives you a more accurate amount for soft, tender cookies.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe holds a special place in my heart because it perfectly blends two of my all-time favorite flavors into one indulgent treat. It’s the kind of recipe I’m always eager to make over and over, especially as the holiday season rolls in. I really hope you give these a try—they’re so much fun to assemble, and your friends and family will definitely be asking for the recipe. Happy baking!