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 cream cheese, cold; 3 tbsp granulated white sugar; 1/2 tsp vanilla; 6 tbsp 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 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 unsalted butter, softened; 3/4 cup light brown sugar, packed; 2 egg yolks, at room temperature; 1 tsp vanilla; 1/3 cup unsulphured molasses

Jump to Recipe· 4.9 from 10 reviews

If you’re looking for a show-stopping treat that combines festive spice with creamy indulgence, you absolutely have to try my Gingerbread Cheesecake Cookies Recipe. These cookies are like a warm hug in dessert form—with soft, spiced gingerbread dough wrapped around a luscious cheesecake center, all rolled in a cozy spiced sugar. Trust me, once you bite into one, you’ll wonder why these haven’t been standard holiday fare forever. Keep reading to get all the details and tips that’ll make your batch perfect every single time!

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Why This Recipe Works

Perfect Spiced Balance: The blend of ginger, cinnamon, nutmeg, and cloves creates a deeply comforting gingerbread flavor without overpowering the filling.
Creamy Cheesecake Center: Freezing the cheesecake balls firm keeps the creamy texture intact while baking, so every bite bursts with soft, tangy richness.
Spiced Sugar Finish: Rolling cookies in spiced sugar before baking adds a beautiful sparkle and an extra layer of aromatic sweetness.
Simple Yet Impressive: Despite feeling fancy, the step-by-step method is straightforward, making these cookies doable for bakers at any level.

Gingerbread Cheesecake Cookies, holiday cookies with gingerbread and cheesecake, spiced Christmas cookies, festive gingerbread dessert, easy gingerbread cookie treats - 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

The magic of this Gingerbread Cheesecake Cookies Recipe is in its thoughtful ingredient choices. Each spice enhances the gingerbread warmth, while the cream cheese adds moisture and tang, balancing the sweetness perfectly. Shopping tip: opt for fresh spices and good-quality molasses to really make your cookies shine.

Cream Cheese: Cold cream cheese whips up fluffy and smooth, forming that luscious cheesecake center you’ll love.
Granulated White Sugar: Used both in the filling and the spiced sugar, it dissolves well and adds that perfect crunch in the sugar coating.
Vanilla Extract: A splash brightens and deepens flavor in both the cheesecake filling and cookie dough.
Ground Spices (Ginger, Cinnamon, Allspice, Nutmeg, Cloves): These create the quintessential gingerbread aroma—fresh and balanced.
All-Purpose Flour: The sturdy base for the cookie dough, spooned and leveled for accurate measurement to keep cookies tender but structured.
Baking Soda: Provides just enough lift for soft yet chewy cookies.
Unsalted Butter: Softened butter adds richness and helps achieve a tender crumb.
Light Brown Sugar: Packed with molasses, it intensifies the gingerbread flavor and keeps the dough moist.
Molasses: Unsulphured molasses delivers that classic dark sweetness and moist chew that scream gingerbread!
Egg Yolks: Using yolks alone adds richness without extra moisture, helping the dough set nicely around the filling.

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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 best things about this Gingerbread Cheesecake Cookies Recipe is how easy it is to make your own. Over the years, I’ve played around with tweaks that add a fun twist or accommodate dietary needs—don’t be shy to customize to what you enjoy most!

Add Some Citrus Zest: I love grating a bit of orange zest into the dough for a bright, festive pop that contrasts beautifully with the warming spices.
Use Vegan Cream Cheese: For friends who prefer dairy-free, swapping in vegan cream cheese makes this recipe inclusive without losing that creamy core.
Spice It Up or Down: If you’re sensitive to heat, reduce the ginger a touch; want it more punchy? Add a pinch extra ground ginger and cinnamon to the sugar coating.
Mini Cheesecake Filling: Sometimes I halve the cheesecake scoops for bite-sized party treats—perfect for grazing and sharing.

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

Step 1: Whip Up and Freeze the Cheesecake Filling

Start by lining a small baking sheet with parchment to keep things tidy. Then, toss cold cream cheese, granulated sugar, and vanilla into a bowl and whip them with an electric mixer until fluffy—around 2 minutes is perfect. The key here is making sure the sugar dissolves so your filling is silky smooth. Use a teaspoon to portion out little balls—all about 18—and pop them into the freezer. This step is crucial because firm cheesecake balls won’t leak during baking, keeping your cookies neat and creamy.

Step 2: Mix and Combine the Spiced Sugar

This is what gives your cookies that extra sparkle and cozy aroma. Whisk together white sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl, then set it aside—it’s like your cookie’s little spice jacket.

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, whisk your flour together with the spices, baking soda, and salt. In a separate large bowl, beat the softened butter with brown sugar until it’s pale and fluffy—you’re looking at about 2 minutes with a mixer. Add the egg yolks, molasses, and vanilla next, and mix again until everything’s well combined and airy.

Lower the mixer speed and gently fold in the dry ingredients, just until you have a smooth dough. Overmixing will toughen your cookies, so keep it gentle. The dough will be slightly sticky but manageable—the molasses gives it that gorgeous chewiness.

Step 4: Assemble Your Cookies – The Best Part!

Using a 2-tablespoon scoop, portion out your dough into 18 balls. Flatten each ball a bit in your palm. Grab one of your frozen cheesecake balls and nestle it in the center of the dough. Carefully wrap the dough around the cheesecake, making sure it’s completely enclosed, then roll it back into a ball. After that, roll the cookie in the spiced sugar mixture for a beautiful finish. Keeping the cheesecake balls frozen until you use them is important—warm filling can cause messy leaks!

Step 5: Bake, Cool, and Enjoy

Place your cookies on the parchment-lined sheet (about 6 at a time, giving them space to spread) and bake for 11 to 12 minutes. You want the edges just set, but the centers still soft—this means the cookie surrounds the cheesecake filling perfectly without overcooking. Let the cookies cool on the baking sheet for 10 minutes; this helps them firm up and makes transferring easier. Then move to a wire rack to cool completely. From the first bake, you’ll be hooked.

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Pro Tips for Making Gingerbread Cheesecake Cookies Recipe

Freeze That Filling Well: Don’t rush this step. Properly frozen cheesecake balls hold their shape and keep the cookies from becoming soggy.
Measure Flour Carefully: I spoon then level the flour to prevent dense cookies—too much flour can dry these out.
Don’t Overbake: Bake until just set at the edges. The gooey center from the cheesecake filling is the star, so avoid drying it out.
Roll in Spiced Sugar Immediately: The sugar sticks best when the dough is slightly tacky; it also creates that gorgeous crackled coat after baking.

How to Serve Gingerbread Cheesecake Cookies Recipe

Garnishes

I personally love dusting mine lightly with powdered sugar just before serving for a snow-kissed look. Freshly grated orange zest also brightens them up and adds a lovely fragrance. If you’re feeling festive, a drizzle of melted dark chocolate adds a decadent touch that makes these cookies party-worthy.

Side Dishes

These cookies pair wonderfully with a cup of hot spiced tea or mulled cider. Personally, I like serving them with whipped cream or a scoop of vanilla bean ice cream to complement the creamy cheesecake center. Around the holidays, a side of cranberry compote feels like the perfect cozy combo.

Creative Ways to Present

For parties, I’ve arranged these cookies on a wooden board layered with fresh evergreen sprigs and citrus slices for a rustic festive look. Another favorite is stacking them in a glass jar tied with twine as a thoughtful homemade gift. Because they’re sturdy enough, you can even thread them onto twine like cookie garlands—a charming way to surprise guests!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these cookies in an airtight container at room temperature for up to 3 days. The cream cheese stays stable in the cookie, but I recommend keeping them cool if it’s warm in your kitchen. For longer storage, the refrigerator works well but can slightly firm up the cookie texture.

Freezing

These cookies freeze beautifully! After baking and cooling, I freeze them on a baking sheet until solid, then transfer to a freezer-safe container. They keep well for up to 3 months. When I want a sweet treat, I just thaw a few cookies overnight in the fridge—easy and convenient for busy days.

Reheating

To revive the fresh-baked charm, I warm leftover cookies in a 300°F (150°C) oven for about 5 minutes. This softens the dough and gently melts the cheesecake center without drying the cookie out. Microwave reheating works too, but I prefer the oven method for that fresh-baked vibe.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! In fact, it makes the process smoother. You can prepare and freeze the cheesecake balls a day ahead—just keep them tightly covered and frozen until you’re ready to use them in the dough.
What if my cookies spread too much during baking?

This can happen if your dough is too warm. Try chilling the dough balls briefly before baking and ensure your cheesecake centers are well frozen. Also, make sure your butter is softened but not melted when mixing the dough.
Can I substitute molasses with maple syrup?

Molasses provides a distinct rich flavor and color that’s central to gingerbread cookies. Maple syrup is sweeter and lighter, so swapping will change the taste and texture. If you must, reduce the other sweeteners slightly to compensate.
How do I prevent the cheesecake filling from leaking out?

Freezing the cheesecake balls until they’re very firm before wrapping in dough is key. Also, make sure to fully encase the filling with the dough, sealing any seams carefully. Using chilled dough can help it hold shape better during baking.

Final Thoughts

I genuinely think this Gingerbread Cheesecake Cookies Recipe is one of those hidden gems that bring incredible joy to holiday baking — or anytime you want to treat yourself. The first time I made them, I was amazed how the creaminess melded with the warm spices in such a perfect way. You’re going to love sharing these with family and friends; they’re a guaranteed crowd-pleaser that feels both nostalgic and delightfully new. So, go ahead, grab your mixing bowl, and make these cookies your new seasonal tradition!