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 extract; 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 extract; 1/3 cup unsulphured molasses

There’s something irresistibly cozy about these Gingerbread Cheesecake Cookies Recipe—spiced gingerbread wrapped around a creamy, dreamy cheesecake center. Honestly, they’re a festive hug in cookie form, perfect for sharing or savoring with a cup of tea.

The image shows a stack of four soft ginger cookies, each broken in half to reveal a creamy white filling inside. The cookies are thick with a slightly cracked surface and a warm brown color, with a soft and chewy texture around the creamy center. The stack is placed on a light brown surface with white marbled texture, surrounded by whole cookies and festive decorations including a red and green plaid ribbon and small gingerbread figures in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Cookies Recipe
Top Tip
How to Serve Gingerbread Cheesecake Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Cookies Recipe

Why You'll Love This Recipe

I remember the first time I tried making Gingerbread Cheesecake Cookies—it was a chilly afternoon, and my kitchen smelled like the holidays. The combination of gingery warmth and luscious cream cheese filling made me want to eat them all before they even cooled down!

Bursting Flavor Contrast: The crisp, spiced gingerbread cookie perfectly complements the smooth, tangy cheesecake center for an irresistible bite.
Perfect Holiday Treat: These cookies bring nostalgic festive spices to life with a creamy surprise inside that’s sure to impress guests.
Impressive yet Easy: It looks like you put in a lot of effort, but the process is straightforward and super fun to make—even with friends or family.
Great Make-Ahead Option: You can prepare the cheesecake filling ahead of time and freeze it, making your baking day smoother and less stressful.

The image shows a pile of round brown cookies with a sugar sprinkle on top, each having a slightly cracked and textured surface. Mixed in among these cookies are two small gingerbread men decorated with white icing, showing smiles, buttons, and zigzag lines on arms and legs. There is a red and green plaid ribbon weaving through the cookies, along with a small red glittery ornament ball and a gold shiny ornament ball near the top. All items rest on brown parchment paper over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What’s brilliant about this Gingerbread Cheesecake Cookies Recipe is how the ingredients blend traditional holiday flavors with creamy indulgence. Each spice adds warmth, while molasses gives that deep gingerbread flavor, and the cream cheese balance makes these cookies so unique.

Flat lay of a block of cold cream cheese beside a small white ceramic bowl filled with granulated white sugar, a small white bowl holding rich dark molasses, a few whole light brown eggs with clean shells, a mound of soft unsalted butter, a heap of all-purpose flour, a small white bowl with a golden light brown sugar, a small white bowl with a warm-toned blend of ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves, and a tiny white bowl containing fine baking soda, all arranged in perfect symmetry 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: Cold cream cheese whipped with sugar makes a silky, tangy filling that freezes well and holds its shape inside the cookie.
Granulated sugar (for cheesecake and spiced sugar): Sweetens the filling and adds crunch and flavor to the cookie coating.
Vanilla extract: Adds a smooth, aromatic depth both in the cheesecake and cookie dough.
Ground ginger, cinnamon, nutmeg, allspice, cloves: The classic gingerbread spice mix brings warmth and cozy holiday vibes.
All-purpose flour: Provides the sturdy base needed for the cookie to hold its shape around the cheesecake filling.
Baking soda: Helps the cookies rise just enough with a tender crumb.
Unsalted butter: Softened and creamed with sugar, it creates the perfect tender texture while enhancing the cookie flavor.
Light brown sugar: Adds moisture and a slight caramel note that complements the spices and molasses.
Egg yolks: Bind the ingredients together while keeping the texture rich.
Unsulphured molasses: Essential in gingerbread, it provides that deep, bittersweet complexity you’d expect from traditional recipes.

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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.

Make It Your Way

I like to play around with the spice levels depending on the season—sometimes I add a touch more cinnamon or even a pinch of cardamom for a subtle twist. Feel free to adjust the cream cheese filling sweetness to your liking or experiment with rolling the cookies in different crushed nuts or sanding sugars instead of spiced sugar!

Variation: I once swapped the molasses for maple syrup—while it changes the flavor slightly, it gave a lighter sweetness that's lovely in early winter.
Dietary swap: For a dairy-free version, try a vegan cream cheese alternative—but make sure it's firm enough to freeze well.
Seasonal change: Adding orange zest to the cookie dough or cheesecake filling makes these cookies burst with bright, festive flavor.

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

Step 1: Whip Up the Creamy Cheesecake Filling

First things first, get your cold cream cheese into a bowl, then beat it with granulated sugar and vanilla until it’s fluffy and smooth—usually about 2 minutes. This step is key because you want your filling light and airy, not grainy. Scoop it into small teaspoons onto parchment, freeze until solid and firm; trust me, this makes wrapping the dough a breeze!

Step 2: Mix Your Spiced Sugar Coating

While your cheesecake bites chill, whisk together sugar and your warming spices like cinnamon, ginger, and cloves. This mixture gives your cookies a shimmering, flavorful coating and a delightful crunch on the outside.

Step 3: Prepare the Gingerbread Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk all the dry ingredients—flour and spices—together in a bowl. In a separate large bowl, cream the butter and brown sugar until fluffy, then add egg yolks, molasses, and vanilla, mixing well. Finally, slowly combine the dry ingredients with wet on low speed to avoid overmixing.

Step 4: Assemble the Cookie Around the Cheesecake

Using a 2-tablespoon scoop, portion the gingerbread dough, flatten it slightly, and place a frozen cheesecake ball in the center. Carefully wrap the dough around the cheesecake, rolling it back into a smooth ball, ensuring no filling peeks through. Then roll each cookie in your prepared spiced sugar for that perfect crunch.

Step 5: Bake and Cool to Perfection

Bake six cookies at a time on the prepared sheets for 11 to 12 minutes—just until the edges are set but the center still looks slightly soft. Let them rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Patience here is your friend; the cookies firm up as they cool, and you get that perfect chewy-yet-creamy texture.

Top Tip

From my many batches making Gingerbread Cheesecake Cookies Recipe, I’ve learned a few tricks that really help make these cookies shine—these tips will save you time and get the best results.

Freeze the filling well: Don't rush this step—fully frozen cheesecake balls make rolling easier and prevent the filling from leaking during baking.
Don’t overbake: The cookies will look slightly underdone in the center but will continue to set as they cool, maintaining that soft texture without drying out.
Use a cookie scoop: It helps keep your cookie sizes uniform and speeds up assembling, which is key especially when working fast with soft dough.
Roll in spiced sugar right before baking: This keeps the sugar crunchy and fresh-tasting on the cookie exterior.

How to Serve Gingerbread Cheesecake Cookies Recipe

gingerbread cheesecake cookies - Serving Suggestion

Garnishes

I like to sprinkle a little extra powdered sugar or even some chopped crystallized ginger on top for a little festive sparkle and zing. A tiny drizzle of melted white chocolate can also add a pretty touch and some richness.

Side Dishes

These cookies pair beautifully with a warm cup of chai, mulled wine, or a creamy mug of hot cocoa with marshmallows. They also balance nicely with a crisp apple or pear salad for a sweet-savory holiday spread.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a wooden board with sprigs of fresh rosemary and small ornaments to bring a natural, festive vibe. Wrapped individually in cellophane tied with twine, they make charming edible gifts, too!

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to 3 days to keep them soft and flavorful. If your kitchen is warm, refrigeration is fine, but bring them back to room temp before eating for best texture.

Freezing

These freeze beautifully! Just wrap individual cookies tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving.

Reheating

If you want that fresh-baked warm feeling, pop your cookies in a 300°F oven for 5 minutes—just enough to soften the cheesecake center and warm the gingerbread without drying them out.

Frequently Asked Questions:

Can I make the cheesecake filling ahead of time?

Absolutely! Making the cheesecake filling in advance and freezing it is essential for ease during assembly. Just be sure the balls are completely frozen solid before wrapping them with dough.

How do I prevent the cheesecake from leaking during baking?

Make sure the cheesecake balls are well-frozen—this creates a barrier preventing the filling from leaking out. Also, completely encase the filling in dough, sealing edges well before baking.

Can I use cream cheese at room temperature instead of cold?

Cold cream cheese is better here because it whips up lighter and holds its shape when frozen. Using room temperature cream cheese might result in a softer filling that’s harder to freeze and wrap properly.

What’s the best way to store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 3 days for a soft texture, or refrigerate if your kitchen is warm. To enjoy later, bring to room temperature or warm gently before serving.

Final Thoughts

Honestly, this Gingerbread Cheesecake Cookies Recipe has become one of my holiday favorites — it’s such a unique way to celebrate classic flavors with a creamy surprise in every bite. I hope you enjoy making these as much as I do, sharing their warm, spiced goodness with your loved ones, and finding joy in the little moments around the oven. Give it a try, and let me know how your kitchen smells afterward—it’s like a little festive magic in cookie form.