Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 1 h 30 min
Cook time: 11 min
Total time: 1 h 41 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 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 extract; 1/3 cup (113 g) unsulphured molasses

If you’re on the hunt for a festive treat that’s both cozy and a little unexpected, I’m about to share a fan-freaking-tastic Gingerbread Cheesecake Cookies Recipe that’s become an absolute favorite in my kitchen. Imagine spiced gingerbread cookie dough wrapped around a creamy cheesecake center, creating the perfect holiday mashup—soft, chewy, and just a little bit melty. If you love gingerbread cookies but want to take things up a notch, you’re going to adore this recipe.

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Why You’ll Love This Recipe

Unique Flavor Pairing: The tender gingerbread spices paired with creamy cheesecake create a mouthwatering balance you won’t find in typical cookies.
Make Ahead Friendly: You can prep the cheesecake centers in advance and freeze them, making baking day a breeze.
Perfect Holiday Gift: These cookies are gorgeous and surprising, making them a hit in cookie exchanges and gift tins alike.
Crowd-Pleaser: My family goes crazy for these every season—they’re soft, rich, and addictive!

The image shows a close-up of a group of soft ginger cookies with a light sugar coating, arranged on a white marbled surface. In the center, one cookie is bitten, showing a cream filling inside with a smooth white texture. Around these cookies are small gingerbread man cookies decorated with white icing for faces and buttons. A red and green plaid ribbon weaves through the cookies, adding a festive touch, and a small shiny red ornament ball is placed near the top left corner. The overall colors are warm browns from the cookies and bright reds and greens from the ribbon and ornament. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cheesecake Cookies, holiday cookie recipes, festive dessert ideas, gingerbread cookie variations, easy holiday baking

Ingredients You’ll Need

Each ingredient here plays a starring role in what makes this Gingerbread Cheesecake Cookies Recipe so special—from the warming spices in the cookie dough to the smooth richness of the cheesecake filling. Grab good quality cream cheese and fresh spices if you can; it really makes a difference.

Flat lay of a small block of cold cream cheese, a small white ceramic bowl filled with granulated white sugar, a small white ceramic bowl containing ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves mixed together, a mound of all-purpose flour, a small white ceramic bowl with baking soda and salt beside it, a chunk of softened unsalted butter, a heap of packed light brown sugar, two whole uncracked brown egg yolks, a small white ceramic bowl of dark unsulphured molasses, and a small white ceramic bowl with clear vanilla extract, arranged symmetrically 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 - Gingerbread Cheesecake Cookies, holiday cookie recipes, festive dessert ideas, gingerbread cookie variations, easy holiday baking

Cream Cheese: Use cold and full-fat for the creamiest cheesecake filling.
Granulated Sugar: Provides just the right sweetness without overpowering.
Vanilla Extract: Adds a lovely depth to both the cheesecake and cookie dough.
Ground Ginger, Cinnamon, Nutmeg, Allspice, Cloves: Freshly ground spices make the flavor bold and fragrant.
All-Purpose Flour: Spoon and level the flour to get the texture just right.
Baking Soda and Salt: Essential for balance and a tender crumb.
Unsalted Butter: Soften but don’t melt to achieve a fluffy dough.
Light Brown Sugar: Adds moisture and caramel notes to the cookies.
Egg Yolks: They enrich the dough and help its chewy texture.
Unsulphured Molasses: The classic ingredient that gives genuine gingerbread depth and rich sweetness.

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.

Variations

I love how versatile this Gingerbread Cheesecake Cookies Recipe is—you can really make it your own. Over the years, I’ve played around with a few tweaks that bring new fun to the table, but truly, the original is a stunner.

Chocolate Drizzle: I once drizzled melted dark chocolate over the cooled cookies for a luxe finish, and it instantly became a holiday party favorite.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend; just watch the texture as it may be slightly softer.
Spice Level: If you like it bolder, try adding an extra 1/2 teaspoon of ground ginger or cinnamon.
Cheesecake Flavors: Mixing in a little orange zest or a splash of bourbon into the cheesecake filling really adds a grown-up twist I adore.

How to Make Gingerbread Cheesecake Cookies Recipe

Step 1: Whip Up Your Cheesecake Filling

First things first, get your cream cheese cold but slightly softened for easy mixing. Beat it together with sugar and vanilla on medium-high speed until it’s super fluffy and smooth, usually about two minutes. This step is key—it makes your cheesecake centers creamy without being grainy. Then, scoop out small, 2-teaspoon dollops onto a parchment-lined baking sheet and pop them in the freezer until they’re really firm. I like to make these ahead so I’m ready to bake cookies whenever the mood strikes.

Step 2: Prepare Your Spiced Sugar Coating

While the cheesecake filling chills, whisk together sugar with all your warming spices—the combo of ginger, cinnamon, allspice, nutmeg, and cloves gives the coating that classic gingerbread aroma. Set this spiced sugar aside; it will coat your cookie dough balls before baking, adding a beautiful sparkle and extra flavor.

Step 3: Mix the Gingerbread Cookie Dough

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Start by whisking all your dry ingredients—flour, spices, baking soda, and salt—in a bowl so they’re evenly combined. Then, in a large bowl, cream the softened butter and brown sugar together until fluffy, scraping down the sides as needed. Add the egg yolks, molasses, and vanilla, and beat until everything blends into a glossy, rich dough. Finally, add your dry mix gradually and mix on low speed until combined. Don’t overmix here; just enough to bring it together.

Step 4: Assemble the Cookies

This is the fun part! Scoop your dough into 18 equal portions—about 2 tablespoons each—and roll into balls. Take a frozen cheesecake ball and nestle it inside by flattening the dough slightly, placing the cream cheese in the center, then wrapping the dough all around it. Roll it back into a ball so the cheesecake is completely sealed inside. Then roll each ball in that spiced sugar mix to get a lovely crackly coating. Keep your cheesecake balls in the freezer until you’re ready to use them for each batch so they stay perfectly firm.

Step 5: Bake and Cool

Arrange six cookie dough balls on each prepared baking sheet—give each enough space because they’ll spread a bit. Bake for 11-12 minutes until the edges set but the cookies feel soft in the center. Let them cool on the baking sheet for about 10 minutes, which helps them set without breaking as you transfer them to a wire rack to cool completely. Oh, and try not to sneak one right out of the oven (hard for me to resist) because the cheesecake is still molten inside!

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Pro Tips for Making Gingerbread Cheesecake Cookies Recipe

Keep Cheesecake Balls Frozen: This ensures the filling doesn’t leak out while baking and maintains the distinct layers.
Use Fresh Spices: Ground spices lose their potency quickly—fresh spices make your cookies unforgettable.
Don’t Overbake: The cookies should still be soft in the middle when you pull them out—they’ll firm up as they cool.
Seal Well: Make sure to fully encase the cheesecake ball so it won’t burst during baking.

How to Serve Gingerbread Cheesecake Cookies Recipe

A stack of four round cinnamon cookies with a rough, slightly cracked surface covered in sugar crystals stands in the center of the image. The top cookie has a bite showing a soft, white creamy filling inside. Around the stack, there are more cookies with the same warm brown color and sugared texture. A green, red, and gold plaid ribbon runs diagonally across the bottom right corner, adding a festive touch. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cheesecake Cookies, holiday cookie recipes, festive dessert ideas, gingerbread cookie variations, easy holiday baking

Garnishes

I often dust a light sprinkle of powdered sugar on top after cooling—it adds a touch of frosty elegance. Sometimes, I top the cookies with a small dollop of whipped cream and a tiny sprinkle of cinnamon for an extra festive vibe that my guests love.

Side Dishes

Pair these cookies with a warm cup of spiced chai or rich hot cocoa to bring out the holiday spices even more. For a party setting, a simple scoop of vanilla ice cream on the side makes the dessert experience even more decadent.

Creative Ways to Present

For my holiday cookie trays, I like to stack these on tiered stands surrounded by sprigs of pine and cranberries—it adds color and a cozy seasonal feel that everyone admires. Wrapping them individually in clear cellophane tied with twine also makes for charming edible gifts.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature for up to three days. The texture stays just right—the cookies remain soft with a pleasantly creamy center. If your kitchen’s warm, the fridge works too, but bring them to room temp before serving for best flavor.

Freezing

These freeze beautifully! I usually freeze the assembled cookie dough balls (with cheesecake inside) on a baking sheet first, then transfer them to a freezer-safe container for up to two months. When I want cookies, I bake them directly from frozen—just add a minute or two to the baking time.

Reheating

If you want to warm a cookie, I pop it in the microwave for about 10 seconds or heat it gently in a 300°F oven for 5 minutes. This revives the cheesecake filling’s softness without drying out the cookie exterior.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! In fact, I recommend preparing the cheesecake filling first and freezing the little balls. This makes the assembly process smoother and helps the filling stay firm inside the cookies during baking.
What if I don’t have all the spices for the spiced sugar?

Don’t worry! While the blend adds complexity, you can use just cinnamon and ginger if that’s what you have—they’ll still provide a wonderful holiday spice flavor.
How do I know when the cookies are done?

Look for edges that appear set and slightly firm while the center still looks soft—but not raw. They’ll firm up as they cool, so don’t overbake or they’ll lose that tender gingerbread charm.
Can I use low-fat cream cheese?

I suggest full-fat cream cheese for the creamiest texture and best flavor. Low-fat versions can result in a filling that isn’t quite as luscious or stable.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe holds a special place in my heart because it feels like a sweet surprise every single time you take a bite—a nostalgic flavor with a creamy twist. If you want to wow your friends or simply indulge yourself this season, I highly recommend giving these a try. Trust me, once you make them, they’ll become your go-to festive treat, too. Happy baking!