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

There’s something absolutely magical about biting into soft, spiced gingerbread cookies with a creamy surprise inside. This Gingerbread Cheesecake Cookies Recipe combines the cozy warmth of holiday spices with a luscious cheesecake center that makes every bite feel special. Trust me, these cookies are totally worth the little extra effort!

The image shows a stack of three soft, brown cookies with a cracked surface, each with a thick white cream filling visible inside, layered one on top of the other. The cookies have a slightly rough texture with sugar crystals on them. Around the stack, there are more whole cookies with the same brown color and sugar texture. Colorful holiday ribbons with red, green, and gold patterns are scattered in the background on a white marbled surface. 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

This Gingerbread Cheesecake Cookies Recipe quickly became one of my favorites because it’s not your ordinary holiday cookie. The combination of gingerbread spices with a creamy cheesecake surprise inside makes it a crowd-pleaser every time I bring them out. Plus, the texture contrast is incredible!

Unique Flavor Combo: The warm spices of gingerbread paired with smooth cheesecake filling create an unforgettable taste experience.
Perfect Texture: Soft gingerbread cookies from the outside, creamy cheesecake in the middle — you get the best of both worlds.
Impress Your Guests: These cookies look fancy but are actually pretty straightforward to make.
Customizable: You can tweak the spice levels or swap out fillings — endless possibilities to make it your own!

The image shows a group of round, brown cookies with a rough sugar-coated texture spread out on a white marbled surface with a brown paper underneath. The cookies have a slightly cracked top and a dusting of sugar that gives a sparkling effect. Among these round cookies are three small gingerbread man cookies decorated with white icing for eyes, buttons, smiles, and zigzag patterns on the arms and legs. There is a red and green plaid ribbon winding through the cookies, adding color and a festive look. Two small round ornaments, one glittery red and one golden, are placed near the cookies, enhancing the holiday feeling. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Gingerbread Cheesecake Cookies Recipe plays an important role in creating that perfect balance of flavor and texture. Here’s why they’re essential:

Flat lay of a block of cold cream cheese next to a small white bowl filled with granulated white sugar, a small white bowl with ground ginger, a small white bowl with ground cinnamon, a small white bowl with ground allspice, a small white bowl with ground nutmeg, a small white bowl with ground cloves, a mound of all-purpose flour on a white ceramic plate, a stick of softened unsalted butter, a small pile of packed light brown sugar, two whole uncracked brown eggs, a small white bowl with dark unsulphured molasses, and a small white bowl with vanilla extract 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: The richness adds moisture and a creamy, tangy center that contrasts with the gingerbread cookie.
Granulated Sugar & Brown Sugar: They sweeten the dough while brown sugar adds a lovely caramel note.
Molasses: Molasses is a gingerbread staple, lending deep, robust sweetness and that classic dark color.
Spices (Ginger, Cinnamon, Nutmeg, Cloves, Allspice): These create the warm, festive gingerbread flavor we all adore.
Flour: Provides structure, so the cookies hold their shape around the cheesecake filling.
Egg Yolks: Enrich the dough for tenderness and help bind ingredients together.
Baking Soda: Gives a slight lift and softness without making the cookies cakey.
Vanilla Extract: A small addition that boosts all the flavors and rounds out the profile.

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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 love playing around with this Gingerbread Cheesecake Cookies Recipe during the holiday season—you can easily make it your own by tweaking the spices or the filling. It’s flexible enough to suit your taste and any special dietary needs.

Variation: One time I swapped half the brown sugar for coconut sugar, which gave the cookies a deeper caramel flavor and made them feel a bit more wholesome without losing softness.
Dairy-Free Twist: Try using dairy-free cream cheese for the filling and a plant-based butter in the dough — I’ve had great success without sacrificing texture.
Spice Level: If you like it spicy, add a pinch of freshly grated ginger or a hint of cayenne to the spiced sugar blend for a subtle extra kick.
Fun Shape Play: Although I usually go with rounds, try making them into little thumbprints or mini snowmen shapes for festive flair!

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

Step 1: Whip Up the Cheesecake Filling

Start by chilling your cream cheese so it’s firm—this makes it easier to work with. Then, beat the cream cheese with sugar and vanilla until it’s super fluffy and smooth. I love whipping it a solid two minutes to ensure the sugar dissolves—no grainy surprises. Use a teaspoon to scoop out even portions and freeze these little cheesecake balls until they’re rock solid. This step is critical so your filling stays intact during baking!

Step 2: Mix the Spiced Sugar

While the cheesecake chills, whisk together the sugar and warming spices in a small bowl. This spiced sugar will coat your cookies for a sparkling, flavorful finish. Don’t skip this—it’s the little detail that elevates these cookies from good to special.

Step 3: Make the Gingerbread Cookie Dough

Next, combine the dry ingredients: flour, spices, salt, and baking soda. In a separate bowl, cream together softened butter and brown sugar until light and fluffy—this usually takes around two minutes with my hand mixer. Then add egg yolks, molasses, and vanilla, blending until fully incorporated and fluffy. Slowly add the dry ingredients to the wet mixture on low speed, stopping as soon as it’s just combined to keep the cookies tender.

Step 4: Assemble with Cheesecake Centers

This part is fun but requires a little care. Using a cookie scoop, portion out 18 equal dough balls. Flatten each slightly and place a frozen cheesecake ball in the center. Then fold the dough over the filling and roll back into a smooth ball, ensuring the cheesecake is fully enclosed. Toss each filled cookie ball in the spiced sugar mix to coat beautifully.

Step 5: Bake and Cool

Arrange the cookies on parchment-lined trays, six at a time, and bake at 350°F for 11-12 minutes. You want to watch closely – the cookies should look set but still soft in the center. After baking, let them cool on the sheet for about 10 minutes before transferring to a wire rack. This cooling helps the cheesecake filling settle so it doesn't ooze out.

Top Tip

From my experience making this Gingerbread Cheesecake Cookies Recipe multiple times, a few tricks can make your baking smoother and the results even more delicious. Here’s what I’ve learned:

Keep Cheesecake Balls Frozen: Always assemble cookies with cheesecake balls frozen solid to prevent leaking during baking.
Don’t Overmix Dough: Mix just until combined to avoid tough cookies—gentle hands make for tender bites.
Use Room Temperature Egg Yolks: They blend more easily into the dough, giving a smoother texture.
Chill Dough If Needed: If your kitchen is warm or dough gets sticky, chill before shaping for easier handling.

How to Serve Gingerbread Cheesecake Cookies Recipe

gingerbread cheesecake cookies - Serving Suggestion

Garnishes

I love sprinkling a tiny pinch of powdered sugar on top of these cookies for an elegant snowy look. Sometimes I add a small drizzle of melted white chocolate—it’s gorgeous and feels extra festive. If you want a bit of crunch, try chopped pecans or candied ginger bits on top before baking.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea or a creamy latte—the spices complement those warm drinks perfectly. For holiday gatherings, I like serving them alongside a platter of fresh fruit and nuts to balance the sweetness.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies in pretty jars tied with ribbon for gifting. They also look festive stacked on a tiered plate, perfect for cookie exchanges. For a fun twist, serve with mini jars of spiced eggnog or homemade hot cocoa on the side!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover Gingerbread Cheesecake Cookies in an airtight container in the fridge. Because of the cream cheese filling, refrigeration keeps them fresh for up to 4 days without drying out or spoiling the texture.

Freezing

I’ve had great results freezing the assembled cookie dough balls before baking. Just freeze them on a tray until solid, then transfer to a freezer bag. When ready to bake, add a couple extra minutes to the baking time and bake straight from frozen. It’s a great time-saver for busy holiday baking days!

Reheating

To reheat, pop a cookie in a microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes. The creamy center gets deliciously melty again without making the cookie soggy.

Frequently Asked Questions:

Can I use regular sugar instead of brown sugar?

Yes! You can substitute regular granulated sugar for brown sugar, but keep in mind that brown sugar adds moisture and a richer flavor due to its molasses content, which helps keep the cookies soft and chewy.

How do I prevent the cheesecake filling from leaking?

The key is to freeze the cheesecake balls until they are very firm and keep them frozen while assembling the cookies. Handle the dough quickly and be sure to fully encase the cheesecake in dough before baking.

Can I make these cookies vegan?

Absolutely! Use dairy-free cream cheese and a vegan butter substitute, and replace egg yolks with a flax egg or commercial egg replacer. The texture will be slightly different but still delicious.

What’s the best way to store leftover cookies?

Store leftover Gingerbread Cheesecake Cookies in an airtight container in the refrigerator. They keep well for up to 4 days. Bring to room temperature or warm slightly before serving for the best flavor and texture.

Final Thoughts

Honestly, this Gingerbread Cheesecake Cookies Recipe is one of those desserts I look forward to baking every year. They fill the kitchen with the coziest aromas and always bring smiles to whoever tries them. I hope you enjoy making and sharing these unique treats as much as I have—it’s like gifting a warm hug in cookie form. Give them a try, and I bet they’ll become a new holiday tradition for you too!