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

Jump to Recipe· 4.4 from 22 reviews

If you’re a fan of holiday flavors and creamy textures rolled into one delightful bite, you’re going to adore this Gingerbread Cheesecake Cookies Recipe. Imagine soft, spicy gingerbread hugging a luscious cheesecake center—all coated in spiced sugar that sparkles and adds just the right amount of crunch. Trust me, these cookies are a showstopper and a fun twist on the traditional gingerbread you know and love. Stick around because I’m sharing all my best tips to make sure your batch comes out perfect every single time!

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Why This Recipe Works

Perfect Flavor Balance: The warm spices in the gingerbread cookies pair beautifully with the tangy cream cheese filling for a perfectly festive taste.
Soft, Melt-in-Your-Mouth Texture: The cheesecake inside keeps the cookie irresistibly tender and creamy.
Spiced Sugar Coating: Adding the spiced sugar at the end gives a nice textural contrast and boosts the holiday scent and flavor.
Freeze-and-Bake Convenience: Freezing the cheesecake balls beforehand makes assembling the cookies smoother and helps hold their shape during baking.

Gingerbread Cheesecake Cookies, holiday gingerbread cookies, spicy gingerbread cookies, cheesecake cookie recipes, festive holiday 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

I love how these ingredients create a harmonious blend of spice, creaminess, and sweetness. When shopping, pick fresh spices for the best flavor, and don’t skimp on the quality of your cream cheese—it really shines through in the cheesecake filling.

Gingerbread Cheesecake Cookies, holiday gingerbread cookies, spicy gingerbread cookies, cheesecake cookie recipes, festive holiday treats - 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, full-fat cream cheese for that rich, creamy cheesecake filling that holds up well when baked.
Granulated Sugar: Sweetens both the cheesecake filling and the spiced sugar coating for balanced sweetness.
Vanilla Extract: Adds warmth and depth to the cheesecake mixture.
Ground Spices (Ginger, Cinnamon, Allspice, Nutmeg, Cloves): Freshly ground spices bring out the classic gingerbread flavor and aroma that feels like the holiday season in every bite.
All-Purpose Flour: Provides structure without making the cookies tough.
Salt & Baking Soda: Enhance the flavor and help the cookies rise just right.
Unsalted Butter: Use softened butter for fluffy, tender cookies with rich flavor.
Light Brown Sugar: Adds moisture and a slight caramel note that plays well with the molasses.
Egg Yolks: They enrich the dough and lend a tender crumb.
Unsulphured Molasses: The star of gingerbread flavor—gives depth, moisture, and that authentic touch.

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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

I like to experiment a little with these cookies depending on the season or my mood. Feel free to tweak the spices or swap ingredients to make it your own—you’ll love how forgiving this recipe is!

Extra Spice Kick: If you like things a bit bolder, adding a pinch more ginger or even a tiny hint of freshly grated black pepper adds surprisingly delicious warmth.
Dairy-Free Variation: I’ve tried using vegan cream cheese and coconut oil in place of butter—results aren’t quite the same but still tasty and friendly for dairy-sensitive friends.
Mini Cookies: Cutting the sizes smaller makes them perfect bite-sized treats for parties or gift plates.

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

Step 1: Prepare the Cheesecake Filling — The Secret Creamy Center

Start by chilling your cream cheese—cold is key here! Then beat it together with sugar and vanilla until it’s light and fluffy, about 2 minutes. I like using an electric mixer for the smoothest mix. Scoop out 2 teaspoon portions onto parchment-lined sheet trays and pop them straight into the freezer. This step tightens up the cheesecake so it won’t melt out when baking. Trust me, this little pause is what keeps the cookie filling luscious and neat.

Step 2: Mix the Spiced Sugar — The Flavor Kick

While your cheesecake filling chills, whisk together the sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. This spiced sugar isn’t just for show—it adds a fragrant crunch that perfectly complements the soft cookie and creamy center. I always double-check my spices at this stage to get that cozy warming aroma just right.

Step 3: Make the Gingerbread Cookie Dough — Warm, Spiced, and Ready

Preheat your oven to 350°F (175°C) and line your trays with parchment paper. Next, whisk together all your dry spices, flour, baking soda, and salt for even distribution. In a separate large bowl, cream softened butter with brown sugar until fluffy and light—this usually takes about 2 minutes with a hand mixer. Then mix in egg yolks, molasses, and vanilla until gorgeous and velvety. Finally, add the dry ingredients slowly on low speed so you don’t overmix — that ensures a tender cookie that isn’t dense or tough.

Step 4: Assemble the Cookies — Wrapping the Cheesecake Surprise

Scoop out your dough into 2-tablespoon balls. Flatten each one just enough to hold the frozen cheesecake ball inside, then seal it completely by pinching and rolling back into a smooth ball again. This might take a bit of patience, but it’s worth it! Roll each cookie ball in that gorgeous spiced sugar we mixed earlier for an irresistible shimmer and texture.

Step 5: Bake and Cool — Patience is a Virtue!

Place the cookies spaced evenly on your parchment-lined sheets and bake six at a time for about 11 to 12 minutes. The edges will look set but the tops should stay soft—this is when the magic happens. Let them cool on the sheet for 10 minutes before transferring to a wire rack to finish cooling. This cooldown helps the cookies firm up just enough to hold the cheesecake center perfectly.

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Pro Tips for Making Gingerbread Cheesecake Cookies Recipe

Keep Cheesecake Filling Cold: The cheesecake mixture must be very firm before wrapping in dough to prevent leaking during baking.
Don’t Overmix Dry Ingredients: Mix until just combined to keep cookies tender and soft, avoiding toughness.
Use a Cookie Scoop: It helps get even-sized cookies and makes assembly much easier.
Bake in Small Batches: Six cookies at once lets you keep an eye on them to pull out at the perfect moment.

How to Serve Gingerbread Cheesecake Cookies Recipe

Garnishes

I usually sprinkle a little extra cinnamon sugar on top just after baking for a sparkling, fragrant touch. Sometimes a tiny dusting of powdered sugar gives a snow-kissed look that’s perfect for holiday guests. And if you’re feeling fancy, a drizzle of white chocolate adds a lovely sweet contrast that pairs beautifully.

Side Dishes

These cookies shine alongside a cozy cup of hot cocoa or mulled cider. They’re also great with a simple cup of piping hot coffee or chai latte to complement the spiced notes. For a dessert platter, I like to add fresh berries or spiced nuts—something fresh or crunchy balances the creamy richness.

Creative Ways to Present

When I made these last Christmas, I arranged them on a festive tray around a small evergreen wreath for a charming holiday centerpiece. Tying up a few cookies in small cellophane bags with red ribbons turns them into irresistible edible gifts. Or stack them on a tiered dessert stand alongside gingerbread men and peppermint bark for a show-stopping holiday spread.

Make Ahead and Storage

Storing Leftovers

I store leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to three days. If your kitchen is warm, I pop them in the fridge to keep the cheesecake center firm longer. They stay soft, and the flavors actually deepen overnight—if you can resist eating them all right away!

Freezing

These cookies freeze beautifully. I like to freeze the unbaked cookie dough balls with the cheesecake centers wrapped tightly on a baking sheet, then transfer them to a freezer bag. When I’m ready, I bake them straight from frozen, adding a minute or two to the baking time. This way, you can enjoy fresh-baked cookies any time without the whole process.

Reheating

Reheat cookies gently in a warm oven (around 300°F) for 5-7 minutes to revive that just-baked feel. Avoid microwaving because it can make the cheesecake center too hot and the cookie base a bit soggy. A quick warm-up refreshes the texture and brings out all those warm spices.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! In fact, making the cheesecake filling first and freezing the balls is essential for this recipe. The filling needs to be firm and cold to prevent leaking when you wrap it with the dough and bake.
What if I don’t have molasses—can I substitute it?

Molasses gives that classic rich gingerbread flavor and moisture, but if you don’t have it, you can try dark corn syrup or honey as a substitute. The flavor won’t be quite the same but it will still be delicious.
How do I know when the cookies are done baking?

Look for the edges to be set and slightly firm, but the tops should still look soft and slightly puffy. Overbaking will make the cookies dry and may cause the cheesecake centers to leak out.
Can I make these cookies vegan or dairy-free?

Yes, with some ingredient swaps—for example, use vegan cream cheese and plant-based butter alternatives, and a flax egg or chia egg in place of the yolks. The texture may vary slightly, but they can still be delicious.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe is one of my favorite seasonal treats because it combines all those holiday flavors with a creamy, dreamy surprise inside. They’re a little indulgent but totally worth every bite—and they’ll impress family and friends who think they’ve seen it all. Next time you want something special that’s fresh, fun, and delicious, give this recipe a try. Trust me, you’ll find yourself making them again and again!