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 (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla; 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; 1/3 cup (113 g) unsulphured molasses

There’s something irresistibly cozy about biting into a soft cookie with warm spices and a surprise creamy center. This Gingerbread Cheesecake Cookies Recipe combines the festive flavors of gingerbread with a luscious cheesecake bite that makes every munch an absolute delight.

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 made these cookies during the holiday season—the cozy scent of ginger and cinnamon filled the kitchen, and the creamy cheesecake surprise was such a lovely twist. It’s exactly the kind of recipe I recommend when you want something comforting yet a little special.

Unique Flavor Combo: The marriage of warm gingerbread spices with rich cheesecake filling makes these cookies stand out on any dessert table.
Soft and Chewy Texture: Balanced perfectly between tender cookie and creamy center, giving you a delightful bite every time.
Great for Gifting and Holidays: These cookies look fancy but are surprisingly straightforward to make, which means you can share them without stress.
Customizable Spiced Sugar Coating: Adjust the spices to suit your taste or occasion, making it your own signature treat.

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

This recipe is a smart balancing act of spices, creamy filling, and rich molasses sweetness. Each ingredient serves a purpose, whether it’s bringing in depth of flavor or ensuring the perfect soft chew.

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: Use cold cream cheese to create a firmer cheesecake filling that holds up when baked inside the cookie.
Granulated Sugar (for filling and coating): Essential for sweetness and helps the coating get that sparkling crunch with spices.
Vanilla Extract: Adds warmth and enhances all the other flavors without overpowering.
Ground Ginger & Cinnamon (both in cookies and spiced sugar): The heart of gingerbread, giving the cookies their characteristic spicy warmth.
Allspice, Nutmeg & Cloves: These spices add complexity and mimic traditional gingerbread depth.
All-Purpose Flour: Use fresh, spooned and leveled for consistent texture and structure.
Salt: Balances the sweetness and heightens flavor.
Baking Soda: Gives the cookies just enough lift and chew.
Unsalted Butter: Softened for creaming—choosing unsalted lets you control saltiness perfectly.
Light Brown Sugar: Adds moisture and a hint of molasses flavor, supporting the spices beautifully.
Egg Yolks: I like room temperature for better mixing and a richer texture.
Unsulphured Molasses: A must for that authentic gingerbread taste and natural deep sweetness.

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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

One of the reasons I keep coming back to this Gingerbread Cheesecake Cookies Recipe is how easily you can tweak it. Maybe you want it dairy-free, or maybe you love a little more spice kick—I’ve tried a few variations to help inspire you.

Variation: I’ve swapped the cream cheese for a vegan cream cheese on occasion; it changes the texture a bit but still gives you that creamy core you’re after.
Spice Level: Feel free to amp up the ginger or add a pinch of cardamom—I love a little extra warmth on chilly days.
Sweetness: If you prefer less sugar, reduce the coating sugar slightly—it won’t affect the cheesecake center much.
Gluten-Free: Using a 1:1 gluten-free flour blend works well, just watch your dough’s moisture as some blends absorb differently.

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

Step 1: Prepare the Cheesecake Filling

Start by lining a small cookie sheet with parchment. Beat cold cream cheese, sugar, and vanilla until fluffy—this takes about 2 minutes on medium-high speed. Getting the cream cheese smooth and sugar dissolved is key for that creamy texture. Then, scoop 18 small dollops (about 2 teaspoons each) and freeze them until super firm. I like to freeze these overnight if I can; it makes the next steps easier without worrying about mess.

Step 2: Mix the Spiced Sugar Coating

Whisk together sugar and ground spices like ginger, cinnamon, allspice, nutmeg, and cloves. This coating is what gives your finished cookies that irresistible sparkle and an extra pop of flavor. You’ll roll your cookie dough balls in this mixture right before baking.

Step 3: Make the Gingerbread Cookie Dough

Whisk the dry ingredients—flour, spices, baking soda, and salt—together and set aside. Cream together softened butter and brown sugar until light and fluffy, usually about 2 minutes on high. Add egg yolks, molasses, and vanilla and mix again until well combined. Slowly add the dry mixture and mix on low speed until everything just comes together. Avoid overmixing so your cookies stay tender, not tough.

Step 4: Assemble the Cookies

Using a 2-tablespoon scoop, portion out the cookie dough and roll into balls. Flatten each ball slightly, then place a frozen cheesecake ball in the center. Wrap the cookie dough completely around the cheesecake, rolling it back into a smooth ball. Make sure no filling is peeking through! Then roll each ball in the spiced sugar mixture for that perfect crust.

Step 5: Bake and Cool

Place the cookies on parchment-lined baking sheets—baking just 6 cookies per batch keeps them spaced out and evenly baked. Bake at 350°F (175°C) for 11-12 minutes until the edges are slightly firm but the centers look soft. Let them cool for 10 minutes on the sheet, then transfer to a wire rack to cool completely. The cookies firm up a bit and the cheesecake filling sets to creamy perfection.

Top Tip

I’ve baked gingerbread cookies for years, and adding that cheesecake center was a game changer. Here are my tried-and-true tips to avoid common pitfalls and get these cookies just right every time.

Freeze Filling Firmly: Don’t skip the freezing step for the cheesecake balls — it helps prevent the filling from oozing out while baking.
Don’t Overmix Dough: Mix until combined; overmixing develops gluten and makes cookies tougher.
Press Dough Gently: When enclosing cheesecake balls, be gentle but thorough so the filling is fully sealed.
Watch Bake Time: Baking a few cookies at a time lets you keep an eye on them—you want soft edges, not firm or crunchy.

How to Serve Gingerbread Cheesecake Cookies Recipe

gingerbread cheesecake cookies - Serving Suggestion

Garnishes

I love dusting these cookies with a little extra spiced sugar right after baking for a touch of sparkle. Sometimes a light drizzle of melted white chocolate makes them feel festive and adds a creamy contrast that plays beautifully with the spices.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or creamy eggnog. I also set them alongside a crisp apple cider for a cozy-themed dessert spread—a guaranteed crowd-pleaser.

Creative Ways to Present

For holiday parties, I arrange my Gingerbread Cheesecake Cookies Recipe on a wooden holiday tray lined with pine sprigs and cinnamon sticks. Wrapping a few in clear cellophane tied with twine makes lovely, easy-to-distribute gifts that get rave reviews every year.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 3 days. I prefer layering them between sheets of parchment paper to avoid sticking, thanks to the creamy cheesecake filling.

Freezing

You can freeze these cookies after baking or even freeze assembled dough balls (with cheesecake centers) before baking. Just place them on a tray until firm, then move to a freezer-safe container. Bake frozen dough balls, adding a minute or two to the baking time.

Reheating

To warm cookies, pop them in a 300°F (150°C) oven for about 5-7 minutes. This gently revives the cheesecake center while keeping the cookie soft without drying it out.

Frequently Asked Questions:

Can I use regular sugar instead of brown sugar in this Gingerbread Cheesecake Cookies Recipe?

You can substitute regular granulated sugar, but brown sugar adds moisture and a slight molasses flavor that enhances the spice blend. If using white sugar, consider adding a teaspoon of molasses to keep that signature richness.

What’s the best way to prevent the cheesecake filling from leaking out during baking?

Freezing the small cheesecake balls until they are very firm before wrapping them with cookie dough is the key. Also, make sure to completely enclose the filling with dough, sealing any cracks to keep the creamy center inside.

Can I double or halve this Gingerbread Cheesecake Cookies Recipe?

Absolutely! The recipe scales nicely up or down. Be sure to adjust your baking sheets accordingly and don’t overcrowd the cookies while baking for the best results.

How long do these Gingerbread Cheesecake Cookies stay fresh?

Stored in an airtight container at room temperature, they stay soft and fresh for about 3 days. Beyond that, they’re still tasty but the texture might change slightly.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe feels like a warm hug on a chilly day to me. The ease of making them combined with the wow factor of that creamy cheesecake center means I always have a batch on hand around holidays and special moments. I hope you’ll love baking (and eating!) these as much as I do—it’s the kind of recipe that instantly makes your kitchen and your heart feel cozy.