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.
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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.

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.

- 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.
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

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:
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.
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.
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.
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.
Print
Gingerbread Cheesecake Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Gingerbread Cheesecake Cookies, featuring a spiced gingerbread dough encasing a creamy cheesecake filling, rolled in aromatic spiced sugar for an extra festive touch. Perfect for the holiday season, these cookies combine the warmth of gingerbread spices with the rich texture of cheesecake, creating an irresistible treat.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla
For the Spiced Sugar
- 6 tablespoon (75 g) granulated white sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Gingerbread Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon ground ginger
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla
- ⅓ cup (113 g) unsulphured molasses
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla. Use an electric mixer on medium-high speed to beat the mixture until fluffy and the sugar has dissolved, about 2 minutes. Scoop the mixture into 18 portions, each approximately 2 teaspoons, and place them on the prepared baking sheet. Freeze the cheesecake balls until they are very firm.
- Make Spiced Sugar: In a small bowl, whisk together the granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves until well combined. Set aside for coating the cookies later.
- Prepare Gingerbread Cookie Dough: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter and light brown sugar together until fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg yolks, unsulphured molasses, and vanilla extract. Mix on medium speed for 1 minute until the mixture is fluffy and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until combined. Do not overmix to maintain tender cookies.
- Assemble Cookies: Use a 2-tablespoon cookie scoop to portion the dough into 18 balls. Flatten each cookie dough ball slightly, then place a frozen cheesecake ball in the center. Encase the cheesecake completely by folding the cookie dough around it and rolling it back into a smooth ball. Roll each assembled dough ball in the spiced sugar mixture to coat evenly. Keep cheesecake balls frozen until ready to use to prevent melting.
- Bake: Place 6 cookies on the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 12 minutes until the cookies have set but are still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Serve once cooled and enjoy the combination of warm gingerbread spices and creamy cheesecake filling.
Notes
- Keep the cheesecake filling balls frozen until just before assembling to prevent them from melting and leaking during baking.
- You can use a stand mixer with a paddle attachment instead of a hand mixer for creaming the butter and sugar.
- If you prefer a stronger spice flavor, you can increase the amounts of ground ginger and cinnamon slightly.
- Store baked cookies in an airtight container in the refrigerator for up to 5 days since they contain cream cheese filling.
- For easier rolling of dough, chill the dough slightly if it gets too soft to handle.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg



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