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 incredibly cozy about the combination of warm spices and creamy sweetness in these **Gingerbread Cheesecake Cookies Recipe**. The way the tangy cheesecake melts inside a spiced gingerbread cookie is just magical — trust me, they’re worth every minute in the kitchen.

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 has quickly become one of my holiday favorites — they blend classic festive spices with a surprise cheesecake center that just takes every bite to the next level. I love how you get that crumbly cookie on the outside and creamy cheesecake goodness inside.

Perfect Balance of Flavors: The rich spices of gingerbread contrast beautifully with the smooth sweetness of the cheesecake filling.
Fun Surprise Center: Freezing the cheesecake balls means you'll get that melty, creamy center every time.
Easy to Make Ahead: You can prep the cheesecake filling and cookie dough in advance, making the bake day stress-free.
Impresses Every Time: These cookies look bakery-worthy but you’ll love how simple they are to pull off at home.

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

The magic of this recipe lies in how the ingredients blend classic gingerbread spices with tangy cream cheese for a perfectly textured cookie. Choosing quality spices and full-fat cream cheese really makes a difference here. Plus, using molasses keeps the cookies moist and rich — no dry bites.

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: Make sure it’s cold to get that fluffy cheesecake mixture and help it hold its shape when frozen.
Granulated Sugar: Used for both the cheesecake filling and spiced sugar coating to balance sweetness and add a nice crust.
Vanilla Extract: Adds warmth and depth to both cookie dough and filling.
Ground Ginger, Cinnamon, Allspice, Nutmeg, Cloves: The quintessential gingerbread spice blend that delivers cozy holiday vibes.
All-Purpose Flour: Provides the perfect structure for tender yet sturdy cookies.
Baking Soda and Salt: Helps the cookies rise and balances the sweetness.
Unsalted Butter: Softened to cream easily with sugar for a luscious dough texture.
Light Brown Sugar: Adds moisture and that rich caramel undertone.
Egg Yolks: Yield a tender, velvety crumb in the cookies.
Unsulphured Molasses: The star ingredient for classic gingerbread flavor and rich color.

📝

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 best parts about this Gingerbread Cheesecake Cookies Recipe is how it invites personalization. I often tinker with the spices or swap molasses for maple syrup for a milder sweetness that still delivers gingerbread notes.

Variation: I’ve tried adding chopped crystallized ginger to the dough for an extra zing—totally delicious and unexpected!
Dairy-Free Adaptation: Using vegan cream cheese and coconut oil butter is my go-to when friends come over with dietary restrictions, and the cookies still turn out creamy and flavorful.
Spice Level: Feel free to dial the spices up or down depending on your taste; I love mine super aromatic, but toning down the cloves and allspice works well if you prefer gentler warmth.

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

Step 1: Whip Up the Cheesecake Filling

First things first, whip your cold cream cheese with sugar and vanilla until it’s silky and fluffy—this takes about 2 minutes with an electric mixer. The fluffiness helps the filling hold together once frozen. Then, scoop the mixture into neat little 2-teaspoon balls on parchment and freeze them until very firm. It’s crucial to keep them cold so that when you wrap the cookie dough around them, they don’t melt or ooze prematurely.

Step 2: Mix the Spiced Sugar Coating

While the filling chills, whisk together the spiced sugar — this is that sweet, crunchy exterior layer that really makes these cookies sparkle. It’s a simple combo of sugar and the key gingerbread spices, ready to coat each cookie dough ball before baking for a lovely crackly finish.

Step 3: Prepare the Gingerbread Cookie Dough

Next up, whisk the dry ingredients—flour and spices—with baking soda and salt, then cream your butter and brown sugar until light and fluffy. The brown sugar adds moisture and depth here, so don’t rush this step. Add the egg yolks, molasses, and vanilla and beat until everything’s smooth and scrumptious. Finally, add the dry ingredients slowly and mix just until combined to keep the dough tender.

Step 4: Assemble Your Cookies with Care

Now comes the fun part—using a cookie scoop, portion out the dough, then flatten each piece slightly. Place one frozen cheesecake ball in the center, wrap the dough entirely around it, and gently roll into a smooth ball. Don’t rush closing the dough; you want a full seal so the cheesecake doesn’t leak while baking. Once wrapped, roll each cookie ball in that spiced sugar mix to coat evenly. Keep the cheesecake balls frozen right up until you assemble each batch—it really helps prevent spreading and leaking.

Step 5: Bake to Perfection

Bake your cookies at 350°F (175°C) for about 11-12 minutes—just until the edges set but the center still looks soft. Let them rest on the cookie sheet for 10 minutes to firm up before transferring to a wire rack to cool completely. The centers will stay soft and creamy, while the cookie adds just the right crunch.

Top Tip

From my many batches of Gingerbread Cheesecake Cookies Recipe, a few little tips have saved me some baking headaches and really elevated the outcome.

Freeze Those Cheesecake Balls Fully: I used to skip freezing enough, and the filling oozed out while baking. Firmly frozen balls keep the surprise creamy center intact every time.
Work Quickly When Wrapping Cookies: Warm hands can soften the dough too much, making the cookies spread unusually. Chilling your hands or the dough if needed helps.
Don’t Overbake: The cookies might look slightly underdone in the center when pulled from the oven, but they finish setting as they cool, keeping the cheesecake gooey.
Use Fresh Spices: Your gingerbread spice blend makes a big difference – fresher spices make that aroma pop in every bite.

How to Serve Gingerbread Cheesecake Cookies Recipe

Gingerbread Cheesecake Cookies - Serving Suggestion

Garnishes

I love sprinkling a little extra spiced sugar on top right after baking for a subtle sparkle and a bit of crunch. Sometimes a light dusting of powdered sugar also looks pretty and adds a hint of sweetness that pairs nicely with the tangy cheesecake center.

Side Dishes

These cookies go wonderfully with hot drinks — my go-to pairing is a mug of spiced chai or rich, creamy hot chocolate. The spices in the drinks amplify the gingerbread flavors, making your snack time feel super indulgent.

Creative Ways to Present

For holiday parties, I sometimes arrange these on a rustic wooden board with sprigs of fresh rosemary and cranberries scattered around. It makes the platter festive and inviting. Wrapping a few cookies in parchment and tying with twine also makes for charming gift-ready treats.

Make Ahead and Storage

Storing Leftovers

I store leftover Gingerbread Cheesecake Cookies Recipe in an airtight container at room temperature for up to 3 days, though they’re often gone before then! Keeping them out of the fridge actually keeps the cookies softer and the cheesecake centers dreamily creamy.

Freezing

You can freeze both the cheesecake balls and the fully baked cookies. For baked cookies, just wrap them well in plastic wrap and store in a sealable freezer bag for up to 3 months. Thaw overnight at room temperature and they’ll taste fresh-baked.

Reheating

When I want them warm, I pop the cookies in a 300°F oven for 5 minutes to bring back that soft, freshly baked feel — just don’t overheat or the cheesecake center can firm up too much and lose its lusciousness.

Frequently Asked Questions:

Can I use low-fat cream cheese in the Gingerbread Cheesecake Cookies Recipe?

While you can substitute low-fat cream cheese, full-fat will yield the creamiest, most flavorful filling that holds up well after freezing and baking.

Why do I need to freeze the cheesecake filling before baking?

Freezing the cheesecake filling ensures it stays firm during baking and doesn’t melt out, giving you a neat, creamy center every time. It’s the trick that makes these cookies stand out.

Can I make these cookies vegan?

Yes! Swap the cream cheese for a vegan variety and use a plant-based butter substitute. Just keep in mind baking times might vary slightly with these swaps.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and soft for up to 3 days, though they’re so delicious they rarely last that long!

Final Thoughts

Bringing together the warm spices of gingerbread with a creamy cheesecake surprise was one of my best baking discoveries. This Gingerbread Cheesecake Cookies Recipe is a guaranteed crowd-pleaser for every holiday season or cozy night in. I can’t wait for you to make them and share the joy with your loved ones – these cookies really have that “wow” factor and are as fun to make as they are to eat!