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

Imagine biting into a soft, spiced cookie that hides a luscious, creamy surprise inside — that’s exactly what this Gingerbread Cheesecake Cookies Recipe delivers. It’s like your favorite holiday flavors met a cheesecake dream, and honestly, it’s one of my all-time favorite cozy treats.

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

I still remember the first time I made these cookies — that sweet and spicy aroma filling the whole kitchen while the cream cheese centers stayed oh-so-creamy inside. This Gingerbread Cheesecake Cookies Recipe isn’t just a cookie; it’s a little celebration in every bite.

Irresistible flavor combo: The warm gingerbread spices perfectly complement the tangy cheesecake inside, creating a cookie that’s anything but ordinary.
Show-stopping presentation: Each cookie is a little ball of yum with a gorgeous crackly sugared exterior that’s sure to impress friends and family.
Fun to make: Wrapping cheesecake in cookie dough is a neat little trick you don’t see every day — and you get to sneak tastes of both along the way!
Perfect for holiday gifting: These cookies store well and travel beautifully, making them a thoughtful homemade gift during the festive season.

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

This Gingerbread Cheesecake Cookies Recipe blends classic gingerbread spices with a rich cream cheese center, creating an amazing texture and flavor balance. Choosing good quality molasses and fresh spices makes all the difference here, so plan a quick mini shopping trip if you need to stock up.

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: Cold cream cheese whips up fluffy and creates that delightful cheesecake core you’ll love biting into.
Granulated sugar: Sweetens the cheesecake filling and the spiced sugar coating, ensuring balance and a little sparkle.
Vanilla extract: Adds a comforting warmth to the cheesecake, deepening those flavors.
Ground spices: Ginger, cinnamon, allspice, nutmeg, and cloves bring that quintessential gingerbread warmth — the heart of this recipe!
All-purpose flour: Provides the perfect chewy-but-soft texture in the cookies.
Baking soda: Helps the cookies rise just enough without losing their dense, chewy charm.
Unsalted butter: Softened butter is key for creamy cookie dough and a tender bite.
Light brown sugar: Gives moisture and a subtle caramel note that pairs beautifully with molasses.
Egg yolks: Make the dough rich and help bind everything smoothly.
Unsulphured molasses: The star ingredient in any gingerbread cookie — smoky, deep, and perfect for that authentic flavor.

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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 best things about this Gingerbread Cheesecake Cookies Recipe is how flexible it is. I like adding a sprinkle of sea salt on top before baking sometimes, just for that sweet-salty kick. Feel free to get playful!

Variation: For a dairy-free twist, swap in a vegan cream cheese and coconut oil-based butter substitute — the flavor and texture are surprisingly spot-on.
Spice level: Adjust the amount of ginger or cinnamon to suit your spice preference; more ginger packs a delightful punch!
Cheesecake mix-ins: Adding mini chocolate chips or finely chopped crystallized ginger into the filling can surprise your taste buds.
Make gluten-free: Use a cup-for-cup gluten-free flour blend — just check that your baking soda and spices are gluten-free certified.

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

Step 1: Whip Up the Cheesecake Filling

I always start with the cheesecake balls — it helps to freeze them solid before wrapping to keep everything neat. Mix cold cream cheese, sugar, and vanilla on medium-high speed until fluffy and no sugar granules remain—a couple of minutes should do it. Then, scoop into tiny balls on parchment and freeze until firm. Trust me, this step is key to avoiding melty messes later.

Step 2: Mix the Spiced Sugar Coating

While the cheesecake chills, whisk together your sugar with the gingerbread spices. This mixture adds a little extra crunch and flavor pop on the outside that makes these cookies so memorable.

Step 3: Prepare the Gingerbread Cookie Dough

Next, whisk your dry ingredients: flour, spices, baking soda, and salt. In a separate bowl, cream softened butter with brown sugar until fluffy and light — scraping the bowl edges well for even mixing. Add egg yolks, molasses, and vanilla, then mix until creamy and smooth. Finally, fold in the dry ingredients on low speed to keep the dough tender.

Step 4: Assemble the Cookies

Here’s where the magic happens! Portion dough into 18 balls and gently flatten each one. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing completely. Roll the cookie balls in your spiced sugar mix for that irresistible crackly exterior. Don’t rush this step — it’s worth the care!

Step 5: Bake and Cool

Place your cookie balls on lined baking sheets, leaving room for spreading. Bake six at a time at 350°F (175°C) for 11-12 minutes until crackly and set. Let them cool on the sheet for 10 minutes before transferring to a wire rack — this helps them finish setting without breaking apart.

Top Tip

From the many times I’ve made this Gingerbread Cheesecake Cookies Recipe, I’ve learned a few neat tricks that really help:

Freeze the cheesecake balls thoroughly: This prevents the filling from melting and leaking out during baking, keeping your cookies perfectly neat.
Don’t overmix the dry and wet ingredients: Mixing on low speed until just combined keeps your cookies tender and soft, not tough.
Use a cookie scoop for even sizes: This helps the cookies bake evenly and the cheesecake centers stay uniform throughout.
Cool cookies on the baking sheet first: Moving them too soon can cause them to break apart while still warm and fragile.

How to Serve Gingerbread Cheesecake Cookies Recipe

gingerbread cheesecake cookies - Serving Suggestion

Garnishes

I love dusting the cooled cookies with a touch of powdered sugar or drizzling melted white chocolate over the top for an elegant but simple finish. Sometimes, a sprinkle of crushed candied ginger adds a zingy texture and extra holiday vibe.

Side Dishes

These cookies pair beautifully with a warm mug of chai latte or rich hot chocolate. If you’re serving them at a party, a creamy eggnog or spiced mulled wine complements those warm gingerbread spices perfectly.

Creative Ways to Present

For holiday gatherings, I like arranging these Gingerbread Cheesecake Cookies Recipe on a rustic wooden board alongside sprigs of fresh rosemary and cinnamon sticks — it makes your dessert table look festive and inviting. You could also gift them in a decorated tin or clear cello bags tied with twine for a personal touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 3 days. The cookies stay soft and the cheesecake center stays dreamy. If your kitchen is warm, pop them in the fridge and bring back to room temp before eating.

Freezing

These cookies freeze really well! After baking and cooling, I freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving — just like fresh-baked.

Reheating

Gently warming the cookies in a 300°F (150°C) oven for 5 minutes refreshes that soft texture and melts the cheesecake center a bit—absolutely heavenly!

Frequently Asked Questions:

Can I use regular sugar instead of brown sugar in this recipe?

Brown sugar adds moisture and a slight caramel flavor that's key to the soft texture and gingerbread taste. If you swap with white sugar, the cookies may be drier and less flavorful, but you can add a touch of molasses to mimic the effect.

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

Freezing the cheesecake balls thoroughly before wrapping them in cookie dough is crucial. Also, make sure you fully seal the dough around each cheesecake ball to keep it enclosed during baking.

Can I make these cookies ahead of time?

Absolutely! You can make the cheesecake filling and freeze the balls in advance, and the cookie dough too. Assemble and bake the cookies just before serving or freeze assembled cookies to bake later.

Are these cookies kid-friendly?

Definitely! Kids love the surprise creamy cheesecake center, and the spices are warm but not overwhelming. Just keep an eye when baking to make sure they don’t overbake and dry out.

Final Thoughts

These Gingerbread Cheesecake Cookies Recipe have become a staple during my holiday baking—it’s just so satisfying to share something that tastes like a hug in cookie form. Whether you’re making them for your family, friends, or just because, I hope you find as much joy in crafting and eating them as I do. Go ahead, give them a try — your kitchen will smell amazing, and your taste buds will thank you!