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.
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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.

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.

- 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.
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

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:
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.
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.
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.
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!
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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
These Gingerbread Cheesecake Cookies combine the warm, spiced flavors of classic gingerbread with a creamy cheesecake filling for an irresistible holiday treat. Soft, flavorful gingerbread cookie dough envelops a sweet and tangy cheesecake center, all coated in a festive spiced sugar for extra aroma and crunch.
Ingredients
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tablespoon granulated white sugar
- ½ teaspoon vanilla extract
For the Spiced Sugar
- 6 tablespoon 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 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 unsalted butter, softened
- ¾ cup light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup 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 extract. Mix on medium-high speed with an electric mixer until the mixture is fluffy and sugar has dissolved, approximately 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each onto the baking sheet. Freeze until the balls are firm and frozen.
- Make Spiced Sugar: In a small bowl, whisk together granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream the softened unsalted butter with the packed light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the butter mixture. Mix on medium speed for one minute until well combined and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined to form the cookie dough.
- Assemble Cookies: Use a 2-tablespoon cookie scoop to portion out 18 dough balls. Slightly flatten each dough ball, then place one frozen cheesecake ball in the center. Fold the dough around the cheesecake, sealing it completely, and roll it into a smooth ball. Roll each filled dough ball in the prepared spiced sugar to coat.
- Bake: Place 6 assembled cookies per baking sheet, and bake in the preheated oven for 12 minutes until the cookie edges are set but centers are soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes to set. Transfer to a wire rack to cool completely before serving. Enjoy your delicious gingerbread cheesecake cookies!
Notes
- Keep cheesecake balls frozen until ready to assemble to prevent melting during the rolling process.
- Ensure the cream cheese is cold when mixing for best texture.
- You can substitute dark or robust molasses for unsulphured molasses if preferred for deeper flavor.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep the cheesecake filling fresh.
- For easier rolling, lightly flour your hands to prevent dough from sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg


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