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 so cozy about the mix of warm spices and creamy sweetness in these cookies. I’ve been obsessed with this Gingerbread Cheesecake Cookies Recipe because it perfectly balances that nostalgic gingerbread feel with a luscious cheesecake surprise inside. Trust me, once you try these, you’ll want to make them again and again during the holidays—or honestly, any time.

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 can’t recommend this Gingerbread Cheesecake Cookies Recipe enough. It’s not just another cookie recipe—it’s the perfect combination of spiced dough hugging a creamy cheesecake center that adds incredible texture and flavor with every bite. I still remember the first time I bit into one and was surprised by how dreamy the inside was!

Surprising texture: The cheesecake hidden inside adds a smooth, creamy finish that contrasts beautifully with the chewy gingerbread exterior.
Perfectly balanced spices: The warm mix of ginger, cinnamon, nutmeg, and cloves brings the best holiday vibe without overpowering the cheesecake.
Great make-ahead potential: You can prepare the cheesecake filling and freeze it ahead, making baking day much easier.
Impressive but simple: These cookies look fancy and taste like you spent hours in the kitchen, but they’re surprisingly straightforward to make.

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

The ingredients in this Gingerbread Cheesecake Cookies Recipe come together to create layers of complementary flavors and textures. The spices blend seamlessly for that classic gingerbread character, while the cream cheese filling adds richness without being too sweet. Here’s a quick rundown of the key components to keep an eye on when picking your ingredients.

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 for the filling — it whips up silky smooth and firm once frozen so it holds its shape inside the cookie.
Molasses: This is key for that authentic gingerbread depth — it’s rich and slightly smoky, so don’t substitute it with pancake syrup.
Warm spices (ginger, cinnamon, nutmeg, cloves, allspice): Freshly ground or quality powders give the best flavor and really bring out that holiday warmth.
All-purpose flour: The base for your cookie dough, spoon it in and level off for accuracy to avoid dense cookies.
Unsalted butter: Softened, but not melted — helps create a tender, chewy crumb.
Egg yolks: Using yolks instead of whole eggs keeps the dough rich and a bit softer, which helps wrap around the cheesecake nicely.
Brown sugar: Adds moisture and that subtle caramel note, pairing perfectly with the molasses.
Granulated sugar: Used for both the cheesecake filling and the spiced sugar coating — it helps balance sweetness and adds a little crunch on the outside.
Baking soda: Just enough to give a little lift without making the cookies too cakey.

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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 my favorite things about this Gingerbread Cheesecake Cookies Recipe is how versatile it is. I love tweaking the spices or swapping out toppings depending on the season or mood. Don’t be afraid to experiment — it’s fun, and you might discover a new favorite version!

Spice it up or down: I once added a pinch of cayenne for a subtle kick, which pairs surprisingly well with the sweetness. If you prefer mild, simply reduce the cinnamon or ginger slightly.
Use flavored cream cheese: Try a cinnamon or honey cream cheese filling for an extra twist — just don’t add too much sugar since the cookie dough already has sweetness.
Decorate with icing: For a festive look, drizzle some simple powdered sugar glaze or cream cheese frosting on top after baking.
Make mini versions: Smaller cookies bake faster and are great for parties or gift boxes.

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

Step 1: Whip Up the Cheesecake Filling

Start by chilling your cream cheese—cold is key to getting that fluffy but firm texture. Then, beat the cream cheese with sugar and vanilla until it’s light and creamy, about 2 minutes with an electric mixer. I like to scoop the filling into small balls right onto parchment paper, about 2 teaspoons each. Pop them into the freezer—this is a must! Frozen cheesecake balls hold up perfectly inside the dough without melting out.

Step 2: Mix the Spiced Sugar

While the cheesecake chills, whisk together the granulated sugar with all your ground spices—ginger, cinnamon, cloves, nutmeg, and allspice. This spiced sugar adds that lovely sweet crunch coating on your cookies once you roll them, so don't skip it!

Step 3: Prepare the Gingerbread Dough

Next up, whisk your dry ingredients together—flour, spices, baking soda, and salt. In a separate bowl, cream butter and brown sugar until it’s fluffy and light, scraping down the bowl as you go. Add egg yolks, molasses, and vanilla, beating till the dough is smooth and fragrant. Then, slowly mix in the dry ingredients on low speed just until combined. Overmixing is one mistake I learned to avoid—it can make the dough tough.

Step 4: Assemble the Cookies

Use a 2-tablespoon cookie scoop to portion the dough into balls, then flatten each slightly with your palm. Quickly grab a frozen cheesecake ball and nestle it in the center, then wrap the dough around it and gently roll into a smooth ball again. Roll the dough-wrapped cheesecake ball in your spiced sugar mixture—this step adds both flavor and a festive sparkle. Keep those cheesecake balls in the freezer and only take out a few at a time to keep everything workable.

Step 5: Bake and Cool

Bake about six cookies at once on parchment-lined sheets at 350°F (175°C) for 11-12 minutes. Don’t overbake—cookies should be set but still soft in the middle because they firm up as they cool. Let them rest on the baking sheet for 10 minutes before moving to a wire rack. I learned that rushing this step can cause the cheesecake filling to spill out, so patience is key!

Top Tip

Over the years, I've figured out a few tricks that take this Gingerbread Cheesecake Cookies Recipe from good to unforgettable. These tips helped me avoid the common pitfalls and really bring out the best flavors and textures.

Keep the cheesecake filling cold: This prevents it from melting into the dough as you handle it, keeping your cookies neat and intact.
Don’t overmix the dough: Mixing just until ingredients combine keeps your cookies tender and chewy, not dense.
Freeze in batches: Freeze your cheesecake balls in advance, then only take out a few at a time while assembling to keep work smooth.
Watch your baking time: Pull cookies out when edges are firm but centers still look a bit soft to avoid drying out.

How to Serve Gingerbread Cheesecake Cookies Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I love finishing these cookies with a dusting of powdered sugar or a light drizzle of white chocolate for an added hint of sweetness. Sometimes I sprinkle chopped pecans or crystallized ginger on top before baking for an elegant touch and extra crunch—totally optional but delicious!

Side Dishes

These cookies pair beautifully with a hot cup of coffee, chai tea, or even a glass of cold milk. For a holiday brunch, I like serving them alongside spiced apple cider or a creamy latte. They’re also great with fresh fruit to balance the richness.

Creative Ways to Present

For festive gatherings, I’ve arranged these Gingerbread Cheesecake Cookies Recipe on tiered cookie stands with spruce or pine sprigs for a Christmas vibe. They look incredible wrapped in cellophane tied with twine for gifting. Another fun idea is stacking them with layers of cranberry sauce or salted caramel drizzle in between for a cookie tower dessert.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I move them to the fridge, which slightly firms the cheesecake center—still delicious but with a different texture. Just be sure to bring them back to room temp before serving for the best flavor.

Freezing

One of my favorite things is freezing leftover cookies. I wrap them individually in plastic wrap and place them in a freezer-safe container. They keep well for up to 2 months. When I’m ready, I just thaw on the counter for about an hour, and they taste almost freshly baked!

Reheating

For soft, warm cookies, I pop them into a 300°F oven for 5-7 minutes or microwave for about 10-15 seconds. This reactivates that gooey cheesecake center and makes every bite feel freshly baked. Just watch closely to avoid overheating, which can make the cheesecake dry.

Frequently Asked Questions:

Can I use regular cream cheese or should it be full fat?

Full-fat cream cheese works best for the cheesecake filling to achieve that creamy texture and rich flavor. Low-fat or whipped versions tend to be too soft and can melt through the cookie dough during baking.

How do I prevent the cheesecake filling from leaking out?

Freezing the cheesecake balls thoroughly before wrapping them in the dough is essential. Also, make sure you completely encase the filling with cookie dough and seal any seams by gently pinching the dough closed. Baking at the right temperature without overbaking helps keep everything intact.

Can I make this recipe dairy-free or vegan?

You can try substituting dairy-free cream cheese (like those made from cashews or coconut) and a vegan butter alternative. However, results may vary as the dough and filling texture can change. I recommend trying a small batch first to see how it bakes.

What’s the best way to measure the flour?

For baking accuracy, spoon your flour lightly into your measuring cup and level it off with a knife rather than scooping directly from the bag. This prevents packing the flour and keeps your cookies light and tender.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe holds a special place in my heart because it combines the best of two favorite treats—gingerbread cookies and cheesecake—into one unforgettable bite. They’re perfect for sharing with friends and family, but beware: everyone ends up asking for the recipe once they try them! I hope you enjoy baking (and eating) these as much as I have. Give them a shot—you won’t be disappointed.