Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 6 tbsp (75 g) 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 (313 g) 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 (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 2 egg yolks, at room temperature; 1 tsp vanilla extract; 1/3 cup (113 g) unsulphured molasses

Jump to Recipe

If you’ve ever wished for the cozy, spicy warmth of gingerbread paired with the creamy richness of cheesecake in one irresistible treat, these Gingerbread Cheesecake Cookies are exactly what you need. Bursting with nostalgic holiday flavors and boasting a luscious cheesecake center tucked inside a soft, spiced cookie, this recipe turns classic gingerbread into a soft, melt-in-your-mouth delight you’ll want to bake again and again. These cookies are as fun to make as they are to eat, delivering a perfect balance of spice, sweetness, and creaminess that will have everyone asking for the recipe.

Gingerbread Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that each play a crucial role: from the creamy texture of the cream cheese to the warm spices that define the cookie’s signature flavor. Every component is essential to achieving that perfect gingerbread-cheesecake harmony.

Cream Cheese (6 oz, cold): The star ingredient for the creamy cheesecake centers that melt in your mouth.

Granulated White Sugar (3 tbsp and 6 tbsp): Used both in the cheesecake filling and the spiced sugar coating for the perfect balance of sweetness.
Vanilla (1/2 tsp + 1 tsp): Adds a sweet, floral depth that enhances both the cheesecake and cookie dough flavors.

Ground Ginger (3 tsp total): The key spice giving these cookies their signature warm, slightly peppery kick.
Ground Cinnamon (3 tsp total): Complements the ginger for a classic holiday spice blend.

Ground Allspice, Nutmeg, and Cloves: Just the right pinch of each to deepen the complexity and warmth of the spice profile.
All-Purpose Flour (2 1/2 cups): The base for your tender yet sturdy cookie dough.
Salt (1/2 tsp): Balances out the sweetness and enhances the spices’ flavor.

Baking Soda (1/2 tsp): Helps the cookies rise and keeps them soft and chewy.
Unsalted Butter (3/4 cup, softened): For richness and the perfect cookie texture.
Light Brown Sugar (3/4 cup, packed): Adds moisture, a caramel note, and chewiness to the cookie dough.

Egg Yolks (2, room temperature): Adds richness and helps bind the dough.
Unsulphured Molasses (1/3 cup): Imparts that classic deep, robust flavor and signature dark color of gingerbread.

How to Make Gingerbread Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by lining a small cookie sheet with parchment paper to keep everything tidy. In a mixing bowl, blend the cold cream cheese with 3 tablespoons of granulated sugar and half a teaspoon of vanilla using an electric mixer. Whip it until light, fluffy, and completely smooth—this usually takes about two minutes. Then, portion the cheesecake filling into eighteen small balls, each about two teaspoons, and pop them into the freezer to firm up. This chilling step ensures each cookie will have a luscious, creamy center that holds its shape while baking.

Step 2: Mix the Spiced Sugar

While the cheesecake freezes, combine 6 tablespoons of granulated sugar with half a teaspoon of ground ginger, half a teaspoon of cinnamon, and a pinch of allspice, nutmeg, and cloves. Whisk these together until evenly distributed. This spiced sugar will coat each cookie, adding a delightful sheen and extra layer of flavor that elevates every bite.

Step 3: Prepare the Gingerbread Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In one bowl, whisk together the all-purpose flour, additional ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. In a separate large bowl, cream together the softened butter and brown sugar on high speed until fluffy—about two minutes. Add the egg yolks, molasses, and vanilla, mixing on medium speed until smooth and airy. Finally, mix the dry ingredients into the wet ingredients on low speed until just combined, creating a rich, spicy dough ready for the next step.

Step 4: Assemble Your Gingerbread Cheesecake Cookies

Grab your chilled cheesecake balls and dough. Using a cookie scoop, portion out eighteen balls of dough (about 2 tablespoons each). Flatten each dough ball slightly, place a frozen cheesecake ball in the center, then carefully wrap the dough around it and roll it into a smooth ball, making sure the cheesecake is completely enclosed. Next, roll each cookie ball in your prepared spiced sugar mixture for that festive sparkle and extra spice. Keep the cheesecake balls frozen until you’re ready to assemble each batch to maintain the perfect cream cheese center.

Step 5: Bake and Cool

Place the cookie dough balls on the prepared baking sheets, spacing them comfortably apart. Bake six cookies at a time for 11 to 12 minutes. Don’t fret if they still seem slightly soft; they will firm up beautifully as they cool. Let them rest on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. This final patience pays off with cookies that are tender on the outside, with an ooey-gooey cheesecake surprise inside.

How to Serve Gingerbread Cheesecake Cookies

Garnishes

Sprinkle a little powdered sugar over these cookies for a snow-dusted effect or drizzle some melted white chocolate to add a festive touch. You could also top them with a few crushed candied ginger pieces for an extra zing and a bit of crunch—perfect for holiday gatherings or cozy nights by the fire.

Side Dishes

These cookies pair beautifully with a hot cup of rich coffee, chai tea, or even a glass of cold milk to balance out the spices and creamy center. For an elevated experience, serve them alongside a warm mug of mulled cider or a latte dusted with cinnamon.

Creative Ways to Present

Want to impress guests? Arrange the Gingerbread Cheesecake Cookies on a festive platter alongside sprigs of fresh rosemary or pine for scent and visual appeal. You can also stack them as edible ornaments on the dessert table or package them in cute holiday tins for gifts that scream homemade love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to three days. They stay soft and flavorful, making them just as delightful the next day. If room temperature is too warm, storing them in the fridge helps them last a little longer without losing their charm.

Freezing

For longer storage, flash-freeze baked cookies on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They keep well in the freezer for up to three months. Just thaw at room temperature when you’re ready, and you’ll have a fresh-tasting treat whenever the craving hits.

Reheating

To bring back their just-baked softness, warm the cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This reawakens their gooey cheesecake centers and warms those comforting spices, making each bite feel freshly made.

FAQs

Can I use full eggs instead of egg yolks?

Using full eggs will change the texture slightly, making the cookies a bit lighter and less rich. For the soft, tender crumb that complements the cheesecake filling best, it’s recommended to stick with just the yolks.

What if I don’t have all the spices listed?

While the blend of ginger, cinnamon, nutmeg, cloves, and allspice gives the true gingerbread flavor, you can simplify by using just ginger and cinnamon if needed. The cookies will still be delicious, just with a slightly different spice profile.

Can I make the cheesecake filling ahead of time?

Absolutely! You can prepare the cream cheese filling and freeze the cheesecake balls several days in advance. Just keep them frozen until you’re ready to assemble the cookies to maintain that perfect texture.

How do I prevent the cheesecake from leaking during baking?

The key is to freeze the cheesecake balls very well before wrapping them in dough and to ensure the dough completely encloses the filling. Handling the dough gently to seal all openings helps keep the filling inside as they bake.

Can I substitute molasses with honey or maple syrup?

Molasses gives gingerbread its distinctive deep flavor and rich color, so substituting it will alter the taste and appearance. Honey or maple syrup can work in a pinch but expect a lighter color and a different flavor profile.

Final Thoughts

There’s something truly magical about biting into a Gingerbread Cheesecake Cookie—the soft, warmly spiced dough hugging a creamy, dreamy cheesecake center creates a moment of pure joy. This recipe is a wonderful way to bring holiday cheer or to indulge any time you want a sweet escape with every bite. So go ahead, gather your ingredients, and treat yourself and your loved ones to these little festive wonders. I promise they’ll become a beloved favorite in your cookie rotation!