Gingerbread Cheesecake Cookies
Gingerbread Cheesecake Cookies combine two holiday favorites, warm spiced gingerbread and creamy cheesecake filling. Each bite is soft, sweet, and full of flavor that tastes like Christmas. These cookies are festive, cozy, and perfect for your holiday dessert trays.
These cookies are ideal for cookie exchanges, Christmas dessert tables, or a weekend baking day at home. They bake up soft with just the right amount of spice, and that creamy center makes them extra special. If you love creamy desserts, you might also enjoy my Biscoff Cheesecake Cups for another rich and flavorful treat that’s easy to make ahead.
Why you’ll love these Gingerbread Cheesecake Cookies
Easy Gingerbread Cheesecake Cookies for Holiday Baking
I didn’t grow up making cookies in Ireland because it just wasn’t a big thing there. But I’ve really come to love the cookie-baking tradition here in the States. My dad’s favorite biscuits were Ginger Nuts, so these warm, spiced flavors always remind me of him. It feels like a little nod to home while still fitting right into the holiday season here in Atlanta.
Ingredients Needed for Gingerbread Cheesecake Cookies
- Cream cheese: Creates the creamy filling that balances the spices. Soften it at room temperature for a smooth mix.
- Sugar: Sweetens both the filling and the dough just enough without being overpowering.
- Vanilla extract: Adds a touch of warmth to the cheesecake filling.
- Unsalted butter: Gives the cookies a rich, buttery base and helps keep them soft.
- Brown sugar: Adds moisture and a deep caramel flavor that works perfectly with molasses.
- Molasses: Brings that signature gingerbread taste and color.
- Egg: Helps bind the dough and adds structure.
- All-purpose flour: The backbone of the dough for the perfect soft texture.
- Baking soda: Gives the cookies just the right amount of lift.
- Ground ginger, cinnamon, nutmeg, and cloves: The heart of the gingerbread flavor — warm and aromatic.
- Salt: Balances sweetness and enhances all the flavors.
- Granulated sugar: For rolling the dough balls to add sparkle and a crisp edge.
How to make Gingerbread Cheesecake Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Beat cream cheese, sugar, and vanilla until smooth. Chill the filling while you make the dough.
In a large bowl, whisk melted butter, brown sugar, molasses, and egg until smooth.
Stir in flour, baking soda, spices, and salt. Chill for 30 minutes.
Scoop cookie dough with a large cookie scoop onto the baking sheet. Flatten slightly into a disk.
Scoop the cheesecake filling with a small cookie scoop and place it in the center of each cookie.
Fold dough around the filling, pinching seams to seal. Roll gently into a smooth ball.
Roll dough balls lightly in granulated sugar.
Arrange on a parchment-lined baking sheet and bake for 15 minutes, until edges are set and tops are slightly cracked.
Variations
- Add white chocolate chips: Mix some into the dough for extra sweetness and texture.
- Drizzle with glaze: A simple powdered sugar glaze gives a pretty finish and an extra touch of sweetness.
- Make them mini: Use a smaller-sized scoop for bite-sized cookies, perfect for party trays.
- Add crushed candy canes: Fold in a few crushed candy canes for a peppermint twist that pairs beautifully with the spiced dough.
- Swap the spices: Try a mix of cardamom and allspice if you want a slightly different warm flavor.
Serving Suggestions
- Holiday cookie platter: Pair these with Gingerbread Man Cookies, Cherry Pie Cookies, and No-Bake Maple Pecan Cookies for a festive mix of textures and colors.
- Add a cozy drink: Serve with a mug of hot chocolate or even a slice of my Hot Chocolate Pie for the ultimate holiday pairing.
- Gift idea: Pack a few in a festive tin or cellophane bag with ribbon for thoughtful homemade gifts.
- After-dinner dessert: These make a lovely little sweet treat to enjoy after dinner without being too heavy.
- Cookie swap favorite: These cookies always stand out thanks to that creamy surprise center.
Storage and Freezing
- How should I store Gingerbread Cheesecake Cookies?
Store them in an airtight container in the refrigerator for up to 5 days. The cheesecake filling keeps best when chilled. Let them sit at room temperature for about 15 minutes before serving.
- Can I freeze Gingerbread Cheesecake Cookies?
Yes, freeze baked cookies in a single layer on a baking sheet first, then transfer to an airtight container or freezer bag. They’ll keep well for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Chill the dough: Chilling keeps the dough from spreading too much and makes it easier to work with when filling.
- Seal the dough well: Pinch the seams tightly so the filling doesn’t leak during baking.
- Don’t overbake: The cookies should look slightly soft in the center. They’ll finish setting as they cool.
- Use room temperature cream cheese: This ensures the filling mixes smoothly and evenly.
- Try different coatings: Instead of granulated sugar, roll in sparkling sugar or cinnamon sugar for a festive finish.
Recommended
More Holiday Treats
Looking for more Holliday inspiration?
Browse my Christmas Recipes or check out my Desserts for more yummy ideas.
FAQ
Gingerbread Cheesecake Cookies
Equipment
Ingredients
Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
Gingerbread Cookie Dough:
- ¾ cup unsalted butter melted
- 1 cup brown sugar
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
Instructions
- Line a baking sheet with parchment paper and pre heat the oven to 350°F.
- Beat cream cheese, sugar, and vanilla until smooth. Chill the filling while you make the dough.
- In a large bowl, whisk melted butter, brown sugar, molasses, and egg until smooth.
- Stir in flour, baking soda, spices, and salt. Chill 30 minutes.
- Scoop cookie dough with a large cookie scoop on a baking sheet. Flatten slightly into a disk. *** See notes below for cookie scoop**
- Scoop the cheesecake filling with a small cookie scoop ( about 2 teaspoons) and place in the center of each cookie.
- Fold dough around it, pinching seams to seal. Roll gently into a smooth ball.
- roll the dough balls lightly in granulated sugar.
- Arrange on baking sheet lined with parchment and bake at for 15 minutes, until edges are set and tops are slightly cracked. Cookies should look soft in the center , they’ll finish setting as they cool.
- Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack. Serve once cooled to enjoy the creamy cheesecake center.
Love this twist on gingerbread cookies! The cheesecake filling was so delicious and paired so well with the spices. Looking forward to making these for the holidays!
Thank you! They will be my new favorite for the holidays I think!
Wow. That filling looks so perfect. Bookmarking this for my Christmas baking sessions!
They are so good! My family love them!
If I make these without the cream cheese filling, how long do I bake them for? Thanks!
Hi Amy! Great question. If you’d like to make these cookies without the cheesecake filling, you can absolutely do that. Here’s a quick bake time guide to help:
Bake Time Guide:
Regular size (1½-tablespoon scoop): 9–11 minutes
Large (3-tablespoon scoop, no filling): 12–13 minutes
Large (3-tablespoon scoop, with cheesecake filling): 14–15 minutes
Without the filling, the centers bake faster, so just watch for the edges to look set and the tops to be slightly cracked. They’ll finish setting as they cool.
Hope that helps, and they taste amazing both ways!
These Gingerbread Cheesecake Cookies sound absolutely delicious! I love the idea of combining spiced gingerbread with creamy cheesecake, definitely saving this recipe for the holidays.
Thank you
These look so so amazing. Can’t wait to try these!
I hope you love them just as much as I do!
So the filling is sugar and not icing sugar? Just double checking:) another similar recipe said to out the scoops of cheesecake in fridge to harden a bit and then place on the cookie and pinch together, is this okay for this recipe as well?:) thanks
Hi! Yes, the filling in my recipe uses regular granulated sugar. It mixes smoothly with the cream cheese once it’s beaten, so no icing sugar needed.
And you can absolutely chill the cheesecake scoops if that’s your preferred method. I usually just chill the full bowl of filling while I make the cookie dough, but firming up the individual scoops works great too and can make them a little easier to wrap. Either way will give you the same result.
Hope that helps! Let me know how yours turn out. 🎄🍪