Comments on: Gingerbread Cheesecake Cookies

By: Therese Buchanan

Therese Buchanan — Mon, 24 Nov 2025 20:10:51 +0000

In reply to Holly.

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. 🎄🍪

By: Holly

Holly — Mon, 17 Nov 2025 13:13:48 +0000

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

By: Therese Buchanan

Therese Buchanan — Sat, 25 Oct 2025 13:44:44 +0000

In reply to Misty Tannery. I hope you love them just as much as I do!

By: Therese Buchanan

Therese Buchanan — Sat, 25 Oct 2025 13:43:35 +0000

In reply to Madhu. Thank you

By: Misty Tannery

Misty Tannery — Sun, 12 Oct 2025 23:43:02 +0000

These look so so amazing. Can’t wait to try these!

By: Madhu

Madhu — Sun, 12 Oct 2025 20:13:42 +0000

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.

By: Therese Buchanan

Therese Buchanan — Sun, 12 Oct 2025 16:53:47 +0000

In reply to Eva. They are so good! My family love them!

By: Therese Buchanan

Therese Buchanan — Sun, 12 Oct 2025 16:52:17 +0000

In reply to Amy.

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!

By: Amy

Amy — Sat, 11 Oct 2025 20:36:02 +0000

If I make these without the cream cheese filling, how long do I bake them for? Thanks!

By: Eva

Eva — Sat, 11 Oct 2025 14:28:20 +0000

Wow. That filling looks so perfect. Bookmarking this for my Christmas baking sessions!