If you love a cookie that’s bursting with cozy spices and a luscious surprise in every bite, then you’re going to flip for this Gingerbread Cheesecake Cookies Recipe. I absolutely love how these soft gingerbread cookies melt in your mouth, with tangy cheesecake hidden right inside—it’s like the best two desserts teaming up! Trust me, once you try these, they’ll become your go-to for holiday parties, afternoon treats, or any time you just want to impress your friends with something special.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The warm gingerbread spices combined with creamy cheesecake make these cookies truly irresistible.
- Impressive Yet Simple: You’ll be surprised how easy they are to make even though they look like a bakery masterpiece.
- Fun to Make and Eat: Rolling cheesecake balls inside cookie dough is a neat trick that your family and guests will love watching and tasting.
- Great for Holidays and Gifting: These festive cookies bring smiles and make gorgeous gifts or party treats.
Ingredients You’ll Need
All the ingredients in this Gingerbread Cheesecake Cookies Recipe work together to give you that classic gingerbread taste with a creamy twist inside. You’ll want to grab fresh spices for the best flavor and cream cheese that’s nice and cold for the filling.
- Cream cheese: Using cold cream cheese helps the filling stay firm and creamy when frozen and baked inside the cookies.
- Granulated white sugar: Both for sweetening the filling and making the spiced sugar coating—fresh sugar ensures the best texture.
- Vanilla extract: Adds warmth and depth to the cheesecake filling and the cookie dough.
- Ground spices (ginger, cinnamon, allspice, nutmeg, cloves): Freshly ground or freshly opened spices make a big difference—don’t skimp here!
- All-purpose flour: Spoon and level your flour for accurate measuring to keep your cookies tender yet sturdy enough to hold the filling.
- Salt and baking soda: Essentials for flavor balance and proper rise.
- Unsalted butter: Softened but not melted, butter’s key for tenderness and that perfect cookie texture.
- Light brown sugar: Adds moisture and a hint of caramel flavor that complements the gingerbread spices beautifully.
- Egg yolks: They enrich the dough, making it soft and chewy.
- Unsulphured molasses: The soul of gingerbread—adds depth, moisture, and classic flavor you can’t miss.
Variations
This Gingerbread Cheesecake Cookies Recipe is pretty perfect as is—but I always encourage you to make it your own! Whether you want to play with spices or adjust sweetness, it’s all about what makes you and your family happy.
- Spice it up or down: I’ve experimented with extra ginger for a zingier cookie or reduced cloves for a milder version—adjust to your taste buds.
- Chocolate chips: Adding a handful of mini chips inside the dough can be a delightful surprise, especially if you love chocolate with gingerbread.
- Gluten-free swap: I’ve used a 1:1 gluten-free flour blend successfully; just make sure it includes xanthan gum for structure.
- Dairy-free: If you want dairy-free, try vegan cream cheese and a plant-based butter alternative, though texture will be a bit different.
How to Make Gingerbread Cheesecake Cookies Recipe
Step 1: Whip Up the Cheesecake Filling
Start by lining a small cookie sheet with parchment. Then toss cold cream cheese, sugar, and vanilla into a bowl and beat them with your electric mixer on medium-high speed until the mixture is fluffy and smooth, usually about 2 minutes. This gives you that creamy, lightly sweet filling you want.
Scoop the batter into 18 small, 2-teaspoon portions and arrange them on your lined sheet. Then pop it in the freezer until the cheesecake balls are frozen solid—this step is crucial so the filling doesn’t melt while baking.
Step 2: Mix the Spiced Sugar
Next, whisk together the sugar and all your warm spices in a small bowl. This will be your cookie coating, giving the cookies extra flavor and a delicate crunch on the outside—don’t skip it!
Step 3: Prepare the Gingerbread Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk the flour, spices, baking soda, and salt. Setting this aside is key while you cream your butter and brown sugar in a large bowl until nice and fluffy—about 2 minutes. This step ensures your cookies are rich and tender.
Add the egg yolks, molasses, and vanilla to the butter-sugar mixture, and mix on medium speed for a minute more until everything is fully combined and fluffy. Then add the dry flour mixture on low speed until just combined—you don’t want to overmix here or your cookies might get tough.
Step 4: Assemble the Cookies with Cheesecake Centers
Use a 2-tablespoon cookie scoop to portion out the dough into 18 balls. Flatten each slightly. Then, place one frozen cheesecake ball right in the center of the flattened dough. Carefully wrap the dough completely around the cheesecake, rolling it back into a ball shape so the filling is fully enclosed—no cheesecake peeking out! This is trickier than it sounds at first, but I promise you’ll get the hang of it.
Once each cookie dough ball is sealed, roll it through the spiced sugar mixture until coated—this gives the cookies a lovely, sparkly finish and that signature spiced crunch.
Step 5: Bake to Perfection
Place your cookies on the prepared baking sheets, about 6 at a time, to avoid crowding. Bake for 11 to 12 minutes until the edges are set and the cookies are puffed but still soft in the center. Be careful not to overbake—these cookies look a little underdone when perfect!
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This cooling time helps the cheesecake set inside and the cookies firm up enough to handle.
Pro Tips for Making Gingerbread Cheesecake Cookies Recipe
- Keep Cheesecake Filling Cold: The filing has to be frozen solid before wrapping to avoid leaking and maintain the perfect surprise.
- Don’t Overmix Dough: Mix until ingredients just combine—overworking leads to tougher cookies, and that’s the last thing you want.
- Seal the Dough Well: I learned that sealing the dough tightly around the cheesecake is key to avoid any oozing during baking.
- Watch Baking Time Closely: These cookies finish baking as they cool, so pulling them out a little early keeps them soft and scrumptious.
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
I like to sprinkle a tiny bit of powdered sugar over these cookies for an elegant snowy look. Sometimes I’ll drizzle a little melted white chocolate on top for a festive touch. Fresh cranberries or a sprig of rosemary on the serving plate also add a wow factor—I’m all about simple and stunning!
Side Dishes
These cookies are fantastic served with a hot cup of chai tea or mulled cider to enhance those warm, spicy notes. I also enjoy them alongside a scoop of vanilla ice cream or homemade cinnamon whipped cream for a decadent dessert platter.
Creative Ways to Present
For holiday gatherings, I arrange these cookies in a decorative tin layered with wax paper and tied with a rustic ribbon—that always gets compliments. Try stacking them with fresh herbs and dried orange slices on a platter for a festive centerpiece that smells as wonderful as it looks.
Make Ahead and Storage
Storing Leftovers
I store leftover Gingerbread Cheesecake Cookies in an airtight container in the fridge to keep the cheesecake filling fresh. They usually last beautifully for up to 4 days, and honestly, I rarely have leftovers long enough!
Freezing
If you want to make a big batch ahead, these freeze wonderfully. Just freeze the cookie dough balls with cheesecake centers pre-baking, then pop them from freezer to oven when ready. For baked cookies, freeze in an airtight container for up to 2 months—just thaw at room temp before enjoying.
Reheating
To warm up your cookies without melting the cheesecake too much, I recommend gently reheating them in a 300°F oven for about 5 minutes. They come back soft and delicious—as close to fresh-baked as you can get!
FAQs
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Can I use regular granulated sugar instead of brown sugar in the cookie dough?
You can, but brown sugar adds moisture and a subtle caramel flavor that complements the molasses and spices perfectly. If you substitute, your cookies might be a bit drier and less rich.
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What’s the best way to prevent cheesecake filling from leaking?
Freezing the cheesecake balls until very firm before wrapping them in dough is essential. Also, be sure to seal the dough tightly all around the filling to keep it contained during baking.
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Can I make these cookies ahead of time?
Absolutely! You can assemble and freeze them pre-baking, then bake fresh whenever you’re ready. Baked cookies also keep well refrigerated for a few days or frozen for longer storage.
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Do I have to use unsulphured molasses?
Unsulphured molasses has a cleaner, milder flavor that pairs beautifully in gingerbread, but if you only have regular molasses, it will work—just expect a slightly stronger taste.
Final Thoughts
When I first made this Gingerbread Cheesecake Cookies Recipe, I was blown away by how such simple ingredients could create something so decadent and comforting. It’s really one of those recipes that brings joy every time—soft, spiced gingerbread with that dreamy cheesecake middle is a game changer. I hope you give it a try and find yourself reaching for these cookies over and over. Trust me, your friends and family will be asking for the recipe too!
Print
Gingerbread Cheesecake Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Cheesecake Cookies combine the spicy warmth of classic gingerbread with a creamy cheesecake center for a festive and indulgent treat perfect for holiday gatherings or cozy winter days.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Spiced Sugar
- 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
For the Gingerbread Cookies
- 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
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until the mixture becomes fluffy and the sugar dissolves, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each onto the parchment-lined sheet. Freeze until very firm.
- Make Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves until well combined. Set aside.
- Prepare Dough Dry Ingredients: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer, beat softened butter and light brown sugar on high speed until the mixture is fluffy, about 2 minutes. Scrape down sides as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla extract to the creamed butter mixture. Beat on medium speed for 1 minute until fluffy and combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out dough into 18 balls. Flatten each dough ball slightly, place a frozen cheesecake ball in the center, then carefully wrap the dough around the cheesecake, sealing completely and reshaping into a ball. Roll each assembled ball in the spiced sugar mixture until coated.
- Bake Cookies: Place 6 cookies per baking sheet lined with parchment. Bake in preheated oven for 11–12 minutes until edges are set but centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes; then transfer to a wire rack to cool completely before serving.
Notes
- Keep cheesecake balls frozen until ready to assemble each batch to prevent melting.
- Ensure cream cheese is cold before mixing for best texture.
- Use parchment paper to prevent sticking and ease cleanup.
- Store baked cookies in an airtight container in the refrigerator due to cheesecake filling. Best consumed within 3-4 days.
- Can be frozen after baking; thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
