Gingerbread Cheesecake Cookies (Soft, Spiced & Festive)

Gingerbread Cheesecake Cookies bring together everything we love about the holidays warm spices, molasses richness, and a creamy cheesecake center that melts into every bite. The result is a bakery-style cookie with irresistible contrast: tender gingerbread outside, luscious tangy filling inside. These cookies feel nostalgic yet elevated, making them perfect for Christmas parties, cookie swaps, or gifting.

Gingerbread Cheesecake Cookies Recipe

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 20 cookies
• Calories: ~188 calories per cookie

Ingredients

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Gingerbread Cookie Dough

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/3 cup molasses
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for 20–30 minutes.
2. Mix dry ingredients: Whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in a bowl.
3. Cream butter & sugars: Beat butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Add egg, vanilla, and molasses.
4. Combine dough: Add dry ingredients and mix just until incorporated. Chill dough for 20 minutes.
5. Fill cookies: Scoop 2-tbsp dough balls, flatten slightly, wrap around frozen cheesecake pieces, and seal edges tightly.
6. Bake: Place on a lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes until slightly puffed and set.
7. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.

Substitutions & Dietary Swaps

These Gingerbread Cheesecake Cookies are flexible and adapt well to dietary needs:

• Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.
• Dairy-Free: Swap cream cheese for dairy-free cream cheese and butter for plant-based butter.
• Lower Sugar: Reduce granulated sugar by up to 25% without affecting structure.
• Spice Adjustments: Increase ginger for extra warmth or add orange zest for brightness.

Chef’s Pro Tips

• Freeze the filling fully this prevents leaking during baking.
• Do not overbake: cookies should be soft in the center for the ideal texture.
• Chill the dough if it feels sticky; 10 extra minutes can make shaping cleaner.
• Use a cookie scoop for evenly sized cookies and uniform baking.
• Roll in sugar before baking for a sparkling finish.

Make Ahead, Storage & Reheating

• Make Ahead: Both dough and cheesecake filling can be prepped 24 hours in advance.
• Storage: Keep in an airtight container for 3–4 days (refrigerated recommended).
• Freeze: Freeze unbaked stuffed dough balls for up to 2 months; bake from frozen and add 1–2 minutes.
• Reheat: Warm in the microwave for 10–12 seconds for a soft center.

Troubleshooting & Common Mistakes

• Cheesecake leaking? Filling wasn’t frozen long enough or cookies weren’t sealed well.
• Dry cookies? Overbaking or too much flour. Spoon-and-level your flour for accuracy.
• Cookies spreading too much? Dough was too warm chill 10–15 minutes longer.
• Flat flavor? Add a pinch more salt or a teaspoon of espresso powder to deepen molasses notes.

Flavor Pairings & Serving Suggestions

These cookies shine alongside cozy seasonal flavors:

• Moist Orange Ginger Honey Cake (Easy One-Bowl Recipe)
  

Gingerbread Cheesecake Cookies

These Gingerbread Cheesecake Cookies combine soft, spiced gingerbread dough with a creamy vanilla cheesecake center for the ultimate festive holiday cookie.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chilling & Freezing Time 40 minutes mins

Total Time 52 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 188

Ingredients Equipment Method Notes

Ingredients

  

Cheesecake Filling

• 8 oz cream cheese softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Gingerbread Cookie Dough

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/3 cup granulated sugar
• 1/3 cup molasses unsulphured
• 1 large egg room temperature
• 1 tsp vanilla extract
• granulated sugar for rolling, optional

Equipment

• Baking Sheet
• Parchment Paper
• Hand Mixer

Method

 

1. In a medium bowl, beat the cream cheese, powdered sugar and vanilla extract together until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for 20–30 minutes, until firm.
2. In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt until well combined.
3. In a large mixing bowl, beat the softened butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.
4. Add the egg, vanilla extract and molasses to the butter mixture and mix until smooth, scraping down the sides of the bowl as needed.
5. Add the dry ingredients to the wet ingredients and mix on low speed just until the dough comes together and no dry streaks of flour remain. Chill the dough for about 20 minutes if it feels very soft or sticky.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop about 2 tablespoons of gingerbread dough and roll into a ball. Flatten slightly in your hand, place a frozen cheesecake portion in the center, then gently wrap the dough around it and pinch the seams to seal completely.
8. If desired, roll the filled dough ball in granulated sugar for a sparkling finish. Place on the prepared baking sheet, leaving about 2 inches between cookies.
9. Bake for 10–12 minutes, until the cookies are slightly puffed, set around the edges and just barely soft in the centers. Do not overbake.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature.

Notes

For best results, make sure the cheesecake filling is well frozen and the cookie dough is sealed tightly around it to prevent leaking. The dough and filling can both be prepared up to 24 hours in advance and chilled separately before shaping and baking.

FAQs

Can I make Gingerbread Cheesecake Cookies without molasses?

Molasses is essential for true gingerbread flavor, but you can replace half with maple syrup if needed.

Why did my cheesecake filling melt?

It wasn’t frozen long enough or your dough layer was too thin in spots.

Can I use store-bought gingerbread dough?

Yes, but the spices will be milder and texture less chewy.

Can I double the recipe?

Absolutely! this recipe scales cleanly with no adjustments.

Do these need to be refrigerated?

For best food safety, store them in the fridge after the first day.

Can I make mini versions?

Yes! Use 1-tsp dough and very small filling portions. Reduce bake time to 7–8 minutes.

Conclusion

These Gingerbread Cheesecake Cookies combine the cozy comfort of gingerbread with the indulgence of cheesecake perfect for gifting, gatherings, or savoring with a warm drink. If you’re looking for a show-stopping holiday treat, this recipe delivers every time. Bake a batch, share the joy, and keep this festive favorite in your holiday rotation!