When I first baked a batch of gingerbread cheesecake cookies, the kitchen filled with that nostalgic mix of molasses, cinnamon, and warm ginger that instantly took me back to Nonna’s kitchen. She’d hum softly while stirring batter, and somehow, everything she baked carried love in every bite. These cookies capture that same comforting feeling, spiced like the holidays, filled with creamy cheesecake, and soft enough to melt in your mouth. If you love festive desserts, this is the one you’ll want on your cookie platter year after year.
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Why You’ll Love These Gingerbread Cheesecake Cookies
There’s something magical about combining classic gingerbread flavors with creamy cheesecake filling. You’ll adore these cookies for their balance of textures; the soft, chewy base meets a tangy, velvety center that feels downright indulgent. They look impressive but are surprisingly easy to make, ideal for gifting or serving alongside cocoa on chilly nights. Plus, they hold their shape beautifully, so your cookie tray will look like something straight out of a bakery. If you enjoy spiced desserts like these Apple Cider Cheesecake Cookies, this recipe will quickly become your go-to for winter baking.
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Gingerbread Cheesecake Cookies
Soft, chewy gingerbread cookies filled with a creamy cheesecake center; the ultimate festive dessert with warm holiday spices and smooth filling.
- Total Time: 32 minutes
- Yield: 20 cookies 1x
Ingredients
2¼ cups all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
2 tsp cinnamon
¼ tsp cloves
¼ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar
â…“ cup molasses
1 egg
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
Instructions
1. In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions and freeze for 30 minutes.
2. Cream butter and brown sugar until fluffy. Add molasses and egg. Whisk flour, baking soda, spices, and salt, then mix into wet ingredients.
3. Scoop dough, flatten, and wrap around frozen cheesecake centers. Roll each ball in sugar.
4. Bake cookies at 350°F (175°C) for 10–12 minutes. Let cool before serving.
Notes
Chill the dough before baking to maintain chewy texture.
Use brick-style cream cheese for best filling consistency.
Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
Ingredients You’ll Need
This cookie dough combines pantry staples with holiday spices to create an irresistible base. The cheesecake filling adds a creamy surprise that pairs perfectly with the warm gingerbread notes.
| For the Cookies | For the Cheesecake Filling |
|---|---|
| 2¼ cups all-purpose flour 1 tsp baking soda 1 tbsp ground ginger 2 tsp cinnamon ¼ tsp cloves ¼ tsp salt ¾ cup unsalted butter, softened ¾ cup brown sugar ⅓ cup molasses 1 egg | 8 oz cream cheese, softened ¼ cup powdered sugar 1 tsp vanilla extract |
How to Make these Gingerbread Cheesecake Cookies
- Prepare the filling. In a small bowl, beat the cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a lined tray and freeze for 30 minutes.
- Make the cookie dough. Beat butter and sugar until fluffy, then mix in molasses and egg. In another bowl, whisk the dry ingredients and combine with the wet mixture until dough forms.
- Assemble. Scoop cookie dough into balls, flatten each, and wrap around a frozen cheesecake center. Roll in sugar for sparkle.
- Bake. Place cookies on a parchment-lined sheet and bake at 350°F (175°C) for 10–12 minutes. Let them cool before serving.
These taste heavenly warm, but chilling overnight deepens the ginger flavor. For more cozy holiday inspiration, check out this Christmas Cookie Box idea for gifting.
Tips and Variations
- Chill the dough. Keeping your dough cool ensures thick, chewy cookies.
- Spice it up. Add a pinch of nutmeg or white pepper for extra warmth.
- Gluten-free? Substitute a 1:1 baking blend.
- Dairy-free option: Use dairy-free cream cheese for the filling.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.
If you love creamy holiday flavors, try these festive Pumpkin Cheesecake Truffles next; they share the same rich, spiced notes.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely. Prepare and freeze the dough balls up to a week before baking.
How do I store them?
Keep them in a sealed container in the fridge. Serve slightly chilled or at room temperature.
Can I freeze the baked cookies?
Yes! Freeze in a single layer, then transfer to bags. Thaw overnight before serving.
What kind of cream cheese works best?
Full-fat brick-style cream cheese creates the smoothest filling. Avoid whipped or spreadable versions.
If you’re planning your dessert table, these cookies pair beautifully with a Salted Caramel Apple Pie Cheesecake for a stunning variety of textures and flavors.
Final Bite
These gingerbread cheesecake cookies are a festive fusion of flavor and texture; chewy, creamy, and perfectly spiced. They’re a delightful twist on the traditional holiday favorite, guaranteed to impress family and guests alike. Whether they’re part of your cookie exchange or served next to hot cocoa, they’ll bring warmth and joy to every bite. For even more Christmas sweetness, don’t miss the Frosted Christmas Brownies and Apple Crumble Cheesecake, each one tells a story of comfort, tradition, and pure deliciousness.
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