Gingerbread Cheesecake Cookies

By Tyla | Last modified on Dec 5, 2025

Featured in: Desserts

Nothing says holiday magic quite like the cozy aroma of gingerbread warming your kitchen. These Gingerbread Cheesecake Cookies combine the best of both worlds: soft, spiced gingerbread cookies enveloping a luscious, creamy cheesecake center. Each bite offers a delightful contrast between chewy, warmly spiced dough and tangy cheesecake filling, making them a festive treat that feels both indulgent and comforting.

Perfect for sharing at cookie exchanges, gift boxes, or simply enjoying as a special wintertime dessert, these cookies bring a touch of elegance and joy to your holiday baking roster. Rolled in a sparkly spiced sugar coating, they offer just the right amount of crunch and shine for a memorable seasonal bite.

Why You’ll Love This Recipe

Soft and chewy gingerbread dough is perfectly balanced with warm holiday spices.
Each cookie hides a creamy, rich cheesecake center for a decadent surprise.
Spiced sugar coating adds festive sparkle and a delicate crunch.
Ideal for holiday cookie exchanges, gifts, or cozy winter gatherings.
Vegetarian-friendly with simple, classic ingredients and no special equipment needed.

Ingredients

Cream Cheese (6 oz, cold): Provides a smooth, creamy cheesecake filling with a mild tangy flavor that contrasts the spiced dough.
Granulated Sugar (for filling, 3 tbsp): Sweetens the cheesecake mixture, helping it become light and fluffy.
Vanilla Extract (1/2 tsp for filling, 1 tsp for dough): Enhances the warm flavors in both cheesecake and cookie dough.
Granulated Sugar (for coating, 6 tbsp): Creates a sparkly, sweet exterior while balancing the spice.
Ground Ginger (for coating and dough, total 3 tsp): Brings the characteristic spicy and slightly citrusy warmth of gingerbread.
Ground Cinnamon (for coating and dough, total 3 tsp): Adds a sweet, woody spice enhancing holiday flavor notes.
Ground Allspice, Nutmeg, Cloves (small amounts): These traditional spices deepen the complexity and richness of the gingerbread.
All-Purpose Flour (2 1/2 cups, spooned and leveled): Forms the cookie structure, balancing moisture and texture.
Salt (1/2 tsp): Elevates all the flavors and balances sweetness.
Baking Soda (1/2 tsp): Provides leavening to help cookies rise slightly and maintain chewiness.
Unsalted Butter (3/4 cup, softened): Ensures rich, tender dough with a subtle creamy flavor.
Light Brown Sugar (3/4 cup, packed): Adds deep molasses notes and moisture for chewiness.
Egg Yolks (2, room temperature): Bind ingredients and create a tender texture.
Unsulphured Molasses (1/3 cup): Infuses the dough with classic gingerbread flavor and deep color.

Instructions

Make the Cheesecake Filling: Whip cold cream cheese, granulated sugar, and vanilla extract together until smooth and fluffy. Chilling is key here, as it firms up the cheesecake balls, making them easier to enclose inside the dough without melting during baking.
Prepare the Spiced Sugar Coating: Combine granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. This coating adds festive sparkle and an extra layer of warm spice, perfectly complementing the cookie’s flavors and providing a subtle crunch.
Mix Dry Ingredients for Dough: Whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. This ensures even spice distribution and activates the leavening agent for proper dough texture.
Cream Butter and Sugar: Using a mixer, beat softened butter and light brown sugar until the mixture is pale and fluffy, about two minutes. This aeration step is essential for light, tender cookies with a melt-in-your-mouth quality.
Add Egg Yolks, Molasses, and Vanilla: Mix in egg yolks, molasses, and vanilla extract until combined. The molasses adds moisture, sweetness, and that signature gingerbread depth while the yolks enrich the dough.
Incorporate Dry Ingredients Slowly: Gradually add the dry mixture to the wet ingredients, mixing just until a thick dough forms. Avoid overmixing to keep cookies tender rather than tough.
Assemble the Cookies: Scoop about two tablespoons of gingerbread dough and flatten them slightly. Place a frozen cheesecake ball in the center, then carefully wrap the dough all around it, rolling to form a smooth ball. This seals the creamy filling inside perfectly.
Coat and Bake: Roll each assembled cookie in the spiced sugar mixture, coating evenly. Place on parchment-lined baking sheets with space between. Bake at 350°F (175°C) for 11–12 minutes in batches of six, allowing the cookies to set without losing their chewy texture.
Cool before Serving: Let the cookies cool on the sheet for about 10 minutes to firm up, then transfer to a wire rack to cool completely. This resting step helps maintain a creamy cheesecake center and chewy cookie exterior.

You Must Know

Freezing the cheesecake balls beforehand is crucial to prevent leaking during baking.
You can freeze unbaked cookies for up to two months—bake straight from frozen, adding a couple of minutes to baking time.
For best taste and texture, serve these cookies at room temperature to enjoy the creamy center.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week to keep the cheesecake filling fresh. Freeze baked or unbaked cookies in a single layer with parchment paper for up to two months.

Serving Suggestions

Pair these festive cookies with a cup of hot chai tea, mulled cider, or classic hot cocoa for cozy winter enjoyment. They also make a beautiful addition to holiday dessert platters or as sweet gifts wrapped in decorative tins.

Professional Tips

Add lemon zest to the cheesecake filling for a bright, citrus twist that cuts through the spice.
Fold finely chopped crystallized ginger or white chocolate into the dough for added texture and bursts of flavor.
Consider drizzling cooled cookies with a simple vanilla glaze for extra sweetness and presentation appeal.

FAQs

Can I use regular sugar instead of brown sugar?: While you can substitute with white sugar, brown sugar adds moisture and a rich molasses note essential to gingerbread’s flavor and chewy texture.
How do I prevent the cheesecake filling from leaking?: Freezing the cheesecake balls solid before wrapping in dough is key. Also, seal the dough tightly around the filling and avoid overfilling.
Can these cookies be made dairy-free?: You can try using dairy-free cream cheese and margarine, but the texture and flavor may vary slightly. Experiment with your preferred substitutes.
Is it okay to bake all cookies at once?: Baking six cookies per tray allows even heat circulation and prevents crowding, ensuring evenly baked, chewy cookies.
How do I store leftover cookies?: Keep cookies in an airtight container at room temperature for up to 4 days or refrigerate. Freeze for longer storage.
Can I prepare these cookies ahead of time?: Yes! Freeze the cheesecake balls and assembled cookie dough balls for easy baking later during busy holiday times.
What if I don’t have all the individual spices?: A good-quality pumpkin pie spice blend can substitute but may slightly change the flavor profile.