If a cookie and a cheesecake had a holiday baby, this would be it.
These Gingerbread Cheesecake Cookies are soft and chewy with warm spices, and the center is creamy like a bite of cheesecake.
You get that molasses gingerbread flavor wrapped around a silky cream cheese filling.
Perfect for holiday trays, cookie exchanges, or just a cozy night in with a mug of something hot.
What You’ll Need
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake filling:
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For rolling:
- 1/4 cup granulated sugar
Why I Love This Recipe
This recipe is like biting into a holiday hug. I first made these during a snowstorm when I couldn’t decide between gingerbread cookies and cheesecake. It was supposed to be an experiment, but it ended up being a staple in my December baking list.
- The gingerbread cookie is perfectly spiced, soft but not cakey.
- That creamy cheesecake center is rich and balances out the spices.
- They store well, and the dough can be made ahead.
- Every time I serve them, they disappear — fast.
Makes
About 18 cookies
Total Time
1 hour (includes chilling)
Macros (Per Cookie, Approximate)
- Calories: 190
- Carbs: 24g
- Protein: 2g
- Fat: 9g
- Fiber: 0.5g
- Sugar: 14g
Why This Recipe Works (Quick Science)
The molasses and brown sugar make the cookie soft and chewy, while also adding moisture. Cream cheese has a higher fat content and softens when baked, so freezing the filling first keeps it in a creamy pocket instead of melting out. Chilling the dough also prevents spreading, so you get a thick cookie with a gooey center.
Common Mistakes
- Skipping the chill time: You’ll end up with flat cookies and a runny center.
- Using cold butter: Your dough will be too crumbly.
- Overbaking: These cookies should look slightly underbaked in the middle — they’ll firm up as they cool.
- Overfilling with cheesecake: Keep the filling small, about 1 teaspoon, or it’ll leak out.
- Not freezing the filling: It’ll melt during baking instead of staying creamy.
What to Serve With
- Hot apple cider
- Chai latte or a warm milk drink
- A scoop of vanilla ice cream (seriously!)
- Peppermint tea for a cozy combo
- A holiday movie and a soft blanket
FAQ
Can I make these ahead of time?
Yes! The cookie dough and cheesecake filling can be prepped a day ahead.
Can I freeze them?
Yes, freeze baked cookies or unbaked dough balls (with filling inside) and bake later.
Do I need a mixer?
A hand mixer makes things easier for the cheesecake part, but you can use a wooden spoon and some elbow grease for the cookie dough.
Can I double the recipe?
Absolutely. Just chill your dough in two batches if your fridge is tight on space.
Substitutions and Variations
- Swap out the cream cheese filling for Nutella for a twist.
- Use gluten-free flour (1:1 baking blend) for GF version.
- Add orange zest to the dough for a citrusy holiday vibe.
- Roll in cinnamon sugar instead of plain sugar for a snickerdoodle-like outer crunch.
- Add mini chocolate chips to the cookie dough.
Tools Required
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scoop
- Parchment paper
- Baking sheet
- Freezer-safe plate or tray
- Measuring cups and spoons
Make Ahead Tips
- Make the cream cheese filling balls and freeze them up to 2 days ahead.
- You can prep the cookie dough and chill it overnight.
- Roll and fill the cookies, then freeze them unbaked for up to a month. Just add a couple of minutes to baking time.
How to Make Gingerbread Cheesecake Cookies
Step 1: Make the Cheesecake Filling
In a small bowl, mix 6 oz softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop out 1 teaspoon portions and place them on a parchment-lined plate. Freeze for 20-30 minutes.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt.
Step 3: Cream the Butter and Sugars
In a large bowl, cream 3/4 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy using a hand mixer (or wooden spoon).
Step 4: Add Wet Ingredients
Add 1 large egg, 1/3 cup molasses, and 1 tsp vanilla extract to the butter-sugar mix. Mix until smooth and combined.
Step 5: Combine Wet and Dry
Gradually add in the dry ingredients to the wet mixture and mix until just combined. Don’t overmix.
Step 6: Scoop and Fill
Scoop out about 1.5 tablespoons of dough, flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then wrap the dough around and roll into a ball. Roll each ball in granulated sugar.
Step 7: Bake
Place cookies 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until the edges are set but the center is slightly soft.
Step 8: Cool and Serve
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve on a round plate.
Leftovers & Storage
- Store in an airtight container at room temp for 2 days
- Refrigerate for up to 5 days
- Freeze baked cookies in a single layer, then bag — they keep for 1 month
- Warm in microwave for 10–15 seconds to soften again
Wrap Up
These Gingerbread Cheesecake Cookies are the best of both worlds — cozy and creamy, chewy and soft, sweet and a little tangy. I hope they bring some cheer to your kitchen like they have to mine. If you try this recipe, I’d love to hear how it went — drop a comment and share your experience!
