If you adore cozy spices and luscious creamy centers, then you’re going to absolutely fall head over heels for this Gingerbread Cheesecake Cookies Recipe. I still remember the first time I bit into one—imagine that classic gingerbread warmth wrapped around a dreamy cheesecake core that just melts in your mouth. It’s the perfect holiday treat or anytime indulgence that’s fancy enough to impress but easy enough for a weekday baking session.

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Why You’ll Love This Recipe

Perfect Flavor Combo: The blend of warming spices with rich cream cheese filling hits that sweet spot between festive and comforting.
Impressive Yet Simple: Don’t let the cheesecake center fool you—this recipe is straightforward enough to bake with your kids or for a last-minute potluck.
Texture That Wows: Soft, chewy gingerbread hugs the smooth cheesecake center for an unforgettable cookie experience.
Make-Ahead Friendly: You can prep the cheesecake filling and freeze it, so your baking day feels relaxed and fun, not rushed.

The image shows a close-up of a group of soft ginger cookies with a light sugar coating, arranged on a white marbled surface. In the center, one cookie is bitten, showing a cream filling inside with a smooth white texture. Around these cookies are small gingerbread man cookies decorated with white icing for faces and buttons. A red and green plaid ribbon weaves through the cookies, adding a festive touch, and a small shiny red ornament ball is placed near the top left corner. The overall colors are warm browns from the cookies and bright reds and greens from the ribbon and ornament. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cheesecake Cookies, gingerbread cookies with cream cheese, holiday cheesecake cookies, spicy gingerbread treats, easy festive cookie recipes

Ingredients You’ll Need

This Gingerbread Cheesecake Cookies Recipe uses basic pantry staples and a few special ingredients that bring all those cozy flavors together beautifully. I always recommend using fresh spices because it makes such a difference in the taste.

Flat lay of a small block of cold cream cheese, a small white ceramic bowl filled with granulated white sugar, a small white ceramic bowl containing ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves mixed together, a mound of all-purpose flour, a small white ceramic bowl with baking soda and salt beside it, a chunk of softened unsalted butter, a heap of packed light brown sugar, two whole uncracked brown egg yolks, a small white ceramic bowl of dark unsulphured molasses, and a small white ceramic bowl with clear vanilla extract, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Cheesecake Cookies, gingerbread cookies with cream cheese, holiday cheesecake cookies, spicy gingerbread treats, easy festive cookie recipes

Cream Cheese: Make sure it’s cold and fresh for the creamiest cheesecake filling that holds its shape.
Granulated White Sugar: Used both in the cheesecake filling and spiced sugar coating for balanced sweetness.
Vanilla Extract: Adds subtle warmth and depth to both parts of the recipe.
Ground Spices (Ginger, Cinnamon, Allspice, Nutmeg, Cloves): Use fresh ground spices to maximize the gingerbread flavor that everyone loves.
All-purpose Flour: Spoon and level it for accuracy to get that perfect cookie texture.
Salt and Baking Soda: Enhances flavor and helps the cookies rise just right.
Unsalted Butter: Softened but not melted—this helps create that tender crumb.
Light Brown Sugar: Packed for moisture and that hint of molasses-y sweetness in the dough.
Egg Yolks: Room temperature gives better mixing and richer cookies.
Unsulphured Molasses: The star of true gingerbread flavor, not just sweetness but that deep caramel note.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Gingerbread Cheesecake Cookies Recipe depending on the occasion or who I’m making them for—and you can too! It’s such a versatile base.

Spice It Up or Down: I sometimes add a pinch of black pepper or extra ginger if I want those spicy notes to pop even more.
Dairy-Free Option: Substitute vegan cream cheese and butter alternatives to get a similar creamy effect and keep it plant-based.
Add a Citrus Twist: Zest a little orange or lemon into the dough for freshness that cuts through the sweetness.
Chocolate Lover’s Version: Fold mini dark chocolate chips into the dough for a rich surprise inside.

How to Make Gingerbread Cheesecake Cookies Recipe

Step 1: Make the Cheesecake Filling

Start by prepping the cream cheese mixture—it’s key to have the cream cheese cold so it whips up fluffy and holds together nicely. I usually use my electric mixer on medium-high speed and mix for about 2 minutes until the sugar dissolves and the texture is airy. Then scoop 18 small, 2-teaspoon dollops onto a parchment-lined baking sheet and pop them into the freezer until they’re rock solid. This step is a game changer because firm cheesecake centers won’t leak while baking.

Step 2: Prepare the Spiced Sugar

While that’s chilling, whisk together the sugar and your mix of ground ginger, cinnamon, allspice, nutmeg, and cloves. This spiced sugar adds a gorgeous aromatic crust on the outside—it’s like a little spice explosion that makes the cookies extra festive and crunchy in all the right spots.

Step 3: Make the Gingerbread Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment—trust me, parchment is your cookie’s best friend here. In a bowl, whisk all your dry ingredients together: the flour, spices, baking soda, and salt. Separately, cream the softened butter and brown sugar on high speed until it’s fluffy and light—scraping down the bowl helps make sure everything gets evenly mixed! Then add egg yolks, molasses, and vanilla, mixing until smooth and fluffy. Finally, bring it all together by folding in the dry ingredients on low speed, careful not to overmix or toughen the dough.

Step 4: Assemble the Cookies

This part is my favorite—it’s like little edible gifts! Using a 2-tablespoon cookie scoop, portion out 18 dough balls. Flatten each slightly, then squish a frozen cheesecake ball in the center and wrap the dough all around it, carefully sealing the filling inside. Roll the coated balls in the spiced sugar to add that extra festive sparkle. Keep the cheesecake balls frozen until you’re ready to assemble each cookie batch so everything stays nice and firm.

Step 5: Bake to Perfection

Place six cookies on a baking sheet at a time and bake for about 11 to 12 minutes. Look for slightly puffed edges and just a hint of crackling on top—resist the urge to overbake as you want that soft, tender texture with melty cheesecake inside. Cool the cookies on the baking sheet for 10 minutes to firm up, then move them to a wire rack to cool completely before serving. This cooldown step helps avoid that molten cheesecake mess and keeps everything tidy.

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Pro Tips for Making Gingerbread Cheesecake Cookies Recipe

Freeze that Cheesecake Filling: Freezing those balls well ahead prevents cheesecake leakage into the cookie dough and guarantees gorgeous pockets of creamy filling every time.
Use Fresh Spices: I learned the hard way that stale spices produce dull cookies; fresh ground ginger and cinnamon bring this recipe to life.
Don’t Overmix the Dough: Mixing just until combined keeps the cookies tender and avoids a tough, dense bite that steers away from the gingerbread charm.
Watch Your Bake Time: Baking a few minutes too long dries out the cheesecake center and toughens the cookie, so set a timer and check early for those perfect soft edges.

How to Serve Gingerbread Cheesecake Cookies Recipe

A stack of four round cinnamon cookies with a rough, slightly cracked surface covered in sugar crystals stands in the center of the image. The top cookie has a bite showing a soft, white creamy filling inside. Around the stack, there are more cookies with the same warm brown color and sugared texture. A green, red, and gold plaid ribbon runs diagonally across the bottom right corner, adding a festive touch. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cheesecake Cookies, gingerbread cookies with cream cheese, holiday cheesecake cookies, spicy gingerbread treats, easy festive cookie recipes

Garnishes

I like to sprinkle a tiny bit of powdered sugar atop the cooled cookies just before serving—it looks like fresh snow and ups the festive vibe. Sometimes I melt a bit of white chocolate and drizzle it delicately for a touch of elegance and extra sweetness that pairs so well with the spiced sugar crust.

Side Dishes

These cookies are incredible with a steaming cup of chai, hot cocoa, or mulled cider. For a holiday spread, I love placing them alongside a cheese board with mild cheeses and cranberry preserves which complement the spiced cheesecake flavors beautifully.

Creative Ways to Present

For a Christmas party, I’ve arranged Gingerbread Cheesecake Cookies Recipe in a festive tin layered with parchment and tied with a ribbon—such a charming homemade gift. Another idea I tried was stacking them into a cookie tower with a small dusting of cinnamon sugar for a stunning dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly sealed in an airtight container at room temperature for up to three days—although they rarely last that long! If you refrigerate, bring them back to room temp before serving so the cheesecake center regains its creamy warmth.

Freezing

These cookies freeze wonderfully. I wrap each cookie individually in plastic wrap, then pop them in a freezer-safe bag. When I want a treat, I thaw them on the counter for about an hour and they taste almost freshly baked.

Reheating

If you want that freshly-baked warmth, I recommend a quick zap in the microwave for 10-15 seconds or a gentle 5-minute warm-up in a preheated 300°F oven. This lightly melts the cheesecake center while keeping the gingerbread cookie tender, making it taste irresistible.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! In fact, freezing the cheesecake filling balls before assembling the cookies is key to keeping the filling compact and preventing it from melting during baking.
What if I don’t have all the spices for the spiced sugar?

No worries. You can simplify the spice mix by using just cinnamon and ginger as your base—they provide the main gingerbread flavor. Just balance the quantities and adjust to taste.
How can I tell when the cookies are perfectly baked?

Look for soft edges that start to set and a top that’s slightly crackled but not browned too much. Overbaking dries out the cheesecake center, so stick to the 11-12 minute guideline and check early if your oven runs hot.
Can I substitute the molasses?

Molasses gives the gingerbread its signature rich and slightly bitter sweetness, so it’s best not to skip it. If unavailable, dark corn syrup or honey can work in a pinch, but flavor won’t be quite the same.

Final Thoughts

This Gingerbread Cheesecake Cookies Recipe has become one of my all-time favorites because it feels like a special occasion in every bite—but it’s totally doable on a whim. Whether you’re baking for family, friends, or just to satisfy your own sweet tooth, these cookies bring that beautiful blend of nostalgic gingerbread and creamy cheesecake magic. I’m so excited for you to try them—I promise they’ll become a staple in your cookie rotation and a festive favorite you’ll want to make again and again.