Gingerbread Cheesecake Cookies Recipe: The Perfect Holiday Treat
There’s something magical about the holiday season, and every year I find myself craving those cozy, spiced flavors that make the whole house smell warm and festive. That’s exactly why I adore this Gingerbread Cheesecake Cookies recipe—it brings together two of the most comforting treats in one bite. You get that soft, chewy gingerbread on the outside and a creamy, sweet cheesecake center on the inside… honestly, it feels like a tiny holiday gift wrapped in cookie form.
I love making these Gingerbread Cheesecake Cookies when I want something simple but impressive, because they always stand out on dessert tables and cookie boxes. They look adorable, they taste incredible, and the recipe comes together easily with just a few basic steps. Whether you’re baking for a party, gifting homemade treats, or enjoying a cozy baking day at home, these cookies fit perfectly into your holiday moments.
In this post, I’ll walk you through everything step by step, so you can make these festive cookies with confidence—even if it’s your first time trying a filled cookie recipe. Let’s get your kitchen smelling like Christmas! 🎄✨
Ingredients You’ll Need for These Gingerbread Cheesecake Cookies
Before we start mixing and baking, let’s take a quick look at everything you’ll need to bring these soft, creamy, holiday-perfect cookies to life. I love keeping things simple, so this recipe uses basic pantry staples plus a few cozy spices that make gingerbread so special. Here’s exactly what goes into both the cookie dough and that dreamy cheesecake center.
Gingerbread Cookie Dough Ingredients
- All-purpose flour – Gives your cookies structure and softness.
- Brown sugar – Adds moisture and a warm, rich sweetness.
- Unsalted butter – Makes the dough tender and flavorful.
- Molasses – The star ingredient for classic gingerbread flavor.
- Egg – Helps bind everything together.
- Baking soda – Helps the cookies rise just enough.
- Ground ginger – For that signature spiced kick.
- Cinnamon & nutmeg – Add warmth and depth.
- Salt – Balances the sweetness perfectly.
Cheesecake Filling Ingredients
- Cream cheese – Softened so it mixes smoothly.
- Granulated sugar – Sweetens the filling.
- Vanilla extract – Adds flavor and pairs beautifully with gingerbread.
How to Make Gingerbread Cheesecake Cookies (Step-by-Step Guide)
These cookies look fancy, but the process stays simple and fun. I’ll walk you through each step so you can bake these soft, creamy, gingerbread-filled treats with confidence.
Step 1 — Prepare the Cheesecake Filling
Before you start the dough, make the cheesecake center.
- Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Scoop small teaspoon-sized portions onto a lined tray.
- Freeze the filling for 15–20 minutes so it firms up. This keeps the filling from leaking out while baking.
Step 2 — Make the Gingerbread Cookie Dough
Now let’s build that warm, spiced gingerbread base.
- Cream butter and brown sugar until light and fluffy.
- Mix in the molasses and egg until smooth.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Chill the dough for 30 minutes to make shaping easier.
Step 3 — Assemble the Cookies
This part feels like wrapping little gifts — so fun!
- Scoop a spoonful of gingerbread dough into your hand.
- Flatten it slightly and place a frozen cheesecake ball in the center.
- Wrap the dough around the filling and roll into a smooth ball.
- If you want extra sparkle, roll the dough ball in sugar before baking.
Assembly Tips Table
| Step | Action | Helpful Tip |
|---|---|---|
| Form | Flatten dough | Cold hands keep dough from sticking |
| Fill | Add cheesecake center | Make sure it’s fully enclosed |
| Roll | Shape into ball | Rolling in sugar adds a festive look |
Step 4 — Bake the Cookies
Almost there — your kitchen is about to smell amazing!
- Preheat your oven to 350°F (175°C).
- Arrange cookie dough balls on a parchment-lined baking sheet.
- Bake for 10–12 minutes, or until edges look set but centers remain soft.
- Let cookies cool for at least 10 minutes before moving them. The centers stay creamy and delicate when warm.
Tips for the Best Gingerbread Cheesecake Cookies
These little cookies look gorgeous and taste even better when you follow a few simple tricks. I use these tips every time I make them, and they always come out soft, creamy, and perfectly spiced.
Keep the Cheesecake Filling Cold
The colder the filling, the cleaner the final cookies look.
Freeze your cheesecake balls long enough to firm up, because a cold center stays in place while baking and prevents leaking.
Don’t Overbake the Cookies
Gingerbread cookies can go from soft and chewy to dry very fast.
Pull them out when the edges look set, even if the centers still look slightly soft. They continue firming up as they cool, keeping that creamy middle perfect.
Use Fresh Spices for Better Flavor
Warm spices make these cookies shine.
If your ground ginger or cinnamon has been sitting around for years, you might not get that bold holiday flavor. Fresh spices always give you richer, cozier results.
How to Store and Freeze Them
- Store baked cookies in an airtight container for 3–4 days.
- Refrigerate them if you want the cheesecake center to stay firmer.
- Freeze shaped dough balls for up to 2 months
— just thaw slightly before baking.
Flavor Variations You’ll Love
One of my favorite things about these Gingerbread Cheesecake Cookies is how easy they are to customize. If you love experimenting in the kitchen, these simple variations can make your Gingerbread Cheesecake Cookies even more exciting — or give you a fun new holiday twist.
Add White Chocolate Chips
Stir a handful of white chocolate chips into the gingerbread dough for an extra creamy sweetness. White chocolate melts beautifully with the spices and makes each bite even more indulgent.
Make Them Extra Spicy
If you love a bold gingerbread flavor, increase the ginger and cinnamon just a bit. A tiny pinch of cloves also adds that classic Christmas warmth.
Turn Them Into Sandwich Cookies
For a fun twist, bake thin gingerbread cookies and sandwich them with a spoonful of chilled cheesecake filling. They look adorable and feel like a bakery-style dessert you made at home.
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Frequently Asked Questions
Can I make these Gingerbread Cheesecake Cookies ahead of time?
Yes! You can prepare both the dough and the cheesecake filling up to 24 hours in advance. Keep everything chilled, then assemble and bake when you’re ready. They hold their shape better when the filling is cold.
Can I freeze the dough or the baked cookies?
Absolutely.
Freeze assembled dough balls for up to 2 months.
Freeze baked cookies for 1–2 months in an airtight container.
Just thaw briefly before baking or serving.
Why did my cheesecake filling leak out?
This usually means the cheesecake center wasn’t cold enough or the dough didn’t fully seal around it. Make sure the filling is firm from the freezer and wrap the dough tightly around each center.
Can I use store-bought gingerbread dough?
Yes, you can! If you want a shortcut, store-bought dough works. Just make sure the dough is chilled so it’s easier to wrap around the cheesecake centers.
Can I make these cookies without molasses?
Molasses gives that true gingerbread flavor, but you can swap it with dark brown sugar plus a little maple syrup for a milder taste.
Recipe
Gingerbread Cheesecake Cookies
These Gingerbread Cheesecake Cookies bring together everything you love about the holidays in one dreamy bite. Soft, spiced gingerbread dough wraps around a creamy vanilla cheesecake center, creating a cookie that tastes like a warm Christmas hug. They’re simple to make, beautifully festive, and always a crowd-pleaser during cookie swaps, parties, and cozy winter nights at home. Whether you bake them for gifting or just to treat yourself, this Gingerbread Cheesecake Cookies recipe delivers the perfect mix of sweetness, spice, and creamy goodness in every bite.
Ingredients
Gingerbread Cookie Dough
- 2 ½ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup unsalted butter, softened
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- Optional: Extra sugar for rolling
Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Make the cheesecake filling, scoop it into small portions, and freeze for 15–20 minutes.
- Cream the butter and brown sugar until fluffy.
- Mix in the molasses and egg.
- Whisk the dry ingredients, then add them to the wet mixture and chill the dough.
- Wrap dough around each frozen cheesecake ball and roll into smooth cookie balls.
- Bake at 350°F (175°C) for 10–12 minutes and let cool before serving.
Notes
Nutrition Information:
Yield: 22 Serving Size: 1 CookieAmount Per Serving: Calories: 165Carbohydrates: 22gProtein: 2g
Nutrition information is an estimate and may vary based on ingredients and portion sizes used.
I hope you feel excited and ready to make this cozy Gingerbread Cheesecake Cookies recipe at home. These cookies always bring such a warm holiday feeling to my kitchen, and I love how the soft gingerbread shell wraps around that creamy cheesecake center—it’s the perfect little bite of Christmas in every cookie. Whether you’re baking for family, gifting treats to friends, or just treating yourself, these cookies never fail to make the moment sweeter.
If you try this Gingerbread Cheesecake Cookies recipe, let me know how it turns out or what fun twists you added. I always love hearing your baking stories! And don’t forget to save, share, or print this recipe so it’s easy to come back to whenever the holiday cravings hit. Happy baking, my friend! 🎄❤️🍪
