Gingerbread Cheesecake Cookies are a delightful treat that combines the warm, spicy flavors of gingerbread with a creamy cheesecake center. These cookies have a soft, tender texture with a hint of molasses and ginger, while the cheesecake filling adds a smooth and tangy surprise in every bite. They’re perfect for when you want something festive but also a little special.
I love making these cookies during the holiday season because they feel extra cozy and comforting. I usually chill the dough for a bit before baking to help the flavors meld together and to make sure the cheesecake center stays nice and creamy. It’s such a fun twist that everyone seems to enjoy—friends always ask for the recipe once they try one!
One of my favorite ways to enjoy these cookies is with a cup of hot tea or coffee, especially on a chilly afternoon. They’re great for sharing at parties or baking as a little project with family. The mix of gingerbread spices with the cheesecake filling always gets compliments, and honestly, I can’t resist sneaking a few when no one’s looking.
Key Ingredients & Substitutions
Gingerbread spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their classic warm flavor. If you don’t have all, ginger and cinnamon are the most important. You can skip nutmeg if needed.
Molasses: This adds deep sweetness and color. If you don’t have molasses, dark corn syrup or honey can work, but the flavor will be milder.
Cream cheese: It makes the filling smooth and tangy. Use full-fat for best texture. If avoiding dairy, try a dairy-free cream cheese alternative.
Butter: Adds richness and helps the cookie keep its shape. Softened butter mixes well and creates a tender dough. Margarine can be used but might change flavor slightly.
How Do You Successfully Wrap Cheesecake Inside the Gingerbread Dough?
Wrapping cheesecake inside cookie dough can be tricky! Here’s how to do it smoothly:
- Keep both dough and filling chilled but not too hard—this helps them hold shape and prevents melting.
- Flatten about a tablespoon of dough enough to fully cover the cheesecake ball.
- Place the cheesecake in the middle and carefully fold the dough fully around, sealing edges to avoid leaks.
- Roll gently between your hands to smooth out seams and form a ball.
- If needed, chill assembled cookies briefly before baking to reduce spreading.
This method keeps the creamy cheesecake inside the cookie until you bite into it, creating a lovely surprise center!
Equipment You’ll Need
- Mixing bowls – I use medium and large bowls to prepare both the filling and dough easily.
- Electric mixer or whisk – helps mix the cream cheese smoothly and beat the butter and sugar efficiently.
- Measuring cups and spoons – essential for accurate ingredient quantities.
- Cookie scoop or tablespoon – for evenly portioning the cookie dough and cheesecake filling.
- Parchment paper – lines your baking sheets for easy cleanup and prevents sticking.
- Baking sheet – plenty of space to bake all your cookies at once.
- Wire rack – cool the cookies without sogginess.
Flavor Variations & Add-Ins
- Chocolate chips – stir in some mini chocolate chips into the dough for extra richness.
- Orange zest – add 1 teaspoon to the filling for a citrus twist that complements the spices.
- White chocolate – drizzle melted white chocolate on top instead of icing for a sweeter finish.
- Ginger pieces – fold in candied ginger chunks for more ginger punch and chewy texture.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (about 1 cup) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Icing Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus 1 hour of chilling the dough. Baking and cooling add another 15-20 minutes, so plan for about 1 hour 40 minutes total before your cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Cheesecake Filling:
In a medium bowl, use a mixer to beat the softened cream cheese, sugar, and vanilla until smooth and creamy. Cover it and place in the fridge to firm up while you prepare the cookie dough.
2. Making the Gingerbread Cookie Dough:
In a separate bowl, whisk together the flour, baking soda, spices, and salt. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mix, stirring until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour to help it firm up.
3. Assembling the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten slightly in your hand. Take about 1 teaspoon of the cheesecake filling and roll it into a small ball. Place the cheesecake ball in the center of the dough, then carefully wrap the dough around it, sealing completely and rolling gently into a smooth ball. If you like, roll the cookie balls in granulated sugar for a sparkly finish. Place cookies about 2 inches apart on the baking sheet.
4. Baking the Cookies:
Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
5. Adding the Icing Drizzle (Optional):
Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled cookies using a spoon or piping bag. Let the icing set before serving.
6. Serving and Storage:
Enjoy your cookies with a cold glass of milk or warm drink. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for a smooth filling. If your cream cheese is frozen, thaw it in the fridge overnight and let it come to room temperature before mixing.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Bring it back to cool before assembling and baking.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Let them come to room temperature before eating for the best texture.
Can I Skip the Icing Drizzle?
Absolutely! The cookies are delicious on their own with the creamy cheesecake center. The icing is just an optional sweet finish if you want a little extra flair.
