Gingerbread Cheesecake Cookies Recipe

These Gingerbread Cheesecake Cookies bring together the warm, spiced flavors of classic gingerbread with a rich, creamy cheesecake filling.

The cookies are soft, chewy, and perfectly spiced, while the surprise cheesecake center adds an indulgent, melt-in-your-mouth texture. Lightly dusted with powdered sugar, they are festive, flavorful, and perfect for the holiday season.

Ideal for Christmas gatherings, cookie exchanges, or simply enjoying with a cup of coffee or hot cocoa, these cookies are a must-try for anyone who loves the comforting combination of ginger, cinnamon, and velvety cream cheese.

With a crisp outer edge, a chewy center, and a luscious filling, these cookies will quickly become a holiday favorite.

Ingredients

For the Cheesecake Filling:

4 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

For the Gingerbread Cookie Dough:

½ cup unsalted butter, softened
½ cup brown sugar, packed
⅓ cup molasses
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves

For Dusting:

2 tablespoons powdered sugar (for garnish)

Step-by-Step Instructions

1. Prepare the Cheesecake Filling

In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and place in the freezer for at least 30 minutes to firm up. This makes it easier to stuff inside the cookie dough.

2. Make the Gingerbread Cookie Dough

In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the molasses, egg, and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This step is essential for easier handling and enhanced flavor.

3. Assemble the Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Take about 1½ tablespoons of gingerbread dough and flatten it into a small disc in your palm. Scoop ½ teaspoon of the chilled cheesecake filling and place it in the center of the dough. Take another 1½ tablespoons of dough, flatten it, and place it over the filling. Seal the edges well and gently roll into a smooth ball. Repeat with the remaining dough and filling.

Place the filled cookie dough balls on the prepared baking sheet, spacing them 2 inches apart, as they will spread slightly while baking.

4. Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly firm but the centers remain soft. The cookies may look slightly underbaked in the middle, but they will continue to set as they cool.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

5. Dust & Serve

Once the cookies have fully cooled, lightly dust them with powdered sugar for an elegant, festive finish.

Cooking Tips & Notes

Achieving the Perfect Texture

Chilling the dough is essential. It prevents spreading and ensures the cookies stay thick and chewy.
Freezing the cheesecake filling before assembling makes it much easier to handle and prevents it from oozing out during baking.
Don’t overbake! The cookies should still be soft in the center when removed from the oven. Overbaking can make them dry.

Customizing the Recipe

Add mini chocolate chips or white chocolate chips to the dough for extra sweetness.
For a stronger gingerbread flavor, increase the ground ginger to 1½ teaspoons.
If you love extra spice, add a pinch of black pepper to enhance the warmth of the gingerbread.

Make-Ahead & Storage

Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
To freeze unbaked cookies, assemble them with the cheesecake filling and place them on a baking sheet to flash freeze. Once frozen, transfer them to a zip-top bag and store for up to 2 months. When ready to bake, thaw for 10 minutes and bake as usual.

Serving Suggestions

Pair these cookies with a warm cup of hot chocolate or chai tea for the ultimate cozy treat.
Serve them as part of a holiday dessert platter alongside sugar cookies, shortbread, and spiced pecan bars.
Enjoy them slightly warm for an even softer, gooier cheesecake filling.

These Gingerbread Cheesecake Cookies are the perfect festive treat, combining the nostalgic flavors of gingerbread with a creamy, rich surprise in the center. Whether you’re making them for holiday gatherings, gifting them to friends, or simply enjoying them at home, they’re guaranteed to impress. Enjoy!