Gingerbread Cheesecake Cookies are a fun twist on two favorite treats rolled into one! These cookies have that warm, spicy gingerbread flavor that reminds me of chilly winter days, paired with the creamy, tangy goodness of cheesecake baked right in. They’re soft, a little chewy, and wonderfully fragrant with cinnamon, ginger, and molasses.
One of the reasons I love making these cookies is how they bring a smile to everyone’s face—especially kids who get excited about the cheesecake center surprise. I like to chill the dough a bit before baking; it helps the cookies keep their shape and makes the flavors even better. Plus, I find that the contrast between the slightly crisp edges and the soft cheesecake filling is just perfect.
These cookies are great for holiday parties or a cozy afternoon with a warm cup of tea or cocoa. I like to serve them on a festive platter to really get into the holiday spirit. Honestly, they’re my go-to cookie when I want something that feels special but is simple enough to bake on a weekday evening. Baking this recipe always sparks happy memories and lots of compliments!
Key Ingredients & Substitutions
Gingerbread Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their warm, cozy flavor. If you don’t have all, cinnamon and ginger alone still create that classic taste. Freshly ground spices taste best, but pre-ground works fine.
Molasses: This adds depth and richness to the gingerbread dough. If you can’t find molasses, dark corn syrup or honey can be a substitute, but the flavor won’t be as intense.
Cream Cheese: Use full-fat cream cheese for a creamy cheesecake filling. If you want a lighter option, try Neufchâtel cheese, but the filling will be a little less rich.
Butter & Sugar: Softened unsalted butter and brown sugar keep the cookies tender and add slight chewiness. Dark brown sugar works well for a deeper flavor, but light brown sugar is fine too.
How Do I Seal the Cheese Filling Inside the Cookies Without Leaking?
This is the trickiest step but super important. Here’s how to get clean, sealed cookies with a creamy center:
- Flatten the gingerbread dough gently but firmly so the cheesecake filling won’t rip through the dough.
- Use about a teaspoon of cheesecake filling—not too much or it will leak out while baking.
- Place another flattened dough piece on top over the filling, and carefully pinch all the edges together to seal well.
- Roll gently into a ball once sealed, smoothing seams with your fingers.
- If the dough is sticky, chill it again before shaping to avoid tearing.
Taking your time here helps keep the cream cheese hidden inside and gives you those beautiful oozing centers after baking!
Equipment You’ll Need
- Mixing bowls – I use a couple for separating the dough and filling, making the process smoother.
- Cookie scoop or tablespoon – helps shape even cookies for uniform baking.
- Piping bag or zip-top plastic bag – great for neatly filling the cookies with cheesecake.
- Stand or hand mixer – makes beating the cream cheese and mixing the dough much easier.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Baking sheet – a standard size is perfect for baking the cookies evenly.
- Cooling rack – allows cookies to cool completely without sogginess, keeping them crisp around the edges.
Flavor Variations & Add-Ins
- Use white chocolate chips or chopped nuts in the dough for extra texture and flavor.
- Fill the cookies with flavored cream cheese like orange or pumpkin spice for a seasonal twist.
- Sprinkle some coarse sea salt on the icing before it sets for a sweet-salty contrast.
- Add a dash of cayenne or chili powder in the dough for a spicy kick — perfect if you like a little heat with sweet.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for brightness)
For the Icing and Decoration:
- 1 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Red and green holiday sprinkles
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour chilling time and 10-12 minutes baking time per batch. Allow extra cooling time before decorating and serving. Overall, plan for about 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, vanilla extract, and lemon juice if using. Mix until creamy and well combined. Transfer the filling to a small piping bag or zip-top bag and pop it in the fridge while you make your cookie dough.
2. Make the Gingerbread Cookie Dough
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract and beat until everything is well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill your dough in the fridge for at least 1 hour to make shaping easier and to develop flavor.
3. Shape Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of gingerbread dough and flatten it slightly in your palm. Pipe or spoon about 1 teaspoon of cheesecake filling onto the center of the dough. Then gently cover the filling with another flattened tablespoon of dough and pinch the edges together firmly to seal. Roll gently into a ball.
4. Bake
Place your filled dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers still look a little soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
5. Decorate
Mix powdered sugar, vanilla extract, and enough milk or heavy cream to make a smooth, pipeable icing. Drizzle the icing over your cooled cookies, then quickly sprinkle red and green holiday sprinkles on top before the icing sets.
6. Serve & Store
Enjoy your cookies fresh! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for the filling to get a smooth, creamy texture. If your cream cheese is frozen, thaw it overnight in the fridge and bring it to room temperature before mixing.
How Do I Prevent the Cheesecake Filling from Leaking?
Seal the cookies tightly by pinching the edges securely when enclosing the filling. Also, avoid overfilling—about one teaspoon of filling per cookie works best. Chilling the dough before shaping helps prevent tearing.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and cheesecake filling a day in advance. Keep them refrigerated separately and assemble just before baking.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Let refrigerated cookies come to room temperature before serving for the best flavor and texture.