Soft gingerbread cookies filled with creamy cheesecake. These Gingerbread Cheesecake Cookies are festive, cozy, and almost too easy to eat.
Alright, real talk. You know how every holiday season rolls around and suddenly everyone is baking? Everywhere you look it’s peppermint this, sugar cookie that… and you? You’re probably halfway through your baking list wondering, “Should I just make the same cookies again?”
Been there.
That was exactly me last December. Picture this: I was knee-deep in flour, the dog was barking at the UPS guy (again), and the Christmas lights kept flickering because of course they did. I was over it. But then this little idea popped into my head… what if gingerbread and cheesecake teamed up? Like, full-on tag team style.
Honestly? Best. Idea. Ever.
That first batch of Gingerbread Cheesecake Cookies was gone in record time. My husband, who usually claims he doesn’t have a sweet tooth, ate three. My sister texted later asking for “those gingerbread things with the creamy stuff inside.” It was chaotic, messy, and absolutely perfect.
And now? These are non-negotiable every single year. They’re soft. They’re spiced. They hide a creamy little surprise inside. Basically, they’re the cookie equivalent of wearing fuzzy socks and sipping hot cocoa while watching Elf.
Why You’ll Love This Gingerbread Cheesecake Cookies Recipe?
You know when a cookie feels just right? These Gingerbread Cheesecake Cookies totally nail that. Here’s why they hit different:
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The gingerbread outside is soft and chewy. Not crispy. Not too cakey. Just right in that comforting way.
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That cheesecake center? Hidden gem. It’s cool, creamy, and when you hit that part mid-bite? Chef’s kiss.
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They feel fancy… but they’re not stressful. No fussy decorating or weird ingredients.
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Perfect for literally every occasion. Cookie swaps? Yep. Holiday movie marathons? Definitely. Eating straight from the wire rack while wearing pajamas? Been there, too.
They’re that cookie people will ask you about, and you’ll happily say, “Oh these? Just something easy I threw together.” (Even though you know you froze that filling and chilled the dough like a baking pro.)
Ingredient Notes:
Look, I’m not gonna bore you with textbook definitions here. Let’s keep it real and chat about what’s actually important.
Cream Cheese:
Room temp. No shortcuts. Cold cream cheese = lumpy filling. Learned that one the hard way.
Granulated + Brown Sugar:
Granulated keeps the filling smooth and sweet. Brown sugar? Brings that molasses-y goodness to the cookie dough. Balance, baby.
Vanilla Extract:
You think you can skip it. You can’t. Adds warmth. Adds heart.
Flour:
Standard all-purpose flour. Nothing fancy. Works every time.
Baking Soda + Baking Powder:
Helps them puff and spread in the right way. You don’t want flat gingerbread pancakes.
Spices (Ginger, Cinnamon, Nutmeg, Cloves):
Basically the reason why these taste like gingerbread and not just sweet cookies.
Molasses:
Non-negotiable. If you want real gingerbread flavor, molasses is your friend.
Egg Yolks:
Make the dough tender. Plus, it feels fancy using yolks only, right?
Cinnamon Sugar (Optional but c’mon):
Rolling the cookies makes them sparkle and adds the tiniest crunch. Go for it. Live a little.
How To Make Gingerbread Cheesecake Cookies?
Step 1: Make the Cheesecake Filling
Mix cream cheese, sugar, and vanilla until it’s super smooth. You want this lump-free — no one wants a bumpy surprise in their cookie. Scoop or pipe little mounds onto parchment and freeze them for at least an hour. Yes, freeze. Otherwise stuffing the cookies gets really annoying.
Step 2: Make the Cookie Dough
Mix your dry ingredients in one bowl — flour, leaveners, spices, salt. The usual suspects.
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In another bowl, beat the butter and sugars until fluffy. Add molasses, yolks, and vanilla. Mix until it looks creamy and slightly irresistible. Slowly stir in the dry stuff until combined. Chill for at least an hour. I know, I know… but chilled dough = easier to work with.
Step 3: Assemble the Cookies
Scoop dough into 2-tablespoon balls. Flatten slightly. Grab a frozen cheesecake mound and wrap the dough around it. Seal it up tight like a little present. Smooth it into a ball. Optional (but highly recommended): roll in cinnamon sugar.
Step 4: Bake and Cool
Bake at 350°F for 10-12 minutes. You want them set but still soft. The tops will crack slightly. Let them cool on the tray for a few before moving them to a wire rack. Or, do what I do… burn your tongue taste-testing the first one. It happens.
Storage Options:
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Room Temp: Airtight container for 3 days. They stay soft and delicious.
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Fridge: Safer because of the filling. Lasts 5-7 days (but let’s be real, they won’t).
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Freezer: Freeze baked cookies or unbaked stuffed dough balls. Perfect for future cookie cravings.
Pro tip? Frozen cookies straight from the freezer taste shockingly good.
Variations and Substitutions:
Want to make them your own? Easy.
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Skip the cinnamon sugar coating: But why tho?
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Add chocolate to the filling: Chocolate + cheesecake + gingerbread = yes.
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Play with spices: Add cardamom or allspice for a different twist.
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Make them gluten-free: Use your favorite GF flour blend and adjust chill time if needed.
What to Serve with Gingerbread Cheesecake Cookies?
Okay, these are great solo… but if you’re feeling extra:
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Coffee or Hot Chocolate: Obvious pairing.
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Eggnog: Feels festive and very on-brand for December.
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Ice Cream: Vanilla or cinnamon would be dreamy.
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Your favorite holiday movie: Bonus points if you’re wearing fuzzy socks.
Frequently Asked Questions:
Do I really need to freeze the cheesecake filling?
100% yes. Otherwise stuffing gets messy fast. Like… frustratingly messy.
Do I have to roll them in cinnamon sugar?
Not technically. But they look prettier and taste better. Just saying.
How long do they keep?
Fridge — about a week. Freezer — up to two months. But honestly? Ours are usually gone in a couple days.
And that’s it — your new holiday MVP: Gingerbread Cheesecake Cookies.
They’re soft, spiced, creamy in the middle, and they will make you smile. Probably after eating three in a row and wondering where they all went.
So… will you wait for them to cool or sneak one warm like I do every. single. time?
Tell me below — I’m betting you won’t wait.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Gingerbread Cookie Dough:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsulphured molasses
- 2 large egg yolks
- 1 teaspoon vanilla extract
For Coating (Optional):
- ½ cup cinnamon sugar
Instructions
Prepare the cheesecake filling:
- In a medium-sized bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat until the mixture is smooth and creamy, ensuring no lumps remain. Scrape down the sides of the bowl as necessary.
- Spoon or pipe the filling into tablespoon-sized portions onto a parchment-lined baking sheet. Freeze for a minimum of 1 hour or until solid.
Prepare the gingerbread cookie dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until thoroughly combined.
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add the molasses, followed by the egg yolks and vanilla extract, mixing well after each addition.
- Gradually incorporate the dry ingredients into the wet mixture until a dough forms. Cover and refrigerate the dough for at least 1 hour to allow it to firm up.
Assemble the cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Portion the chilled dough into 2-tablespoon-sized balls and flatten each slightly into a disc. Place one frozen cheesecake filling portion in the center of each disc. Carefully wrap the dough around the filling and seal the edges completely. Roll the dough gently between your palms to form a smooth ball.
- If desired, roll each cookie dough ball in cinnamon sugar to coat evenly.
Bake the cookies:
- Arrange the prepared cookie dough balls on the lined baking sheets, leaving approximately 2 inches of space between each. Bake for 10 to 12 minutes, or until the cookies are set and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
