Name: Cheesecake Gingerbread Cookies Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 8 ounces cream cheese; ¼ cup granulated sugar; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 ¼ teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ cup unsalted butter, melted; ¾ cup dark brown sugar, packed; ¼ cup molasses, unsulphured; 1 large egg, room temperature; 1 ½ teaspoons vanilla extract; ½ cup granulated sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground cloves

If you’re looking for a cookie that’s as cozy and festive as it is unexpectedly delightful, then you’re in for a treat with this Cheesecake Gingerbread Cookies Recipe. I absolutely love how these little beauties combine the warm, spicy notes of gingerbread with a creamy, tangy cheesecake surprise hidden right in the center. Trust me, once you try this, you’ll have a new holiday (or anytime) favorite that’s perfect for cozy nights in or impressing guests with something a little different.

❤️

Why You’ll Love This Recipe

Unexpected Flavor Combo: The creamy cheesecake center perfectly balances the spiced gingerbread cookie for a unique taste you won’t forget.
Fun to Make: Creating the little stuffed pockets is a delightful kitchen project that’s easier than it looks.
Perfect for Holidays or Any Time: These cookies bring festive vibes but are so tasty you’ll want to make them year-round.
Great Make-Ahead Treat: Both dough and cheesecake filling chill well, making these a stress-free baking choice.

The image shows eight round ginger cookies with a cracked texture, arranged on a cooling rack over a white marbled surface. The cookies are a warm brown color with a slightly rough and sugar-coated surface. Two of the cookies are broken open, revealing a thick, creamy white filling sandwiched between two cookie layers. The filling is smooth and contrasts with the textured outside. The rest of the cookies are whole, neatly placed, and overlapping slightly. Photo taken with an iphone --ar 2:3 --v 7 - Cheesecake Gingerbread Cookies, gingerbread cookie recipe, creamy cheesecake cookies, holiday cookie ideas, festive gingerbread treats

Ingredients You’ll Need

The magic here is all in the blend of spices in the gingerbread dough paired with a smooth, mildly sweet cheesecake filling. When shopping, grab good-quality cream cheese and unsulphured molasses—it really makes a difference for authentic flavor and texture.

Flat lay of a soft block of cream cheese next to a small white bowl of granulated sugar and another small white bowl filled with golden vanilla extract, a small mound of all-purpose flour beside an array of warm colored spices including ground cinnamon, ginger, nutmeg, and cloves neatly arranged in tiny white bowls, a small white bowl holding light golden molasses, a small bowl with melted unsalted butter gleaming softly, a single whole clean brown egg, a small white bowl of packed dark brown sugar, and a small white bowl filled with the spiced sugar coating mix, all ingredients fresh and natural displayed in perfect symmetry on simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesecake Gingerbread Cookies, gingerbread cookie recipe, creamy cheesecake cookies, holiday cookie ideas, festive gingerbread treats

Cream Cheese: Use full-fat and room temperature for the silkiest cheesecake filling.
Granulated Sugar: For sweetness in the filling and dough, balances the spices nicely.
Vanilla Extract: Adds warmth and enhances all other flavors.
All-Purpose Flour: The base for the cookie dough, sifted to keep it light.
Baking Soda and Baking Powder: Helps the cookies rise just enough for a tender bite.
Ground Cinnamon, Ginger, Nutmeg, and Cloves: The essential gingerbread spice blend—freshly ground if you can for maximum aroma.
Unsalted Butter: Melted, which gives the dough moistness and richness.
Dark Brown Sugar: It adds moisture and a deep caramel flavor to the cookies.
Molasses (Unsulphured): The heart of good gingerbread, for that authentic taste and chewy texture.
Large Egg: Make sure it’s at room temperature to help the dough come together smoothly.
Spiced Sugar Coating: A sweet and cinnamon-spiced finish that adds sparkle and extra flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Cheesecake Gingerbread Cookies Recipe. While the classic version is my go-to, don’t be afraid to experiment—treats this good deserve some personalization based on your taste or occasion.

Chocolate Swirl Cheesecake Filling: I once gently folded in mini chocolate chips into the cheesecake filling, and it added such a lovely texture contrast without overpowering the gingerbread.
Vegan/GF Adaptation: You can swap cream cheese for a vegan alternative and use gluten-free flour blends to make these allergy-friendly—just watch the dough texture carefully.
Extra Spice Boost: For spice lovers like me, adding a pinch of cayenne pepper or increasing the ginger adds warmth that really wakes up the palate.
Icing Drizzle: A simple glaze made from powdered sugar and a splash of molasses or lemon juice can add a fun finishing touch when you want to impress at holiday gatherings.

How to Make Cheesecake Gingerbread Cookies Recipe

Step 1: Whip Up the Dreamy Cheesecake Filling

Start by beating the softened cream cheese with granulated sugar and vanilla extract until velvety smooth. This step is key because lumps in your filling can make stuffing the cookies tricky. Once smooth, scoop small portions onto parchment paper and chill for about an hour. Chilling firm-ups the cheesecake so it won’t ooze out when you wrap it in dough later—trust me, you want that filling nice and contained.

Step 2: Mix and Chill the Gingerbread Dough

While your cheesecake filling chills, sift together all the dry ingredients to evenly disperse those warm spices and leaveners. In a separate bowl, mix melted butter with sugars and molasses, which create that signature gingerbread depth. Adding the egg and vanilla next helps bind everything. Gently combine dry with wet, then pop the dough in the fridge for about 20-30 minutes. The chill helps the dough firm up, making it easier to shape without sticking to your hands—a little tip I learned the hard way!

Step 3: Prepare the Spiced Sugar Coating

Quick and simple—just whisk the sugar with cinnamon, ginger, nutmeg, and cloves. This coating will give your cookies an irresistible sparkle and an extra burst of flavor on the outside, adding to that homey gingerbread vibe.

Step 4: Form and Fill the Cookies

Preheat your oven to 350°F and line your baking sheets. Then, grab the chilled dough and scoop two portions for each cookie. Press each portion into a disc shape, remembering to keep the center thicker than the edges. This “bowl” will cradile the cheesecake filling. Place a chilled cheesecake ball on one dough disc, then top it with the other disc. The trick here is to gently pinch only the very edges closed. If you press too hard or too much dough is pinched, the filling might squeeze out or the dough can crack. I typically warm the dough slightly with my fingers if it feels too stiff—it makes sealing much easier and your cookies prettier.

Once sealed, smooth the edges by gently rolling them under your palm to get a rounded, perfect cookie shape.

Step 5: Roll, Bake, and Cool

Roll each stuffed cookie in the spiced sugar coating, then arrange them on your baking sheets with about 2 ½ to 3 inches between to let them spread just right. Bake for 10 minutes, keeping an eye on the first batch—cookies can go from perfectly baked to overdone quickly. Once baked, give them a few minutes to cool on a wire rack before moving them. I personally love these cookies best warm, when the cheesecake center is still soft but not runny.

👨‍🍳

Pro Tips for Making Cheesecake Gingerbread Cookies Recipe

Chill, Chill, Chill: Both your dough and cheesecake filling need to be well chilled to avoid mess and keep the cookies looking neat.
Use Room Temperature Ingredients: Butter, eggs, and cream cheese all come together more smoothly and yield better texture when not too cold.
Seal Gently: I learned that overly pinching the edges squeezes out the filling or tears the dough, so a light touch is best.
Warm Dough for Smooth Sealing: If the dough cracks, just warm your fingers and gently smooth it before sealing—it makes a big difference!

How to Serve Cheesecake Gingerbread Cookies Recipe

The image shows a stack of four brown cookies with a white cream layer inside each one, placed on top of whole cookies that are flat and round on a white marbled surface. The cookies have a slightly rough texture on the outside and the cream layer is smooth and thick, sandwiched in the middle. The stack is centered, and in the background, there are more cookies blurred out. The lighting is soft, highlighting the warm brown color of the cookies and the bright white of the cream layer. photo taken with an iphone --ar 2:3 --v 7 - Cheesecake Gingerbread Cookies, gingerbread cookie recipe, creamy cheesecake cookies, holiday cookie ideas, festive gingerbread treats

Garnishes

I like to keep it simple with a light dusting of powdered sugar or a thin drizzle of white chocolate for special occasions. If I want a festive pop, a few colored sugar crystals or edible gold dust make these cookies shine on the holiday cookie tray without overshadowing the natural gingerbread charm.

Side Dishes

Pair these gingerbread cheesecake cookies with a hot cup of chai tea, spiced coffee, or a creamy latte. Sometimes I serve them alongside a small bowl of whipped cream or cinnamon-spiked applesauce for guests to dip in—it’s a surprise that goes down beautifully!

Creative Ways to Present

For holiday parties, I like to arrange these cookies in the shape of a wreath on a large platter, garnished with rosemary sprigs and dried orange slices. Another fun idea is stacking them with small pinecones and lights in a clear jar tied with twine—makes a charming edible gift or centerpiece!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. To keep the cheesecake filling creamy and the gingerbread soft, I separate layers with parchment paper. After a day, I’ve noticed even better flavor as spices marry more deeply.

Freezing

You can freeze these cookies either before or after baking. I recommend freezing the unbaked, formed cookies on a tray first, then transferring them to a freezer bag for up to 3 months. When ready, bake straight from frozen, adding a minute or two to the bake time. This trick saved me more than once during busy holiday weeks!

Reheating

To reheat, I gently warm the cookies in a 300°F oven for 5 minutes—this revives the soft texture without melting the filling completely. Avoid microwaving when you can; it tends to make gingerbread dry and cheesecake filling a bit watery.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! In fact, chilling the cheesecake filling for at least an hour helps it firm up and makes it easier to handle when stuffing the cookies. You can prepare it a day ahead and keep it covered in the fridge.
What if my dough cracks when sealing the cookies?

This dough can be a bit sensitive when cold. If it cracks, just warm your fingers slightly and gently smooth out the cracks before pinching the edges together. Also, letting the dough sit at room temperature for a few minutes before shaping helps prevent cracks.
Can I use low-fat cream cheese for the filling?

While you can, full-fat cream cheese delivers the best creamy texture and flavor. Low-fat versions may result in a less rich filling and could be a bit softer when baked.
How should I store these cookies if I want to keep them soft?

Store them in an airtight container at room temperature with layers separated by parchment paper. Avoid refrigerating if eating within a few days, as that can dry out the gingerbread.

Final Thoughts

I still remember the first time I bit into these cheesecake stuffed gingerbread cookies—and honestly, it blew me away. The mix of soft, spiced cookie with that luscious cheesecake middle is downright addictive. Whether you’re gifting them this season, baking with family, or just need a cozy homemade treat, this Cheesecake Gingerbread Cookies Recipe will quickly become a trusted favorite. I hope you enjoy making and eating them as much as I do—it’s the kind of recipe you keep coming back to and sharing with friends.