These Gingerbread Cheesecake Cookies are the ultimate holiday indulgence. I love how they combine the warm, spiced flavor of classic gingerbread with a smooth, sweet cheesecake center. Each bite delivers a cozy, chewy cookie wrapped around a creamy surprise—and the spiced sugar coating adds a little crunch and sparkle. These are the kind of cookies I make every December and never have leftovers.

Why You’ll Love This Recipe

I love these cookies because they feel festive and fancy without being overly complicated. The cheesecake filling is rich and tangy, the gingerbread dough is soft and flavorful, and the whole thing just melts in my mouth. They’re perfect for cookie exchanges, gifting, or simply pairing with a hot drink on a chilly night. The contrast of textures and flavors makes them completely unforgettable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling
6 oz cream cheese, cold
3 tablespoons granulated white sugar
1/2 teaspoon vanilla extract

For the spiced sugar
6 tablespoons granulated white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

For the gingerbread cookies
2 1/2 cups all-purpose flour, spooned and leveled
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
2 egg yolks, at room temperature
1 teaspoon vanilla extract
1/3 cup unsulphured molasses

Directions

I start by making the cheesecake filling. I mix the cold cream cheese, sugar, and vanilla together with a hand mixer until smooth and fluffy—this takes about 2 minutes.
I scoop out 18 small portions (about 2 teaspoons each) of the filling onto a parchment-lined tray and freeze them until firm.
While the cheesecake balls freeze, I whisk the spiced sugar ingredients in a small bowl and set it aside.
For the cookie dough, I whisk together the flour, spices, baking soda, and salt in a medium bowl.
In a large bowl, I cream the softened butter and brown sugar with an electric mixer until light and fluffy—about 2 minutes.
I mix in the egg yolks, molasses, and vanilla, then slowly add the dry ingredients and mix on low speed until a thick dough forms.
I scoop the dough into 18 equal portions (about 2 tablespoons each), flatten each slightly, and place a frozen cheesecake ball in the center. I wrap the dough completely around the filling and roll it into a smooth ball.
I roll each cookie dough ball in the spiced sugar and place them on a parchment-lined baking sheet.
I bake 6 cookies at a time in a preheated 350°F oven for 11–12 minutes, until the edges are set.
I let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies. It takes around 1 hour and 30 minutes to prep (including freezing time for the filling), 11–12 minutes to bake, and just a bit more to cool—so everything’s ready in around 1 hour and 40 minutes.

Variations

Sometimes I like to switch up the filling by adding a little lemon zest to the cheesecake for a subtle citrus twist. If I want more texture, I’ve added finely chopped crystallized ginger or white chocolate chips to the cookie dough. I’ve even made a drizzle of vanilla glaze to go on top for extra sweetness.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days. Since they’re stuffed with cream cheese, I like keeping them chilled and just letting them come to room temperature before serving. They also freeze beautifully—I freeze them in a single layer first, then store them in a zip-top bag for up to 2 months.

FAQs

Can I make these cookies ahead of time?

Yes, I often prepare the dough and cheesecake balls a day in advance and keep them chilled. I bake the cookies fresh when I’m ready to serve or gift them.

Do I have to chill the cookie dough?

No chilling is required for the dough itself, but freezing the cheesecake filling is essential so it holds its shape while baking.

Can I use full eggs instead of yolks?

I stick to just yolks for a richer, chewier texture. Using whole eggs might make the dough a bit too soft and spread more than I want.

Can I skip the spiced sugar?

Technically yes, but I wouldn’t—it adds a delicious crunch and extra warmth to the cookie exterior that makes them extra special.

Can I make these cookies smaller?

I’ve tried making mini versions, but I find the 2-tablespoon size is ideal for getting the right filling-to-cookie ratio. If you go smaller, just reduce the baking time slightly.

Conclusion

Gingerbread Cheesecake Cookies are my favorite kind of holiday treat—cozy, surprising, and completely delicious. I love how the creamy center contrasts with the spiced cookie and how every bite feels like a little celebration. Whether I’m baking for friends, family, or just myself, these cookies always hit the mark.

Gingerbread Cheesecake Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Gingerbread Cheesecake Cookies are the ultimate holiday cookie—soft, chewy gingerbread spiced to perfection and filled with a rich, creamy cheesecake center. Rolled in spiced sugar for a sparkly, crunchy finish, these cookies are festive, cozy, and unforgettable. Perfect for cookie exchanges, Christmas gifts, or your favorite winter treat platter.

Author: Mayaa
Prep Time: 1 hour 30 minutes (includes freezing time)
Cook Time: 11–12 minutes
Total Time: 1 hour 40 minutes
Yield: 18 cookies
Category: Cookies, Holiday Baking, Christmas Treats
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Spiced Sugar Coating
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Gingerbread Cookies
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsulphured molasses

Cook Mode Prevent your screen from going dark

Instructions

Make cheesecake filling: Mix cold cream cheese, sugar, and vanilla until smooth and fluffy. Scoop into 18 small balls (about 2 tsp each) and freeze until firm.
Prepare spiced sugar: Mix all sugar and spices in a small bowl. Set aside.
Make cookie dough: In a bowl, whisk together flour, spices, salt, and baking soda. In a separate large bowl, beat butter and brown sugar until light and fluffy (about 2 mins). Add yolks, molasses, and vanilla. Mix to combine. Slowly add dry ingredients until a thick dough forms.
Assemble cookies: Scoop dough into 18 balls (about 2 tbsp each), flatten, and place frozen cheesecake ball in the center. Wrap dough around filling and roll into a smooth ball.
Roll in spiced sugar and place on parchment-lined baking sheet.
Bake at 350°F for 11–12 minutes, 6 cookies at a time. Let cool on sheet for 10 mins, then transfer to wire rack.