Gingerbread Cheesecake Cookies are a delightful twist on two classic favorites—spiced gingerbread and creamy cheesecake—all rolled into one soft, chewy cookie. You get the warm flavors of ginger, cinnamon, and molasses mingling with sweet, tangy cheesecake bites. These cookies have the perfect balance of spicy and sweet, making them a delicious treat any time of year, but especially around the holidays.
I love making these cookies when I want something a little special that still feels cozy and familiar. Mixing cheesecake into the dough gives each cookie a tender, melt-in-your-mouth texture that’s hard to resist. I usually chill the dough a bit before baking, which helps the flavors come together and keeps the cookies from spreading too much. It’s a small step that really makes a difference!
These cookies are great on their own with a cup of tea or coffee, but I also like to share them at holiday parties or bring them along to friends’ houses as a homemade gift. They seem to bring smiles every time! Plus, they freeze well, so I can stash some away for later without losing any of that yummy cheesecake goodness in every bite.
Key Ingredients & Substitutions
Molasses: Molasses gives gingerbread its deep, rich flavor and moisture. If you don’t have molasses, try dark corn syrup or honey, though the flavor will be lighter. I find molasses really nails the classic gingerbread taste.
Spices (Ginger, Cinnamon, Cloves): These warm spices create the cozy gingerbread flavor. Feel free to adjust the amounts based on your taste or swap ground cloves for nutmeg or allspice if you prefer a milder spice mix.
Cream Cheese: This is key to the creamy filling. Use full-fat cream cheese for the best texture and flavor. For a lighter option, you could try Neufchatel cheese, but the filling may be a bit less creamy.
Butter & Brown Sugar: Butter adds richness and chewiness, while brown sugar helps keep the cookies moist with a hint of caramel flavor. Substituting butter with margarine or cold oils isn’t recommended here, as the texture changes a lot.
How Do You Keep the Cream Cheese Filling Inside While Baking?
Encasing the cheesecake filling without it leaking is important. Here’s how I do it:
- Chill your gingerbread dough first—it firms up and is easier to wrap without tearing.
- Place a small but generous scoop of cheesecake filling in the center of the dough.
- Gently fold the dough around the filling, pinching edges well to seal. Make sure there are no holes or thin spots.
- Roll the filled dough into a smooth ball to even out thickness.
- Lightly flatten the balls before baking, so they cook evenly without bursting.
Also, avoid over-baking. The cookies should be set but soft so the filling stays creamy inside. Cooling cookies on the tray first helps them settle and hold their shape better.
Equipment You’ll Need
- Mixing bowls – I use both to prep the dough and the filling without mixing them together.
- Medium whisk – helps combine the dry ingredients smoothly.
- Electric mixer or hand whisk – makes beating the butter, sugar, and cream cheese easier and quicker.
- Measuring cups and spoons – for accuracy, especially with spices and liquids.
- Baking sheets lined with parchment paper – prevents sticking and makes cleanup easier.
- Cookie scoop or spoon – for evenly portioning the dough and filling.
- Cooling rack – keeps the cookies crispy on the outside as they cool.
Flavor Variations & Add-Ins
- Chopped nuts (walnuts, pecans): Add some crunch and nuttiness by mixing directly into the dough or sprinkling on top before baking.
- Chocolate chips or chunks: Stir into the dough for pockets of melty chocolate alongside the spicy gingerbread flavor.
- White chocolate or cinnamon chips: For a sweeter twist that pairs well with the spices.
- Orange zest or candied ginger: Boost the spice and citrus aroma for extra holiday cheer.
How to Make Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 20 minutes for preparation, 1 hour to chill the dough, and 12-15 minutes for baking. In total, about 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Gingerbread Dough:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. In a separate large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, and mix until combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
2. Make the Cheesecake Filling:
While the dough chills, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Keep this filling refrigerated until you’re ready to use it.
3. Assemble and Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of the chilled gingerbread dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center, then gently fold and pinch the dough around the filling to completely enclose it, forming a ball. Place the filled dough balls on the baking sheets about 2 inches apart and lightly flatten each into a cookie shape. Bake for 12-15 minutes, until the cookies are set but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Finish and Serve:
Once the cookies are completely cool, dust them lightly with powdered sugar for a festive touch. Enjoy fresh, or store in an airtight container for up to 3 days.
Can I Use Frozen Cream Cheese for the Filling?
You can, but make sure to fully thaw it in the refrigerator before using. Softened cream cheese blends more smoothly and helps the filling have a creamy texture without lumps.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them longer, you can freeze them for up to 2 months—just thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the gingerbread dough and refrigerate it for up to 24 hours before assembling the cookies. Just keep it tightly wrapped to prevent drying out.
What Can I Use Instead of Molasses?
If you don’t have molasses, dark corn syrup or honey can work as substitutes, but they will slightly change the flavor and color. Molasses gives the classic deep gingerbread taste, so it’s best if you can find it!