Gingerbread Cheesecake Cookies are a delightful twist on classic holiday treats, combining the warm, spicy flavors of gingerbread with the rich creaminess of cheesecake. These cookies have a soft, tender texture with a subtle tang from the cheesecake filling that makes every bite extra special. The mix of ginger, cinnamon, and cloves fills the kitchen with an inviting aroma that instantly feels like the holidays.
I love making these cookies when I want something a little different but still cozy and comforting. The cheesecake center adds a surprise creaminess that everyone always asks about, and the gingerbread cookie part is perfectly spiced without being too strong. I find that chilling the dough a bit before baking helps the cookies keep their shape and makes them even more enjoyable to eat.
These cookies are perfect for sharing at holiday parties or baking with family on a chilly afternoon. I like to enjoy them with a warm cup of tea or hot cocoa, which really brings out the spices. They also make a lovely homemade gift that’s sure to bring smiles to friends and neighbors. Whenever I bake Gingerbread Cheesecake Cookies, they disappear fast, and I’m already thinking about when to make them again!
Key Ingredients & Substitutions
Molasses: This adds deep, rich flavor and moisture to the gingerbread cookies. If you don’t have molasses, you can substitute with dark corn syrup or even honey, but the flavor won’t be quite the same.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg create the classic gingerbread aroma. Feel free to adjust amounts based on your preference or swap ground cloves with allspice if needed.
Cream Cheese: For the filling, softened cream cheese is key to getting that smooth, creamy contrast. You can try mascarpone for a milder taste or a dairy-free cream cheese for allergy-friendly options.
Powdered Sugar and Milk: These make the simple icing drizzle that adds a little sweetness and a pretty finish. Use dairy-free milk or water to keep it vegan-friendly.
How Do You Wrap Cheesecake Filling Inside Gingerbread Dough Without It Leaking?
Sealing the cheesecake filling inside the dough can be tricky but important to keep the creamy center intact.
- Use chilled cheesecake filling—it’s firmer and easier to handle.
- Flatten the dough balls enough to hold about a teaspoon of filling without spilling.
- Gently fold the dough around the filling, pinching seams tightly to fully enclose it.
- Roll the sealed ball lightly in sugar to smooth cracks and help hold shape.
- Chill the dough balls before baking if they feel too sticky or soft.
By taking these steps, your cookies bake evenly, and the filling stays beautifully creamy inside without oozing out. Patience with shaping makes a big difference here!
Equipment You’ll Need
- Mixing bowls – I recommend stainless steel or glass bowls for easy mixing and clean-up.
- Electric mixer or hand whisk – makes creaming the butter and sugar quicker and smoother.
- Measuring cups and spoons – for accurate measurements of flour, spices, and liquids.
- Cookie scoop or teaspoon – helps portion out uniform amounts of dough and filling.
- Parchment paper and baking sheets – prevents sticking and makes for easy clean-up.
- Rolling pin – to flatten dough disks evenly before shaping.
- Small spoon or piping bag (optional) – for precise placement of cheesecake filling inside cookies.
Flavor Variations & Add-Ins
- Chocolate chips: Sprinkle some into the cookie dough or sandwich cookies with a chunk of chocolate for extra decadence.
- Orange zest: Add a teaspoon for a bright, citrus twist that pairs nicely with the spices.
- Dark chocolate or white chocolate drizzle: Use instead of or along with the icing for a different look and flavor.
- Nut options: Chopped pecans or walnuts in the cookie dough add crunch and contrast to the creamy filling.
How to Make 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
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Icing Drizzle:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
Plan for about 1 hour and 30 minutes total. This includes 15 minutes of prep to mix and form the dough and filling, 1 hour to chill the dough, 10-12 minutes to bake each batch, and a few minutes to prepare and drizzle the icing. Cooling time is included as well.
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Cover and chill this mixture in the fridge until you’re ready to fill the cookies. Keeping it cold makes it easier to handle.
2. Prepare the Cookie Dough:
Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a bowl. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add the egg, molasses, and vanilla, mixing well. Slowly add the flour mixture, stirring just until combined. Avoid overmixing for soft cookies.
3. Chill the Dough:
Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 1 hour. This helps the dough firm up, making it easier to handle and enhances the flavors.
4. Form the Cookies:
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper. Take one dough disc and roll it into 1-inch balls. Flatten each ball gently in your palm. Scoop about 1 teaspoon of the chilled cheesecake filling onto the center, then fold the dough around the filling, pinching the edges to seal tightly and shape back into a ball. Roll each filled cookie ball in granulated sugar and place them spaced apart on the baking sheet.
5. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges look set and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This helps set the cookie shape and filling inside.
6. Prepare the Icing Drizzle:
Mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled cookies using a spoon or piping bag for a pretty finish.
7. Serve and Enjoy:
Let the icing set for about 10 minutes. Your soft, spiced gingerbread cookies with creamy cheesecake centers are ready to enjoy! Store any leftovers in an airtight container for up to 3 days.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for a smooth filling. If your cream cheese is frozen, thaw it in the fridge overnight and bring it to room temperature before mixing.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it wrapped tightly for up to 2 days. Just let it soften slightly at room temperature before shaping and filling the cookies.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them and thaw at room temperature before serving.
What Can I Substitute for Molasses?
If you don’t have molasses, try dark corn syrup or honey as a substitute. The flavor will be a little different, but the cookies will still be delicious!