Gingerbread Cheesecake Cookies

I just pulled these gingerbread cheesecake cookies from the oven, and my kitchen smells like a holiday wonderland!

These festive treats are packed with cozy spices and a melt-in-your-mouth chewiness that’s downright irresistible

And the cheesecake filling? It’s rich, creamy, and the perfect complement to dark cookies.

It’s two beloved desserts in one irresistible package, and I can never stop at just one.

Cheesecake filled gingerbread cookies stacked on top of each other - 2

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Why You’ll Love These Gingerbread Cheesecake Cookies

Soft & Chewy Texture : The gingerbread cookies are irresistibly soft with the perfect amount of chew—I could eat them all on their own, even without the filling! Surprise Center: The hidden cheesecake filling creates a delightful “wow” moment. Plus, the sweet center lightens the typically dark ginger cookie. Festive Flavors : Warm spices like cinnamon, ginger, and nutmeg make these cookies taste like the holidays. Impressive Yet Easy : They look fancy but are simple enough for anyone to make.

Ingredients You’ll Need

For the Cheesecake Filling

Cream Cheese: Creates a rich, tangy filling that becomes creamy when baked.
Granulated Sugar: Sweetens the cheesecake filling.
Vanilla Extract: Enhances both the cheesecake filling and cookie dough with warm, sweet aromatics. It complements the spices beautifully.

All-Purpose Flour: Forms the structure of the cookies.
Baking Soda and Baking Powder: Help the cookies rise and create a tender crumb.
Spices: The classic gingerbread blend of ginger, cinnamon, nutmeg, and cloves. They create the signature warm, aromatic flavor that defines these tasty cookies.
Salt: Enhances all flavors, balances the sweetness, and pairs so well with the creamy cheesecake filling.
Unsalted Butter: Contributes to flavor, texture, and structure. I always used unsalted butter in this recipe because it allows me to add more salt if needed. It’s always easier to add more!
Brown Sugar: Adds moisture and a caramel note to the gingerbread cookies.
Granulated Sugar: Adds sweetness to the cookie dough.
Unsulphured Molasses: Gives the gingerbread its distinctive dark color and deep, complex sweetness. I like to use Grandma’s Molasses because the balanced flavor is perfect for cookies!
Egg Yolks: Bind the cookie dough ingredients, adds structure, and contribute to a tender texture.
Vanilla Extract: Adds warmth and depth to the cookie dough.
Cinnamon Sugar (Optional): Rolling cookie dough balls in a cinnamon sugar mixture adds another layer of warm spices and texture. While it’s completely optional, I love the added crunch it gives (and it looks so pretty).

Gingerbread cookies with cheesecake filling sitting on top of wire cooling rack. - 3

How to Make Gingerbread Cheesecake Cookies

‘Tis the season for cozy baking, and by “the season,” I mean whenever you’re in the mood!

Seriously, whatever the season, these gingerbread cheesecake cookies will steal the show. They’re not just for Christmas baking!

Here’s how I make them:

BEAT the softened cream cheese, sugar, and vanilla until smooth and creamy. Scrape the bowl and beat again until a lump-free cheesecake mixture forms. 2. SPOON or pipe 1-tablespoon portions onto a parchment-lined baking sheet. Freeze for 1 hour until firm. 3. WHISK the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. 4. CREAM the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy with a stand mixer or electric hand mixer. Mix in molasses, egg yolks, and vanilla extract one at a time until combined. 5. ADD the flour mixture gradually with a rubber spatula, mixing until a dough forms. Chill for 1 hour. 6. PREHEAT oven to 350°F. Line baking sheets with parchment paper. 7. PORTION dough into 2-tablespoon balls, flatten into discs, and place a frozen cheesecake dollop in the center. Wrap the dough around the cream cheese filling and seal edges. 8. ROLL into smooth cookie dough balls and coat in cinnamon sugar, if desired. 9. BAKE for 10-12 minutes on baking sheet until set and cracked. Cool completely on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. ENJOY!

Cheesecake filled gingerbread cookies in a basket, top view - 4

Tips for the Best Gingerbread Cheesecake Cookies

The most important tip for these cookies is to measure precisely. Using exact measurements for the spices is crucial for authentic gingerbread flavor.

I’ve made these cheesecake cookies so many times I have a few tips to ensure delicious perfection:

Use quality molasses. Use only unsulphured molasses for the best flavor. Avoid blackstrap molasses, which can be too bitter.
Set cream cheese out early. Use properly softened cream cheese for the filling to avoid lumps. Set it out about 1 hour early. Trust me, be patient and wait for the cream cheese to come to room temperature.
Freeze thoroughly. The recipe recommends 1 hour but I sometimes have to leave the filling in the freezer longer if they don’t freeze completely solid. They should be frozen through to prevent the filling from leaking while baking.
Size consistently. I like to use a cookie scoop or tablespoon measure to ensure uniform cookie size and even baking.
Seal properly. Pinch and seal the edges completely when wrapping the dough around the frozen filling to prevent the filling from leaking. I’ve made the mistake of not sealing completely, and it made quite a mess!
Watch carefully. Monitor the cookies closely on the baking sheet during the last few minutes of baking. They should be just set with slight cracks but not overbaked.
Make ahead options. I sometimes prepare the filling up to 1 week in advance and keep it frozen until I’m ready to bake. You can make the dough up to 2 days ahead and refrigerate it. Or freeze it for up to 1 month.

Cheesecake filled gingerbread cookies sitting on brown parchment paper. - 5

How to Store

I know it’s tempting to eat the whole batch in one sitting (trust me, I’ve been there!). If some manage to see the light of a new day, you’ll want to keep them as fresh as possible.

And yes, you can make them ahead. Here’s how I store them:

To Store: Place the cooled cookies in an airtight container with parchment paper between the layers, making sure they’re completely covered. Refrigerate for 4-5 days. To Freeze: Place completely cooled cookies in a freezer-safe, airtight container with parchment paper between layers. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

Note: Let chilled cookies warm at room temperature for 10-15 minutes before enjoying.

More Gingerbread Treats You’ll Love

Gingerbread Latte Cookies Starbucks Gingerbread Loaf Gingerbread Fudge Gingerbread Cake

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