Gingerbread Cheesecake Cookies Recipe

Richly spiced cookies meet creamy cheesecake pockets in these gingerbread cheesecake cookies made with molasses, brown sugar, cream cheese, and warm spices. Soft, cozy, and a little extra.

If I could bottle the scent that wafts through the kitchen while baking these, I’d never need a candle again. These cookies are soft and ginger-spiced on the outside, with a surprise cheesecake filling that tastes like a bite-sized holiday miracle. You get warmth, you get creaminess, you get a nice little cinnamon-sugar sparkle if you feel like rolling them around in it. They’re great for casual coffee visits or those moments when your sweet tooth just won’t simmer down. And yes, they deserve a spot on that cookie exchange platter, right next to the absurd amounts of peppermint bark.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Gingerbread Cheesecake Cookies

Not to be dramatic, but this cookie is kind of living a double life… in the best way.

Spiced and cozy on the outside: The gingerbread cookie hugs you right into winter mode with cinnamon, ginger, and a hint of molasses.
Creamy surprise center: That sweet-tangy cheesecake filling? Yeah, it’s hiding in there, waiting to blow your mind.
Fun, freezer-friendly filling prep: Freeze the cheesecake dollops ahead and suddenly you’re a baking wizard with zero stress.
No-fuss dough with max payoff: It chills without fussing and is forgiving to shape (even if you’re mid-cookie and distracted by TikTok).
Perfectly crackled tops: They bake up looking bakery-level, thanks to a good chill and the magic of cinnamon sugar (optional but I mean, c’mon).
Not too sweet, weirdly balanced: The tanginess balances out the spice and molasses, so you don’t feel like you just bit into a sugar bomb.

Ingredient Notes

We’re working with the usual suspects here, but a few ingredients do the heavy (and cozy) lifting.

Cream cheese: This is your filling star. Full-fat, please. Make sure it’s soft before mixing so you’re not battling lumps.
Granulated sugar: Used in both the filling and the dough. You want that clean sweetness to lift the spices and balance the molasses.
Vanilla extract: Adds warmth to both the filling and dough. Use the real stuff if you can. Trust me, it’s worth it.
All-purpose flour: The sturdy backbone of the cookie dough. Spoon and level it—packed flour equals hockey pucks.
Baking soda and baking powder: We’re tagging both in for a nice chewy puff with some spread. Don’t skip either.
Ground ginger, cinnamon, nutmeg, cloves: The cozy spice quartet. Warm, fragrant, and a little nostalgic. Freshest spice = best cookies.
Salt: Just enough to wake everything up. Without it, things taste weirdly flat.
Unsalted butter: Room temp is key here. Cream it well so you get that light, fluffy base that makes the texture sing.
Brown sugar: The molasses-y best friend of gingerbread. It adds chew, depth, and that dark sweet flavor.
Molasses: Unsulphured and rich. This isn’t the time for blackstrap—it’s too bitter.
Egg yolks: Just the yolks mean extra richness without too much structure, keeping things tender.
Cinnamon sugar (optional): Roll your dough balls in this for sparkle and a tiny crunch. Optional, but let’s be honest… it’s not really optional.

How To Make This Gingerbread Cheesecake Cookies

Alright, apron on, hands washed… we’re building soft, warm cookies with a cool creamy center. It’s a bit of a process, but nothing wild.

Make your filling first: Beat the cream cheese, granulated sugar, and vanilla extract until it’s dreamy-smooth. Scrape your bowl like your life depends on it. Lumps are not welcome roommates.
Freeze the cheesecake blobs: Dollop or pipe tablespoon-sized scoops onto parchment, then freeze those bad boys until they’re firm. At least an hour, longer if you’re binge-watching something and forget.
Whisk together your dry team: Flour, leavening, spices, and salt. Use a big enough bowl so you don’t end up dusting yourself like a powdered sugar donut.
Cream your butter and sugars: In a separate bowl, beat together butter, brown sugar, and granulated sugar until it’s fluffy and blessed. Add molasses, egg yolks, and vanilla next, one at a time.
Combine wet and dry: Slowly add the dry mix into the wet, mixing until just combined. Don’t overmix—you want moody jazz vibes here, not aggressive whisking.
Chill the dough: Cover your dough and let it rest in the fridge for at least an hour. Texture matters. Plus, chilled dough is easier to wrangle when stuffing.
Stuff your cookies: Scoop the dough into 2-tablespoon balls, flatten slightly, plop a frozen cheesecake center in the middle, then wrap and seal the dough around it. Roll gently into a smooth ball.
Optional sugar roll: Feeling fancy? Roll your dough balls in cinnamon sugar before baking. 10/10 recommend.
Bake to golden-cracked glory: Pop them on parchment-lined sheets and bake at 350°F for 10–12 minutes. The tops should be set and faintly cracked, but not dry.
Cool them down (if you can wait): Let them chill on the sheet for 5 minutes before transferring. Cheesecake centers need a moment to firm up.

Storage Options

Let’s talk about the life cycle of a gingerbread cheesecake cookie… because yes, you’ll want to save a few—unless they disappear mysteriously overnight. Not pointing fingers.

Once baked and cooled, store these cookies in an airtight container at room temp for up to 2 days. After that, I move mine to the fridge—the cheesecake center is dairy after all. In the fridge, they’ll hang tight for up to 5 days. They get even chewier, which is kind of magical.

Want to freeze them? Totally doable, and actually a brilliant move. You can freeze just the cheesecake filling, the stuffed unbaked dough balls, or fully baked cookies. If freezing the dough balls, snuggle them in a single layer until solid, then store in a zip-top bag. Bake from frozen, just add a minute or so to the time.

If they’re already baked, thaw them overnight in the fridge or at room temp if you’re impatient. A quick 10-second zap in the microwave makes that center gooey again. Dangerously gooey.

Variations and Substitutions

While I love these cookies just the way they are, there’s always room to play.

Maple cream cheese filling: Add a splash of maple extract (or a bit of real syrup) to the cheesecake layer for an autumn twist.
Chocolate chip gingerbread dough: Stir mini chocolate chips into the dough for little pockets of melty goodness that pair weirdly well with the spices.
Stuffed with lemon cheesecake: Swap vanilla for lemon zest and juice in the filling. Cuts the warmth of the gingerbread with a zingy pop.
Molasses swap: If molasses isn’t your thing, dark corn syrup can sub in… but you’ll lose that signature depth. Add a pinch more cinnamon to compensate.
Try a cookie sandwich: Bake gingerbread cookies separately and pipe the cheesecake filling in between. Like a whoopie pie’s moody winter cousin.

What to Serve with Gingerbread Cheesecake Cookies

Honestly, these cookies carry a dessert table all on their own. But we love a pairing moment.

Coffee with cinnamon or nutmeg: Obvious choice? Maybe. Effective? Absolutely. Dunking is encouraged. Bonus if the coffee’s in a holiday mug you didn’t mean to buy but couldn’t resist.
Fresh winter fruit like pears or apples: A bowl of crisp slices served alongside balances the richness with some juicy freshness. Especially nice if you’re hosting but don’t want a full-blown dessert course.
Vanilla bean ice cream or frozen yogurt: That warm-spice-and-cold-cream moment? Yes, please. I like to break a cookie over a scoop and pretend I invented something revolutionary.
A small cheese board with sharp cheddar or brie: Sounds a little weird, but the rich filling works strangely well with a salty, tangy cheese pairing. Light honey drizzle? You got yourself a fancy snack.
Want something salty-sweet to contrast? Try these bacon basil cornbread muffins. Great for a little savory intermission between cookie dances.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes! In fact, the dough benefits from a good chill. You can prep it up to 2 days in advance and keep it in the fridge tightly wrapped. If it’s too firm to scoop, just let it sit on the counter for 10 minutes or so until scoopable. You can also freeze the unbaked dough balls for a longer storage option.

Do I have to freeze the cheesecake filling?

I highly, highly recommend it. Otherwise, the filling will be hard to manage when shaping the cookies and may ooze out during baking. Even an hour in the freezer makes it much easier to stuff and seal. If you’re short on time, stick the dollops in the freezer while you prep everything else—it helps!

Can I use store-bought gingerbread dough?

You technically can, but the flavor and texture might not be quite the same. This homemade dough is soft, spiced just right, and whips together easily. But listen, if you’re in a pinch and craving that cheesecake center magic, don’t let perfection get in your way. Just adjust baking time as needed.

How do I keep the cookies from cracking too much?

A few little tricks: Chill your dough (always), seal the dough around the filling well, and avoid overbaking. A few cracks are good—they’re gorgeous even. But deep fissures usually come from dough that’s too warm or from rushed wrapping. Be gentle when forming the cookie balls, and they’ll bake up beautifully.

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