These Gingerbread Cheesecake Cookies are the best of both worlds: spicy, molasses-sweet gingerbread wrapped around a creamy cheesecake center for a festive surprise in every bite. I’ve made and tested this version many times through holiday seasons and love how the cheesecake stays soft while the cookies brown and crisp at the edges. For the full tested recipe I used as a baseline, see this detailed recipe post: Gingerbread Cheesecake Cookies recipe.
Why Make This Recipe
- Incredible flavor contrast: warm gingerbread spices paired with tangy, silky cheesecake.
- Crowd-pleaser for holiday parties, cookie exchanges, and gift tins.
- Make-ahead friendly — dough and filling freeze well for stress-free baking on the day of serving.
- Hands-on, fun assembly makes these a great activity with kids or friends.
- Personal insight: I love that the cheesecake center prevents the cookie from drying out, giving a soft bite even after a few days.
Recipe Overview
- Prep time: 30 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch
- Total time: ~1.5 hours (including chilling)
- Servings: about 24 cookies (1–1½ inch dough balls + 1 tablespoon filling each)
- Difficulty: Medium — requires chilling and careful wrapping of filling
- Method: Make spiced gingerbread cookie dough, prepare cheesecake filling, chill, assemble by wrapping filling in dough, then bake at 350°F (175°C).
My Experience Making This Recipe
I tested this recipe across three bake sessions to balance sweetness and structure. The biggest discovery was that chilling both dough and filling for 20–30 minutes makes assembly cleaner and prevents leaking. I also found a 10–12 minute bake at 350°F gives a soft center and golden edges.
How to Make Gingerbread Cheesecake Cookies
Start by making the gingerbread dough: cream 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) brown sugar, add 1 large egg, 1/2 cup molasses, then mix in dry ingredients — about 2 cups (250 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves. Chill the dough 30–60 minutes. For the filling, beat 8 oz (225 g) cream cheese with 1/4 cup (30 g) powdered sugar, 1 large egg, and 1/2 tsp vanilla until smooth; chill 15–30 minutes. Scoop 1 Tbsp of dough, flatten it, place about 1 tsp–1 Tbsp chilled filling, wrap dough around filling completely and roll into balls. Bake on a parchment-lined sheet at 350°F (175°C) for 10–12 minutes. Cool 5 minutes on the pan, then transfer to a rack.
Expert Tips for Success
- Chill properly: Cold dough and chilled filling minimize spreading and prevent the cheesecake from leaking. I chill dough 30–60 minutes and the filling 15–30 minutes.
- Measure flour correctly: Spoon and level the flour to avoid dry, crumbly cookies — 2 cups (250 g) is the target. Use a kitchen scale when possible.
- Use room-temperature butter for easier creaming, but keep dough cold before baking to control spread.
- Line baking sheets with parchment or silicone mats to prevent sticking and promote even browning. A light hand with powdered sugar dusting on the filling helps it seal to the dough.
- Rotate pans halfway through baking for even color if your oven has hot spots; an oven thermometer helps ensure accurate 350°F (175°C).
How to Serve Gingerbread Cheesecake Cookies
- Serve slightly warm with a dusting of powdered sugar or a thin glaze (1/2 cup powdered sugar + 1–2 tsp milk).
- Plate on festive trays for cookie exchanges — garnish with candied ginger or a sprig of rosemary for color.
- Pair with hot drinks like spiced tea, coffee, or mulled cider to complement the ginger and molasses.
- Offer as plated mini-desserts after holiday meals alongside a scoop of vanilla ice cream.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain tender texture. For longer storage, freeze assembled unbaked balls on a tray until solid, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 1–2 minutes to bake time. Rewarm baked cookies in a 325°F (160°C) oven for 4–6 minutes to refresh texture, or microwave single cookies for 8–10 seconds for a warm, gooey center.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour (measure by weight) and add 1/4 tsp xanthan gum if your blend lacks it. Chill dough a bit longer as GF blends can be stickier.
- Lower-sugar: Reduce brown sugar in dough to 1/2 cup and use 2 tbsp powdered sweetener in the filling, tasting to adjust. Texture will be slightly denser.
- Dairy-free: Use vegan cream cheese and vegan butter; slightly chill the filling longer to firm it up before wrapping.
- Chocolate-ginger twist: Add 1/4 cup unsweetened cocoa to the dry dough and swap 2 tbsp molasses for 2 tbsp maple syrup for a rich flavor.
Nutritional Highlights
- These cookies provide calcium and protein from the cream cheese, and warming spices like ginger offer anti-inflammatory properties.
- Consider portion control: one cookie is a rich treat — stick to 1–2 per serving if watching calories.
- Allergen information: contains dairy, eggs, gluten (unless adapted), and may contain added nuts if you choose to mix them in.
Troubleshooting Common Issues
- Cheesecake leaking during bake: The filling was likely too soft; chill it 30 minutes and use slightly less egg in the filling (omit if using a no-bake filling). Also ensure the dough fully encloses the filling.
- Cookies spread too much: Dough was too warm or there was too much baking soda. Chill dough thoroughly and be precise with leaveners (1 tsp baking soda).
- Dry or crumbly centers: Overbaking causes dryness; remove cookies when edges are set and centers still look slightly soft — they’ll finish setting on the sheet.
Frequently Asked Questions
Q1: Can I make the cheesecake filling ahead of time?
A1: Yes — you can prepare the cheesecake filling up to 48 hours ahead and keep it chilled in an airtight container. Give it a quick stir before scooping; if it firms too much, let it sit 10 minutes at room temperature to soften slightly.
Q2: Do these need to be refrigerated because of the cream cheese?
A2: Once baked and cooled, cookies are safe at room temperature for up to 24–48 hours in a covered container. For longer storage beyond 2 days, refrigerate (cover tightly) to preserve freshness and safety.
Q3: Can I make these without eggs in the filling?
A3: Yes — a no-egg filling of 8 oz cream cheese + 1/2 cup powdered sugar + 1/2 tsp vanilla works. It won’t set like a baked cheesecake but will stay creamy; be sure to chill well before assembling.
Q4: How do I prevent the bottom of the cookies from burning?
A4: Use light-colored baking sheets, line with parchment, don’t overcrowd the tray, and bake in the center rack. If bottoms brown too quickly, lower oven temperature by 10–15°F (5–8°C) and increase bake time slightly.
Conclusion
For more inspirations and variations on this cookie, check these helpful resources: Gingerbread Cheesecake Cookies | Stress Baking, Gingerbread Cheesecake Stuffed Cookies – Whiskfully Blessed, Gingerbread Cheesecake Cookies – Just so Tasty, Gingerbread Cheesecake Cookies – In Bloom Bakery, and Gingerbread Cheesecake Cookies – Teak & Thyme.
Gingerbread Cheesecake Cookies
- Total Time: 90 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Spicy gingerbread cookies wrapped around a creamy cheesecake center, perfect for holiday gatherings.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 8 oz (225 g) cream cheese
- 1/4 cup (30 g) powdered sugar
- 1 large egg (for filling)
- 1/2 tsp vanilla
Instructions
- Cream the butter and brown sugar together in a bowl.
- Add the egg and molasses, mixing until well combined.
- In a separate bowl, mix the dry ingredients (flour, baking soda, salt, ginger, cinnamon, and cloves).
- Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Chill the dough for 30–60 minutes.
- For the filling, beat together the cream cheese, powdered sugar, egg, and vanilla until smooth; chill for 15–30 minutes.
- Scoop 1 tablespoon of dough, flatten it, place 1 teaspoon of chilled filling in the center, wrap the dough around it, and roll into a ball.
- Preheat the oven to 350°F (175°C) and bake on a parchment-lined sheet for 10–12 minutes.
- Cool for 5 minutes on the pan before transferring to a rack.
Notes
Chill dough and filling properly to prevent leaking and ensure a soft bite.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American