I’m thrilled to share my take on Cheesecake Christmas Cookies. Imagine a tender gingerbread cookie blended with rich molasses, a hint of ground ginger and cinnamon, and a luscious cream cheese center made with unsalted butter and vanilla extract. A sprinkle of spiced sugar on top crowns this festive treat with delightful texture.

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I first discovered these Gingerbread Cheesecake Cookies by accident when I was on a mission looking for a unique holiday treat, and let me tell you, it was a game changer! I’ve always loved a good Christmas cookie but these take it to the next level.

Picture this: chewy gingerbread cookies made with 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and a pinch of 1/4 teaspoon ground cloves and salt. Then, imagine them stuffed with a rich cheesecake filling crafted from softened 8 oz cream cheese, 1 egg yolk, 1/4 cup granulated sugar and a splash of 1/2 teaspoon vanilla extract.

I also love the burst of flavor from 1/2 cup molasses and the mix of sugars used throughout. These cookies, rolled in a blend of 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, are a delightful twist on traditional holiday baked treats that every gingerbread lover has to try!

Why I Like this Recipe

I love how the spicy gingerbread flavor mixes with the creamy cheesecake center. It feels like a totally new twist on an old classic, and it always makes me smile when I bite into one.

I really like the texture, too. The cookie turns out chewy with edges that set just right and centers that stay soft. It’s not too crunchy or too bland, and that makes every bite satisfying.

I also appreciate that the cinnamon-sugar coating gives a little extra kick and crunch. It’s a fun surprise that makes the whole cookie feel more festive and special.

Plus, these cookies remind me of Christmas vibes all year. I always feel like I’m treating myself (and sometimes sharing with friends) to something really unique and comforting.

Ingredients

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All-purpose flour provides essential carbohydrates for energy; its refined nature offers little fiber.
Unsalted butter gives rich flavor and moisture; its fats add indulgence yet raise calories.
Molasses adds deep sweetness with a tangy kick; it also offers trace minerals like iron.
Cream cheese contributes a smooth, tangy creaminess and some protein, helping balance the spices.
Dark brown sugar intensifies moisture and flavor while adding quick energy from simple carbohydrates.
Spices like ginger, cinnamon, and cloves revive warmth, boosting aroma and aiding digestion.
An egg functions as a binder, addin protein and a rich, custardy texture to the dough.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup unsalted butter (softend)

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

1 large egg

1/2 cup molasses

8 oz cream cheese, softened

1/4 cup granulated sugar (for the cheesecake fillin’)

1 egg yolk

1/2 teaspoon vanilla extract

1/2 cup granulated sugar (for the spiced coating)

1/2 teaspoon ground cinnamon (for the spiced coating)

How to Make this

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1. Preheat your oven to 350°F. In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.

2. In a separate big bowl, cream 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until it’s light and fluffy.

3. Beat in 1 large egg and then stir in 1/2 cup molasses until smooth.

4. Gradually mix the dry flour mixture into the butter mixture until well combined. Cover the dough and chill it in the refrigerator for about 30 minutes.

5. Meanwhile, make the cheesecake filling by beating together 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until it’s very creamy.

6. Line a baking sheet with parchment paper. Scoop out small balls of the cookie dough, about 1 to 1 1/2 inches wide.

7. Press each dough ball in your hand to make a little well in the center and fill it with a small dollop of the cheesecake mixture. Cover the filling with another small piece of dough and roll lightly to seal.

8. In a small bowl, mix 1/2 cup granulated sugar with 1/2 teaspoon ground cinnamon for the spiced coating. Roll each cookie lightly in this mixture.

9. Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until the edges start to set but the centers still look soft.

10. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Enjoy these chewy gingerbread cheesecake cookies with friends and family!

Equipment Needed

1. Preheated oven set to 350°F
2. Mixing bowls – one for dry ingredients, one for the butter & sugar mix, one for the cheesecake filling, and a small bowl for the spiced coating
3. Whisk for the dry ingredients
4. Electric mixer or a hand mixer for creaming the butter, sugars, and cream cheese mix
5. Measuring cups and spoons for accurate measurements
6. Rubber spatula for folding the dough and transferring the cookies
7. Baking sheet lined with parchment paper
8. Cooling wire rack for cooling the cookies
9. Refrigerator for chilling the dough before baking

FAQ

Q: Can I make these cookies ahead of time?

A: Yeah, you can store them in an airtight container for up to five days but they taste best fresh.

Q: Do these cookies need to be chilled before baking?

A: Yup, after forming them, chill for about 30 minutes to help them hold together while baking.

Q: Can I freeze these cookies?

A: Sure, you can freeze them for about 2 months. Let them thaw at room temp before eating.

Q: Can I swap molasses for honey?

A: Molasses gives these cookies that special flavor so i really advise using it but if you dont have any, honey works too, just expect a different taste.

Q: What's the trick to making the cheesecake filling perfect?

A: Make sure your cream cheese is really soft and mix it well with the egg yolk and vanilla to get a smooth and tangy filling.

Gingerbread Cheesecake Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use salted butter instead. Just remember to cut back on the extra salt in the recipe.
If you’re out of dark brown sugar, try using light brown sugar. It might not be as rich in flavor though.
For molasses, you can substitute with honey or maple syrup. The cookies might turn out a little sweeter than intended.
If cream cheese isn’t available, mascarpone cheese is a decent alternative that gives you a similar creamy texture.

Pro Tips

• Make sure your cream cheese and butter are totally softened before you mix them in; if they’re not, you might end up with lumps in your cheesecake filling or uneven dough texture, which ruins the overall cookie vibe.

• Chill the dough long enough, even though it might seem like a drag. Giving it a good 30 minutes in the refrigerator makes it easier to work with and helps keep the filling from oozing out when you seal the cookies.

• When forming the cookies, don’t overwork the dough. You just need to press it gently to create a little well for the filling, then cover it lightly. Too much handling might cause your dough to lose its texture and mess up the flavor balance.

• Roll the cookies in your spiced mixture pretty gently. A light coat is all you need to get that extra pop of cinnamon-sugar flavor without making the cookies too crunchy or overpowering the cheesecake center.

Gingerbread Cheesecake Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Preheated oven set to 350°F
2. Mixing bowls – one for dry ingredients, one for the butter & sugar mix, one for the cheesecake filling, and a small bowl for the spiced coating
3. Whisk for the dry ingredients
4. Electric mixer or a hand mixer for creaming the butter, sugars, and cream cheese mix
5. Measuring cups and spoons for accurate measurements
6. Rubber spatula for folding the dough and transferring the cookies
7. Baking sheet lined with parchment paper
8. Cooling wire rack for cooling the cookies
9. Refrigerator for chilling the dough before baking

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter (softend)
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup molasses
8 oz cream cheese, softened
1/4 cup granulated sugar (for the cheesecake fillin')
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup granulated sugar (for the spiced coating)
1/2 teaspoon ground cinnamon (for the spiced coating)

Directions

Preheat your oven to 350°F. In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
In a separate big bowl, cream 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup dark brown sugar until it's light and fluffy.
Beat in 1 large egg and then stir in 1/2 cup molasses until smooth.
Gradually mix the dry flour mixture into the butter mixture until well combined. Cover the dough and chill it in the refrigerator for about 30 minutes.
Meanwhile, make the cheesecake filling by beating together 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until it's very creamy.
Line a baking sheet with parchment paper. Scoop out small balls of the cookie dough, about 1 to 1 1/2 inches wide.
Press each dough ball in your hand to make a little well in the center and fill it with a small dollop of the cheesecake mixture. Cover the filling with another small piece of dough and roll lightly to seal.
In a small bowl, mix 1/2 cup granulated sugar with 1/2 teaspoon ground cinnamon for the spiced coating. Roll each cookie lightly in this mixture.
Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until the edges start to set but the centers still look soft.
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Enjoy these chewy gingerbread cheesecake cookies with friends and family!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.