Unforgettable Gingerbread Cheesecake Cookies for the Ultimate Holiday Treat

The holidays deserve something special, and these Gingerbread Cheesecake Cookies are exactly that. A perfect blend of cozy spices, soft cookie texture, and rich cheesecake filling, this recipe captures all the best parts of the season in a single bite. If you’re on the hunt for a festive treat that turns heads at cookie swaps or sweetens your Christmas dessert table, this is it.

These Christmas Gingerbread Cheesecake Cookies are for anyone who loves classic gingerbread but wants a decadent twist. Whether you’re baking for a party, a holiday tray, or just want something comforting on a snowy evening, this cookie recipe delivers bold flavor and nostalgic charm. Let’s dive into the holiday baking magic.

Save

Why These Gingerbread Cheesecake Cookies Are a Holiday Favorite

What makes this cookie recipe stand out in a sea of Christmas treats? It’s the perfect contrast of warm spice and creamy indulgence. The gingerbread base is soft, chewy, and packed with cinnamon, cloves, and molasses—everything you expect in a traditional cookie.

The real surprise is the luscious cheesecake center. Tangy cream cheese filling adds a silky richness that cuts through the spice, making every bite an explosion of holiday joy. Add to that their beautiful presentation and comforting aroma, and it’s no wonder these cookies are one of the best cookies ever for Christmas.

If you love creative holiday recipes, check out these Pumpkin Cheesecake Cookies for another seasonal twist.

Ingredients for Gingerbread Cheesecake Cookie Recipe

Here’s everything you’ll need to bake this delightful dessert:

For the Cheesecake Filling:

• 113g (4 oz) full-fat cream cheese, softened
• 25g (2 tbsp) granulated sugar
• ½ tsp vanilla extract

For the Gingerbread Cookie Dough:

• 375g (3 cups) all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp salt
• 170g (¾ cup) unsalted butter, softened
• 150g (¾ cup) dark brown sugar, packed
• 100g (½ cup) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 80ml (⅓ cup) unsulphured molasses

Optional Coating:

• 50g (¼ cup) granulated sugar (for rolling)

Pro Tip: Use high-quality molasses for the deepest flavor. Avoid blackstrap molasses—it’s too bitter for cookies.

Save

Kitchen Tools You’ll Need for Holiday Cookie Baking

To make this recipe go smoothly, gather the following tools:

• Hand or stand mixer
• Medium and large mixing bowls
• Silicone spatula
• Measuring cups and spoons
• Whisk
• Baking trays
• Parchment paper
• Cookie scoop
• Cooling rack

Want more ideas for festive baking tools? Check out our holiday kitchen gift guide.

Step-by-Step: How to Make Gingerbread Cheesecake Cookies

1. Make the Cheesecake Filling

In a medium bowl, beat the cream cheese until smooth. Add sugar and vanilla, then continue mixing until light and fluffy. Scoop small spoonfuls (about 1 teaspoon each) onto a parchment-lined tray. Freeze for 20–30 minutes.

2. Prepare the Gingerbread Dough

In another bowl, whisk together flour, baking soda, spices, and salt.

In a large mixing bowl, beat butter and sugars until light and fluffy—about 2–3 minutes. Add the egg, vanilla, and molasses. Mix well.

Gradually mix in the dry ingredients until a soft dough forms. Chill the dough for 30 minutes in the fridge for easier shaping.

3. Assemble the Cookies

Scoop 2 tablespoons of dough and flatten it in your palm. Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing the edges.

Roll each cookie ball in granulated sugar (optional) and place on a parchment-lined baking sheet, 2 inches apart.

4. Bake

Bake at 350°F (177°C) for 10–12 minutes. Cookies should be puffy with slightly set edges.

Let them cool on the tray for 5 minutes before transferring to a wire rack.

Tips for Perfect Christmas Cheesecake Cookies

• Chill the Dough: Prevents spreading and makes it easier to handle.
• Use Softened Cream Cheese: For a smooth filling.
• Seal the Edges Well: To avoid leakage.
• Don’t Overbake: You want a chewy, soft texture.

Short on time? You can try our No Bake Pumpkin Cheesecake Truffles for a faster option with similar creamy indulgence.

Filling, Freezing, and Make-Ahead Tips

Planning ahead? Here’s how:

• Freeze Filling Balls: Up to 1 month, tightly wrapped.
• Freeze Dough Balls (Unbaked): Assemble cookies and freeze on a tray. Once solid, store in a zip-top bag for up to 2 months.
• Bake From Frozen: Add 1–2 minutes to the baking time.

Love planning holiday meals? Our Make-Ahead Breakfast Bowls are a great morning option.

Creative Variations to Try

• Peppermint Twist: Add crushed candy canes to the dough.
• Eggnog Cheesecake: Replace vanilla in filling with eggnog extract.
• Molasses Crinkle Top: Sprinkle tops with coarse sugar before baking.
• Maple Glaze Drizzle: Finish with a powdered sugar and maple syrup glaze.

Pair these cookies with Pumpkin Cinnamon Rolls for the ultimate dessert spread.

How to Store and Keep Your Cookies Fresh

• At Room Temperature: Store in an airtight container for 2 days.
• In the Fridge: Store up to 5 days, especially helpful for the cheesecake center.
• Freezing Baked Cookies: Wrap tightly and freeze up to 2 months.

They pair beautifully with Strawberry Cream Soda for a festive non-alcoholic drink.

Serving Ideas for Thanksgiving and Christmas Gatherings

These cookies look stunning when styled on:

• White or red serving platters
• Wooden charcuterie boards
• Holiday cookie tins with wax paper layers

Serve alongside Mini Pumpkin Bread with Cinnamon Swirl for a seasonal dessert tray.

Holiday Cookie Gifting Tips

• Use individual cookie bags tied with twine and a festive tag
• Place in cookie boxes with cooling gel packs if shipping
• Always label “Refrigerate Upon Arrival” due to cheesecake center

For more giftable bakes, try our Pumpkin Dump Cake or Peach Cobbler Cheesecake Bars.

Common Mistakes to Avoid When Making Cheesecake-Filled Cookies

• Not Chilling Filling Long Enough: Causes it to ooze during baking.
• Skipping the Chill Step for Dough: Leads to overly flat cookies.
• Overbaking: Cookies lose their soft texture.
• Not Sealing the Edges Properly: Filling leaks out.

For other cheesecake treats, don’t miss our Strawberry Cheesecake Cinnamon Rolls.

Save

FAQs About Gingerbread Cheesecake Cookies

Can I use low-fat cream cheese?
It’s not recommended. Full-fat provides the best texture and taste.

How do I prevent spreading?
Chill both the filling and dough. Don’t place on a warm baking sheet.

Do these freeze well after baking?
Yes! Freeze in layers between parchment in airtight containers.

What kind of molasses should I use?
Use unsulphured molasses for the best flavor. Avoid blackstrap.

Final Thoughts + Share Your Holiday Baking Joy

These Gingerbread Cheesecake Cookies are everything you want from a holiday cookie—soft, spiced, creamy, and unforgettable. Bake a batch (or two), share them with friends and family, or tuck a few away for cozy nights by the fire.

If you love this recipe, please share it with your baking friends, pin it to your holiday boards, and don’t forget to subscribe to our blog for more festive baking inspiration.

Looking for more seasonal dessert ideas? Check out these Pumpkin Oatmeal Cookies and Halloween Brownies.

Print