I love little surprises in cookies. These gingerbread cheesecake cookies hide a creamy center. They taste like a cozy hug with warm spices and soft cheesecake inside. If you like rich cookie centers, you might also enjoy my caramel cheesecake cookies for another holiday treat.

why make this recipe

These cookies feel fancy but they are easy. You get gingerbread spice and silky cheesecake in one bite. They come together with simple ingredients. They freeze well for make-ahead baking. They wow guests without much fuss.

how to make Gingerbread Cheesecake Cookies | Easy Holiday Treat

Ingredients:
6 oz (170 g) cold cream cheese, 3 tbsp (38 g) granulated white sugar, 1/2 tsp vanilla, 6 tbsp (75 g) granulated white sugar, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/8 tsp ground allspice, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves, 2 1/2 cups (313 g) all-purpose flour, 2 1/2 tsp ground ginger, 2 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, 1/2 tsp baking soda, 3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) packed light brown sugar, 2 egg yolks, room temperature, 1 tsp vanilla, 1/3 cup (113 g) unsulphured molasses

Directions:

Beat cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy. Scoop into 18 small balls and freeze until firm.
Whisk flour, 2 1/2 tsp ginger, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves, baking soda, and salt in a bowl.
Cream butter and 3/4 cup brown sugar until light and fluffy.
Add egg yolks, 1 tsp vanilla, and molasses. Beat until smooth and fluffy.
Add dry ingredients to wet on low and mix until a soft dough forms.
Scoop dough into 18 balls. Flatten each and wrap around a frozen cheesecake ball. Seal and re-roll so the filling is fully enclosed.
Stir 6 tbsp sugar with 1/2 tsp ginger, 1/2 tsp cinnamon, 1/8 tsp allspice, 1/8 tsp nutmeg, and 1/8 tsp cloves to make spiced sugar. Roll each cookie ball in the spiced sugar.
Arrange 6 cookies per parchment-lined sheet. Bake at 350°F (177°C) for 11 to 12 minutes until puffy with set edges.
Cool on the sheet for 10 minutes. Transfer to a wire rack to cool completely.

I like the warm spice mix here. If you want a firmer ginger snap shell, try ideas from my sourdough gingerbread cookies recipe to adjust crispness.

how to serve Gingerbread Cheesecake Cookies | Easy Holiday Treat

Serve them slightly warm. The center will be creamy and soft. Pair with a cup of tea or a big mug of cocoa. These also make a sweet plate for holiday parties. For a savory-sweet spread, I sometimes serve a few with sliders or even alongside BBQ chicken quesadillas at casual gatherings.

how to store Gingerbread Cheesecake Cookies | Easy Holiday Treat

Keep cooled cookies in an airtight container. Store them in the fridge for up to 5 days. Freeze baked cookies for up to 2 months. Thaw at room temperature. You can also freeze cookie dough balls (before rolling in spiced sugar) and bake straight from frozen; add 1–2 minutes to baking time.

tips to make Gingerbread Cheesecake Cookies | Easy Holiday Treat

Use cold cream cheese so the centers hold their shape. Work quickly when wrapping to keep the filling from softening. Chill dough if it gets too sticky. Measure flour by spooning it into the cup and leveling. For chewy edges, do not overbake. If you love chocolate with spice, try techniques I use in the best chocolate chip cookies for timing and texture tricks.

variation (if any)

Swap the gingerbread spices for a pumpkin pie mix for a different fall vibe. You can make mini versions with smaller cheesecake centers. For a fruity twist, fold chopped dried cherries into the dough. If you like cake-like cookie bars, turn these flavors into a layered bar similar to my banana bread cookies adaptation.

FAQs

Q: Can I use full eggs instead of yolks?
A: Yes, but yolks keep the dough richer and help the cookie stay tender. Using whole eggs makes a slightly cakier cookie.

Q: Can I bake these from frozen without thawing?
A: Yes. Add 1–2 minutes to the bake time. Watch for set edges and a puffy top.

Q: Can I use store-bought cheesecake filling?
A: You can, but homemade cream cheese balls are firmer and less sweet. If you use store-bought filling, chill it well before wrapping.

Q: Will the cheesecake leak while baking?
A: If you seal the dough completely and keep the filling cold, leaks are rare. Make sure there are no holes or thin spots in the dough shell.

Q: Can I make the cheesecake centers ahead?
A: Absolutely. Freeze the cheesecake balls on a tray, then store them in a bag until ready to use.

More recipes? Follow me on Facebook – Pinterest