Jump to Recipe Print RecipeAs I stood in my warm kitchen, the fragrant spiciness of gingerbread wafted through the air, instantly transporting me to cherished holiday memories. These Best Gingerbread Cheesecake Cookies are not just a treat; they’re a delightful fusion of creamy cheesecake and soft gingerbread that adds a festive twist to your dessert spread. With an easy preparation process that eliminates the need for complicated baking tools, you can whip these up in no time, making them perfect for busy holiday gatherings. Plus, they’re sure to impress your friends and family while satisfying those sweet cravings. Are you ready to dive into a cookie experience that feels like a warm hug? Let’s get baking! Why are these cookies a holiday must-have? Irresistible Flavor: Each bite of these Gingerbread Cheesecake Cookies offers a delightful marriage of spiced gingerbread and creamy cheesecake, creating a festive flavor bomb that’s hard to resist. Effortless Preparation: Say goodbye to complicated recipes! These cookies are simple to make without the fuss of traditional cheesecakes, making them ideal for any home baker. Perfect for Sharing: Whether at a holiday gathering or as a sweet surprise for neighbors, these cookies will have everyone raving. They present beautifully, and their unique taste will leave a lasting impression. Versatile Variations: You can easily switch it up by trying different fillings, like homemade chocolate ganache, or rolling them in chopped nuts! Make Ahead Convenience: Want to save time? Prepare the cheesecake filling in advance and bake the cookies fresh for your guests, making hosting stress-free. These cookies blend holiday nostalgia with a modern twist, reminiscent of classic favorites like Lemon Raspberry Cookies or a festive Honey Cheesecake Salted treat. Gingerbread Cheesecake Cookies Ingredients • Delight in these essential components for your delicious Gingerbread Cheesecake Cookies! For the Cheesecake Filling Cream Cheese (6 oz, cold) – Provides a creamy filling; substitute with mascarpone for a similar texture. Granulated Sugar (3 tbsp + 6 tbsp) – Sweetens both the cheesecake filling and spiced sugar; coconut sugar works for a lower glycemic option. Vanilla (1/2 tsp + 1 tsp) – Adds flavor complexity; opt for pure vanilla extract for the best results. For the Gingerbread Dough All-Purpose Flour (2 1/2 cups) – Forms the cookie structure; use a gluten-free flour blend for a gluten-free option. Ground Spices (ginger, cinnamon, nutmeg, allspice, cloves) – Infuse holiday flavor; feel free to adjust spices to taste as desired. Baking Soda (1/2 tsp) – Helps the cookies rise; ensure it’s fresh for maximum effectiveness. Salt (1/2 tsp) – Enhances flavor; it’s essential for balance in sweet recipes. Unsalted Butter (3/4 cup, softened) – Adds richness and moisture; substitute with coconut oil for a dairy-free option. Light Brown Sugar (3/4 cup, packed) – Adds moisture and caramel notes; white sugar can also be used in a pinch. Egg Yolks (2) – Provides richness and helps bind the dough; use aquafaba as a vegan substitute. Unsulphured Molasses (1/3 cup) – Imparts a deep, rich flavor associated with gingerbread; dark corn syrup can be used, though the taste will differ. For the Topping Spiced Sugar – A delightful mixture to roll your cookies in, adding an extra layer of sweetness and spice! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Prepare Cheesecake Filling In a mixing bowl, combine 6 oz of cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla. Beat on medium speed until the mixture is fluffy and well-blended, about 2-3 minutes. Using a cookie scoop, portion the mixture into 18 rounded dollops and place them on a parchment-lined baking sheet. Freeze the cheesecake balls for at least 1 hour or until firm. Step 2: Make Gingerbread Dough In a separate large bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of ground baking soda, and a pinch of salt. In another bowl, cream together 3/4 cup of softened unsalted butter and 3/4 cup of packed light brown sugar with a mixer on medium speed until the mixture is light and fluffy, around 4 minutes. Add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla, beating until thoroughly mixed. Step 3: Combine Dough Mixtures Gradually add the dry flour mixture to the creamed butter mixture, mixing on low speed until just incorporated—this will take about 1 minute. Be careful not to overmix, as you want the dough for your Gingerbread Cheesecake Cookies to remain light and tender. Once combined, the dough should be slightly sticky but manageable. Step 4: Assemble Cookies Preheat your oven to 350°F (175°C). Take the made gingerbread dough and scoop out portions, about 1.5 tablespoons each. Flatten each portion into a disc in your palm, place a frozen cheesecake ball in the center, then carefully enclose the cheesecake with the dough, rolling it into a ball. Roll each cookie ball in spiced sugar for an extra touch before placing them on a parchment-lined baking sheet. Step 5: Bake the Cookies Carefully place the assembled cookie dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake them in the preheated oven for 11-12 minutes, or until the edges are just set and the tops are slightly cracked. The Gingerbread Cheesecake Cookies will have a delightful aroma filling your kitchen when ready. Step 6: Cool and Serve Once done, allow the cookies to cool on the baking sheet for about 10 minutes. This cooling period helps the filling set better. After they’ve cooled slightly, transfer the cookies to a wire rack to cool completely. Enjoy the delicious blend of creamy cheesecake and soft gingerbread once they’ve reached room temperature! Gingerbread Cheesecake Cookies Variations Get ready to elevate your baking game! These delightful cookies can easily be customized for even more deliciousness. Chocolate Filling: Swap out the cheesecake filling for a rich chocolate ganache. It adds a cozy twist that chocolate lovers will adore! Nutty Crunch: Roll your cookie balls in chopped nuts such as pecans or walnuts instead of spiced sugar. The crunch complements the soft interior beautifully. Spiced Rum: Add a splash of spiced rum to the gingerbread dough for a festive kick that will take your tastebuds on a joyful holiday ride. Just remember to adjust the liquid slightly! Mini Cheesecake Bites: Instead of forming full-sized cookies, create bite-sized versions stuffed with the cheesecake filling. Perfect for small hands or as a fun party treat. Pumpkin Spice Fusion: Incorporate pumpkin puree into the gingerbread dough for a delicious autumn-inspired flavor that’ll make you feel all warm and cozy. Lemon Zest Twist: Mix in some lemon zest to both the filling and dough for a refreshing burst of citrus that contrasts perfectly with the spices. Vegan Option: Substitute cream cheese with a vegan cream cheese alternative, and swap the egg yolks with aquafaba to make a delightful vegan version that everyone can enjoy! Extra Spice: Want to amp up the warm flavors? Add more ground spices like cardamom or vanilla bean powder to the dough for a deeper holiday essence. Each alternative enhances the overall experience, making these cookies perfect for any gathering, similar to the beloved Blueberry Crisp Cheesecake or the comforting Lemon Raspberry Cookies. How to Store and Freeze Gingerbread Cheesecake Cookies Room Temperature: Keep the cookies in an airtight container for up to 3 days to maintain their delightful texture and flavor. Fridge: If you live in a warmer climate, store them in the refrigerator for up to 5 days, ensuring they stay moist. Freezer: Freeze the cookies for up to 2 weeks. To prevent sticking, separate layers with parchment paper before sealing them in an airtight container. Reheating: Warm them in the microwave for 10-15 seconds or let them sit at room temperature for a few minutes to refresh their deliciousness before enjoying. What to Serve with Gingerbread Cheesecake Cookies These delectable treats deserve a complete meal experience that enhances their festive flavor and cozy warmth. Mulled Cider: A warm cup of spiced apple cider pairs perfectly, amplifying the cozy fall and winter vibes. Hot Cocoa: Rich and creamy hot chocolate provides a decadent drink option that complements the cookies’ sweetness. Creamy Vanilla Ice Cream: The smoothness of vanilla ice cream creates a delightful contrast to the spiced cookies. Ginger Tea: Refreshing ginger tea echoes the cookie’s flavor profile, creating a delightful harmony of spices. Spiced Nuts: A mix of roasted spiced nuts adds a crunchy texture that balances the chewy softness of the cookies. Candied Orange Slices: Sweet and tangy, these slices brighten the plate while enhancing the gingerbread flavors beautifully. Chocolate Ganache Dip: A rich chocolate dip transforms each bite into an indulgent experience, appealing to dessert enthusiasts. Pecan Pie: The buttery richness of pecan pie creates an exquisite contrast that will leave guests wanting more. Each of these pairings not only complements the Gingerbread Cheesecake Cookies but also elevates your holiday dessert table into a memorable feast. Expert Tips for Gingerbread Cheesecake Cookies Measure Flour Correctly: Always spoon flour into your measuring cup and level off to prevent overly dry dough. Accurate measurements are key for these Gingerbread Cheesecake Cookies. Freeze Cheesecake Balls: Let the cheesecake filling freeze completely before baking. This prevents leakage and ensures the filling stays intact during the baking process. Mind the Mixing: Mix the dough just until combined to keep your cookies soft and chewy. Overmixing can lead to tough cookies, so blend gently! Cool Time Matters: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps the filling to set perfectly. Flavor Adjustments: Feel free to tweak the spice levels in your gingerbread dough. Each spice plays a vital role in the overall flavor profile; adjust to create your perfect festive blend! Make Ahead Options These Gingerbread Cheesecake Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the cheesecake filling up to 3 days in advance; simply mix the cream cheese, sugar, and vanilla, portion it into rounded dollops, and freeze until firm. The gingerbread dough can be made up to 24 hours ahead—just store it in an airtight container in the refrigerator. When you’re ready to bake, assemble the cookies by enclosing the frozen cheesecake balls in the dough, rolling them in spiced sugar, and baking as directed. This way, you’ll have freshly baked cookies that are just as delicious while keeping your holiday stress to a minimum! Gingerbread Cheesecake Cookies Recipe FAQs What type of cream cheese is best for the cheesecake filling? I recommend using full-fat cream cheese for the best creamy texture in your filling. If you prefer a lighter option, mascarpone can also be used as a delicious substitute. How should I store leftover Gingerbread Cheesecake Cookies? Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh for up to 5 days. If you’re in a warmer climate, refrigeration helps maintain their moistness! Can I freeze these cookies? If so, how? Absolutely! You can freeze these cookies for up to 2 weeks. To do this, separate layers of cookies with parchment paper in an airtight container to prevent sticking. When you’re ready to enjoy them, simply thaw them in the refrigerator or at room temperature. What should I do if my cookie dough is too dry? If you find your dough is too dry, try adding a tablespoon of milk at a time while mixing until it reaches the desired consistency. However, ensure that your flour is measured correctly, as mistakes in measurement can lead to a dry dough. Are these cookies safe for those with allergies? These Gingerbread Cheesecake Cookies contain dairy and eggs, which may not be suitable for individuals with allergies. For egg-free alternatives, you can use aquafaba (the liquid from canned chickpeas) as a substitute for the egg yolks. Always double-check ingredient labels for any potential allergens. Can I make the cheesecake filling ahead of time? Yes, definitely! You can prepare the cheesecake filling up to a week in advance. Simply mix the filling and freeze it in rounded portions, as instructed. This way, you can easily assemble and bake the cookies on the day you plan to serve them, making your baking process stress-free! Gingerbread Cheesecake Cookies That Melt in Your Mouth No ratings yet These Gingerbread Cheesecake Cookies perfectly blend creamy cheesecake and spiced gingerbread for a delightful holiday treat. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 12 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 22 minutes mins Servings: 18 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling6 oz cream cheese, cold Substitute with mascarpone for a similar texture.3 tbsp granulated sugar Sweetens the cheesecake filling; coconut sugar works for a lower glycemic option.1/2 tsp vanilla Opt for pure vanilla extract for the best results.For the Gingerbread Dough2.5 cups all-purpose flour Use a gluten-free flour blend for a gluten-free option.ground spices (ginger, cinnamon, nutmeg, allspice, cloves) Feel free to adjust spices to taste as desired.1/2 tsp baking soda Ensure it’s fresh for maximum effectiveness.1/2 tsp salt Essential for balance in sweet recipes.3/4 cup unsalted butter, softened Substitute with coconut oil for a dairy-free option.3/4 cup light brown sugar, packed White sugar can also be used in a pinch.2 units egg yolks Use aquafaba as a vegan substitute.1/3 cup unsulphured molasses Dark corn syrup can be used, though the taste will differ.For the Toppingspiced sugar A delightful mixture to roll your cookies in, adding an extra layer of sweetness and spice! Equipment Mixing BowlMixerParchment PaperBaking SheetCookie Scoop Method Step-by-Step InstructionsPrepare Cheesecake Filling: In a mixing bowl, combine 6 oz of cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla. Beat on medium speed until fluffy and well-blended, about 2-3 minutes. Portion into 18 rounded dollops and freeze for at least 1 hour.Make Gingerbread Dough: Whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and salt. Cream together 3/4 cup of softened unsalted butter and 3/4 cup of light brown sugar until light and fluffy. Add egg yolks, 1/3 cup of molasses, and 1 teaspoon of vanilla, mixing until thoroughly combined.Combine Dough Mixtures: Gradually add the dry flour mixture to the creamed butter mixture, mixing on low speed until just incorporated. The dough should be slightly sticky but manageable.Assemble Cookies: Preheat oven to 350°F (175°C). Scoop portions of dough, flatten each into a disc, place a frozen cheesecake ball in the center, and enclose. Roll in spiced sugar before placing on a parchment-lined baking sheet.Bake the Cookies: Place cookie dough balls onto prepared baking sheets, spacing 2 inches apart. Bake for 11-12 minutes until edges are set and tops are cracked.Cool and Serve: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack. Enjoy once cooled to room temperature. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 95mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg NotesThese cookies are perfect for sharing and can be prepared in advance. Adjust spices in the gingerbread dough for a personalized flavor. Tried this recipe?Let us know how it was!
