Gingerbread Cookies with Cheesecake Filling are the kind of holiday treat that instantly warms the heart and fills the kitchen with the nostalgic aroma of winter spices. When the season rolls in with cold mornings, cozy sweaters, and twinkling lights, there’s nothing quite like baking cookies that bring comfort to every bite. These cookies combine the deep molasses-rich flavor of classic gingerbread with a velvety, creamy cheesecake center – a dreamy pairing that turns a simple cookie into an unforgettable dessert.
What I’ve always loved about these cookies is the contrast: the soft, warmly spiced exterior and the cool, silky cheesecake surprise hidden inside. They feel festive, comforting, and a little indulgent – the kind of recipe you want to bring out every year. Whether you’re hosting, gifting, or simply treating yourself, Gingerbread Cookies with Cheesecake Filling promise joy in the simplest, sweetest form.
And if you love gingerbread cream cheese cookies, this recipe will instantly become a new holiday favorite.
Table of Contents
Why You Will Love This Recipe
There are countless cookie recipes out there during the holidays, but these stand out for so many reasons:
- Perfect Flavor Balance – The warm spices of gingerbread pair beautifully with the creamy cheesecake center.
- Soft & Chewy Texture – These cookies bake up soft, tender, and slightly gooey in the middle.
- Festive & Eye-Catching – They look gorgeous on cookie platters and dessert tables.
- No Chill Time Needed – The dough is ready to use immediately, making this a quick and easy holiday bake.
- Ideal for Gifting – They pack well, hold their shape, and impress absolutely everyone.
- Family-Friendly Baking – Simple steps make it great for holiday baking sessions with kids.
- Smells Like Christmas – Cinnamon, ginger, cloves, and nutmeg fill the entire home with a cozy aroma.
If you’re dreaming of a holiday dessert that feels both familiar and exciting, this is the recipe that delivers every time.
Ingredients Needed for This Recipe
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Gingerbread Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- Granulated sugar for rolling
These ingredients come together to create cookies that feel bakery-special but use simple, accessible pantry staples.
How to Make Gingerbread Cookies with Cheesecake Filling
1. Prepare the Cheesecake Filling
Start by beating together the cream cheese, sugar, and vanilla until perfectly smooth and creamy. Scoop small teaspoons onto a baking sheet or plate lined with parchment paper. Freeze for 20–25 minutes – this step makes the filling firm, easy to handle, and ensures it melts beautifully while baking.
2. Make the Gingerbread Dough
In one bowl, cream the butter and brown sugar until fluffy. Add molasses, egg, and vanilla, mixing until fully combined.
In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough will be slightly sticky — that’s exactly what you want for soft cookies.
3. Wrap the Filling in Dough
Scoop a spoonful of dough, flatten it slightly in your hands, and place one frozen cheesecake portion in the center. Gently wrap the dough around the filling, sealing all edges well. Roll the ball lightly between your palms.
4. Coat in Sugar
Roll each filled dough ball in granulated sugar. This gives the cookies a beautiful sparkle and enhances the classic gingerbread look.
5. Bake to Perfection
Place cookies on a parchment-lined baking sheet, spaced apart. Bake at 350°F (180°C) for 10–12 minutes. They should look set around the edges and slightly puffy in the center.
Let them cool completely — the cheesecake center needs a little time to settle into its perfect creamy texture.
How to Serve Gingerbread Cookies with Cheesecake Filling
These cookies are versatile and delicious served in many ways:
- Warm with Hot Cocoa – The ultimate holiday combo.
- With Coffee or Tea – Perfect for cozy mornings or an afternoon treat.
- In a Cookie Box – They elevate any holiday gift assortment.
- Dusted with Powdered Sugar – Adds a snowy, magical finish.
- With a Scoop of Vanilla Ice Cream – A festive dessert twist.
They shine on Christmas dessert tables and pair effortlessly with any winter celebration.
How to Store Gingerbread Cookies with Cheesecake Filling
Because of the cheesecake center, proper storage makes all the difference:
- Store in an airtight container in the refrigerator for up to 5 days.
- For best texture, bring them to room temperature before serving.
- To freeze, place cookies in a freezer-safe container or bag and freeze for up to 2 months.
- Thaw at room temperature, or warm in the microwave for 10 seconds for a soft, gooey center.
These cookies maintain their flavor beautifully, making them ideal for preparing ahead.
Tips to Make Gingerbread Cookies with Cheesecake Filling
- Freeze the filling – It’s the key to getting that perfect creamy center.
- Measure flour correctly — Too much flour makes cookies dry; spoon and level for best results.
- Use full-fat cream cheese – It melts better and creates the perfect cheesecake texture.
- Don’t overbake – They should remain soft; the centers will continue to set as they cool.
- Dust hands with flour when shaping dough if it feels sticky.
- Use dark molasses for richer flavor, light molasses for a milder cookie.
These small tips make a big difference in achieving bakery-quality results.
Helpful Notes for This Recipe
- You can tone down or boost the spice level based on preference.
- Add a tablespoon of cocoa powder for deeper color and flavor.
- If you prefer a thicker cheesecake layer, freeze larger scoops.
- To prevent cracking, avoid pressing the dough too hard around the filling.
- For a softer cookie, reduce bake time slightly.
Variation Ideas
Give your cookies a seasonal twist with these fun adaptations:
Peppermint Cheesecake Filling
Add a hint of peppermint extract to the cream cheese mixture and sprinkle crushed candy cane on top.
Maple Cheesecake Center
Replace vanilla with maple extract for a warm, cozy flavor.
Chocolate-Dipped Version
Dip half of each cookie in melted chocolate and decorate with holiday sprinkles.
Caramel Drizzle
Drizzle warm caramel over the cookies for an extra indulgent finish.
Each variation keeps the spirit of gingerbread cream cheese cookies while adding a new festive touch.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough up to 48 hours in advance. Keep it well sealed in the refrigerator.
2. Can I freeze the unbaked cookies?
Absolutely! Shape the dough with the filling, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen — just add 1–2 extra minutes.
3. Can I make mini versions?
Definitely. Use smaller cheesecake scoops and half-size cookie dough portions to create adorable bite-sized treats.
Conclusion
These Gingerbread Cookies with Cheesecake Filling capture everything we love about the holiday season – cozy flavors, irresistible textures, and the simple joy of baking something special for the people we love. Soft, fragrant, and filled with a creamy surprise, they’re the kind of cookies that disappear quickly and earn you compliments every time you share them. Whether you bake them for gatherings, gifts, or quiet winter evenings at home, they bring warmth to every moment.
Make a batch, enjoy the aroma, and share the sweetness – these cookies are made to create lasting holiday memories.
Print
Gingerbread Cookies with Cheesecake Filling
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
Soft gingerbread cookies filled with a creamy cheesecake center, perfect for holidays.
Ingredients
8 oz cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup unsalted butter
1/2 cup brown sugar
1/3 cup molasses
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
Granulated sugar for rolling
Instructions
1. Beat cream cheese, sugar, and vanilla until smooth and freeze small scoops.
2. Cream butter and brown sugar, then add molasses, egg, and vanilla.
3. Whisk dry ingredients and combine with wet to form dough.
4. Wrap dough around frozen cheesecake centers.
5. Roll each cookie ball in granulated sugar.
6. Bake at 350°F for 10–12 minutes until set.
7. Cool completely before serving.
Notes
Freeze cheesecake filling before stuffing.
Do not overbake for soft and chewy cookies.
Great for freezing and gifting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 90
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: Gingerbread Cookies with Cheesecake Filling, gingerbread cream cheese cookies, holiday cookies