Christmas Gingerbread Cheesecake Cookies

Welcome to festive baking with Bethany. Today we’re making Christmas Gingerbread Cheesecake Cookies, a merry mashup of gingerbread spice and creamy filling. These cookies stay chewy on the edges with a soft center, thanks to a frozen cheesecake ball tucked inside. The warm notes of ginger, cinnamon, and molasses feel cozy and festive, perfect for holiday gatherings or last-minute gifting. Ready to bake this magical treat that brings a bakery-worthy wow with minimal fuss? Let’s get started.

Why You’ll Love These Christmas Gingerbread Cheesecake Cookies

This Christmas Gingerbread Cheesecake Cookies recipe brings holiday magic to your kitchen. Here’s why it’s a winner for busy bakers:

• Irresistible texture: Chewy, soft gingerbread with a creamy surprise.
• Creamy cheesecake center: A delightful, velvety contrast.
• Warm holiday spices: Classic Christmas flavors in every bite.
• Easy to make: Straightforward steps for beginners and pros alike.
• Perfect for gifting: Pretty and delicious for neighbors and family.

Ingredients

Here’s what you need to make Christmas Gingerbread Cheesecake Cookies. The recipe blends a silky cheesecake filling with a spiced dough, all wrapped around a frozen center for a bakery‑style result.

For the Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla

For the Spiced Sugar

• 6 tbsp 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

For the Gingerbread Cookies

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 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) light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla
• 1/3 cup (113 g) unsulphured molasses

Notes & Substitutions

• Room temperature ingredients: Crucial for texture and mixing. Using room temperature ingredients in baking helps them bond easily, creating a seamless and evenly textured batter.
• Accurate flour measurement: Weighing flour yields consistent results. For best results, weighing flour with a kitchen scale offers greater accuracy than volume measurements.
• Cream cheese: Use full-fat block cream cheese for stability.
• Molasses: Use unsulphured molasses for the best flavor; avoid blackstrap.
• Spice blend: Tweak to taste; more cinnamon for warmer cookies.
• Vanilla: Both paste and extract work fine.

Instructions

1. Prepare Cheesecake Filling: Line a small sheet with parchment. Beat cream cheese, sugar, and vanilla until fluffy. Scoop into 18 portions (about 2 tsp each) and freeze until very firm.
2. Make Spiced Sugar: Whisk sugar and spices in a small bowl; set aside for coating.
3. Combine Dry Ingredients: Whisk flour, spices, baking soda, and salt; set aside.
4. Cream Wet Ingredients: Beat softened butter and brown sugar until fluffy, about 2 minutes. Scrape as needed.
5. Add Remaining Wet Ingredients: Add egg yolks, molasses, and vanilla; beat until light and fluffy.
6. Form Dough: Add dry ingredients to the wet mixture; mix on low speed until just combined.
7. Assemble Cookies: Scoop 2 tbsp dough, roll into a ball. Flatten slightly and place a frozen cheesecake portion in the center. Enclose cheesecake with dough and roll into a ball. Roll in spiced sugar. Keep any remaining cheesecake frozen for the next batch.
8. Bake Cookies: Preheat to 350°F (175°C). Line two baking sheets with parchment. Bake 11–12 minutes, 6 cookies per sheet. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy the festive aroma of Christmas Gingerbread Cheesecake Cookies.

Pro Tips & Troubleshooting

• Weigh your flour for consistent chewiness.
• Freeze the cheesecake completely to prevent leaks during baking.
• Cool cookies fully to let the cheesecake center set firmly.
• Shape hot cookies softly with a round cutter for clean circles.
• Beat wet ingredients until fluffy for a lighter texture.
• If dough feels crumbly, recheck measurements and add a small splash of water or milk if needed.
• Cookies not flattening? Check oven temperature and ingredient ratios.

Serving, Storage & Variations

• Serving: Enjoy warm so the cheesecake center stays oozy, or cool for a firmer bite.
• Short-term storage: Airtight container in the fridge up to 3 days due to the cheesecake filling.
• Long-term storage: Freeze baked cookies up to 2 weeks.
• Freezing raw dough: Form dough, insert frozen cheesecake, freeze. Bake from frozen, adding a few minutes.
• Flavor variations:
  • Add orange zest to the dough for a citrus twist.
  • Drizzle with melted white chocolate for extra sweetness.
  • Make classic gingerbread cookies without the cheesecake center for a simpler treat.

Nutrition

Nutrition information is an estimate and will vary by brand and size. Use a reliable online calculator for exact values.

FAQ

Conclusion

Christmas Gingerbread Cheesecake Cookies deliver cozy, festive flavors with a creamy center in every bite. They’re chewily perfect, visually impressive, and surprisingly simple to make. This indulgent treat is ideal for holiday gatherings, gift boxes, or a personal moment of seasonal joy. Give this recipe a try and share the joy of baking with loved ones. Happy holidays and happy baking!

Christmas Gingerbread Cheesecake Cookies

These delightful Christmas Gingerbread Cheesecake Cookies feature a creamy cheesecake filling encased in a spiced gingerbread cookie dough, rolled in spiced sugar, and baked to perfection for a festive treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings 18 cookies

Calories 150 kcal

Equipment

• Small cookie sheet
• Parchment paper
• Small Mixing Bowl
• Electric mixer
• whisk
• Oven
• Medium bowl
• Large bowl
• Electric hand mixer
• Rubber Spatula
• 2 tbsp cookie scoop
• wire rack

Ingredients

  

For the Cheesecake Filling

• 6 oz cream cheese cold
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla

For the Spiced Sugar

• 6 tbsp 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

For the Gingerbread Cookies

• 2 1/2 cups all-purpose flour spooned and leveled
• 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 unsalted butter softened
• 3/4 cup light brown sugar packed
• 2 egg yolks at room temperature
• 1 tsp vanilla
• 1/3 cup unsulphured molasses

Instructions

 

Main Instructions

• Line a small cookie sheet with parchment paper.
• Combine cold cream cheese, granulated sugar, and vanilla in a small mixing bowl, then mix with an electric mixer on medium-high speed for about 2 minutes until fluffy.
• Scoop the cheesecake mixture into 18 two-teaspoon portions onto the baking sheet, then freeze them until very firm.
• In a small bowl, whisk together the granulated sugar and various spices for the spiced sugar mixture, then set aside.
• Preheat your oven to 350 degrees F and prepare two baking sheets by lining them with parchment paper.
• In a medium bowl, whisk together the flour, spices, baking soda, and salt, then set this dry mixture aside.
• In a large bowl, use an electric hand mixer to cream softened butter and brown sugar on high speed for about 2 minutes until fluffy, scraping the bowl sides as needed.
• Add egg yolks, molasses, and vanilla to the creamed mixture, mixing on medium speed for one minute until fluffy.
• Gradually add the whisked dry ingredients to the wet ingredients, combining on low speed until just incorporated.
• Using a 2 tbsp cookie scoop, portion the dough into 18 balls, flatten each slightly, place a frozen cheesecake ball in the center, and then fully enclose the cheesecake with the cookie dough, re-rolling into a ball.
• Roll each cookie dough ball thoroughly in the prepared spiced sugar.
• Transfer up to 6 cookie dough balls at a time to a prepared baking sheet and bake for 11-12 minutes.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, then serve.

Notes

Ensure cheesecake balls are frozen solid before encasing them in cookie dough; keep them in the freezer until ready to use for each batch to prevent melting. Scrape the sides of your mixing bowls as needed to ensure all ingredients are well combined.