Christmas Gingerbread Cheesecake Cookies – The Ultimate Holiday Treat

If you love the spicy warmth of gingerbread and the creamy sweetness of cheesecake, get ready to meet your new favorite holiday cookie: Christmas Gingerbread Cheesecake Cookies.

These cookies are soft, chewy, perfectly spiced, and filled with a luscious cheesecake center that melts in your mouth. They taste like Christmas morning wrapped in a cookie!

Whether you’re baking for a holiday cookie exchange, gifting homemade treats, or making Santa’s dessert plate extra special, these cookies are the perfect festive indulgence.

🍪 Why You’ll Love This Recipe

• Two desserts in one: The rich cream cheese filling pairs perfectly with warm gingerbread spices.
• Soft & chewy texture: The molasses keeps the cookies moist and flavorful.
• Make-ahead friendly: Chill the dough and filling for easy prep.
• Picture-perfect: Their snowy white cheesecake centers stand out against the deep brown cookie.
• Holiday favorite: These cookies are pure Christmas joy—beautiful, delicious, and unforgettable!

🌟 The Story Behind Gingerbread Cheesecake Cookies

Gingerbread has long been a symbol of holiday cheer, dating back to medieval Europe. Traditionally, it was shaped into festive figures, houses, and spiced cakes. Cheesecake, on the other hand, brings creamy comfort that contrasts beautifully with gingerbread’s bold flavor.

Combining these two holiday icons creates the ultimate Christmas fusion—soft gingerbread cookies with a surprise creamy center. One bite, and you’ll be instantly transported to cozy evenings by the fireplace with twinkling lights in the background.

🍥 Ingredients You’ll Need

For the Cheesecake Filling

• 6 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

For the Gingerbread Cookie Dough

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ⅓ cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Optional Garnish:

• Extra powdered sugar for dusting
• Crushed ginger snaps or festive sprinkles

🧁 How to Make Christmas Gingerbread Cheesecake Cookies

Step 1: Make the Cheesecake Filling
In a medium bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small 1-teaspoon portions onto a parchment-lined baking sheet and freeze for at least 30 minutes. This step makes assembly easier later.

Step 2: Prepare the Dry Ingredients
In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat butter and brown sugar until light and fluffy (about 2–3 minutes).

Step 4: Add Molasses and Egg
Beat in molasses, egg, and vanilla extract until well combined.

Step 5: Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms.

Step 6: Chill the Dough
Cover and refrigerate the dough for at least 30 minutes. Chilling helps prevent spreading and makes the cookies easier to handle.

Step 7: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 ½ tablespoons of gingerbread dough, flatten it slightly in your hand, and place a frozen cheesecake ball in the center. Wrap the dough around the filling, sealing completely, and roll into a ball.

Step 8: Bake
Place cookies on prepared baking sheets, spaced 2 inches apart. Bake for 10–12 minutes, or until the edges are just set. Don’t overbake—they should remain soft in the center.

Step 9: Cool and Garnish
Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust lightly with powdered sugar once cooled for a festive snow-dusted look.

Christmas Gingerbread Cheesecake Cookies

Soft gingerbread cookies filled with a creamy cheesecake center — the ultimate festive cookie for the holidays.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 24 cookies

Course: Cookies, Dessert

Cuisine: American, Christmas

Calories: 210

Ingredients

  

Cheesecake Filling

• 6 oz cream cheese softened
• 0.25 cup powdered sugar
• 0.5 tsp vanilla extract

Gingerbread Cookie Dough

• 2.25 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• 0.25 tsp nutmeg
• 0.25 tsp cloves
• 0.5 cup unsalted butter softened
• 0.5 cup brown sugar
• 0.33 cup molasses
• 1 egg large
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Wire rack
• Parchment paper

Method

 

1. Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop and freeze small portions for 30 minutes.
2. Whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together.
3. Cream butter and brown sugar until light. Add molasses, egg, and vanilla; mix until combined.
4. Add dry ingredients to wet mixture; mix until soft dough forms.
5. Chill dough for 30 minutes.
6. Wrap chilled dough around frozen cheesecake balls, sealing completely.
7. Bake at 350°F (175°C) for 10–12 minutes. Cool before serving.

Notes

Freeze cheesecake filling before assembly for best results. Dust with powdered sugar for a snowy Christmas finish.

🍯 Tips for the Perfect Gingerbread Cheesecake Cookies

• Freeze the filling: It’s essential for easy assembly.
• Use full-fat cream cheese: For a rich, smooth filling.
• Don’t overbake: They’ll firm up as they cool.
• Spice level: Adjust spices to your liking—more ginger for a kick, more cinnamon for warmth.
• Add texture: Roll the dough balls in sugar before baking for a sweet crunch.

🎁 Make-Ahead & Storage Tips

To Make Ahead:
You can prepare both the dough and cheesecake filling a day in advance. Store the dough in the refrigerator and the filling balls in the freezer until ready to bake.

To Store:
Keep cookies in an airtight container in the fridge for up to 5 days.

To Freeze:
Freeze unbaked cookie dough balls (filled) on a tray, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 2–3 extra minutes of bake time.

✨ Variations & Fun Twists

• Chocolate Drizzle: Drizzle with melted white or dark chocolate for an elegant finish.
• Gingerbread Latte Cookies: Add 1 teaspoon espresso powder for a coffeehouse flavor.
• Cranberry Gingerbread: Mix in ¼ cup dried cranberries for a tart contrast.
• Mini Cheesecake Tops: Use the cheesecake filling as frosting after baking instead of stuffing inside.
• Gluten-Free Option: Substitute gluten-free 1:1 baking flour.

🍪 Serving Ideas

• Holiday Dessert Platters: Pair with sugar cookies, peppermint bark, and fudge.
• Gift Boxes: Wrap individually in cellophane for festive gifts.
• Christmas Eve Treat: Perfect alongside hot cocoa or mulled cider.
• Party Showstopper: Stack on a tiered tray and dust with “snowy” powdered sugar for presentation.

💡 Pro Baking Tip

When sealing the dough around the cheesecake filling, make sure there are no cracks. If the filling peeks out, it may leak during baking. Use slightly chilled dough—it’s easier to mold and holds its shape perfectly.

🎅 Nutritional Information (Per Cookie)

• Calories: 210
• Carbohydrates: 26g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 130mg
• Sugar: 18g
• Fiber: 1g

🎄 Final Thoughts

These Christmas Gingerbread Cheesecake Cookies are more than just a dessert—they’re a holiday memory in the making. Each bite delivers the perfect combination of sweet cream cheese filling and warmly spiced gingerbread cookie.

They’re festive, impressive, and surprisingly easy to make. If you’re looking for a cookie that’ll wow your guests and make your kitchen smell like Christmas, this is it.

So preheat that oven, grab your spices, and get ready to bake pure Christmas happiness—one cookie at a time.