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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies for a Cozy Holiday Treat

These Gingerbread Cheesecake Cookies are a festive treat combining gingerbread's warmth with creamy cheesecake, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 40 minutes
Total Time 1 hour 22 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Use full-fat for best flavor and texture.
  • 1/3 cup Granulated Sugar Can substitute with powdered sugar for a smoother texture.
  • 1 tsp Vanilla Extract Substitute with almond extract for a different flavor profile.
For the Spiced Sugar Coating
  • 1/2 cup Granulated Sugar Can substitute with coconut sugar for a more natural sweetener.
  • 1 tsp Ground Cinnamon Can substitute with nutmeg for varying flavor.
  • 2 tsp Ground Ginger Provides the primary spice flavor.
  • 1/2 tsp Ground Nutmeg Omit or reduce if sensitive to nutmeg flavor.
  • 1/2 tsp Ground Allspice Can be substituted with a mix of cinnamon and nutmeg.
  • 1/4 tsp Ground Cloves Omit if desired.
For the Dough
  • 2 1/4 cups All-Purpose Flour Gluten-free flour blend can be used as a substitute.
  • 1 tsp Baking Soda Can be substituted with baking powder.
  • 1/2 tsp Salt Leave out at your discretion for low-sodium diets.
  • 1/2 cup Unsalted Butter Can substitute with vegan butter for a dairy-free version.
  • 1/2 cup Light Brown Sugar Can replace with dark brown sugar for deeper flavor.
  • 2 large Egg Yolks Can omit for egg-free recipes.
  • 1/4 cup Unsulphured Molasses No direct substitute, but dark corn syrup could provide similar sweetness.

Equipment

  • Mixing bowl
  • Electric Mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies
  1. Prepare Cheesecake Filling: In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat until fluffy and smooth. Scoop into 18 small balls and arrange on a parchment-lined tray. Freeze for at least 30 minutes.
  2. Make Gingerbread Dough: In a separate bowl, whisk flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and ground cloves. Cream butter and light brown sugar until fluffy. Add egg yolks, molasses, and vanilla; mix well. Gradually combine with dry ingredients until a soft dough forms.
  3. Form Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, flatten gingerbread dough, place a frozen cheesecake ball in the center, encase with dough, and roll into a ball. Roll in spiced sugar to coat.
  4. Bake: Place cookie sheets in preheated oven and bake for 11-12 minutes until edges are set and centers are slightly underbaked. Allow to cool for 10 minutes on the baking sheet.
  5. Cool Completely: Transfer cookies to a wire rack to cool completely for at least 30 minutes to ensure the cheesecake filling remains firm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Consider adding orange zest or adjusting spices for a unique festive flavor.

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