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These soft & chewy Gingerbread Cheesecake Cookies combine two holiday classics into one extra-special treat. Warm spices, brown sugar, and molasses meet creamy cheesecake filling for a cookie that tastes like Christmas in every bite.

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About This Recipe

If you love gingerbread cookies and you love cheesecake, this recipe brings the best of both worlds together. Inspired by my popular Strawberry Cheesecake Cookies, this version elevates a traditional gingerbread cookie with a smooth, lightly sweetened cream cheese topping that bakes into the perfect cheesecake texture.

The base is a chewy gingerbread cookie filled with cozy holiday spices—cinnamon, ginger, nutmeg, and cloves—along with cooking molasses to give them that rich, unmistakable gingerbread flavor. Once baked, each cookie has golden edges, soft centers, and a creamy cheesecake topping that feels bakery-worthy without the fuss.

These cookies taste just like Christmas: warm, nostalgic, festive, and perfect for gifting. Whether you’re making a cookie box or planning a holiday dessert tray, these are sure to be the very first ones everyone reaches for.

What You Need To Make This Recipe

For the Gingerbread Cookie Dough

All-purpose flour
Baking soda
Ground cinnamon
Ground ginger
Ground cloves
Ground nutmeg
Salt
Unsalted butter
Brown sugar
Granulated sugar
Cooking molasses
Egg (room temperature)
Vanilla extract

What is cooking molasses?

Cooking molasses is a dark, thick syrup created as a byproduct of refining sugar cane. It adds moisture, deep flavor, and that classic gingerbread color. It is less sweet than regular molasses and slightly more robust in flavor, making it perfect for gingerbread cookies, cakes, and holiday baking.

For the Cheesecake Filling

Cream cheese (room temperature)
Powdered sugar
Vanilla extract
Whisked egg

Equipment/Ingredients For This Recipe

Pro Tips

Chill the dough — At least 2 hours (or overnight) helps the dough firm up, prevents spreading, and enhances the flavor.
Room temperature cream cheese is key — Cold cream cheese will create a lumpy filling.
Make deep indentations — If your dough is too cold, let it sit 10 minutes before shaping.
Don’t overbake — The edges should be just set, and the filling should no longer look wet.
Enhance the bakery look — Grate nutmeg on top or dust lightly with powdered sugar before serving.

FAQ’s

Can I freeze gingerbread cheesecake cookies?

Yes! Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature and dust with powdered sugar before serving.

Do these cookies need to be refrigerated?

Yes — because of the cheesecake topping. Store in the refrigerator.

Can I use blackstrap molasses?

It is not recommended. Blackstrap is more bitter and less sweet, changing both flavor and texture. Cooking molasses is best.

Can I make the dough ahead of time?

Absolutely, the dough can chill overnight or be frozen for up to 2 months.

Can I make them without the cheesecake topping?

Yes, you’ll still have delicious chewy gingerbread cookies, but the cheesecake layer really makes them special.

Storage Instructions

Store leftover cookies in an airtight container for up to 4–5 days.
If you want the cheesecake centers extra creamy when serving, microwave for 8–10 seconds before eating.
Keep away from heat or sunlight to avoid the filling becoming too soft.

If you’re looking for a holiday cookie that’s cozy, festive, and totally unforgettable, these Soft & Chewy Gingerbread Cheesecake Cookies are the perfect treat. They’re the best of both worlds—warm gingerbread spice with a creamy cheesecake twist—and they’re guaranteed to steal the spotlight at any holiday party or cookie box.

If you love holiday baking, be sure to try these festive favorites next:
Jam-filled Shortbread Cookies, Grinch Sugar Cookies, Chocolate Peppermint Cookies, Cranberry Orange Shortbread Cookies, Chocolate Thumbprint Cookies, and Red Velvet Cookies.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Chewy Gingerbread Cheesecake Cookies

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Prep Time 20

Cook Time 12

Chill Time 2

Course Dessert

Cuisine American

Servings 11 cookies

Calories 342 kcal

Equipment

1 Large bowl
2 Small bowls
Saptula
Whisk
2.5 tbsp cookie scoop
Baking sheet lined with parchemnt paper
Small tray or plate lined with parchment paper
Kitchen scale
Measuring spoons
Electric mixer

Ingredients

For the Gingerbread Cookie Dough

250 g all-purpose flour (2 cups)
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
150 g unsalted butter (2/3 cup) softened
100 g brown sugar (1/2 cup)
50 g granulated sugar (1/4 cup)
80 g cooking molasses (1/4 cup)
1 large egg room temp
1 tsp vanilla extract

For the Cheesecake Filling

125 g cream cheese (1/2 cup) room temp
50 g powdered sugar (1/2 cup) or to taste
1/2 tsp vanilla extract
22 g whisked egg (2 tbsp)

For Rolling

50 g granulated sugar

Instructions

Make the Gingerbread Cookie Dough

In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter using an electric hand mixer or stand mixer on medium speed for 1–2 minutes, until creamy and smooth.
Add the brown sugar and granulated sugar and continue beating for 2 minutes, until light and fluffy.
Add the cooking molasses and beat just until combined, scrape the sides and bottom of the bowl to ensure everything is well mixed.
Add the egg and vanilla extract, and beat again until fully combined.
Pour the dry ingredients into the wet ingredients. Mix on low speed until the dough starts coming together. Switch to a spatula and fold the dough to finish mixing, do not overmix.
Using a 2.5 tablespoon cookie scoop, scoop the dough onto a parchment-lined tray or plate.
Cover and chill the cookie dough balls for at least 2 hours, or overnight for best results.

Make the Cheesecake Filling

In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar and beat again until well combined and no lumps remain.
Mix in the vanilla and whisked egg and beat just until smooth.
Cover and refrigerate the filling until you are ready to assemble the cookies.

Assemble & Bake

Once the dough is chilled, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the granulated sugar into a shallow dish. Roll each cookie dough ball in the sugar until fully coated.
Arrange the dough balls on your baking sheet, leaving at least 2 inches of space between each cookie.
Grease the bottom of a 1/2 tablespoon measuring spoon and press it into the center of each dough ball to create a deep indentation. Re-grease the back of the measuring spoon as needed.
If you chilled the dough overnight, let it sit 10 minutes at room temperature to make indenting easier.
Spoon about 1 tablespoon of cheesecake filling into each indentation.
Bake in the center of the oven for 12–13 minutes, or until the edges are slightly golden and the cheesecake filling looks set (not shiny).

Cool & Serve

Allow the cookies to cool on the baking sheet for 7–10 minutes — they will be soft when hot.
Transfer to a wire rack to cool completely.
Optional: dust with powdered sugar or grate a little fresh nutmeg on top for a bakery-style finish.
Serve and enjoy!