Festive Ginger Cheesecake Cookies Recipe | Creamy Holiday Treats

I whipped up these festive ginger cheesecake cookies just last weekend, and I’m still dreaming about them. The warm spices of gingerbread paired with a creamy cheesecake surprise in each bite is pure holiday magic.

I found myself sneaking more than a few before they ever hit the cookie jar. If you love holiday treats like this, you can also enjoy this Chewy Christmas Toffee Recipe for another festive bite.

If you want a cookie that feels special without being overly complicated, this recipe is for you. Let me walk you through exactly how I made them, step by step.

Festive Ginger Cheesecake Cookies Recipe

Ingredients

(Note: yields about 18 cookies)

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold — using cold helps it firm up quickly when frozen.
3 tbsp (38 g) granulated white sugar — sweetens the filling without overpowering.
½ tsp vanilla — vanilla enhances and rounds out the tang of the cream cheese.

For the Spiced Sugar

6 tbsp (75 g) granulated white sugar — this is for rolling the cookie exterior.
½ tsp ground ginger — gives warmth and ginger hit.
½ tsp ground cinnamon — classic spice note.
⅛ tsp ground allspice — adds subtle complexity.
⅛ tsp ground nutmeg — gentle nutty spiciness.
⅛ tsp ground cloves — just a pinch to lift the spice blend.

For the Gingerbread Cookie Dough

2 1⁄2 cups (313 g) all-purpose flour, spooned & leveled — too much flour makes the cookies dry, so spoon & level or weigh to be safe.
2½ tsp ground ginger — ginger is central here, so this amount gives a strong holiday flavor.
2½ tsp ground cinnamon — balances the ginger with depth.
½ tsp ground nutmeg — soft warmth note.
¼ tsp ground allspice — a hint in the background.
¼ tsp ground cloves — subtle depth.
½ tsp salt — helps all flavors shine.
½ tsp baking soda — gives lift and a bit of chewiness.
¾ cup (168 g) unsalted butter, softened — softened (not melted) for better texture.
¾ cup (165 g) light brown sugar, packed — brown sugar helps with chewiness and moisture.
2 egg yolks, room temperature — yolks enrich the dough.
1 tsp vanilla — extra flavor boost.
⅓ cup (113 g) unsulphured molasses — using unsulphured (rather than blackstrap) gives a cleaner, smoother flavor.

Variations

You can tweak this recipe in several fun ways:

Dairy-free / vegan version: Use a plant-based cream cheese substitute (chilled) and vegan butter in place of real butter. The texture may shift slightly but still delicious.
Sugar-free / lower sugar: Replace granulated sugar in the filling with a sugar substitute (like erythritol) suitable for baking; reduce spiced sugar rolling amount.
Flavor add-ins: Stir in a pinch of cardamom or ginger powder, or fold in bits of crystallized ginger for extra zing. You could also swirl in some orange zest into the filling.
Chocolate twist: Drop a few mini chocolate chips into the cheesecake ball before wrapping, or drizzle melted dark chocolate over the cooled cookies.

Cooking Time

Here’s how long everything takes:

Prep Time: about 1 hour 30 minutes
Cooking (baking) Time: 11 minutes per batch
Total Time: roughly 1 hour 41 minutes

Equipment you need

Electric mixer (hand or stand) — to cream butter, sugar and mix filling.
Mixing bowls (small & medium) — one for filling, one for dry ingredients, one for dough.
Baking sheets lined with parchment paper — to bake the cookies cleanly.
Cookie scoop (2 tbsp size) — helps portion dough evenly.
Wire rack — for cooling cookies properly.
Freezer (or freezer-safe tray) — to freeze the cheesecake balls before assembly.

How to Make Festive Ginger Cheesecake Cookies Recipe?

Prepare the cheesecake filling

I start by combining the cream cheese, sugar, and vanilla in a small bowl and beating on medium-high until smooth and fluffy (about 2 minutes). Then I scoop into eighteen 2-teaspoon mounds on parchment, freeze until firm so they won’t leak during baking.

Mix dry ingredients for cookies

While the filling chills, I whisk together flour, all the spices, baking soda, and salt in a medium bowl. This ensures spices are evenly spread and helps avoid spots of too much heat.

Cream butter, sugars, and yolks

In a large bowl, I cream together the softened butter and brown sugar until light and fluffy (about 2 minutes), scraping down the bowl. Then I beat in the egg yolks, molasses, and vanilla until fully incorporated.

Combine dough and form cookies

I mix the dry ingredients into the wet on low, until just combined. Then I scoop into 18 portions (2 tbsp each), flatten slightly, place one frozen cheesecake ball inside, and wrap the dough around it fully. Next, I roll each in the spiced sugar to coat.

Bake and cool

I arrange six cookies on a parchment-lined baking sheet, bake at 350°F (175°C) for 11–12 minutes until edges set. Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Additional Tips for Making this Recipe Better

Here are tricks I discovered while trying these:

I always weigh my flour rather than spooning it — this avoids dry, stiff cookies.
I freeze the cheesecake balls just until firm — if they soften, they might ooze.
I don’t overbake — I remove them while centers are still slightly soft to preserve chewiness.
I shape them gently but firmly so the cheesecake center isn’t exposed.
I let them cool fully before storing so the filling sets and doesn’t ooze.

How to Serve Festive Ginger Cheesecake Cookies Recipe?

These cookies are beautiful on a festive platter. Arrange them in circles or staggered rows. Garnish with a light dusting of powdered sugar or a drizzle of melted white chocolate. Serve with cold milk, coffee, or even spiced tea. Their contrast of soft cookie and creamy center makes them look as delightful as they taste.

Nutritional Information

Here’s an estimate per cookie (approx):

Calories: ~ 200–220 kcal
Protein: ~ 3–4 g
Carbohydrates: ~ 25–28 g
Fat: ~ 10–12 g

These are approximate, depending on exact portions and ingredient substitutions.

Make Ahead and Storage

Storage

Once cooled completely, store cookies in an airtight container. Because of the cream cheese filling, I keep them refrigerated for up to 3 days.

Freezing

You can freeze baked cookies (in one layer) for up to 2 weeks. Thaw in the refrigerator before serving.

Reheating / Restoring

If you want to refresh them, I briefly warm them in a low oven (275 °F / 135 °C) for a few minutes — just enough to take the chill off without melting the filling. Then let them rest before serving.

Why You’ll Love This Recipe?

Here’s why I’m smitten (and you might be too):

Textural contrast: You get chewy gingerbread exterior plus creamy cheesecake center in one bite.
Holiday flavors: The warm spices and molasses evoke all the festive vibes.
No water bath needed: The filling is simple and stable — no complex baking tricks required.
Customizable: You can adapt sugars, dairy, or flavor add-ins to suit your diet or mood.
Showstopper dessert: These feel special — perfect for cookie exchanges, holiday dinners, or gifting.

Ash Tyrrell