Gingerbread Cheesecake Cookies Recipe

If you’re ready to take your holiday baking to a whole new level, these Gingerbread Cheesecake Cookies are about to steal the show! Imagine the warm spices of a classic gingerbread cookie, but with a gorgeously creamy swirl of cheesecake frosting tucked right into the middle. Each bite is chewy, tangy, sweet, and perfectly festive—with all the coziness of gingerbread and the rich, luscious flavor of cheesecake. These treats aren’t just delicious, they’re practically guaranteed to spark some holiday magic at your next gathering.

Ingredients You’ll Need

Every ingredient in these Gingerbread Cheesecake Cookies earns its place, from the punchy spices to the pillowy cream cheese. Don’t be intimidated by the ingredient list—each item comes together for irresistible flavor, texture, and a holiday look that’s downright charming!

• Salted butter: Softened to room temperature, it creates that melt-in-your-mouth texture and adds richness to the dough.
• Brown sugar: Infuses the cookies with a deep, caramel sweetness that pairs beautifully with the spices.
• Egg: Binds the dough together and adds tenderness to every bite.
• Molasses: The ingredient that gives gingerbread its classic flavor and deep, gorgeous color.
• All-purpose flour: Provides the structure for your cookie cups, keeping them sturdy enough to hold the cheesecake swirl.
• Ground ginger: Brings that signature gingery zing—don’t skimp on it for authentic taste!
• Ground cinnamon: Adds warmth and balances out the bolder spices beautifully.
• Ground nutmeg: Just a pinch gives a subtle background note of aromatic sweetness.
• Cloves: Only a tiny bit needed, but it deepens the holiday spice profile.
• Baking soda: Helps the cookies puff up slightly in the oven so they aren’t dense.
• Corn starch: Lightens the cookies, giving them a soft, chewy crumb.
• Christmas sprinkles: Totally optional, but so fun! They add a pop of festive color and crunch.
• Cream cheese: The star of the frosting—make sure it’s softened so your filling is silky smooth.
• Powdered sugar: Sweetens and thickens the cheesecake swirl so it pipes beautifully.
• Brown sugar (for frosting): Adds a hint of caramel-like depth to the cheesecake filling.
• Ground cinnamon (for frosting): Ties the whole cookie together with a little more warmth.
• Ground ginger (for frosting): Gives the cheesecake filling a gentle spicy kick.
• Pure vanilla extract: The finishing touch—it rounds out the flavors and brings them all together.

How to Make Gingerbread Cheesecake Cookies

Step 1: Cream the Butter and Sugar

Start by grabbing your largest mixing bowl and an electric mixer. Cream together the softened salted butter and brown sugar until the mixture is light, fluffy, and almost irresistible—this should take several minutes and helps create those soft, chewy cookies we all love. Don’t rush this step; a well-creamed base is key to the dreamy texture of these cookie cups!

Step 2: Add Egg and Molasses

Next, crack in your egg and pour in the molasses. Beat again until the mixture is silky and smooth. Molasses is what gives the cookies their deep, toasty flavor and rich brown hue, making these Gingerbread Cheesecake Cookies as beautiful as they are delicious.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and cornstarch. This blend is where all the holiday magic happens! Add the dry mixture to your wet ingredients and mix just until a dough forms. Avoid overmixing—just enough to bring everything together for super tender cookies.

Step 4: Chill the Dough

Cover your bowl of dough with plastic wrap and let it chill in the refrigerator for 30 minutes. This step is important: it makes the dough easier to handle, and helps the cookies hold their shape in the oven so the centers are ready for that creamy cheesecake filling.

Step 5: Form and Bake Cookie Cups

Preheat your oven to 350°F and get two regular muffin pans ready, greased with nonstick spray. Press about 2 generous tablespoons of dough into each muffin cup, pressing it halfway up the sides to create a “cup” shape. Bake for 12 minutes, then take them out and let them cool for at least 10 minutes. Here’s a trick: use the back of a tablespoon or the top of a round spice jar to gently press down the center, creating the perfect little well for the cheesecake swirl. Let the cookie cups cool completely before filling.

Step 6: Make the Cheesecake Frosting

While your cookies chill, beat together the softened cream cheese, powdered sugar, brown sugar, ground cinnamon and ginger, and vanilla extract until everything’s creamy and smooth. Use an electric mixer for dreamy, spreadable results. Spoon the frosting into a piping bag fitted with a star tip for picture-perfect swirls, or simply use a spoon if you’re in a hurry—these Gingerbread Cheesecake Cookies are pretty either way!

Step 7: Fill and Decorate

When your cookie cups are fully cooled, pipe or spoon the cheesecake frosting into the center of each one. Top them off with festive Christmas sprinkles for a dash of holiday cheer. Stand back and admire—these are almost too cute to eat!

How to Serve Gingerbread Cheesecake Cookies

Garnishes

Dress up your Gingerbread Cheesecake Cookies with a simple dusting of powdered sugar or a flurry of holiday sprinkles. For a show-stopping presentation, try adding tiny gingerbread men or edible glitter for sparkle. The creamy swirl of cheesecake filling already looks beautiful, so even a minimalist approach will turn heads!

Side Dishes

Set these beauties out alongside a pot of hot mulled cider, peppermint hot chocolate, or a rich chai latte for a real festive treat. For a holiday dessert platter, they pair perfectly with spiced nuts, shortbread, or a bowl of fresh berries for a burst of bright, fresh flavor in between bites.

Creative Ways to Present

Slide each cookie cup into a festive paper liner or arrange them on a tiered cookie stand for instant party appeal. For gifting, tuck a few into a cellophane bag tied with a ribbon. Or, for a playful touch at a cookie exchange, layer them in a decorative tin with parchment between each layer—you’ll be the hit of the holiday season!

Make Ahead and Storage

Storing Leftovers

Keep your Gingerbread Cheesecake Cookies fresh by storing them in an airtight container in the refrigerator. They’ll stay soft and scrumptious for up to four days, and the cream cheese filling will keep its perfect swirl (if you can make them last that long!).

Freezing

Want to get a head start on your holiday baking? Freeze baked, unfrosted cookie cups in an airtight container for up to two months. You can also freeze the cheesecake frosting separately. When you’re ready to assemble, let everything thaw in the fridge, then pipe and decorate as usual.

Reheating

If you like your Gingerbread Cheesecake Cookies ever-so-slightly warm, zap them in the microwave for 5 to 10 seconds—but only after they’ve been filled and fully chilled. Too long and the frosting may melt, so go for just a gentle warm-up for that just-baked feel.

FAQs

Can I make these Gingerbread Cheesecake Cookies gluten-free?

Absolutely! Swap out the all-purpose flour for your favorite 1-for-1 gluten-free baking blend. Just check the dough’s consistency after chilling; if it seems dry, add a teaspoon of milk before pressing it into the muffin pans.

Why do I have to chill the gingerbread dough?

Chilling allows the flavors to meld and firms up the dough, which makes it easier to handle and helps the cookies hold their cute cup shape while baking. It’s a small step with big payoff!

Can I make the cheesecake frosting ahead of time?

Definitely! You can whip up the frosting a couple days in advance. Store it in the fridge, covered, and let it soften at room temperature for a bit before filling your cookie cups for smooth, easy piping.

Can I substitute the cream cheese with something else?

While cream cheese gives these cookies their signature tang, you could use mascarpone for a milder flavor, or even a dairy-free cream cheese alternative if needed—just make sure your chosen swap has a thick, spreadable texture.

What’s the best way to pipe the frosting into the cookies?

A piping bag fitted with a star tip makes gorgeous bakery-style swirls, but if you don’t have one, a large zip-top bag with a corner snipped off works too. Or just spoon the filling in and swirl the top with the back of the spoon—the taste is what matters most!

Final Thoughts

If you love a holiday treat with big flavors, pretty presentation, and a cheerful pop of nostalgia, these Gingerbread Cheesecake Cookies are absolutely worth a try. Bake a batch, share them with your favorite people, and let every bite bring a little extra warmth to your winter celebrations!

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