These gingerbread cheesecake cookies are a new twist on a classic holiday cookie recipe. They’re tasty, festive and sure to impress your friends. Find out how to make it with just a few simple ingredients!
It’s that time of year again! The time when we all get together to enjoy the holiday cheer, and what better way than with food like holiday pies and your baking your favorite cookie like sugar cookies or chocolate chip cookies? This gingerbread cheesecake cookie recipe is perfect for any family gathering.
Gingerbread cookies are great because they’re light but still flavorful enough to satisfy any sweet tooth. The cream cheese adds a nice creamy texture, while the sugar makes it sweet. When the cookies cool, they become dense and chewy with flavor from molasses and spices like cinnamon, nutmeg and cloves.
These delicious cookies are the perfect little cup for holding the gingerbread cheesecake filling.
They’ll satisfy your sweet tooth without being too rich or heavy so that you have no room left on top of all those other desserts at the table!
If you’re looking for a new holiday recipe or just want to add something festive to your family’s dessert spread, these are the best cheesecake cookies!
Grab some butter and flour and start baking these delicious gingerbread cheesecake cookies today!
How to Make Gingerbread Cheesecake Cookies Recipe
Ingredients for the Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 1 egg
- 3 TBSP molasses
- 2 cups all purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Small pinch of cloves
- 1 tsp baking soda
- 2 tsp cornstarch
Cheesecake Recipe Ingredients:
- 12 oz softened cream cheese at room temperature
- 1 cup powdered sugar
- 3/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
Instructions
Pre heat oven to 350 degrees. Coat mini cupcake pan with cooking spray.
Cream butter and granulated sugar together until light and fluffy in a large bowl.
Add the molasses and egg, beat until well combined.
In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined with the flour mixture.
Make cookie dough balls of about 2 tbsp. of cookie dough using a medium cookie scoop and place into each muffin cup. Continue with remaining dough.
Your cookies will need a bake time for 10-12 minutes until golden brown.
Remove from oven and using a the back of a small teaspoon pressed into the center of each cookie to form the bowl.
Place cookies on a wire rack to finish cooling.
While cookies are cooling, make the cream cheese filling.
Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth.
Pipe the cream cheese mixture or add a dollop of cheesecake into cookie cups.
Top your Adorable Gingerbread Cheesecake Cookie Cups with a cute gingerbread candy or cookie!
How to store your Cookies
These are best stored in the refrigerator until ready to serve and will keep well stored in an airtight container for up to 1 week after baking if stored properly!
Variations on Toppings
The next time you can make any flavor of cheesecake you’d like – Make blueberry cheesecake cookies, raspberry cheesecake cookies or strawberry cheesecake cookies!
These are like a slice of cheesecake in cookie form! So think of all of the toppings you can add to them: fresh blueberries, orange zest, peanut butter or caramel, white chocolate chips, fresh strawberries or lemon zest.
Gingerbread Cheesecake Cookie Recipe
Ingredients
- Cookie Cup Ingredients:
- 3/4 cup butter, softened to room temperature
- 1 cup packed brown sugar
- 1 egg
- 3 TBSP molasses
- 2 cups flour
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Small pinch of cloves
- 1 tsp baking soda
- 2 tsp cornstarch
- Cheesecake Ingredients:
- 12 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 3/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350 degrees. Coat mini cupcake pan with cooking spray.
- Cream butter and sugar together until light and fluffy.
- Add the molasses and egg, beat until well combined.
- In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined..
- Make balls of about 2 tbsp. of cookie dough. And place into each muffin cup.
- Bake for 10-12 minutes.
- Remove from oven and using a the back of a small teaspoon measuring spoon press in the cups of the cookie to form the bowl.
- Allow cookies to finish cooling.
- While cookies are cooling, make the cheesecake filling.
- Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth.
- Pipe the cheesecake filling into cookie cups.
- These are best stored in the refrigerator until ready to serve.