A chewy, molasses-forward Gingerbread cookie that is stuffed with Cheesecake filling. Mini Gingerbread Cheesecake Cookies hit all of the merry notes, without the risk of being predictable.

A mini cheesecake filled gingerbread cookie cut in half and stacked.

Mini Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a soft, chewy, and perfectly spiced molasses cookie that is stuffed with a creamy cheesecake filling. Andddd if that wasn’t enough, it’s also rolled in a mixture of granulated sugar and sanding sugar, so it looks sparkly and festive. It is decadent and the best way I’ve ever consumed a gingerbread cookie (true story).
I’m not saying that this cookie will get you off of Santa’s naughty list if you happen to be there, but I’m not not saying that either.

A pile of molasses gingerbread cookies on a cooling rack.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Cheesecake Filling

Cream cheese, softened – Use the block of cream cheese, not the spreadable tub cream cheese that you would use for bagels.
Granulated sugar
Vanilla – I used Pure Vanilla Extract from my flavoring line. It gives such a nice flavor to the icing!

Gingerbread Cookie

Salted butter, softened – I always use salted butter in my bakes. You can use unsalted butter instead, just add a pinch of salt to the dough.
Brown sugar
Granulated sugar
Molasses – Any brand will do, but I used Grandma’s Original.
Egg
Vanilla – Again, I used Pure Vanilla Extract here.
All-purpose flour
Baking soda
Baking powder
Ground ginger – Don’t skip this one! It is the star of the flavor profile of these cookies.
Cinnamon – Same as the above!
Salt
Granulated sugar + sanding sugar, for rolling – This is technically optional, but I don’t recommend skipping! It adds a delightful layer of flavor and makes the cookies sparkle (!!)

How to Make Gingerbread Cheesecake Cookies

Begin by making the cheesecake filling by whipping the cream cheese until smooth.
Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.
Scoop filling into ½ Tablespoon portions and place them on a parchment lined baking sheet. Freeze while making the dough.
Preheat the oven to 375°F.
Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.
Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a tablespoon at a time, until no longer sticky.
Scoop out your dough using a #40 scoop and break it in half. Flatten both halves into a disk. You will use 2 halves for each cookie.
Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of one dough disk.
Place the second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms.
Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles.
Bake at 375° F for 6-7 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling.
Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
Enjoy!

gingerbread cookies rolled in sugar and filled with cheesecake filling.

Mini Gingerbread Cookie Storage

Once cooled, store your cookies in an airtight container in the fridge for 3-5 days. You can also store these in the freezer, just enjoy within 3 months!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I used the #40 scoop for these!

Molasses gingerbread cookies with cheesecake filling stacked on the counter.

Christmas Cookies

A pile of gingerbread cookies filled with cheesecake filling.

Mini Gingerbread Cheesecake Cookies

A chewy, molasses-forward Gingerbread cookie that is stuffed with Cheesecake filling. It hits all of the merry notes, without the risk of being predictable.

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Print Pin Rate

Prep Time: 40

Cook Time: 7

Servings: small cookies

Calories: 139kcal

Ingredients

Cheesecake Filling

8 oz cream cheese, softened
¼ cup (58g) granulated sugar
1 tsp vanilla

Gingerbread Cookie

1 cup (222g) salted butter, softened
¾ cup (185g) brown sugar
¼ cup (58g) granulated sugar
½ cup (120mL) molasses
1 egg
1 tsp vanilla
3 1/3 cups (506g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 Tbsp ground ginger
1 tsp cinnamon
½ tsp salt
Granulated + sanding sugar for decorating

Instructions

Begin by making the cheesecake filling by whipping the cream cheese until smooth.
8 oz cream cheese, softened
Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.
¼ cup (58g) granulated sugar, 1 tsp vanilla
Scoop filling into ½ Tablespoon portions and place them on a parchment lined baking sheet. Freeze while making the dough.
Preheat the oven to 375°F.
Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
1 cup (222g) salted butter, softened, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.
½ cup (120mL) molasses, 1 egg, 1 tsp vanilla
Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a tablespoon at a time, until no longer sticky.
3 1/3 cups (506g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 Tbsp ground ginger, 1 tsp cinnamon, ½ tsp salt
Scoop out your dough using a #40 scoop and break it in half. Flatten both halves into a disk. You will use 2 halves for each cookie.
Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of one dough disk.
Place the second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms.
Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles.
Granulated + sanding sugar for decorating
Bake at 375° F for 6-7 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling.
Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
Enjoy!