Gingerbread Cheesecake Cookies are soft gingerbread cookie cups filled with a creamy cheesecake center and topped with festive sprinkles, making them look like tiny Christmas desserts in every bite. They remind me of holiday baking days when pressing cookie dough into pans, piping pretty swirls, and grabbing the sprinkles felt like the fun, creative part of Christmas in the kitchen. The warm gingerbread spices and smooth cheesecake filling make these Gingerbread Cheesecake Cookies perfect for cookie trays, parties, and homemade holiday gifts.
INGREDIENTS
For the gingerbread cookie cups:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/3 cup molasses
- 1 egg (room temperature)
- 1 tsp vanilla extract
- Nonstick spray for the pan
For the cheesecake filling:
- 8 oz cream cheese (softened)
- 4 tbsp unsalted butter (softened)
- 1 3/4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- Christmas sprinkles for topping
Step-by-Step Guide
Step 1: In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. This will be your gingerbread cookie base.
Step 2: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Mix in molasses, egg, and vanilla extract until smooth.
Step 3: Add the dry mixture to the wet mixture and stir until a thick, soft dough forms, as shown in step 2 of your picture. Chill the dough for 20–30 minutes so it’s easier to roll.
Step 4: Preheat the oven to 350°F (175°C). Generously spray a mini muffin pan with nonstick spray. Roll chilled dough into small balls, about 1 tablespoon each, and place one ball into each mini muffin cup (like step 3 in your picture).
Step 5: Bake for 9–11 minutes, or until the tops look set and the edges are slightly darker.
Step 6: Immediately after baking, use the back of a teaspoon or a small measuring spoon to press down the center of each cookie, creating a deep well and turning them into cookie cups (like step 4 in your picture). Let them cool completely in the pan, then gently twist or run a knife around the edges to remove them to a cooling rack.
Step 7: For the cheesecake filling, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and cinnamon if using, then beat until thick and pipeable.
Step 8: Spoon the cheesecake filling into a piping bag fitted with a star or round tip. Pipe a swirl of filling into the center of each cooled cookie cup (step 5 in your picture).
Step 9: Add Christmas sprinkles on top of the cheesecake filling right away so they stick (step 6 in your picture). Chill the cookies for at least 20–30 minutes to let the filling firm up before serving.
Variations
• Add orange zest to the cheesecake filling
• Drizzle cups with caramel or white chocolate
• Use peppermint extract instead of vanilla for a mint flavor
• Add a tiny piece of gingerbread cookie on top as garnish
• Make them in a regular muffin pan for larger cookie cups
COOKING NOTES
• Chilling the dough helps the cookie cups keep their shape
• Press the centers gently but deeply so there’s enough room for filling
• Let cookie cups cool fully before piping cheesecake
• Use full-fat cream cheese for the best texture
• Chill filled cookies so the centers stay firm and creamy
Serving suggestions
• Add to Christmas cookie trays
• Serve on a dessert table for parties
• Package in festive boxes for gifting
• Enjoy with coffee, hot cocoa, or tea
• Serve chilled for a cheesecake-like bite
Tips
• Grease the mini muffin pan well to avoid sticking
• If cookie cups crack when pressing, gently press the sides back together
• Use a small cookie scoop for even dough balls
• Pipe the cheesecake filling just to the top, not overflowing
• Store in the fridge to keep the filling fresh
Prep Time / Cooking Time / Total Time
Prep Time: 30 minutes (plus chilling)
Cook Time: 11 minutes
Total Time: 41 minutes (plus chilling)
Nutritional Information
(Per cookie cup, based on 24 cups)
Calories: ~170
Fat: 8g
Carbohydrates: 22g
Sugar: 15g
Protein: 2g
FAQs
Why did my cookie cups lose their shape?
- The dough may not have been chilled enough or pressed deeply after baking; press the center right when they come out of the oven.
Can I make them ahead?
- Yes, you can bake the cookie cups a day ahead and fill them the next day, or store fully assembled cups in the fridge for 2–3 days.
Can I freeze them?
- Freeze unfilled cookie cups, then thaw and add cheesecake filling later for best texture.
Why is my cheesecake filling too soft?
- Add more powdered sugar or chill the filling before piping.
Do they need to stay in the fridge?
- Yes, because of the cream cheese filling, store them in the refrigerator.
Conclusion
Gingerbread Cheesecake Cookies in cookie cup form are festive, creamy, and full of cozy holiday spice, with a soft gingerbread base and smooth cheesecake center that makes each one feel like a tiny dessert treat. They look beautiful on cookie trays, are fun to decorate with sprinkles, and are easy to share at parties, exchanges, and family gatherings. With their rich flavor and pretty presentation, these cookies quickly become a holiday favorite that everyone will look forward to every Christmas season.
