Easy Gingerbread Cheesecake Cookies You’ll Make Again and Again

These Gingerbread Cheesecake Cookies combine the warmth of gingerbread with the richness of cheesecake. Soft and chewy with a luscious cheesecake filling in the center, these cookies are a must-try this holiday season or whenever you’re craving a cozy treat. They’re the perfect balance of spices and creaminess without the extra calories.

Why You’ll Love This Recipe

Festive Flavors: The perfect blend of ginger, cinnamon, and nutmeg with a creamy cheesecake center.
Low in Calories: A lighter take on a classic holiday cookie without sacrificing flavor.
Perfect for Sharing: A fun treat for holiday parties, cookie swaps, or just a sweet snack.
Simple & Quick: Easy to make and ready in less than 30 minutes.

Ingredients

For the Gingerbread Cookie Dough

• 1 1/2 cups whole wheat flour
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 1 large egg
• 1/4 cup sugar substitute (or 1/4 cup brown sugar)
• 1 tsp vanilla extract

For the Cheesecake Filling

• 8 oz reduced-fat cream cheese, softened
• 2 tbsp powdered sugar substitute (or regular powdered sugar)
• 1 tsp vanilla extract

Instructions

Prepare the Cookie Dough

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together whole wheat flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
• In a separate bowl, combine applesauce, molasses, egg, sugar substitute, and vanilla extract. Mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.

Make the Cheesecake Filling

• In a small bowl, beat together the softened cream cheese, powdered sugar substitute, and vanilla extract until smooth and creamy.

Form the Cookies

• Scoop a tablespoon of cookie dough and roll it into a ball. Make an indentation in the center of each ball using your thumb.
• Place a small spoonful of the cheesecake filling into the indentation.
• Use your fingers to pinch the edges of the dough around the filling, sealing it inside, and gently roll it back into a ball.

Bake the Cookies

• Place the stuffed cookie balls on the prepared baking sheet, spaced about 2 inches apart.
• Bake for 8–10 minutes, or until the cookies are set and the edges are slightly golden.

Cool and Serve

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information (Per Cookie, Approximate)

Calories: 90 | Carbs: 12g | Fat: 3g | Protein: 3g | Sugar: 4g | Fiber: 2g

Tips for Success

• Chill the Dough: If the dough is too soft, refrigerate it for 15–30 minutes before forming the cookies.
• Don’t Overbake: Bake just until the edges are golden to keep the cookies soft and chewy.
• Use Room Temperature Cream Cheese: This ensures the filling mixes smoothly without lumps.
• Make Ahead: The dough can be refrigerated for up to 2 days before baking.

Why This Recipe Works

• Chewy & Creamy: The gingerbread cookie has a perfect balance of spice, while the cheesecake filling adds a rich, creamy surprise.
• Healthier Option: Using whole wheat flour, applesauce, and a sugar substitute keeps the calorie count lower than traditional versions.
• Perfect Portion Control: These cookies are small but satisfying, making it easy to indulge in moderation.

These Gingerbread Cheesecake Cookies are the perfect blend of festive flavors and creamy indulgence. Soft, spiced cookie dough envelops a luscious cheesecake center, creating a treat that’s sure to impress without the added guilt. Whether for a holiday gathering or a sweet snack, these cookies are a delightful way to enjoy the season’s flavors.