gingerbread cheesecake cookies

A perfectly spiced, soft and gooey cookie with crispy edges, filled with sweet, tangy cheesecake filling!

68 calorie gingerbread cheesecake cookies

g (1/4 cup) Philadelphia lightest

tsp stevia

lemon juice

65 g (1/2 cup + 2 tsp) all-purpose/plain flour

60 g (1/3 cup) 0 calorie brown sugar

¼ tsp baking soda

g (2 tbsp) applesauce

olive oil

vanilla extract

½ tsp ground ginger

cinnamon

¼ tsp ground cloves

The first step is making the cream cheese filling and freezing them. Mix together the cream cheese, stevia and lemon juice until well combined. Scoop 6, 1 tsp portions of the filling, place onto a baking tray lined with parchment paper and place in the freezer. I like to do this bit the night before I want to make these cookies just to ensure the cream cheese is fully frozen  2 hours should do.

Pre-heat oven to 180°C (356°F).

In a medium bowl, whisk together the 0 calorie brown sugar, applesauce, vanilla and oil until well combined. Fold in the flour, baking soda and spices and combine to form a dough.

Scoop up 1/6 of the dough, flatten with your fingers and place a ball of cheesecake filling in the center. Roll the dough into a ball ensuring the cheesecake is covered.

Repeat for the remaining 5 cookies and place onto a lined baking tray.

Bake for 10-12 minutes and let the cookies cool on the baking tray for a few minutes before transferring onto a wire rack to cool completely. Enjoy!

These are the best gingerbread cheesecake cookies! They are chewy gingerbread cookies, stuffed with a creamy cheesecake filling and rolled in spiced sugar. They&#39;re the perfect Christmas treat and every gingerbread lover will adore them!

Gingerbread Cheesecake Cookies

oz (170 g) cream cheese,

tbsp (38 g) granulated white sugar

vanilla

tbsp (75 g) granulated white sugar

tsp ground ginger

tsp cinnamon

allspice

nutmeg

cloves

(313 g) all-purpose flour, spooned and leveled

tsp ginger

tsp allspice

tsp salt

tsp baking soda

(168 g) unsalted butter, softened

(165 g) light brown sugar, packed

egg yolks,

(113 g) unsulphured molasses

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small mixing bowl. Mix on medium-high speed with an electric mixer until the cream cheese mixture is fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake mixture into 18, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Cheesecake Filling

Add the sugar and spices to a small bowl. Whisk to combine then set aside.

For the Spiced Sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, spices, baking soda and salt. Then set aside the flour mixture.

In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as necessary with a rubber spatula. (You can also use a stand mixer with a paddle attachment.)

Add in the egg yolks, molasses and vanilla and mix for one minute on medium speed until fluffy.

Add the dry ingredients to the wet ingredients and combine on low speed.

Scoop the dough into 18 portions with a 2 tbsp cookie scoop, then roll into balls. Press the cookie dough to slightly flatten it out, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the spiced sugar.(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

For the Gingerbread Cookies

Amazing!! So soft with the perfect amount and spice, and that cheesecake filling is to die for.

My husband and nephew raved about these! 

If I want to make dough ahead of time, do I keep dough and cream cheese separate (cream cheese frozen, dough refrigerated) or make the cookies and keep frozen before baking?
Fabulous recipe!

Everyone who i gave these cookies to raved about them

These. Are. Amazing. 🥲 
Only thing I changed was I did a whole egg and an egg yolk. Also did closer to 1 1/2 teaspoons of the cream cheese inside, and it was the perfect amount 😘👌 

Delicious and easy! I did run out of cheesecake filling, though. I would recommend using a full 8 oz block instead of 6 oz. I will definitely make these again!!

These are absolutely amazing! My husband and I both agree it’s the best cookie we’ve ever eaten! They’re sooo soft and delicious warm or cold. 

Top 2 gingerbread cheesecake cookies recipes from across the web

The most viewed gingerbread cheesecake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

68 calorie gingerbread cheesecake c...

Gingerbread Cheesecake Cookies

Top 2 gingerbread cheesecake cookies recipes from across the web

The most viewed gingerbread cheesecake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

68 calorie gingerbread cheesecake c...

Gingerbread Cheesecake Cookies

The most viewed gingerbread cheesecake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine