The holiday season is upon us, and what better way to celebrate than with a batch of delectable Gingerbread Cheesecake Cookies? These little bites of joy combine the warm, spiced flavors of gingerbread with the creamy richness of cheesecake, creating a treat that will undoubtedly become a festive favorite. Let’s dive into the magic of these delightful cookies!
In Bloom Bakery posted this recipe on TikTok and I had to make a vegan version. These Gingerbread Cheesecake Cookies are the perfect addition to your holiday baking repertoire. Whether you’re sharing them with friends at a festive gathering or enjoying a quiet moment by the fireplace, these cookies are sure to bring warmth and joy to your heart. Happy baking and happy holidays!
Gingerbread Cheesecake Cookies
Equipment
- Mixing bowls
- electric mixer
- baking sheet
- Measuring cups
- Measuring spoons
Ingredients
Cheesecake Filling Ingredients
- 8 oz vegan cream cheese cold
- ¼ cup vegan cane sugar
- ½ tsp vanilla extract
Spiced Sugar Ingredients
- ⅓ cups vegan cane sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground all spice
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
Gingerbread Cookie Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp ground ginger
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp kosher salt
- ½ tsp baking soda
- ¾ cup unsalted vegan butter softened
- ¾ cups brown sugar packed
- 2 egg replacers prepared per package instructions
- 1 tsp vanilla
- ⅓ cup unsulphered molasses
Instructions
- Line a small baking sheet with parchment paper.
- Add cream cheese ingredients to a large mixing bowl and mix on medium-high with electric mixture until fluffy; about 2 minutes.
- Scoop the cheesecake mixture into 2 tsp portions onto the baking sheet and leave in freezer until very firm.
- For the spiced sugar add all the ingredients into a small mixing bowl and whisk together until combined.
- Preheat the oven to 350 °F and line two baking sheets with parchment paper.
- In a medium bowl whisk together flour, spices, baking soda, and salt and set aside.
- In a large mixing bowl cream the softened vegan butter and brown sugar together with an electric mixer until fluffy; about 2 minutes.
- Add in the egg replacer, molasses, and vanilla extract and mix for another minute.
- Add the dry ingredients and combine on a low speed with the mixer.
- Scoop the dough into 2 inch balls and press the cookie dough to slightly flatten. Place the frozen cheesecake ball in the center and completely cover with cookie dough and roll into a ball.
- Roll each cookie in spiced sugar and transfer to a cookie sheet lined with parchment paper.
- Bake 6 cookies at a time for 12 minutes. Let cool for 10 minutes on cookie sheet before transferring to a wire rack to cool completely.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.
Looking for more holiday sweet treat inspiration?
Check out these recipes: coconut almond vegan caramel corn, Maxine’s turtle cookies, cookie butter truffles, sugar cookie Christmas truffles, and 5-ingredient vegan fudge.
