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Gingerbread Cheesecake Cookies: A Holiday Delight!

Gingerbread Cheesecake Cookies

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

Warm spiced gingerbread wrapped around a sweet creamy cheesecake filling.
Servings 18 cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


  • Mixing bowls
  • electric mixer
  • baking sheet
  • Measuring cups
  • Measuring spoons


Cheesecake Filling Ingredients

  • 8 oz vegan cream cheese cold
  • ¼ cup vegan cane sugar
  • ½ tsp vanilla extract

Spiced Sugar Ingredients

  • cups vegan cane sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • tsp ground all spice
  • tsp ground nutmeg
  • 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
  • cup unsulphered molasses


  • 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.
Course: Dessert, Snack
Cuisine: vegan
Keyword: dessert, holiday recipe, party, snack, vegan
Gingerbread Cheesecake Cookies

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.

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