These Gingerbread Chai Cheesecake Cookies are like a cozy winter afternoon in cookie form! The gingerbread exterior is perfectly spiced, and hidden inside each bite is a creamy chai-infused cheesecake filling. They’re soft, chewy, and just the right amount of indulgent, making them perfect for holiday gatherings, gift-giving, or a relaxing holiday baking sesh. 🙂
These cookies are even better with a bit of chilling time, which means you can make them ahead and enjoy the flavours as they develop. So, if you’re looking for a dessert that feels special yet comforting, these cookies are your answer!
🧡 WHY YOU'LL LOVE THIS RECIPE
With gingerbread, chai, and cheesecake all in one bite, these cookies bring festive cheer to any gathering.
The dough and filling benefit from a bit of chilling, which makes these cookies ideal for prepping ahead of time.
Every bite reveals a soft cheesecake filling infused with chai, adding a delicious hidden surprise!
🔪 KITCHEN EQUIPMENT
- Mixing bowls
- Electric mixer
- Baking sheets lined with parchment paper
- Cookie scoop
- Cooling rack
🥚 INGREDIENTS YOU'LL NEED
- Cream cheese (softened for a smooth, creamy filling)
- Powdered sugar
- Chai tea bags
- Vanilla extract
- Ground ginger
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Salt
- Unsalted butter (softened for easy mixing)
- Granulated sugar and light brown sugar
- Egg
- Molasses (for that classic gingerbread flavour and chew)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
gingerbread and chai?!
The combination of chai and gingerbread is underrated! The chai spices bring an earthy, slightly peppery note that blends perfectly with the warm, comforting gingerbread. And when that chai flavour is in both the cookie dough and the cheesecake filling, you get a layered experience with every bite.
📝 HOW TO MAKE THIS RECIPE
1. In a small bowl, mix the cream cheese, powdered sugar, vanilla extract, and chai powder with an electric mixer until light and fluffy. Chill in the fridge while you make the cookie dough.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, chai powder, and salt.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
4. Add the egg and molasses, mixing until the dough takes on a deep caramel colour and smooth texture.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender. Cover the dough and refrigerate for 1-2 hours to firm up and make shaping easier.
6. Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
7. Scoop 3-tablespoon portions of the dough and flatten each ball in your hand. Place a teaspoon of chilled cheesecake filling in the center, then carefully fold the dough around it to encase the filling fully. Roll into a smooth ball.
8. In a small bowl, mix the granulated sugar, cinnamon, and ginger for the coating. Roll each filled dough ball in the sugar mixture until fully coated.
9. Place the coated dough balls on the prepared baking sheets, spacing them at least 3-4 inches apart. Bake for 12-13 minutes or until the tops are lightly domed and the edges are golden.
10. Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
☝🏻 Tips and tricks
Chill the Dough for Better Texture: Chilling the dough prevents excessive spreading and helps the cookies hold their shape around the cheesecake filling.
Fully Chill the Cheesecake Filling: Ensure the filling is well-chilled before adding to the cookies for easier shaping and assembly.
Storage Tips: Store in an airtight container in the fridge for up to a week. For longer storage, freeze the cookies in a single layer before transferring to a container.
Can I make these cookies in advance?
Yes! You can make the dough and cheesecake filling up to 2 days in advance. Just keep both in the fridge until you’re ready to bake.
How do I prevent the cheesecake filling from leaking?
Ensure you fully wrap the cookie dough around the filling and chill the dough as directed. This helps the dough set around the filling during baking.
These Gingerbread Chai Cheesecake Cookies are the perfect blend of creamy, spiced, and sweet. With their warm spices and hidden cheesecake centre, they’re the perfect treat for holiday gatherings or cozy nights at home.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Gingerbread Chai Cheesecake Cookies
- Total Time: 1 hour 42 minutes
- Yield: 10 1x
Description
Get cozy with these Gingerbread Chai Cheesecake Cookies—perfectly spiced gingerbread cookies filled with a creamy chai flavoured cheesecake centre. These soft, flavourful cookies are ideal for holiday gatherings or an indulgent treat with a hot cup of tea. Ready in just over an hour, they’re easy to make and even better to share.
Ingredients
Cheesecake Filling
- 4 oz cream cheese, room temperature
- 3 teaspoon powdered sugar
- 1 bag of Chai, ground into fine powder
- 1/4 teaspoon vanilla extract
- Pinch of ground ginger
Gingerbread Cookies
- 1 3/4 cups (220g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoon ground ginger
- 2 bags of Chai, ground into fine powder
- Pinch of salt
- 6 tablespoons (84g) unsalted butter, softened at room temperature
- 3 tablespoons (37g) granulated sugar
- 3 tablespoons (40g) light brown sugar
- 1 large egg, room temperature
- 3 tablespoons molasses
Sugar Coating
- 3 tablespoons (37g) granulated sugar
- 1/4 teaspoon ground cinnamon: 1/4 teaspoon
- Pinch of ground ginger
Instructions
- In a small mixing bowl, mix the cream cheese, powdered sugar, vanilla extract, and the leaves of 1 bag of Chai using an electric mixer until light and fluffy. Place the filling in the refrigerator to chill while you prepare the cookie dough.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, a pinch of salt and leaves of 2 bags of Chai. Set aside.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
- Beat in the large egg and molasses until the mixture is well combined and takes on a deep caramel color.
- Add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Cover the dough and refrigerate for 1-2 hours, or until it becomes firm and less sticky.
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Using a large cookie scoop, portion out the dough into 3-tablespoon-sized balls.
- Flatten each dough ball slightly in your hand. Place about 1 teaspoon of the chilled cheesecake filling in the center, and carefully fold the dough around the filling to encase it completely. Roll the filled dough into a smooth ball.
- In a small bowl, mix together the granulated sugar, ground cinnamon, and a pinch of ground ginger for the coating. Roll each filled dough ball in the sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them at least 3-4 inches apart to allow for spreading.
- Bake for 12-13 minutes, or until the tops are lightly domed and the edges are golden brown.
- Cool the cookies on the sheet for a 5 minutes before transferring them to a wire rack to cool completely. Ensuring the cookies are fully cooled allows the cheesecake filling to set properly.
- Prep Time: 1 hour 30 mins
- Cook Time: 12 mins
- Category: Cookies
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