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Gingerbread Cheesecake Bars Recipe
If you’re craving a cozy, festive dessert with a creamy swirl of cheesecake and a warmly spiced gingerbread cookie crust, this Gingerbread Cheesecake Bars Recipe is about to become your new holiday favorite.
What Makes These Gingerbread Cheesecake Bars So Special
These gingerbread cheesecake bars bring together two beloved classics: the nostalgic flavor of gingerbread cookies and the silky richness of a creamy cheesecake bar. They’re the kind of holiday dessert bars that feel fancy enough for a Christmas party but are easy enough to make on a weeknight when you just want something special with a cup of coffee.
The base is a buttery gingerbread cookie crust—think crunchy, spiced, just sweet enough. On top, you’ve got a smooth, spiced cheesecake filling flavored with cinnamon, ginger, and a touch of molasses. The contrast is lovely: a little snap from the crust, and then that velvety, tangy cheesecake layer.
I’m 50 now, and I’ve baked my way through a whole lot of holiday baking recipes. This one was born out of a Christmas Eve years ago when I didn’t have time for a full cheesecake but still wanted something that felt like a “ta-da!” dessert. Cheesecake bars are forgiving, easy to slice, and perfect to tuck into cookie tins or bring along to potlucks.
These bars aren’t exactly diet food, but they’re nicely balanced. You can use Neufchâtel (1/3 less fat cream cheese), Greek yogurt, and a lighter crust without losing that indulgent texture. And because they’re baked in a 9×13 pan, they stretch to feed a crowd—another reason they’re one of my go‑to festive dessert ideas for Thanksgiving, Christmas, and even New Year’s Eve.
You know what? They also happen to be an ideal make ahead holiday dessert. They taste even better the next day, once the spices have had time to mellow and bloom.
Why You’ll Love This Gingerbread Cheesecake Bars Recipe
- Perfect for holiday gatherings – These holiday dessert bars slice cleanly and travel well, so they’re potluck‑friendly and buffet‑ready.
- All the flavors of Christmas in one bite – A gingerbread cookie crust and spiced cheesecake filling give you that cinnamon ginger dessert vibe everyone loves in December.
- Feeds a crowd – Baked in a standard 9×13 pan, you can get 16 big bars or up to 24 smaller bites for cookie trays.
- Make ahead friendly – This Christmas cheesecake recipe needs chill time anyway, so you can bake a day or two in advance and relax when guests arrive.
- Customizable spice level – Love a stronger ginger kick? Add more. Prefer it mild and cozy? Scale it back. It’s flexible.
- Easy, straightforward method – No water bath, no springform, no fuss. Just press, pour, bake, and chill.
- Freezer-friendly – These creamy cheesecake bars freeze beautifully, so you can stash some away for “emergency dessert.”
- Great for gifting – Cut into small squares, they tuck nicely into cookie boxes alongside your gingerbread men and sugar cookies.
Ingredients for Gingerbread Cheesecake Bars
Let’s walk through what you’ll need. I’ll share a few tips and simple swaps along the way.
For the Gingerbread Cookie Crust
- 2 cups (about 260 g) crushed gingerbread cookies or gingersnaps
- Use crispy cookies, not soft; they make a firm gingerbread cookie crust. Store brands work great—no need for anything fancy.
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- Salted butter works too; just reduce added salt slightly.
- 2 tablespoons granulated sugar
- Helps the crust hold together and adds a little extra sweetness.
- 1/4 teaspoon fine sea salt
- Balances the spices and keeps the crust from tasting flat.
- 1/2 teaspoon ground cinnamon (optional, but lovely)
- Boosts that cozy holiday flavor, especially if your cookies are on the mild side.
For the Spiced Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened to room temperature
- Full-fat gives the creamiest texture, but Neufchâtel (1/3 less fat) works well too.
- 1 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- Dark brown sugar adds deeper molasses notes—wonderful for gingerbread cheesecake bars.
- 3 large eggs, at room temperature
- 1/2 cup plain Greek yogurt or sour cream
- Greek yogurt adds a little protein and tang; use whole milk for the best texture.
- 2 tablespoons unsulphured molasses
- This is key for that classic gingerbread flavor. Avoid blackstrap—it’s too strong and bitter here.
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- If you’re sensitive to cloves, you can cut this down to 1/8 teaspoon.
- 1/4 teaspoon fine sea salt
Optional Toppings (Pick One or Mix & Match)
- Light dusting of powdered sugar
- Whipped cream swirls or rosettes
- Crushed gingerbread cookies or gingersnaps for crunch
- A drizzle of caramel sauce for extra indulgence
Use what makes you happy and what you have on hand. Powdered sugar is the easiest and prettiest for a quick finish.
Step‑by‑Step Directions
Take your time with each step and you’ll end up with bakery-worthy holiday dessert bars.
1. Prep the Pan and Oven
- Preheat your oven to 325°F (165°C).
- Line a 9×13‑inch baking pan with parchment paper, leaving some overhang on the long sides as “handles.”
- Lightly grease the parchment and the bare sides of the pan with butter or nonstick spray.
- This helps you lift the bars out cleanly later.
2. Make the Gingerbread Cookie Crust
- Crush your gingerbread cookies or gingersnaps into fine crumbs.
- A food processor works best, but a sturdy zip‑top bag and rolling pin are just fine.
- In a medium bowl, combine cookie crumbs, sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture looks like wet sand and holds together when squeezed.
- Transfer to the prepared pan.
- Press the crumbs firmly and evenly into the bottom of the pan.
- Use the bottom of a measuring cup or a flat glass for a tight, even crust—go right into the corners.
- Bake the crust for 8–10 minutes, just until fragrant and set.
- Remove from the oven and let it cool slightly while you make the filling.
3. Make the Spiced Cheesecake Filling
- Reduce the oven temperature to 300°F (150°C).
- In a large mixing bowl (or stand mixer with paddle attachment), beat the cream cheese on medium speed until very smooth and creamy, about 2–3 minutes.
- Scrape down the bowl and paddle several times. This step helps prevent lumps.
- Add the granulated sugar and brown sugar; beat again until fluffy, about 1–2 minutes.
- Beat in the molasses and vanilla until fully combined.
- Add the Greek yogurt or sour cream and mix on low speed until smooth.
- Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt. Mix on low until the spices are evenly distributed.
- The batter will smell like a Christmas candle in the best possible way.
- Add the eggs one at a time, mixing on low after each addition just until incorporated.
- Don’t overmix at this stage; it can introduce too much air and cause cracks.
- Give the bowl a final scrape and gentle stir by hand to catch any hidden lumps.
4. Bake the Cheesecake Bars
- Pour the spiced cheesecake filling over the slightly cooled crust.
- Smooth the top with an offset spatula or the back of a spoon.
- Tap the pan gently on the counter a few times to release any big air bubbles.
- Bake at 300°F (150°C) for 35–45 minutes, until the edges are set but the center still has a slight jiggle when you nudge the pan.
- Think “Jell‑O wobble,” not “slosh.” That gentle jiggle means creamy cheesecake bars later.
5. Cool and Chill
- Remove the pan from the oven and place it on a wire rack.
- Let the bars cool at room temperature for about 1–1 1/2 hours.
- Transfer to the refrigerator (uncovered) and chill for at least 4 hours, but overnight is best.
- This long chill helps firm up the bars and allows the spices to meld.
6. Slice and Serve
- Once fully chilled, use the parchment overhang to lift the entire slab onto a cutting board.
- Use a long, sharp knife to cut into 16–24 bars.
- For clean slices, wipe the knife with a warm, damp cloth between cuts.
- Add powdered sugar, whipped cream, caramel, or crushed cookies if you like.
- Serve cold or slightly cool and enjoy your festive dessert idea with coffee, tea, or a glass of mulled wine.
Servings & Timing
- Yield: 16 large bars or up to 24 smaller bars
- Prep Time: About 25 minutes (including crust and filling)
- Bake Time: 8–10 minutes for crust + 35–45 minutes for cheesecake
- Chill Time: Minimum 4 hours (overnight recommended)
- Total Time: About 6–7 hours, mostly hands‑off once it’s in the oven and fridge
These are a classic make ahead holiday dessert. I usually bake them the night before a party, chill overnight, and slice right before serving.
Fun Variations to Try
You don’t have to stick to the basic gingerbread cheesecake bars—play a little and make them your own.
- Salted Caramel Swirl – Drizzle 1/4 cup caramel sauce over the cheesecake batter before baking and swirl with a knife; sprinkle flaky salt on top after chilling.
- Peppermint Crunch – Top chilled bars with a thin layer of melted white chocolate and crushed candy canes for a peppermint‑meets‑ginger holiday dessert bar.
- Lighter “Skinny” Version – Use Neufchâtel cream cheese, Greek yogurt instead of sour cream, and cut the sugar by 1/4 cup; the bars will still be creamy and satisfying.
- Gluten‑Free Gingerbread Cheesecake Bars – Use gluten‑free gingersnaps or ginger cookies for the crust and check that all your other ingredients are certified gluten‑free.
- Maple‑Ginger Twist – Replace 1/4 cup of the sugar in the filling with pure maple syrup for a gentle maple note that pairs beautifully with ginger.
- Extra‑Spicy “Grown‑Up” Version – Increase ground ginger to 2 teaspoons and add 1–2 teaspoons very finely chopped crystallized ginger for pops of heat and chew.
Storage & Reheating (Well, “Re‑Chilling”)
- Fridge: Store bars in an airtight container in the refrigerator for up to 5 days.
- I like to separate layers with parchment paper so the tops stay neat.
- Freezer: Freeze individual bars on a baking sheet until firm, then transfer to a freezer bag or container. They’ll keep for up to 2 months.
- Thawing: Thaw in the fridge overnight or at room temperature for 30–45 minutes.
- Serving: These creamy cheesecake bars are best served chilled or just slightly cooler than room temp. There’s no real reheating; you just want them thawed and silky.
If you’re planning a big holiday spread, you can bake these gingerbread cheesecake bars a full two days ahead, chill, slice the day of, and keep them cold until serving time.
Notes from My Kitchen to Yours
- Room temperature ingredients matter. Let your cream cheese and eggs come to room temp. Cold cream cheese doesn’t whip smoothly and can leave stubborn little lumps.
- Don’t stress over small cracks. This recipe usually bakes up fairly smooth, but minor cracks are normal and don’t affect flavor. A little powdered sugar, whipped cream, or cookie crumbs on top and no one will notice.
- Adjust the spice to your crowd. Kids or spice‑sensitive guests sometimes prefer a milder cinnamon ginger dessert. Feel free to reduce cloves and ginger a bit. Spice lovers? Bump them up.
- Pan material makes a difference. A glass pan may take a few extra minutes to bake compared to a light metal pan. Dark metal might bake a little faster; start checking early.
- Let it chill fully. I know, waiting is tough. But slicing too early can give you soft, messy bars. An overnight chill is my favorite “secret” for perfect texture.
- Use what you have. Don’t have gingerbread cookies? Gingersnaps work perfectly. In a pinch, you can even use graham crackers plus extra spices and a spoonful of molasses in the crust.
Honestly, the more you make these, the more you’ll tweak them to match your family’s traditions and tastes. That’s part of the fun of holiday baking.
FAQs about Gingerbread Cheesecake Bars
1. Can I make this Gingerbread Cheesecake Bars Recipe ahead of time?
Yes—these are actually better made a day ahead. The texture improves and the gingerbread spices have time to mellow and deepen.
2. Do I need a water bath like a traditional cheesecake?
No water bath needed for this Christmas cheesecake recipe. Baking at a lower temperature and not overbaking keeps the bars creamy without extra steps.
3. How do I know when the cheesecake bars are done?
The edges should look set and slightly puffed, while the center still has a gentle jiggle when you nudge the pan. If it’s completely firm in the middle, it’s likely overbaked.
4. Can I use store‑bought gingerbread cookie dough instead of crushed cookies for the crust?
I don’t recommend a soft dough base here—it can puff and bake unevenly. You want a firm, crumb‑style gingerbread cookie crust for best results.
5. What if I don’t have molasses?
You can substitute 1 tablespoon brown sugar plus 1 tablespoon maple syrup or honey, but the flavor won’t be quite as classic. Molasses really gives these gingerbread cheesecake bars their signature taste.
6. Can I cut the recipe in half?
Yes. Use an 8×8 or 9×9 pan, halve all ingredients, and start checking for doneness around 25–30 minutes. You’ll get a smaller batch, which is nice for small households.
7. How can I prevent the bars from sticking to the knife when slicing?
Use a long, sharp knife, and wipe it clean with a warm, damp cloth between cuts. Chilling the bars very well also helps them slice cleanly.
8. Are these bars very sweet?
They’re sweet, but not tooth‑achingly so. The tangy cream cheese and spices balance the sugar. If you like things less sweet, you can reduce the sugar by 1/4 cup without hurting the texture.
Wrapping It Up (And Passing You a Plate)
These Gingerbread Cheesecake Bars bring together everything we love about the holidays: warmth, spice, creamy comfort, and a little bit of “wow” factor without a lot of fuss. Between the gingery cookie crust, the spiced cheesecake filling, and the make‑ahead ease, they’re a reliable holiday baking recipe you’ll want in your yearly rotation.
If you make this Gingerbread Cheesecake Bars Recipe, I’d love to hear how it goes—tell me how you served them, what spices you played with, or if they made it onto your Christmas dessert table. Leave a comment, share a photo, and then go explore more festive dessert ideas like pumpkin bars, peppermint treats, or your favorite family cookies to round out your holiday spread.
Gingerbread Cheesecake Bars
Ingredients
- 2 cups gingerbread cookies or gingersnaps about 260 g, crushed into fine crumbs; use crispy cookies, not soft
- 1/2 cup unsalted butter melted; about 1 stick / 113 g
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt for the crust
- 1/2 teaspoon ground cinnamon optional, for the crust
- 24 oz cream cheese softened to room temperature; 3 blocks; full-fat or Neufchâtel (1/3 less fat)
- 1 cup granulated sugar for the filling
- 1/2 cup brown sugar packed, light or dark; dark gives deeper molasses flavor
- 3 large eggs at room temperature
- 1/2 cup plain Greek yogurt or sour cream whole milk for best texture
- 2 tablespoons unsulphured molasses avoid blackstrap; too strong and bitter
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon for the filling
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves reduce to 1/8 teaspoon if sensitive to cloves
- 1/4 teaspoon fine sea salt for the filling
- powdered sugar optional, for dusting on top
- whipped cream optional, for topping
- crushed gingerbread cookies or gingersnaps optional, for garnish
- caramel sauce optional, for drizzling
Instructions
- Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides as handles. Lightly grease the parchment and any exposed sides of the pan with butter or nonstick spray.
- Crush the gingerbread cookies or gingersnaps into fine crumbs using a food processor or a zip-top bag and rolling pin. In a medium bowl, combine the cookie crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon (if using), and 1/4 teaspoon fine sea salt. Pour in the melted butter and stir until the mixture looks like wet sand and holds together when squeezed.2 cups gingerbread cookies or gingersnaps, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, 1/4 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon
- Transfer the crumb mixture to the prepared pan and press it firmly and evenly into the bottom, using the bottom of a measuring cup or glass to compact it well and reach into the corners. Bake the crust for 8–10 minutes, just until fragrant and set. Remove from the oven and let cool slightly while you make the filling.
- Reduce the oven temperature to 300°F (150°C) to prepare for baking the cheesecake layer.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until very smooth and creamy, about 2–3 minutes. Scrape down the bowl and beater several times to prevent lumps.24 oz cream cheese
- Add the granulated sugar and brown sugar to the cream cheese and beat until fluffy, about 1–2 minutes. Beat in the molasses and vanilla extract until fully combined.1 cup granulated sugar, 1/2 cup brown sugar, 2 tablespoons unsulphured molasses, 1 1/2 teaspoons pure vanilla extract
- Add the Greek yogurt or sour cream and mix on low speed until smooth. Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt, then mix on low just until the spices are evenly distributed.1/2 cup plain Greek yogurt or sour cream, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon fine sea salt
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing at this stage to prevent incorporating too much air, which can cause cracks. Give the bowl a final scrape and gently stir by hand to catch any hidden lumps.3 large eggs
- Pour the spiced cheesecake filling over the slightly cooled crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter a few times to release any large air bubbles. Bake at 300°F (150°C) for 35–45 minutes, until the edges are set but the center still has a slight jiggle when you gently nudge the pan.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool at room temperature for about 1–1 1/2 hours. Transfer the pan to the refrigerator (uncovered) and chill for at least 4 hours, preferably overnight, until fully set.
- Once fully chilled, use the parchment overhang to lift the slab out of the pan onto a cutting board. Use a long, sharp knife to cut into 16 large bars or up to 24 smaller bars, wiping the knife with a warm, damp cloth between cuts for the cleanest slices. Top with powdered sugar, whipped cream, crushed cookies, or a drizzle of caramel sauce, if desired. Serve cold or slightly cool.powdered sugar, whipped cream, crushed gingerbread cookies or gingersnaps, caramel sauce
Notes
Tips: Use room temperature cream cheese and eggs for a smooth, lump-free filling. Don’t worry about small surface cracks; they won’t affect flavor and can be hidden with toppings. Adjust the spices to taste—reduce cloves and ginger for a milder bar or increase them (and add a bit of crystallized ginger) for extra warmth. An overnight chill gives the best texture and flavor.
