Gingerbread Cheesecake Bars Recipe
If you’re looking for a festive dessert that tastes like Christmas in every single bite, this Gingerbread Cheesecake Bars Recipe gives you buttery gingerbread cookie crust, creamy spiced cheesecake, and an easy make-ahead holiday dessert that your whole table will remember.
Meet Your New Favorite Holiday Dessert Bar
These gingerbread cheesecake bars are what happens when cozy gingerbread cookies meet a classic New York–style cheesecake. You get all that warm cinnamon-ginger flavor, a hint of molasses, and a silky, tangy cheesecake layer that feels special but not fussy.
I started making these holiday dessert bars a few years ago when my kids requested “something like gingerbread, but creamy.” As a 50-year-old mom who’s baked through more Decembers than I can count, I can tell you: this checks every box. It’s a crowd-pleasing Christmas cheesecake recipe that works for office parties, potlucks, cookie trays, and quiet evenings by the tree with a cup of coffee.
Compared with a full cheesecake, these creamy cheesecake bars bake faster, slice easier, and travel better. You can bake them a day or two ahead, chill them, and serve them straight from the fridge. The gingerbread cookie crust stays crisp, and the spiced cheesecake filling sets up beautifully.
This Gingerbread Cheesecake Bars Recipe is also flexible. You can swirl in caramel, add a dollop of whipped cream, or even lighten it up a bit with Greek yogurt. It’s that reliable base recipe you’ll keep coming back to every holiday season.
Why You’ll Love This Recipe
- Perfect for holiday gatherings – These gingerbread cheesecake bars slice cleanly, stack in containers, and look gorgeous on a dessert table.
- Make-ahead friendly – Bake a day (or even two) before your event; they taste even better after chilling.
- Warm, cozy flavors – Think cinnamon, ginger, nutmeg, and molasses wrapped around creamy cheesecake.
- Easier than a whole cheesecake – No water bath, no stress, and fewer cracks to worry about.
- Simple pantry ingredients – Uses common holiday baking ingredients you probably already have.
- Kid- and adult-approved – Sweet enough for kids, but with those nostalgic gingerbread spices adults love.
- Great for gifting – These holiday dessert bars pack well in cookie tins or gift boxes.
- Flexible and customizable – Turn them into a spiced cheesecake filling with caramel, chocolate, or citrus twists.
Ingredients
Let’s break the ingredients into three easy parts: gingerbread cookie crust, spiced cheesecake filling, and optional toppings.
Gingerbread Cookie Crust
- 2 cups (about 240 g) gingerbread cookie crumbs or gingersnap crumbs
- (About 10–12 oz of cookies; use store-bought gingersnaps or leftover gingerbread cookies.)
- 1/4 cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (or allspice, if you prefer a milder flavor)
- 1/4 tsp fine sea salt
- 1/2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
Crust tip: You want the texture like damp sand—squeeze it in your hand and it should hold together. If it’s too dry, add another tablespoon of melted butter.
Spiced Cheesecake Filling
- 24 oz (3 blocks / 680 g) cream cheese, softened to room temperature
- (Use full-fat cream cheese in brick form, not the tub; it sets up much better.)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 1/4 cup (60 ml) sour cream (or plain Greek yogurt for a tiny protein boost)
- 1/4 cup (60 ml) heavy cream
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 tbsp unsulphured molasses
- 1 1/2 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (reduce to a pinch if you’re spice-sensitive)
- 1/4 tsp fine sea salt
Optional Toppings
- Freshly whipped cream or canned whipped topping
- Crushed gingerbread cookies or gingersnaps, for garnish
- Caramel sauce or salted caramel drizzle
- A light dusting of cinnamon or powdered sugar
Spice note: If you like a bolder cinnamon ginger dessert, add an extra 1/4 tsp ginger and 1/4 tsp cinnamon. Taste the batter (before you add the eggs) and adjust.
How To Make This Gingerbread Cheesecake Bars Recipe
You don’t need special skills here—just a mixer, a baking pan, and a little patience while everything chills.
1. Prep Your Pan and Oven
- Preheat your oven to 325°F (163°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.
- Lightly spray the parchment and sides with nonstick baking spray.
Tip: That parchment sling is your best friend for clean cheesecake bars—don’t skip it.
2. Make the Gingerbread Cookie Crust
- Crush the gingerbread cookies or gingersnaps in a food processor until you have fine crumbs. (You can also place them in a zip-top bag and roll them with a rolling pin.)
- In a medium bowl, stir together the cookie crumbs, granulated sugar, cinnamon, nutmeg, cloves, and salt.
- Pour in the melted butter and mix until all the crumbs are evenly coated and the mixture feels like damp sand.
- Transfer the mixture to your prepared pan and press it firmly into an even layer using the bottom of a measuring cup or glass. Pack it down well so your gingerbread cookie crust holds together.
- Bake the crust for 8–10 minutes, until it looks slightly darker and smells toasty. Remove from the oven and let it cool slightly while you make the filling.
3. Beat the Cheesecake Base
- With a hand mixer or stand mixer (paddle attachment), beat the softened cream cheese on medium speed for about 2 minutes, until smooth and fluffy. Scrape down the bowl and beat again—this helps avoid lumps.
- Add the granulated sugar and brown sugar. Beat for another 2 minutes, until the mixture looks creamy and well combined.
4. Add the Spices and Liquids
- Add the sour cream, heavy cream, molasses, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat on low–medium speed just until everything is smooth.
- Taste a tiny bit of the mixture at this point (no eggs yet); if you want stronger spice, add a pinch more cinnamon or ginger.
5. Add the Eggs
- Add the eggs one at a time, beating on low speed after each addition just until combined.
- Do not overmix once the eggs are in; too much air can cause cracks. Scrape down the sides and bottom of the bowl and gently mix again by hand if needed.
6. Bake the Cheesecake Bars
- Pour the spiced cheesecake filling over the warm gingerbread crust. Smooth the top with a spatula.
- Tap the pan firmly on the counter 2–3 times to release any large air bubbles—this small step really helps.
- Bake at 325°F (163°C) for 30–38 minutes. The edges should be set, and the center should still wobble slightly when you gently shake the pan. It will firm up as it chills.
Baking cue: If the edges puff up a lot or start to crack, the bars are probably done. You don’t want them fully firm in the middle; a little jiggle is good.
7. Cool Slowly
- Turn off the oven, crack the door slightly, and let the pan sit in the warm oven for 15–20 minutes. This gentle cooling helps prevent big cracks.
- Remove the pan to a wire rack and let the bars cool to room temperature, about 1–1 1/2 hours.
8. Chill Until Set
- Once the pan is at room temperature, cover it loosely with plastic wrap or foil and chill in the fridge for at least 4 hours, preferably overnight.
- When fully chilled, lift the cheesecake slab out of the pan using the parchment overhang. Place on a cutting board and slice into bars (12 large, 16 medium, or up to 24 smaller bites).
9. Garnish and Serve
- Before serving, top with whipped cream, a drizzle of caramel, and a sprinkle of crushed cookies, if you’d like.
- Serve these holiday dessert bars cold or slightly cool. They’re wonderful with coffee, hot cocoa, or a mug of spiced tea.
Servings & Timing
- Yield: About 16 medium bars (12 larger or up to 24 smaller pieces for party trays)
- Prep Time: 20–25 minutes
- Bake Time: 30–38 minutes
- Cooling & Chill Time: 5–6 hours (including room-temperature cooling and fridge time)
- Total Time: About 6 hours (mostly hands-off; this is a great make ahead holiday dessert)
Fun Variations for Your Gingerbread Cheesecake Bars
You know what? Once you master this Gingerbread Cheesecake Bars Recipe, you can change it up for different tastes and diets.
- Caramel Swirl Gingerbread Cheesecake Bars – Swirl 1/3 cup salted caramel into the top of the batter before baking.
- Chocolate Drizzle Version – After chilling and slicing, drizzle melted dark chocolate over the bars and let it set for a mocha-ginger vibe.
- Lighter Greek Yogurt Bars – Replace the sour cream and half the cream cheese with plain whole milk Greek yogurt; texture will be a bit tangier but still creamy.
- Gluten-Free Holiday Baking Recipe – Use gluten-free gingersnaps or ginger cookies for the crust and check that your other ingredients are certified gluten-free.
- Orange-Spiced Christmas Cheesecake Recipe – Add 1 tbsp orange zest to the filling and top with candied orange peel for a bright, festive twist.
- Mini Cheesecake Bites – Bake in a lined muffin tin with paper liners (about 18–20 minis); reduce bake time to around 18–22 minutes.
Storage & Reheating (Or Rather, Re-Chilling)
- Fridge: Store sliced bars in an airtight container in the refrigerator for up to 5 days. Layer with parchment if you stack them.
- Freezer: For longer storage, freeze bars (without whipped cream topping) on a baking sheet until firm, then wrap individually and store in a freezer bag or container for up to 2 months.
- Thawing: Thaw frozen bars overnight in the fridge, or at room temperature for about 30–45 minutes.
- Serving from the fridge: Cheesecake tastes best slightly cool but not ice-cold. Let bars sit out for 10–15 minutes before serving for the creamiest texture.
- Make-ahead advice: Bake the night before your party, chill overnight, slice the next day, and garnish just before serving—the flavor actually deepens as the spices rest.
Notes From My Kitchen to Yours
- Room temperature ingredients really matter. Soft cream cheese and room-temp eggs blend much smoother and help avoid lumps and cracks. If you forget, place wrapped cream cheese in a bowl of slightly warm (not hot) water for 10–15 minutes.
- Spice balance is personal. My family loves a bold gingerbread kick, but if you’re serving kids or spice-sensitive guests, start with the lower end of the ginger and clove amounts.
- Pan size will change the bake time. A metal 9×13 pan usually bakes a bit faster than a glass one. If you use glass, expect a few extra minutes.
- Clean slices look professional. For sharp edges like you see in bakery displays, use a long, sharp knife, wipe the blade clean between cuts, and run it under warm water as needed.
- No water bath, no problem. Traditional cheesecake uses a water bath, but for holiday dessert bars like these, keeping the oven temp moderate and cooling slowly usually does the trick. Small surface cracks will be hidden by toppings anyway.
- Cookie crust flavor. If you’re using milder ginger cookies, add an extra pinch of cinnamon and ginger to the crust mixture to boost that gingerbread flavor.
If you enjoy these, you might also like peppermint bark cookies or eggnog cupcakes—search those terms on my site when you’re done here. I love building a whole dessert table that shares similar warm spices and colors.
FAQs About Gingerbread Cheesecake Bars
Can I make this Gingerbread Cheesecake Bars Recipe ahead of time?
Yes, and you should. These bars are best when chilled at least 4 hours, but overnight is even better for flavor and texture.
Do I have to use gingersnaps for the crust?
No. You can use gingerbread cookies, speculoos (like Biscoff), or even a mix of graham crackers plus extra ginger and cinnamon.
Why did my cheesecake bars crack on top?
Cracks usually come from overbaking or mixing too much air into the batter. The good news: small cracks don’t affect flavor, and you can cover them with whipped cream or toppings.
Can I cut this recipe in half?
Yes. Use an 8×8 or 9×9-inch pan and reduce the bake time a bit (start checking around 22–25 minutes).
Can I make these cheesecake bars without eggs?
For a traditional creamy cheesecake texture, eggs are important. An egg-free version would need a different style of filling, more like a no-bake cheesecake using whipped cream and gelatin.
What if I don’t like molasses?
Molasses gives that classic gingerbread taste, but you can reduce it to 2 tbsp and add 2 tbsp extra brown sugar. The flavor will be milder but still warm and cozy.
How do I know when the bars are actually done?
Look for set edges and a slightly wobbly center when you gently shake the pan. If the entire surface is firm with no jiggle, they’re probably a bit overbaked.
Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and creamy. For the best holiday baking recipe results, I recommend full-fat cream cheese.
Wrapping Up: Your New Go-To Festive Dessert Idea
These gingerbread cheesecake bars bring together everything we love about the holidays—warm spices, creamy filling, and that cozy “just one more bite” feeling. They’re easy enough for a busy December weeknight, yet special enough to serve as the star of your Christmas dessert spread.
If you make this Gingerbread Cheesecake Bars Recipe, let me know how it went—leave a comment, share your tweaks, or tell me which variation you tried. And when you’re ready for more festive dessert ideas, come back and try my other holiday baking recipes; your December sweet tooth will be very happy.
Gingerbread Cheesecake Bars
Ingredients
- 2 cups gingerbread cookie crumbs or gingersnap crumbs about 240 g; from about 10–12 oz cookies; finely crushed
- 1/4 cup granulated sugar for crust
- 1 teaspoon ground cinnamon for crust
- 1/4 teaspoon ground nutmeg for crust
- 1/4 teaspoon ground cloves or allspice for a milder flavor; for crust
- 1/4 teaspoon fine sea salt for crust
- 1/2 cup unsalted butter melted and slightly cooled; about 113 g
- 24 oz cream cheese 3 blocks / about 680 g; full-fat, brick style; softened to room temperature
- 3/4 cup granulated sugar for filling
- 1/4 cup light brown sugar packed; for filling
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup heavy cream
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsulphured molasses
- 1 1/2 teaspoons ground cinnamon for filling
- 1 1/4 teaspoons ground ginger for filling
- 1/4 teaspoon ground nutmeg for filling
- 1/4 teaspoon ground cloves reduce to a pinch if spice-sensitive; for filling
- 1/4 teaspoon fine sea salt for filling
- whipped cream freshly whipped or canned; optional topping
- crushed gingerbread cookies or gingersnaps for garnish; optional
- caramel sauce or salted caramel for drizzling; optional
- ground cinnamon or powdered sugar for a light dusting; optional
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to form a sling. Lightly spray the parchment and sides of the pan with nonstick baking spray.
- Crush the gingerbread cookies or gingersnaps into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. In a medium bowl, combine the cookie crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon fine sea salt. Pour in the melted butter and mix until the crumbs are evenly moistened and the mixture resembles damp sand.2 cups gingerbread cookie crumbs or gingersnap crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter
- Transfer the crumb mixture to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup or glass. Bake the crust at 325°F (163°C) for 8–10 minutes, until slightly darker and fragrant. Remove from the oven and let cool slightly while you prepare the filling.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2 minutes, until smooth and fluffy. Scrape down the bowl, then add 3/4 cup granulated sugar and 1/4 cup packed light brown sugar. Beat for another 2 minutes, until creamy and well combined.24 oz cream cheese, 3/4 cup granulated sugar, 1/4 cup light brown sugar
- Add the sour cream, heavy cream, molasses, vanilla, 1 1/2 teaspoons ground cinnamon, 1 1/4 teaspoons ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon fine sea salt to the bowl. Beat on low to medium speed just until the mixture is smooth. Taste a tiny bit of the batter (before adding eggs) and adjust the spices with a pinch more cinnamon or ginger if desired.1/4 cup sour cream, 1/4 cup heavy cream, 3 tablespoons unsulphured molasses, 2 teaspoons pure vanilla extract, 1 1/2 teaspoons ground cinnamon, 1 1/4 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, beating on low speed after each addition just until incorporated. Avoid overmixing once the eggs are added. Scrape down the sides and bottom of the bowl and gently mix by hand if needed until the batter is smooth.3 large eggs
- Pour the spiced cheesecake filling over the warm gingerbread crust and smooth the top with a spatula. Tap the pan firmly on the counter 2–3 times to release large air bubbles. Bake at 325°F (163°C) for 30–38 minutes, until the edges are set and the center still has a slight wobble when gently shaken.
- Turn off the oven and crack the door slightly. Let the pan sit in the warm oven for 15–20 minutes to cool gradually and help prevent cracking. Remove the pan to a wire rack and cool to room temperature, about 1–1 1/2 hours.
- Once the cheesecake has cooled to room temperature, cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set. Use the parchment sling to lift the chilled cheesecake from the pan onto a cutting board. Slice into about 16 medium bars (or 12 larger / up to 24 smaller pieces).
- Before serving, top the bars with whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed cookies, plus a light dusting of cinnamon or powdered sugar if desired. Serve cold or slightly cool with coffee, hot cocoa, or spiced tea.whipped cream, crushed gingerbread cookies or gingersnaps, caramel sauce or salted caramel, ground cinnamon or powdered sugar
