“The moment these gingerbread cheesecake bars hit the oven, your kitchen will smell like Christmas. And yes — they taste even better than they smell.”

Gingerbread cheesecake bars are the perfect mix of the warm, spicy flavors of gingerbread and the smooth, rich flavors of cheesecake. Picture a buttery, spiced gingerbread crust holding a smooth, molasses-kissed cheesecake filling. These squares are great for a holiday cookie tray or a cozy night in. I love this dessert because it tastes like winter and is elegant and surprisingly easy to make.

Why Are Gingerbread Cheesecake Bars a Holiday Favorite?

To me, holiday baking is more than recipes — it’s memory-making. Gingerbread spices (ginger, cinnamon, cloves, nutmeg) trigger the warm, seasonal feelings everyone chases in December. Pairing those spices with cream cheese transforms the dessert from a cookie to something lush and celebratory. Bars are also practical: they’re easy to slice, transport, and serve — ideal for parties, potlucks, or gifting. The balance of tart creaminess and sweet, spiced crust keeps every bite interesting, which is why these bars always disappear first at my holiday gatherings.

What Substitutions Can You Use in Gingerbread Cheesecake Bars?

I like keeping substitutions practical — here are ones I use frequently:

• Cream cheese: For a lighter version, use Neufchâtel (lower fat), though the texture will be slightly less rich. For a dairy-free option, see the vegan section below.
  
• Molasses: If you’re out, use ½ cup brown sugar + 2 tbsp maple syrup (flavor will be slightly different).
  
• Gingerbread crumbs: Use gingersnaps, graham crackers + 1 tsp ground ginger, or store-bought gingerbread cookie crumbs.
  
• Sour cream: Greek yogurt (full-fat) works well.
  
• Flour: For gluten-free, use a 1:1 gluten-free flour or 2 tbsp almond flour (note: almond flour will change texture).
  
• Butter: Use coconut oil for a dairy-free crust (it will firm up as it cools).

How Do You Prepare the Gingerbread Crust?

I treat the crust like a sturdy but tender base: finely crushed gingersnaps mixed with brown sugar and melted butter, pressed tightly into the pan and pre-baked.

Pre-baking prevents sogginess and ensures the crust holds up when you cut bars. If you prefer a thicker crust, increase crumbs to 3 cups and add another tablespoon of butter.

How Do You Make the Cheesecake Filling?

The secret is temperature and restraint: everything must be room temperature so the filling becomes perfectly smooth without overworking. Beat cream cheese until silky, add sugars, then incorporate the eggs slowly. Molasses is folded in with the sour cream and spices—this gives that unmistakable gingerbread depth without overpowering the creaminess. Finally, a touch of flour stabilizes the filling so the bars cut cleanly.

Gingerbread Cheesecake Bars

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 6 people

Ingredients Method Video

Ingredients

  

For the gingerbread crust

• 2 ½ cups gingerbread cookie or gingersnap crumbs about 10–12 cookies
• ¼ cup packed light brown sugar
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• Pinch of salt
• 6 tbsp ¾ stick / 85 g unsalted butter, melted

For the cheesecake filling

• 24 oz 3 × 8-oz cream cheese, room temperature
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs + 1 large egg yolk room temperature
• ½ cup sour cream room temperature
• 1/3 cup molasses not blackstrap — this gives that classic gingerbread flavor
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• Pinch of salt

Optional toppings

• Whipped cream or stabilized whipped cream
• Crushed gingersnaps
• Drizzle of caramel or molasses glaze
• Candied ginger pieces

Method

 

Step 1 — Prep

1. Preheat the oven to 350°F (175°C).
2. Line a 9×13-inch pan with parchment paper, letting excess hang over two opposite sides for easy removal. Lightly grease the exposed sides.

Step 2 — Make the gingerbread crust

1. Pulse the gingersnaps or gingerbread cookies in a food processor until fine crumbs form (or place cookies in a zip bag and crush with a rolling pin).
2. In a bowl, mix crumbs, brown sugar, ginger, cinnamon, and a pinch of salt.
3. Stir in the melted butter until the mixture resembles wet sand.
4. Press evenly into the bottom of the prepared pan (I use the flat bottom of a measuring cup to compact it).
5. Bake the crust for 8–10 minutes until it smells toasty. Remove and let cool slightly while you make the filling.

Step 3 — Make the cheesecake filling

1. With a stand mixer or hand mixer, beat the room-temperature cream cheese on medium speed until completely smooth and lump-free (about 2–3 minutes).
2. Add the granulated sugar and brown sugar and beat until combined and glossy.
3. Beat in the eggs and egg yolk one at a time, scraping down the bowl after each addition.
4. Mix in sour cream, molasses, and vanilla until smooth.
5. Add the spices (ginger, cinnamon, cloves, nutmeg), flour, and a pinch of salt. Mix on low just until incorporated — overmixing introduces air which can cause cracks.

Step 4 — Bake

1. Pour the filling over the pre-baked crust and smooth the top.
2. Bake at 350°F (175°C) for 35–40 minutes. The edges should be set and lightly puffed; the center should still have a small jiggle. (See tips below for exact doneness.)
3. Turn off the oven, crack the oven door, and let the pan cool in the oven for 30–45 minutes. This gradual cooling helps prevent cracks.

Step 5 — Chill and finish

1. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
2. Use the parchment overhang to lift the slab from the pan. Slice with a hot, dry knife (run under hot water, dry, then slice), wiping the blade between cuts for clean edges.
3. Top with whipped cream, crushed gingersnaps, or a drizzle of caramel if desired.

Video

How Long Do You Bake Gingerbread Cheesecake Bars?

Bake at 350°F (175°C) for 35–40 minutes. Oven times vary, so look for edges that are set with a slightly jiggly center.

After baking, I always let mine cool in the oven with the door cracked for 30–45 minutes — that slow cool reduces cracking.

After that, chill for at least 4 hours or overnight for the best texture and flavor.

What Are the Best Tips for Perfect Gingerbread Cheesecake Bars?

I’ve learned these the hard way — they’ll save you grief.

1. Use room temperature ingredients. Cold cream cheese or eggs will make lumps and force overmixing.
   
2. Don’t overbeat after adding eggs. Overmixing introduces air and makes cracks.
   
3. Pre-bake the crust. It prevents sogginess and gives a solid base.
   
4. Cool gradually. Let the bars cool in the oven with the door cracked before moving to the fridge.
   
5. Use a water bath if you’re nervous. If you want extra protection against cracks, set the pan in a larger roasting pan and pour hot water into the outer pan to come halfway up the sides (wrap the cheesecake pan bottom with foil to prevent leaks).
   
6. Chill thoroughly. Cold bars slice cleanly and taste better after resting.
   
7. Hot knife for slicing. Dip the knife in hot water and dry it between cuts for polished edges.

How Can You Prevent Cracks in the Cheesecake?

Cracks are usually caused by either too much air in the batter, rapid temperature changes, or overbaking. To prevent them:

• Beat cream cheese until smooth, but avoid high speed after adding eggs.
  
• Use room-temperature ingredients.
  
• Bake at a steady temperature and avoid opening the oven frequently.
  
• Cool slowly in the oven with the door cracked, and then refrigerate.
  
• If you do get a small crack, disguise it with whipped cream, a dusting of powdered sugar, or a drizzle of caramel — nobody will know unless you tell them!

Be sure to try these Pumpkin Cookies — soft, spiced, and absolutely irresistible! They’ve been a crowd favorite and are the perfect treat for this festive party season.

What Are Some Variations of Gingerbread Cheesecake Bars?

I love tweaking this base — here are my favorite spins:

• Gingersnap streusel top: Mix more cookie crumbs with brown sugar and cold butter; sprinkle on top halfway through baking.
  
• Chocolate-molasses swirl: Melt ¼ cup dark chocolate and swirl a few spoonfuls into the batter before baking.
  
• Salted caramel: Drizzle salted caramel over chilled bars and sprinkle with flaky sea salt.
  
• Mini bars: Bake in a lined muffin tin for portable single-serve treats (reduce baking time to 20–25 minutes).
  
• Spiced orange: Add 1 tbsp orange zest to the filling for a citrusy lift.
  
• Gluten-free: Use gluten-free gingersnaps or make an almond-flour crust.
  
  

Can You Make Vegan Gingerbread Cheesecake Bars?

Yes! I’ve made vegan versions that are truly delicious:

Vegan crust

• 2 ½ cups vegan gingerbread or gingersnap crumbs
• 6 tbsp vegan butter or coconut oil, melted
• ¼ cup brown sugar (optional)

Vegan filling

• 24 oz vegan cream cheese (block style), room temp OR blend 2 cups silken tofu + 1 cup raw cashews (soaked and drained)
• ¾ cup sugar (or coconut sugar)
• 1/3 cup molasses
• 2 tbsp cornstarch or arrowroot
• 1/2 cup full-fat coconut cream
• 1 tbsp ground ginger + 1 tsp cinnamon + pinch cloves + 1 tsp vanilla

Process and bake similarly (temperature and timing may vary slightly); chilling is essential for firming up vegan fillings. If you use tofu + cashews, blend until ultra-smooth.

Don’t miss my favorite Spiced Pumpkin Cheesecake Bars — the ultimate fall indulgence! Creamy, cozy, and bursting with warm autumn flavors, they’re the perfect dessert to celebrate the season.

How to Store and Serve Gingerbread Cheesecake Bars

Refrigerator: Store in an airtight container for up to 4 days. I like to layer parchment between slices to keep them tidy.

Freezer: Freeze for up to 2 months. Flash-freeze slices on a tray, then pack in a freezer bag with parchment between layers. Thaw in the fridge overnight.

Serving: Bring refrigerated bars to slightly above fridge temperature for the best flavor (15–20 minutes at room temp). Serve with softly whipped cream, a dusting of powdered sugar, extra molasses drizzle, or candied ginger.

Nutritional Information for Gingerbread Cheesecake Bars

Nutrition can vary by exact brands and portion sizes. Below is an approximate per-serving estimate (one of 20 bars from a 9×13 pan):

• Calories: ~330–380 kcal
• Fat: ~20–24 g (mostly from cream cheese and butter)
• Carbohydrates: ~34–40 g (sugars and carbs from molasses and crumbs)
• Protein: ~4–6 g

If you need precise nutrition facts for dietary or labeling reasons, I recommend plugging your exact ingredient brands and quantities into a nutrition calculator (I use one when I need exact numbers for clients).

Common Mistakes to Avoid When Making Gingerbread Cheesecake Bars

I’ve made every mistake so you don’t have to:

1. Using cold cream cheese. It makes lumps — always bring it to room temperature.
   
2. Overbeating after eggs. That creates air and cracks.
   
3. Skipping the crust pre-bake. The filling can make a soggy mess if the crust isn’t set.
   
4. Opening the oven repeatedly. Temperature swings cause sinking and cracking.
   
5. Not chilling long enough. That makes cutting messy and the texture underwhelming.
   
6. Using too much molasses. It can overpower the cheesecake; stick to the recipe amounts or taste as you go.

Frequently Asked Questions for Gingerbread Cheesecake Bars

1. Can I make these ahead for a party?

Absolutely. These bars are ideal for make-ahead: bake a day or two in advance and chill. For longer storage, freeze and thaw in the fridge the day before serving.

2. How do I tell when the cheesecake is done?

The edges should be set and the center slightly jiggly (about like unshaken Jell-O). It will continue to set as it cools. Overbaking leads to dryness and cracks.

3. Can I use a 9-inch springform instead of a 9×13 pan?

Yes, but the bars will be taller and require longer baking time (around 45–60 minutes). Watch for the same visual cues: set edges, slightly jiggly center.

4. My cheesecake cracked — is it ruined?

Not at all. Small cracks can be hidden with whipped cream, a dusting of powdered sugar, or a creative topping. Flavor is unaffected.

5. Can I reduce the sugar?

You can cut granulated sugar by about 15–25% without huge texture changes, but sweetness also balances the spices and molasses. For lower sugar, consider using ½ cup granulated + ¼ cup brown sugar and tasting the batter.

6. What’s the best way to make these gluten-free?

Use certified gluten-free gingersnaps or a mix of gluten-free graham crackers + 1 tsp ground ginger in the crust. Ensure any baking powder or other packaged items are labeled gluten-free.

Final Thoughts

These gingerbread cheesecake bars are one of my favorite ways to bring holiday spice to the table without spending hours fussing over a showstopper cake. They’re forgiving, festive, and endlessly adaptable — whether you’re after vegan, gluten-free, or choc-molasses variations. Follow the tips here, chill patiently, and you’ll have a dessert that looks like it came from a bakery and tastes like holiday nostalgia in every bite.

If you want, I can convert this into a printable recipe card, a short Pinterest-friendly description with tags, or a scaled-down version for a 9-inch square pan — tell me which and I’ll lay it out for you.

If you’ve landed here, chances are you’re hunting for festive holiday desserts — and trust me, you don’t want to miss this Tiramisu recipe! It’s a showstopping favorite this season — irresistibly creamy, effortlessly elegant, and guaranteed to impress every guest at your holiday table.