Easy Gingerbread Cheesecake Bars (Holiday Dessert 2025)

These easy gingerbread cheesecake bars bring cozy spice, creamy filling, and a snappy gingersnap crust. They slice clean, travel well, and taste like December in every bite. You’ll bake once in a 9×13 pan no water bath needed then chill and cut. Tested twice; best set at 38–40 minutes bake.

At a Glance: 15 minutes prep • 40 minutes bake • plus 4 hours chill • 24 bars • 9×13 pan • make-ahead friendly

Easy Gingerbread Cheesecake Bars

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• Author: Article Pinterest
• Total Time: 55 minutes (plus chill)
• Yield: 24 bars 1x
• Diet: Vegetarian

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Description

Creamy, spiced cheesecake bars with a crisp gingersnap crust—baked in a 9×13 pan with no water bath. Make-ahead friendly for holidays.

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Ingredients

Scale 1x2x3x

• Crust
• 2 1/2 cups (250 g) gingersnap cookie crumbs
• 6 Tbsp (85 g) unsalted butter, melted
• 1 Tbsp (12 g) granulated sugar (optional)
• Pinch fine salt
• Filling
• 24 oz (680 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/4 cup (80 g) unsulphured molasses
• 1/2 cup (120 g) sour cream
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice (optional)
• 1/2 tsp fine salt

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Instructions

1. Heat oven to 325°F (165°C). Line a 9×13 pan with parchment, overhang on long sides. Stir crumbs, butter, sugar, and salt. Press firmly into pan. Bake 8 minutes; cool 5 minutes.
2. Beat cream cheese and sugars until smooth, 1–2 minutes. Beat in molasses, sour cream, vanilla, spices, and salt. Beat in eggs one at a time just until combined.
3. Pour over crust. Bake 35–40 minutes until edges are set and center has a slight jiggle. Cool 15 minutes in cracked oven, then 45 minutes on rack. Chill 4 hours. Lift and slice 24 bars.

Notes

Dairy-free: use plant-based cream cheese and coconut yogurt; dairy-free butter. Gluten-free: use GF gingersnaps or an almond-flour crust. For fewer cracks, place a pan of hot water on the lower rack while baking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 270
• Sugar: 20g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 70mg

Keywords: easy gingerbread cheesecake bars, gingersnap crust, holiday dessert, Christmas dessert, cheesecake bars, one-pan, make-ahead, dairy-free option, gluten-free option

Ingredients

Crust

• 2 1/2 cups (250 g) gingersnap cookie crumbs
• 6 Tbsp (85 g) unsalted butter, melted
• 1 Tbsp (12 g) granulated sugar (optional, for very spicy cookies)
• Pinch fine salt

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/4 cup (80 g) unsulphured molasses
• 1/2 cup (120 g) sour cream
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice (optional)
• 1/2 tsp fine salt

Swaps & Notes

Step-By-Step: Easy Gingerbread Cheesecake Bars

1. Make the crust. Heat oven to 325°F (165°C). Line a 9×13 metal pan with parchment, overhang on long sides. Stir crumbs, butter, sugar, and salt. Press firmly into an even layer. Bake 8 minutes; cool 5 minutes.
2. Mix the filling. Beat cream cheese and sugars until smooth, 1–2 minutes. Beat in molasses, sour cream, vanilla, spices, and salt. Beat in eggs one at a time just until combined; do not overmix.
3. Bake & chill. Pour filling over crust. Bake 35–40 minutes, until edges are set and center has a slight jiggle. Turn oven off, crack door 2 inches, and cool 15 minutes. Then cool on a rack 45 minutes. Chill uncovered 1 hour, then cover and chill 3–4 hours (or overnight). Lift, slice 24 bars, and serve.

Pro Tips & Variations

• For fewer cracks, place a pan of hot water on the lower rack while baking.
• Press crumbs with a flat-bottom cup for a tight, non-crumbly crust.
• Spice level: add 1 extra tsp ginger for a bolder bite.
• Pretty finish: dust with powdered sugar or pipe tiny whipped-cream rosettes.
• Chocolate twist: drizzle cooled bars with melted white chocolate.
• Budget tip: graham crackers + added spices cost less than gingersnaps and still taste great.

Serving Suggestions

• Serve chilled with hot coffee, chai, or cocoa.
• Add candied ginger or crushed gingersnaps on top for crunch.
• Cut into bite-size 1.5-inch squares for party trays.

Storage & Reheating

Refrigerate: 5 days, tightly covered.
Freeze: Up to 2 months; freeze slices on a sheet, then bag. Thaw overnight in the fridge.
Reheat: Not needed. For softer texture, rest at room temp 10–15 minutes. If you must gently warm, place on a tray at 275°F (135°C) for 5 minutes—avoid melting.
Food safety: Keep below 40°F (4°C) or above 140°F (60°C). Do not leave out over 2 hours.

Troubleshooting

• Cracks: Mix on low and stop when just combined; bake until a slight jiggle remains; cool gradually.
• Soggy crust: Pre-bake crust 8 minutes; press firmly; cool 5 minutes before adding filling.
• Runny center: Bars need a chill to set; if very loose, bake 3–5 minutes more.

FAQs

Q1: Can I use graham crackers instead of gingersnaps?
A1: Yes. Use the same amount of crumbs and add 1 tsp ginger + 1/2 tsp cinnamon.

Q2: Can I make these ahead?
A2: Absolutely. Bake the day before and chill overnight for the easiest slicing.

Q3: How do I slice cleanly?
A3: Use a hot, dry knife. Wipe between cuts. Chill well before slicing.

Nutrition (per serving)

Calories: ~270; Protein: 5 g; Carbs: 28 g; Fat: 16 g