Gingerbread Cheesecake Bars
When the holidays roll around, few things feel as comforting as the warm aroma of gingerbread baking in the oven. Add in a layer of creamy cheesecake, and you’ve got yourself a dessert that truly captures the cozy spirit of Christmas. These gingerbread cheesecake bars are rich, spiced, and full of festive cheer—perfect for sharing with family, friends, or honestly, keeping all to yourself.
What makes this recipe special is how it combines two holiday favorites into one irresistible treat. You get the nostalgic flavor of classic gingerbread—those deep molasses notes, cozy spices, and buttery sweetness—paired with the smooth, tangy creaminess of cheesecake. Every bite feels like the best parts of Christmas dessert traditions rolled into one.
These Christmas cheesecake bars are ideal for parties, dessert tables, or even as a thoughtful homemade gift. They slice beautifully, hold up well for travel, and always impress. Whether you serve them as part of your Christmas desserts spread or enjoy them after a cozy dinner with hot cocoa, they’ll bring instant holiday joy.
And let’s be honest—there’s something magical about a dessert that’s both simple and show-stopping. These Christmas dessert bars hit that sweet spot. They’re easy enough to make for a casual family night but elegant enough to wow your guests during the holidays. Rich, creamy, and perfectly spiced, they’re everything you want in a festive treat and more.
Why You’ll Love It
- Two classics in one dessert. You get the nostalgic taste of gingerbread cookies and the creamy indulgence of cheesecake—all in one decadent bite.
- Perfect for Christmas gatherings. These bars look festive, taste incredible, and slice neatly, making them ideal for dessert tables or gift boxes.
- Warm, cozy flavors. With cinnamon, ginger, nutmeg, and molasses, every bite tastes like pure holiday comfort.
- Easy to make ahead. They chill beautifully, so you can bake them a day before your Christmas party and simply slice and serve.
- Festive and impressive. Even though they’re simple to make, they look like something straight from a bakery—everyone will think you spent hours in the kitchen.
Ingredient List
For the Gingerbread Base:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ⅓ cup molasses
- ½ cup brown sugar
- 1 large egg
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream
Ingredient Notes
- Molasses: Don’t skip the molasses! It gives the bars their deep, warm gingerbread flavor and that gorgeous dark color. I always go for unsulphured molasses—it’s rich but not bitter.
- Cream Cheese: Use full-fat cream cheese for the best texture. It makes the cheesecake layer ultra-smooth and creamy.
- Spices: Fresh spices make a huge difference. If your cinnamon or ginger’s been sitting around for ages, it’s time to restock—your taste buds will thank you.
- Butter: I like using salted butter when melting it for the base—it balances the sweetness beautifully, but unsalted works just as well if that’s what you have.
- Sour Cream: That little bit of sour cream adds tang and keeps the cheesecake layer from being overly sweet. Don’t leave it out—it’s the secret to balance!
Kitchen Equipment Needed
- 8×8-inch baking pan – Perfect size for thick, even bars. I love using my glass Pyrex dish so I can see those layers bake up beautifully.
- Mixing bowls – One for the gingerbread base and another for the cheesecake filling—less mess, more control.
- Electric mixer or hand whisk – Helps get that cream cheese perfectly smooth and lump-free.
- Rubber spatula – Great for folding, scraping, and spreading each layer evenly.
- Measuring cups and spoons – Precision matters with baking, especially for spices and molasses.
- Parchment paper – Makes lifting the bars out of the pan a breeze (and saves you from sticky cleanup!).
- Cooling rack – Helps the bars cool evenly before chilling. I never skip this step—it keeps the crust from getting soggy.
Instructions
1. Prep — get everything ready
- Preheat the oven to 350°F (177°C).
- Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to lift the bars out later. Lightly grease the parchment.
- Measure out all ingredients and let the cream cheese come to room temperature (about 30–60 minutes). This makes the cheesecake layer silky-smooth.
2. Make the gingerbread base
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups flour, 1 tsp ground ginger, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, ½ tsp baking soda, and ¼ tsp salt.
- In a separate bowl, whisk the melted butter, molasses, brown sugar, and 1 large egg until glossy and combined.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined — don’t overmix. The dough will be slightly sticky.
- Press the dough evenly into the prepared pan, smoothing the top with the back of a spoon or an offset spatula so it forms a compact, even layer.
Pro tip: For an even base, press the dough down using the bottom of a measuring cup wrapped in plastic wrap — it gives a smooth, firm surface.
- Bake the base for 10 minutes to set it slightly. Remove from the oven and let it cool for 5 minutes while you make the cheesecake layer.
3. Make the cheesecake layer
- In a large mixing bowl, beat 16 oz softened cream cheese on medium speed until smooth and lump-free (about 1–2 minutes).
Pro tip: Scrape the bowl down once or twice so no lumps remain — cold cream cheese bits will ruin the texture. - Add ½ cup granulated sugar and beat until combined and creamy.
- Beat in 1 tsp vanilla extract, then add 1 large egg and beat just until incorporated. Avoid overbeating.
- Mix in 2 tablespoons sour cream until the filling is silky and slightly glossy.
Pro tip: Stop mixing as soon as the filling is smooth. Overmixing adds air and can cause cracking during baking.
4. Assemble and bake
- Pour the cheesecake filling over the warm gingerbread base and spread evenly with a spatula. Tap the pan gently on the counter once to release any large air bubbles.
- Bake at 350°F (177°C) for 22–28 minutes, or until the edges are set and lightly golden, and the center still has a slight jiggle when you gently shake the pan. The center will continue to firm up as it cools.
Pro tip: If you prefer a completely crack-free top, place the pan on a preheated baking sheet to avoid sudden temperature changes and reduce the chance of cracking.
- Turn off the oven, crack the door open, and let the bars sit inside for 10 minutes—this helps prevent sudden cooling that could cause cracks.
5. Cool, chill, and finish
- Transfer the pan to a cooling rack and let the bars cool to room temperature (about 1 hour).
- Once cool, use the parchment overhang to lift the whole slab from the pan and place it on a flat board or plate. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling lets the cheesecake layer set fully and makes slicing much cleaner.
Pro tip: Chill overnight if you have time — the flavors deepen and the bars slice perfectly.
6. Slice and serve
- Use a sharp chef’s knife and wipe it clean between cuts for neat slices. For extra-smooth edges, run the knife under hot water and dry it before each cut.
- Slice into 16 small squares or 9 larger bars, depending on how rich you want each serving to be.
- Arrange on a platter and garnish if desired (a dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of crushed ginger snaps works beautifully).
Enjoy these gingerbread cheesecake bars as part of your holiday dessert spread — they’re one of those Christmas desserts bars that make gatherings feel extra cozy and memorable.
Tips and Tricks for Success
- Room-temperature ingredients are key. Cold cream cheese and eggs can cause a lumpy batter or uneven baking—give them time to warm up.
- Don’t overbake. The cheesecake layer should still have a slight jiggle in the center when you take it out. It will firm up as it cools.
- Use parchment paper for easy removal. Lifting the whole slab out makes slicing cleaner and prevents cracking.
- Cool completely before chilling. Rushing the cooling process can cause condensation on the surface or a soggy crust.
- Slice with a hot knife. Wipe the blade clean between cuts for picture-perfect squares every time.
- Chill overnight if possible. The flavors meld beautifully, and the texture becomes creamier and more cohesive.
Ingredient Substitutions and Variations
- Molasses: Out of molasses? Mix ⅔ cup dark corn syrup + ⅓ cup brown sugar for a similar flavor (though it won’t be quite as deep).
- Spices: Adjust the spice mix to your taste—add more cinnamon for warmth or a pinch of allspice for complexity.
- Crust twist: Use crushed gingersnaps or graham crackers instead of the gingerbread dough for a quicker base.
- Cream cheese substitute: Neufchâtel cheese works well if you prefer a slightly lighter texture.
- Festive swirl: Drop small spoonfuls of gingerbread dough on top of the cheesecake layer before baking, then swirl gently with a knife for a marbled effect.
- Topping idea: After chilling, drizzle with melted white chocolate or sprinkle with crushed candy canes for an extra Christmas touch.
- Mini version: Make them in a mini muffin tin for bite-sized Christmas desserts bars that are perfect for parties or cookie swaps.
Serving Suggestions
- A holiday platter favorite: Arrange these bars on a dessert tray with sugar cookies and fudge for a stunning Christmas spread everyone will love.
- Add a creamy touch: Top each bar with a swirl of whipped cream and a sprinkle of cinnamon—it adds that cozy, coffee-shop finish.
- Pair with hot drinks: Serve with peppermint hot chocolate, eggnog, or a warm chai latte for the ultimate Christmas dessert moment.
- Dress them up for gifting: Cut them into neat squares, place in festive tins, and gift them as homemade Christmas desserts for friends and neighbors.
- My personal favorite: I love enjoying one slightly chilled with a mug of strong coffee—it’s the perfect balance of creamy, sweet, and spiced.
Storage and Reheating Instructions
- Refrigerate: Store leftover bars in an airtight container in the fridge for up to 4–5 days.
- Freeze: Wrap each bar tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
- Thaw: Transfer frozen bars to the refrigerator and let them thaw overnight before serving.
- Serve chilled: These taste best cold, straight from the fridge—but if you prefer them softer, let them sit at room temperature for 10–15 minutes before eating.
- Avoid microwaving: Reheating can alter the cheesecake texture; instead, enjoy them chilled or at room temp for the creamiest bite.
Frequently Asked Questions
Can I make these gingerbread cheesecake bars ahead of time?
Absolutely! These bars actually taste better the next day. You can make them 1–2 days ahead and keep them chilled in the fridge until ready to serve.
How do I prevent the cheesecake layer from cracking?
Avoid overmixing the batter and don’t overbake. Letting the bars cool gradually (by cracking the oven door after baking) also helps prevent sudden temperature changes that cause cracks.
Can I use store-bought gingerbread mix for the base?
Yes! If you’re short on time, a boxed gingerbread mix works fine. Just prepare it as directed, then press it into the pan for your base before adding the cheesecake layer.
What can I use instead of sour cream?
You can use plain Greek yogurt for a similar creamy texture and slight tang. Just make sure it’s full-fat for the best results.
How do I know when the bars are done baking?
The edges should look set, but the center should still jiggle slightly when you move the pan. That gentle wobble means it’s perfectly baked and will firm up as it cools.
Can I double the recipe?
Definitely! Use a 9×13-inch pan and increase the baking time by about 10–12 minutes. Keep an eye on the center to make sure it’s set but not dry.
Did you try these gingerbread cheesecake bars? Let me know in the comments how they turned out—I’d love to hear if they made it to your list of favorite Christmas desserts this year!
Gingerbread Cheesecake Bars
These gingerbread cheesecake bars are rich, spiced, and full of festive cheer—perfect for sharing with family, friends, or honestly, keeping all to yourself.
Equipment
- 8×8-inch baking pan
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling Rack
Ingredients
For the Gingerbread Base:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ⅓ cup molasses
- ½ cup brown sugar
- 1 large egg
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream
Instructions
Prep — get everything ready
- Preheat the oven to 350°F (177°C).
- Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to lift the bars out later. Lightly grease the parchment.
- Measure out all ingredients and let the cream cheese come to room temperature (about 30–60 minutes). This makes the cheesecake layer silky-smooth.
Make the gingerbread base
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups flour, 1 tsp ground ginger, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, ½ tsp baking soda, and ¼ tsp salt.
- In a separate bowl, whisk the melted butter, molasses, brown sugar, and 1 large egg until glossy and combined.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined — don’t overmix. The dough will be slightly sticky.
- Press the dough evenly into the prepared pan, smoothing the top with the back of a spoon or an offset spatula so it forms a compact, even layer.
- Pro tip: For an even base, press the dough down using the bottom of a measuring cup wrapped in plastic wrap — it gives a smooth, firm surface.
- Bake the base for 10 minutes to set it slightly. Remove from the oven and let it cool for 5 minutes while you make the cheesecake layer.
Make the cheesecake layer
- In a large mixing bowl, beat 16 oz softened cream cheese on medium speed until smooth and lump-free (about 1–2 minutes).
- Pro tip: Scrape the bowl down once or twice so no lumps remain — cold cream cheese bits will ruin the texture.
- Add ½ cup granulated sugar and beat until combined and creamy.
- Beat in 1 tsp vanilla extract, then add 1 large egg and beat just until incorporated. Avoid overbeating.
- Mix in 2 tablespoons sour cream until the filling is silky and slightly glossy.
- Pro tip: Stop mixing as soon as the filling is smooth. Overmixing adds air and can cause cracking during baking.
Assemble and bake
- Pour the cheesecake filling over the warm gingerbread base and spread evenly with a spatula. Tap the pan gently on the counter once to release any large air bubbles.
- Bake at 350°F (177°C) for 22–28 minutes, or until the edges are set and lightly golden, and the center still has a slight jiggle when you gently shake the pan. The center will continue to firm up as it cools.
- Pro tip: If you prefer a completely crack-free top, place the pan on a preheated baking sheet to avoid sudden temperature changes and reduce the chance of cracking.
- Turn off the oven, crack the door open, and let the bars sit inside for 10 minutes—this helps prevent sudden cooling that could cause cracks.
Cool, chill, and finish
- Transfer the pan to a cooling rack and let the bars cool to room temperature (about 1 hour).
- Once cool, use the parchment overhang to lift the whole slab from the pan and place it on a flat board or plate. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling lets the cheesecake layer set fully and makes slicing much cleaner.
- Pro tip: Chill overnight if you have time — the flavors deepen and the bars slice perfectly.
Slice and serve
- Use a sharp chef’s knife and wipe it clean between cuts for neat slices. For extra-smooth edges, run the knife under hot water and dry it before each cut.
- Slice into 16 small squares or 9 larger bars, depending on how rich you want each serving to be.
- Arrange on a platter and garnish if desired (a dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of crushed ginger snaps works beautifully).
Storing and make-ahead notes
- Store the bars in an airtight container in the refrigerator for up to 4–5 days.
- These also freeze well: wrap slices individually in plastic and freeze up to 3 months. Thaw in the refrigerator before serving.
Notes
Nutritional Value (per small square, approx.):
- Calories: 230 kcal
- Carbohydrates: 28 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 55 mg
- Sodium: 145 mg
- Sugar: 18 g
- Fiber: 1 g