There’s something utterly magical about warm spices and creamy sweetness coming together in one bite. This Gingerbread Cheesecake Bars Recipe is exactly that—a cozy, rich dessert that’s as festive as it is delicious. Perfect for sharing or savoring on your own, these bars bring the spirit of gingerbread house fun right into your kitchen.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cheesecake Bars Recipe
Top Tip
How to Serve Gingerbread Cheesecake Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cheesecake Bars Recipe

Why You'll Love This Recipe

I honestly can’t say enough good things about this Gingerbread Cheesecake Bars Recipe. It’s my go-to treat whenever I want something that feels both nostalgic and indulgent. The flavors hit all the right notes—warm spices paired with that classic creamy cheesecake texture—but the bars format makes it super easy to share or pack for holiday parties!

Perfectly balanced flavors: The gingerbread spices are there but never overpower the lovely white chocolate and cream cheese base.
Easy to make in one pan: No fancy layers or multiple dishes—just one pan with a simple gingersnap crust and luscious filling.
Textural delight: Crunchy spiced crust meets silky cheesecake—it’s like dessert heaven in every bite.
Great for gifting: These bars slice up beautifully, making them ideal for holiday cookie swaps and gift boxes.

Ingredients & Why They Work

This recipe’s ingredients are thoughtfully chosen to bring out the warm, spiced holiday flavor we all love. From the gingersnap crust that provides crunch and spice to the creamy white chocolate-enriched cheesecake filling, each component complements the other perfectly.

Flat lay of whole uncracked brown eggs, a small stack of golden-brown gingersnap cookies, a few cubes of creamy white cream cheese, a small white bowl of granulated sugar, a small white bowl with melted golden butter, a small white bowl with melted white chocolate, a small white bowl of dark molasses, a small white bowl containing a mixture of ground spices: ginger, cloves, nutmeg, and cinnamon, fresh lemon zest curls on a white ceramic plate, and a small white bowl of pure vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap cookies: The base of your crust; their natural ginger and spice flavor creates a perfect foundation.
Unsalted butter: Melts into the cookie crumbs, helping them stick into a sturdy crust without overpowering the spices.
Granulated sugar: Sweetens the filling just right without making it cloying.
Kosher salt: Enhances all the flavors and balances the sweetness beautifully.
Cream cheese: The creamy star of this dessert; I always use full-fat room temperature to avoid lumps and get that silky texture.
Eggs and egg yolks: They bind and set the cheesecake layers, making it rich but not rubbery.
White chocolate: Adds a smooth sweetness and body to the cheesecake—I like using good-quality couverture when I can.
Vanilla extract: Just a splash to deepen the flavor, making all the spices sing.
Ground ginger, cloves, nutmeg, cinnamon: Classic gingerbread spices that create that nostalgic warmth.
Lemon zest: A little brightness to lift the overall flavor, stopping it from feeling too heavy.
Molasses: The secret ingredient that brings authentic gingerbread richness to the cheesecake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Gingerbread Cheesecake Bars Recipe depending on the occasion or mood. You can keep it classic or get a little playful with add-ins or toppings—it’s your dessert to own so feel confident experimenting!

Variation: One time, I folded in finely chopped crystallized ginger pieces right into the batter—talk about a gingery kick and surprise texture in each bite. It was a hit at brunch!
Dairy-free option: I’ve had success using vegan cream cheese and a plant-based butter alternative for the crust. Just make sure everything’s softened to room temperature to mix smoothly.
Spice it up: Feel free to increase or reduce the ground cloves or nutmeg based on your spice tolerance—I always keep cinnamon steady but play with the others more.

Step-by-Step: How I Make Gingerbread Cheesecake Bars Recipe

Step 1: Prep the crust with care

Start by preheating your oven to 350°F and prepping your 9-inch pan with nonstick spray and parchment—letting it drape over the edges helps with easy removal later. Pulse the gingersnap cookies in a food processor until fine crumbs form, then mix in the melted butter until your mixture sticks together when pressed. Press it firmly and evenly into the pan’s bottom. A packed crust means it won’t crumble when you slice the bars—trust me, this little step saves frustration!

Step 2: Whip the filling until silky smooth

Using a stand mixer or hand mixer, beat the room temperature cream cheese on medium-low until creamy and lump-free—stopping to scrape the bowl helps ensure even mixing. Add sugar and salt, then incorporate eggs and yolks one at a time. After that, mix in the melted white chocolate, then fold in your warming spices, lemon zest, molasses, and vanilla extract. The batter should be smooth and luxuriously thick. Patience here makes for a dreamy cheesecake texture.

Step 3: The water bath magic

Pour your filling over the crust and smooth the top. This recipe bakes best in a water bath to keep the cheesecake moist and crack-free. Place your filled pan inside a larger baking dish and carefully pour very hot water around it until it reaches about an inch high on the sides. This gentle steam treatment is the secret to that silky finish we all crave.

Step 4: Bake low and slow

Bake at 350°F for 20 minutes, then lower the temperature to 250°F and continue baking for about 65 minutes. Know it’s done when the edges are set, but the center still jiggles slightly when you gently shake the pan. Then turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about an hour. This slow cooling helps avoid cracks—plus, it develops depth in flavor.

Step 5: Chill and cut to perfection

Once it’s out of the oven, pop it in the fridge for at least 2 hours or overnight if you can wait that long. This chilling sets everything nicely for easy slicing. Use the parchment edges to lift the cheesecake out and cut into 12 bars. Serve as is or with your favorite garnish.

Top Tip

From my many attempts, baking the cheesecake bars in a water bath is absolute key to success here. It may sound intimidating, but it’s honestly a straightforward step that prevents cracks and dryness—a game changer!

Crust pressing: Firmly press the gingersnap crust into the pan using the bottom of a flat glass or measuring cup for even thickness.
Cheesecake mixing: Make sure your cream cheese is fully softened; cold cream cheese results in lumps and uneven texture.
Water bath tip: Use a kitchen towel under the larger pan to keep your baking tray steady and prevent slipping when you lift it into the oven.
Slow cooling: Don’t skip the step of cooling the cheesecake slowly with the oven door ajar—it helps prevent cracks and keeps the filling silky.

How to Serve Gingerbread Cheesecake Bars Recipe

gingerbread cheesecake bars - Serving Suggestion

Garnishes

I often top these bars with a few mini gingerbread cookies or a light dusting of powdered sugar for an extra festive look. Sometimes I drizzle a little melted white chocolate over the bars to echo the flavor inside. Fresh whipped cream with a sprinkle of cinnamon or nutmeg also pairs beautifully if you want to serve right away.

Side Dishes

Serving these bars alongside a crisp cup of spiced chai or freshly brewed coffee really brings out the gingerbread notes. At holiday gatherings, I love pairing them with fruit preserves or a tangy cranberry compote to cut through the richness.

Creative Ways to Present

For a holiday party, I like placing the bars on a rustic wooden board surrounded by edible dried orange slices, cinnamon sticks, and festive sprigs of rosemary or pine. It creates a warm, inviting display that’s both pretty and practical. Wrapping individual bars in parchment and tying them with twine makes for an adorable edible gift, too.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, and they stay wonderfully fresh for up to 5 days. Because of the crust and cream cheese combination, they don’t get soggy and hold their shape well.

Freezing

You can freeze these bars after slicing by wrapping each bar tightly in plastic wrap and then placing them in a freezer-safe bag. They keep beautifully for up to 2 months. When I want one, I let it thaw in the fridge overnight—still tastes fresh and delicious!

Reheating

Honestly, I usually eat these chilled because that’s when the flavor and texture are best. But if you want to warm them slightly, I pop a bar in the microwave for just 10-15 seconds—just enough to soften it a bit without melting the cheesecake.

Frequently Asked Questions:

Can I use store-bought gingerbread for the crust?

Store-bought gingersnap cookies are perfect for the crust because they already have that spiced edge that defines gingerbread. I wouldn’t recommend using soft gingerbread cake or loaf for the crust, though, as it won’t hold up when pressed down or baked.

Why do I bake the cheesecake in a water bath?

The water bath keeps the temperature around the cheesecake consistent and humid, which prevents cracking and helps the bars stay silky and moist. It might seem tricky at first, but placing the pan in a larger dish with hot water is an easy step that makes a huge difference.

Can I make these bars ahead of time?

Absolutely! These bars actually benefit from sitting overnight since it helps the flavors meld and the texture set perfectly. Just keep them refrigerated and covered, and bring them out about 20 minutes before serving for best flavor.

What’s the secret to a crack-free cheesecake surface?

Besides the water bath, making sure not to overmix the batter and cooling the cheesecake slowly with the oven door slightly open really helps prevent cracks. Also, using room temperature ingredients ensures a smooth batter that bakes evenly.

Final Thoughts

I hope you’ll find as much joy in making and sharing this Gingerbread Cheesecake Bars Recipe as I do. It’s a special blend of nostalgic flavors and creamy delight that turns any ordinary day into a reason to celebrate. Next time you want a dessert that feels cozy but looks impressive, these bars have got your back—trust me, they’ll be your new holiday favorite.