Warm spices, creamy texture, and just the right touch of molasses—this Gingerbread Cheesecake Bars Recipe is perfect for cozy afternoons or festive gatherings. It’s a delightful twist that blends classic gingerbread flavors with smooth cheesecake goodness.

The image shows four square slices of a dessert arranged on a white plate set on a white marbled surface. Each slice has two layers: a light brown creamy top layer that looks smooth with a few tiny specks, and a darker brown crumbly base layer that appears crunchy. On top of each slice, there is a small gingerbread man decoration with a smiling face and colorful details, adding a festive touch. The focus is on one slice in the foreground with a blurred background. Photo taken with an iphone --ar 2:3 --v 7

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 still remember the first time I made these bars during a chilly winter weekend; the kitchen smelled like cinnamon, nutmeg, and ginger in the best possible way. This Gingerbread Cheesecake Bars Recipe has that perfect balance of spicy and sweet, plus a rich, creamy texture that you just won’t get with your typical gingerbread cookie.

A Unique Flavor Combo: Blending classic gingerbread spices with creamy white chocolate cheesecake creates a flavor that surprises and delights.
Simple Technique: You don’t need to be a pro baker to pull these off; the step-by-step process is straightforward and beginner-friendly.
Fabulous for Holidays and Beyond: These bars make a beautiful addition to holiday parties or any time you want a cozy treat.
Make-Ahead Friendly: You can prepare them ahead of time, which is a lifesaver when you’re entertaining.

There are four square pieces of light brown cheesecake arranged on a white marbled surface. Each cheesecake piece has two layers, with a darker, crumbly base layer and a smooth, creamy top layer. On top of each piece, there is a small gingerbread man decoration wearing colorful icing shirts in green and red, some with designs like a candy cane or a Christmas tree. Around the cheesecake pieces, there are small green pine sprigs and two cinnamon sticks visible on the upper right side. The photo is bright, with soft lighting showing the texture of the cheesecake and decorations clearly photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Cheesecake Bars Recipe has a specific role that makes the final dessert irresistibly good. From the spicy gingersnap crumb base to the rich cream cheese filling, these flavors and textures build on each other beautifully.

Flat lay of whole uncracked brown eggs arranged evenly, three soft bricks of cream cheese with smooth surfaces, a small pile of whole gingersnap cookies, a few fresh sticks of cinnamon bark, a small heap of ground spices including ginger powder, nutmeg, and ground cloves on white ceramic plates, a small white bowl filled with melted white chocolate, another small white bowl holding glossy molasses, a small white bowl with granulated sugar, a tiny mound of lemon zest next to a fresh lemon wedge, and a small white bowl containing melted butter, all 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: These form the flavorful crust packed with warm spices that define the gingerbread vibe.
Unsalted Butter: Melted butter binds the crust together without overpowering flavors.
Granulated Sugar: Sweetens the cheesecake filling just right without making it too sugary.
Kosher Salt: A tiny pinch balances the sweetness and elevates the spices.
Cream Cheese: The base of the creamy, tangy cheesecake filling—make sure it’s softened for silky blending.
Eggs & Egg Yolks: These provide structure and richness to the filling.
White Chocolate: I love how it adds a mild sweetness and creamy texture to the batter.
Vanilla Extract: Enhances the other flavors with a warm, sweet aroma.
Ground Ginger, Cloves, Nutmeg, Cinnamon: The classic gingerbread spices that create that festive flavor profile.
Lemon Zest: Adds a subtle brightness that balances the richness and spice.
Molasses: The heart of gingerbread flavor, giving those deep, slightly smoky notes.

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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

One of my favorite things about this Gingerbread Cheesecake Bars Recipe is how easy it is to customize. Whether you want to dial up the spice, swap out the white chocolate, or even make a vegan version, there’s room for your own twist.

Spice It Up: If you prefer a stronger gingerbread flavor, add an extra ¼ teaspoon of ground ginger and cinnamon—trust me, it’s fantastic for those who love a more intense spice profile.
Chocolate Swap: I’ve tried semi-sweet chocolate chips instead of white chocolate for a richer contrast, and it’s equally delicious.
Molasses Alternative: For a lighter taste, honey works as a substitute but changes the flavor slightly (still yummy though!).
Dairy-Free Version: You can use vegan cream cheese and a plant-based butter to make these bars dairy-free. The texture will be slightly different but still scrumptious.

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

Step 1: Preparing the Crust

Start by preheating your oven to 350°F and prepping your pan—a 9-inch square works perfectly. I spray it well with nonstick spray and line it with parchment paper, letting the edges hang over the sides so you can lift the bars out easily later. Then, I pulse the gingersnap cookies in a food processor until they’re finely chopped, mix in melted butter, and press this mixture firmly into the pan. This forms a spicy, crunchy base that sets the stage for the creamy cheesecake topping.

Step 2: Whipping Up the Cheesecake Filling

In your stand mixer (or using a hand mixer), beat the softened cream cheese on medium-low until creamy. Add the sugar and salt next, blending well before gradually incorporating eggs and yolks—adding them one at a time and scraping down the bowl after each addition helps prevent lumps and ensures an even batter. Then, mix in the melted white chocolate, warm spices, lemon zest, molasses, and vanilla. This batter smells heavenly already, and you’ll be tempted to sneak a taste!

Step 3: Baking with a Water Bath

Pour the cheesecake mixture over your crust, smoothing it out evenly. The water bath is a crucial step—it keeps the cheesecake baking evenly and prevents cracking. Place your pan in a larger baking dish, then carefully add hot water until it reaches about one inch up the sides of the cheesecake pan. Bake at 350°F for 20 minutes, then lower the heat to 250°F and bake for another 65 minutes. You want the edges set but the center still a little jiggly—that’s perfect.

Step 4: Cooling and Chilling

After baking, turn off the oven, prop the door open, and let the bars cool gradually for about an hour inside. Then, transfer them to the fridge for at least 2 hours or overnight. This slow cooling helps the cheesecake achieve that smooth, creamy texture without cracking. When ready, lift the bars out with the parchment edges and cut into squares—get ready to impress!

Top Tip

From my experience making this Gingerbread Cheesecake Bars Recipe several times, the water bath and slow cooling are game changers. Here’s how to avoid common pitfalls and get bar-perfect results every time.

Use Room Temperature Cream Cheese: I learned the hard way that cold cream cheese leads to lumps; softening it first ensures a silky filling.
Don’t Skip the Water Bath: Baking without it can cause cracks—trust me, the water bath keeps things moist and crack-free.
Cool Slowly: Sudden temperature changes can wreck your bars. Leaving the cheesecake in the oven with the door ajar is a gentle way to cool.
Press the Crust Firmly: A well-packed crust stops it from crumbling when you cut bars later.

How to Serve Gingerbread Cheesecake Bars Recipe

gingerbread cheesecake - Serving Suggestion

Garnishes

I love to garnish these bars with mini gingerbread cookies or festive sprinkles to bring out the holiday spirit visually, and they add a fun crunch. A dollop of whipped cream with a light dusting of cinnamon or nutmeg is also a cozy finishing touch.

Side Dishes

Pair these bars with a warm cup of chai tea or coffee for a perfect afternoon snack. If serving for dessert, something simple like fresh orange slices or a light vanilla ice cream complements the richness without overpowering it.

Creative Ways to Present

During holiday parties, I like to arrange the bars on a wooden board with sprigs of fresh rosemary and a scattering of sugared cranberries for a festive look. You could even serve them in individual mini mason jars or boxed up as a lovely homemade gift!

Make Ahead and Storage

Storing Leftovers

I keep any leftover bars in an airtight container in the fridge for up to four days. They hold their flavor and texture really well, and honestly, they sometimes taste even better the next day when the spices have melded more.

Freezing

For longer storage, these cheesecake bars freeze beautifully. I wrap each bar individually in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

I usually serve these bars chilled, but if you want a warm treat, gently heat a bar in the microwave for 10-15 seconds. This softens the white chocolate slightly and enhances the cozy aroma without melting the bar completely.

Frequently Asked Questions:

Can I use a different type of cookie for the crust?

Sure! While gingersnap cookies provide that classic gingerbread flavor, you can swap them for graham crackers or gingerbread cookies if you prefer. Just make sure to adjust the spices accordingly.

How do I prevent cracks in my cheesecake bars?

The key is baking in a water bath and cooling slowly. The water bath keeps the cheesecake moist and prevents overheating, and cooling gradually in the oven helps avoid sudden temperature shifts that cause cracks.

Can these bars be made ahead for holiday parties?

Absolutely! These bars are fantastic when made a day or two in advance. Just keep them refrigerated in an airtight container and garnish right before serving for a fresh look.

What’s the best way to melt the white chocolate?

I recommend melting white chocolate gently in a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. This ensures a smooth, lump-free melt to mix into the cheesecake batter.

Final Thoughts

This Gingerbread Cheesecake Bars Recipe is like a warm hug in dessert form. I always find it draws people together—whether around the kitchen counter or at holiday parties. There’s something comforting and festive in every bite that’s hard to beat. I hope you’ll give it a try and enjoy it as much as I do.