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Crowd-Pleasing Gingerbread Cheesecake Bars Easy Holiday Dessert

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These gingerbread cheesecake bars combine a crunchy gingersnap crust with a creamy, spiced cheesecake filling, topped with a silky cream cheese frosting. They’re the perfect easy holiday dessert that looks impressive but comes together with minimal fuss.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk or heavy cream
  • Crushed gingersnap cookies (optional garnish)
  • Candied ginger, finely chopped (optional garnish)
  • A dusting of cinnamon or nutmeg (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with two strips of parchment paper, crisscrossed, so there’s overhang on all four sides.
  2. In a medium bowl, combine the gingersnap crumbs, melted butter, sugar, and cinnamon. Stir with a fork until every crumb is moistened and the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup. Bake for 8 to 10 minutes, until fragrant and slightly darker at the edges. Set aside to cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another minute until fully incorporated.
  4. Add the eggs one at a time, beating on low speed after each addition just until combined. Then add the molasses, vanilla, ground ginger, cinnamon, cloves, and salt. Mix on low until everything is smooth and evenly colored.
  5. Pour the cheesecake filling over the pre-baked crust and spread it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles. Bake at 350°F (175°C) for 28 to 32 minutes. The edges should be set and slightly puffed, but the center should still jiggle just a little when you shake the pan.
  6. Place the pan on a wire rack and let it cool to room temperature, about 1 hour. Then transfer to the refrigerator and chill for at least 3 hours, or overnight.
  7. When the bars are fully chilled, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed. Add the vanilla and 1 tablespoon of milk or cream. Beat on medium-high for 1 to 2 minutes until fluffy. Adjust consistency with additional milk or powdered sugar as needed.
  8. Spread the frosting evenly over the chilled cheesecake layer. Sprinkle with crushed gingersnaps or candied ginger if desired. Lift the entire block out of the pan using the parchment overhang. Use a sharp knife to slice into 16 bars, wiping the knife clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Don’t overbake the cheesecake layer; the center should still jiggle slightly when removed from the oven. Chill thoroughly before slicing for clean cuts. For a gluten-free version, use gluten-free gingersnap cookies. For a dairy-free version, use vegan cream cheese and butter. The bars can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, easy cheesecake bars, gingersnap crust, cream cheese frosting, Christmas dessert, crowd-pleasing dessert

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