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Easy Gingerbread Cheesecake Bars in 30 Minutes

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These easy gingerbread cheesecake bars combine the warm spice of gingerbread with creamy cheesecake in a quick, no-fuss recipe that comes together in about 30 minutes. Perfect for holiday parties or a cozy weeknight treat.

Ingredients

Scale
  • 1 ½ cups (150g) gingersnap cookie crumbs (about 20–25 cookies)
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) molasses (unsulphured, not blackstrap)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the crust: In a medium bowl, combine the gingersnap crumbs, ¼ cup sugar, and a pinch of salt. Pour in the melted butter and stir with a fork until every crumb is moistened (mixture should look like wet sand).
  3. Press the crust into the prepared pan firmly using your fingers or the bottom of a measuring cup, making sure it is even across the bottom and about ¼ inch up the sides. Bake for 8 minutes, then set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add the sugar and vanilla: Add ½ cup sugar and vanilla extract to the cream cheese and beat on medium until smooth, about 1 minute. Scrape the bowl again.
  6. Add the eggs one at a time: Crack the first egg into the bowl and beat on low just until incorporated. Add the second egg and do the same. Do not overmix.
  7. Mix in the molasses and spices: Add the molasses, ginger, cinnamon, cloves, nutmeg, and a pinch of salt. Beat on low until everything is evenly mixed and the filling is a uniform tan color. Scrape the bowl one last time.
  8. Pour the filling over the crust: Pour the cheesecake filling over the warm crust and spread it into an even layer with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake: Place the pan in the preheated oven and bake for 22-25 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you shake the pan.
  10. Cool completely: Place the pan on a wire rack and let it cool to room temperature, about 1 hour.
  11. Chill: Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Slice and serve: When ready to serve, lift the bars out of the pan using the parchment handles. Place on a cutting board and slice into 24 squares. For clean cuts, wipe your knife with a damp paper towel between slices.

Notes

Don’t overbake—the center should still jiggle when you pull it out. Use room temperature ingredients for a smooth filling. Press the crust firmly to prevent crumbling. Chill for at least 4 hours (or overnight) for clean slices. For a 9×9 pan, bake 28-30 minutes. For dairy-free, use dairy-free cream cheese and vegan butter. For gluten-free, use gluten-free gingersnap cookies.

Nutrition

Keywords: gingerbread cheesecake bars, easy cheesecake bars, holiday dessert, gingerbread dessert, cheesecake bars, quick dessert

Find it online: https://clunkcook.com/easy-gingerbread-cheesecake-bars-in-30-minutes/