Gingerbread Cheesecake Bars
Gingerbread cheesecake bars turn your favorite holiday cookies into a deliciously creamy, festive dessert bar. They’re simple to slice and serve, making them perfect for Christmas parties, cookie trays, holiday potlucks and more!
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Gingerbread is one of the best flavors of the holiday season.
And while you can never go wrong with a classic gingerbread cookie, it’s even better when you combine it with rich, creamy cheesecake.
And that’s exactly what these gingerbread cheesecake bars are.
They have all those cozy flavors you’d expect from a good gingerbread cookie packed into a smooth, rich cheesecake layer.
And cheesecake bars are perfect for making ahead, to simplify your holiday schedule.
Bake them the day before, let them chill in the refrigerator, and cut them into neat little squares when you’re ready to serve.
While Santa may be a fan of cookies, I’m pretty sure he puts his stamp of approval on these cookie flavored cheesecake bars!
Ingredients
To make these you’ll need a set of ingredients for the crust, for the filling and a final set for the topping.
For the crust, you’ll need:
- Graham Cracker Crumbs– Buy them premade or pulse 14 full sheets of graham crackers in a processor until they are crumbs.
- Butter– Unsalted butter, melted.
- Sugar– Granulated.
- Gingerbread Syrup– The kind use for flavoring drinks and desserts, although this one can be tricky to find in stores- even during the holidays. You can buy it online here.
Next, for the filling you’ll need:
- Cream Cheese– Real, full fat cream cheese. Let it soften to room temperature prior to use.
- Sugar– Granulated.
- Vanilla Extract– Real is best.
- Eggs
- Gingerbread Syrup– The same you put in the crust.
- Gingerbread Cookies– Any brand you like. Crumble them.
And finally for the topping you’ll need:
- Whipped Topping– Either Cool Whip or whipped cream.
- Gingerbread Man Sprinkles– You can buy these online here.
How to Make
Gingerbread cheesecake bars are pretty easy to make.
Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper.
Set the prepared dish aside.
Then make the crust by mixing together the graham cracker crumbs, melted butter, sugar, and gingerbread syrup until well combined in a mixing bowl.
Press the crust mixture evenly into the bottom of the prepared baking dish.
Then, beat together the softened cream cheese and sugar until smooth and creamy in a large bowl.
Whip in the vanilla extract, eggs, and gingerbread syrup until everything is fully combined.
Then fold in the crumbled gingerbread cookies.
Spread the cheesecake filling evenly out over the crust.
Bake the cheesecake bars for 30-35 minutes or until the edges are set and the center just has a slight jiggle.
Take the dessert out of the oven and let it cool to room temperature.
Once it cools to room temperature, refrigerate it for at least 2 hours.
After it has refrigerated, slice the cheesecake into bars, top with Cool Whip or whipped cream, and sprinkle with gingerbread man sprinkles.
Enjoy!
Storing Leftovers
Store leftovers in a single layer in an airtight container in the fridge for up to 4 days.
For best results, do not put the toppings on until you are ready to serve the bars.
Tips and Tricks
- You could make the crust out of 2 cups of gingersnap or gingerbread cookie crumbs instead of graham crackers for even more gingerbread flavor.
- Don’t skip letting the cream cheese and egg come to room temperature before making the filling. This helps them incorporate more smoothly.
- Don’t rush the cooling process. You don’t want to put a hot cheesecake into a cold fridge. It will crack or sink. By letting it cool for 2 hours at room temperature before refrigerating it, you are ensuring that the bars won’t crack.
- You do need the cooling time in the fridge for the filling to fully set. Let it chill in the fridge for at least two hours but you can let it chill for up to 24 prior to serving.
Other Holiday Dessert Bars
Gingerbread cheesecake bars are a festive dessert packed with all the warming flavors of the winter holidays.
Make them and enjoy!
Looking for other holiday dessert bars?
Try these:
- Sopapilla Cheesecake Bars
- Pumpkin Gooey Butter Bars
- Banana Pudding Cheesecake Bars
- Peanut Butter & Jelly Bars
- Toll House Cookie Pie Bars
If you’ve tried these GINGERBREAD CHEESECAKE BARS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Gingerbread Cheesecake Bars
Ingredients
For The Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup sugar
- 1 tablespoon gingerbread syrup
For the Filling
- 2 8 oz blocks cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons gingerbread syrup
- 5 gingerbread cookies crumbled (any brand)
For the Topping
- 1 8 oz tub whipped topping thawed (can substitute whipped cream)
- Gingerbread man sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper for easy removal.
- In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and gingerbread syrup until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form a crust layer.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup sugar, 1 tablespoon gingerbread syrup
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract, eggs, and gingerbread syrup, and beat again until fully combined. Gently fold in the crumbled gingerbread cookies.2 8 oz blocks cream cheese, 1 cup sugar, 1 teaspoon vanilla extract, 2 eggs, 2 tablespoons gingerbread syrup, 5 gingerbread cookies
- Pour the cheesecake filling over the crust, spreading it out evenly. Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle. Let it cool to room temperature, then refrigerate for at least 2 hours.
- Top with whipped topping, or whipped cream, (in your desired amount) spread it out in an even layer to cover, sprinkle with gingerbread man sprinkles for a festive touch, then slice into bars.1 8 oz tub whipped topping, Gingerbread man sprinkles
- Serve and enjoy!
Notes
- You could make the crust out of 2 cups of gingersnap or gingerbread cookie crumbs instead of graham crackers for even more gingerbread flavor.
- Don't skip letting the cream cheese and egg come to room temperature before making the filling. This helps them incorporate more smoothly.
- Don't rush the cooling process. You don't want to put a hot cheesecake into a cold fridge. It will crack or sink. By letting it cool for 2 hours at room temperature before refrigerating it, you are ensuring that the bars won't crack.
- You do need the cooling time in the fridge for the filling to fully set. Let it chill in the fridge for at least two hours but you can let it chill for up to 24 prior to serving.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
