By Karyl Laeving. Updated November 2025.
Skip the pie this Thanksgiving these Gingerbread Cookie Cheesecake Bars deliver all the warm spice and creamy indulgence of cheesecake, layered over a soft gingerbread cookie crust. They’re festive, foolproof, and made for cozy holiday dessert tables.
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Gingerbread Cookie Cheesecake Bars
- Total Time: PT5H
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Gingerbread cheesecake bars with a soft spiced cookie crust and a silky, tangy cheesecake topping — the perfect no-pie Thanksgiving dessert.
Ingredients
Gingerbread Crust:
1 ½ cups (190g) all-purpose flour
½ cup (100g) packed brown sugar
½ cup (113g) unsalted butter, melted
⅓ cup (110g) molasses (dark or blackstrap)
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
Pinch kosher salt
Cheesecake Filling:
16 oz (450g) full-fat cream cheese, room temperature
½ cup (120g) sour cream, room temperature
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (160°C). Line a 9×9-inch (23×23 cm) pan with parchment, leaving overhang.
2. For the crust, whisk flour, brown sugar, spices, and salt. Stir in melted butter and molasses until a soft dough forms.
3. Press crust evenly into the pan. Prebake 10 minutes until slightly set; cool 5 minutes.
4. Beat cream cheese until smooth (about 2 minutes). Add sugar, sour cream, and vanilla; mix until creamy.
5. Beat in eggs one at a time on low, just until combined (do not overmix).
6. Pour cheesecake over crust; smooth the top.
7. Bake 35–38 minutes until edges are set and the center has a slight wobble.
8. Cool 1 hour at room temperature, then chill at least 4 hours or overnight.
9. Lift out with parchment. Slice with a hot, clean knife. Serve chilled.
Notes
Make-ahead: Chill overnight for the cleanest slices and deeper spice flavor.
Bigger ginger punch: Increase ground ginger to 1½ tsp or use dark/blackstrap molasses.
9×13 pan: Double the recipe and bake 43–48 minutes.
Gluten-free: Use a 1:1 gluten-free baking flour.
Serving tip: Dust with cinnamon sugar or finish with whipped cream and chopped candied ginger.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 pan)
- Calories: 300
- Sugar: 21
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0.3
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 4
- Cholesterol: 75
About This Recipe
These Gingerbread Cookie Cheesecake Bars combine two holiday favorites into one crave-worthy treat a chewy, spiced cookie base topped with smooth, tangy cheesecake.
Perfect for No-Pie Thanksgiving Desserts, holiday potlucks, or Christmas cookie boards, they’re easier than pie and taste like winter in every bite.
Why You’ll Love It
- Effortless elegance: Cheesecake flavor, cookie simplicity.
- Holiday-ready: Warm spices + creamy topping = festive perfection.
- Make-ahead magic: Chill overnight and slice before serving.
- Crowd-pleaser: Clean cuts, no cracking, and travels like a dream.
- Balanced sweetness: Molasses depth meets tangy cream cheese.
Key Ingredients & Notes
- All-purpose flour (1 ½ cups / 190g): Forms a tender yet sturdy crust.
- Molasses (⅓ cup / 110g): Adds rich color and signature gingerbread flavor.
- Brown sugar (½ cup / 100g): Soft sweetness with caramel undertones.
- Butter (½ cup / 113g, melted): Keeps the crust chewy and moist.
- Ground ginger, cinnamon, nutmeg & cloves: Essential for authentic gingerbread warmth.
- Cream cheese (16 oz / 450g): Full-fat for the creamiest texture.
- Sour cream (½ cup / 120g): Brings tang and smooth body to the cheesecake layer.
- Granulated sugar (½ cup / 100g): Balances spice and tang.
- Eggs (2 large): Bind the cheesecake filling perfectly.
- Vanilla extract (2 tsp): Deepens flavor and complements molasses.
Pro Insight: Use blackstrap molasses for extra depth and color , it gives the bars that bakery-style richness that wins over every bite.
How to Make Gingerbread Cookie Cheesecake Bars
YIELD: 12–16 bars BAKE TEMP: 325°F (160°C) PAN: 9×9-inch square
- Preheat & prep: Heat oven to 325°F (160°C). Line a 9×9-inch pan with parchment, leaving overhang.
- Mix the crust: Combine flour, brown sugar, spices, and salt. Stir in melted butter and molasses until a soft dough forms.
- Prebake: Press into pan and bake 10 minutes until slightly puffed. Cool briefly.
- Make the cheesecake filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time until creamy.
- Assemble: Spread cheesecake layer evenly over crust.
- Bake: 35–38 minutes, or until edges are set and center jiggles slightly.
- Cool & chill: Cool 1 hour at room temp, then refrigerate 4+ hours or overnight before slicing.
Visual cue: Bars should be pale, glossy, and slightly wobbly in the center , they’ll set firm as they cool.
Pro Tips for Success
- Don’t overmix the batter once eggs are added , it prevents cracks.
- Always use room-temp cream cheese for a smooth, lump-free texture.
- Bake low and slow at 325°F for even setting.
- Chill overnight for clean, neat slices.
- Run a hot knife between slices for bakery-quality presentation.
- Parchment lift-out trick: Essential for perfect edges and easy cleanup.
Expert Baking Notes
Mastering the balance of spice, moisture, and texture makes these gingerbread cheesecake bars unbeatable. The secret is temperature control and moisture management:
- Crust moisture: Melted butter and molasses hydrate the flour, creating a soft but structured base that won’t crumble under cheesecake weight.
- Creaminess: Sour cream stabilizes the batter and enhances silkiness.
- Spice intensity: Ground ginger dominates flavor; cinnamon, nutmeg, and clove fill out the aroma for that signature “holiday cookie” scent.
- Bake precision: Remove the bars while the center still shimmers , the residual heat finishes the set without dryness.
- Flavor bloom: Letting the bars rest overnight allows spices to meld, intensifying the gingerbread note and enhancing cheesecake tang.
These bars are holiday-proof , easy to prep ahead, transport, and serve without cracking or weeping. They’re the perfect visual and flavor anchor on any Thanksgiving or Christmas dessert board.
Variations & Substitutions
- Gluten-Free: Swap with 1:1 GF baking flour.
- Dairy-Free: Use dairy-free cream cheese and coconut cream instead of sour cream.
- Gingersnap crust: Substitute crushed gingersnaps + butter for a crunchier base.
- Swirled version: Drop spoonfuls of molasses dough into cheesecake layer before baking and swirl with a knife.
- Mini cheesecake bites: Bake in a muffin tin for bite-sized treats.
Serving & Storage
- Serve: Chilled or slightly cool , flavors deepen as they rest.
- Store: Airtight container in the fridge up to 5 days.
- Freeze: Up to 2 months; thaw overnight in refrigerator.
- Presentation: Dust lightly with cinnamon sugar or top with whipped cream and candied ginger for a festive touch.
FAQs
Q1: Can I make these ahead of Thanksgiving?
Yes , chill overnight or up to 2 days in advance; the flavor gets even better.
Q2: Do these freeze well?
Absolutely. Wrap tightly and freeze up to 2 months. Thaw overnight before serving.
Q3: What if my cheesecake cracks?
It’s usually from overbaking. Stop when the center jiggles , it sets as it cools.
Q4: Can I double the batch?
Yes, bake in a 9×13-inch pan and add about 8–10 minutes to the bake time.
Q5: How can I intensify the gingerbread flavor?
Double the ginger or use dark molasses instead of light for deeper flavor.
Conclusion
These Gingerbread Cookie Cheesecake Bars redefine holiday baking , cozy, creamy, and completely crave-worthy. Skip the pie this year and serve up a no-fuss dessert that steals the spotlight.
If you make them, don’t forget to rate, comment, and tag @FlavorAndRecipes and check out more no-pie favorites like Pear Crumble and Caramel Apple bars next!
