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Easy Gingerbread Cheesecake Bars: Best Kid-Approved Recipe

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These gingerbread cheesecake bars feature a buttery gingerbread crust, a creamy cheesecake layer, and a tangy cream cheese frosting. They’re a kid-approved holiday dessert that’s simple to make and perfect for sharing.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup molasses
  • 1 large egg
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Make the gingerbread crust: In a large bowl, whisk together flour, sugar, baking soda, ginger, cinnamon, cloves, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces.
  3. In a small bowl, whisk together molasses and egg. Pour into flour-butter mixture and stir with a fork until a shaggy dough forms. Press evenly into the prepared pan. Bake for 12 minutes until set and edges are lightly browned. Cool slightly.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for 1 minute until combined.
  5. Add eggs one at a time, beating on low after each addition. Mix in vanilla and flour until just combined. Pour filling over pre-baked crust and spread evenly.
  6. Bake for 22-25 minutes until edges are set and center is slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 3 hours or overnight.
  7. Make the cream cheese frosting: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low. Add vanilla and 1 tablespoon milk, then beat on medium-high for 1-2 minutes until light and fluffy. Adjust consistency with additional milk if needed.
  8. Spread frosting over chilled bars. Refrigerate for at least 30 minutes to set. Lift bars out using parchment overhang, slice into squares, and serve cold.

Notes

Don’t overbake the cheesecake layer; it should still jiggle slightly in the center. Room temperature ingredients are key for a smooth filling. Press the crust firmly into the pan to prevent crumbling. Chill bars thoroughly before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based cream cheese and butter.

Nutrition

Keywords: gingerbread cheesecake bars, holiday dessert, kid-friendly, cream cheese frosting, Christmas bars

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