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Gingerbread Cheesecake Bars

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Creamy, spiced no-bake cheesecake layered over a soft gingerbread cookie base. These festive bars combine warm holiday spices with rich cheesecake for an irresistible holiday dessert.

Ingredients

Cookie Base:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1/4 cup molasses

1 tablespoon water

Filling:

2 (8 oz) packages cream cheese

1/2 cup powdered sugar

1/2 cup brown sugar

6 tablespoons molasses

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

3 cups whipped topping (optional)

2 tablespoons whipped topping for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
  2. Cream margarine and white sugar until light and fluffy. Beat in the egg, then mix in molasses and water.
  3. Gradually add dry ingredients to form a dough. Press evenly into a 9×13-inch pan.
  4. Bake 25–30 minutes until lightly browned. Cool completely.
  5. For the filling, beat cream cheese, powdered sugar, and brown sugar until smooth.
  6. Add molasses, ginger, cinnamon, nutmeg, and cloves; mix fully. Fold in whipped topping if using.
  7. Spread filling over cooled cookie base. Cover and refrigerate at least 4 hours or overnight.
  8. Garnish with additional whipped topping before serving, if desired.

Notes

Use butter instead of margarine for a richer cookie base.

Add extra ginger or cinnamon for stronger spice.

Top with caramel or white chocolate drizzle for a festive touch.

Freeze bars up to 2 months for easy make-ahead desserts.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-cheesecake-bars/