Cranberry Gingerbread Cheesecake Bars
Cranberry Gingerbread Cheesecake Bars are a festive treat that blends the spicy warmth of gingerbread with the tartness of fresh cranberries and the smooth creaminess of cheesecake. The gingerbread crust…
Tip: save now, cook later.Cranberry Gingerbread Cheesecake Bars are a festive treat that blends the spicy warmth of gingerbread with the tartness of fresh cranberries and the smooth creaminess of cheesecake. The gingerbread crust adds a cozy, molasses-scented crunch that pairs perfectly with the rich, velvety cheesecake filling dotted with juicy cranberries. It’s a dessert that feels just right for chilly holiday afternoons or cozy gatherings.
I love making these bars when I want something both familiar and a little special. The ginger and cinnamon in the crust remind me of holiday baking traditions, while the cranberries give a bright pop of flavor that keeps each bite interesting. I usually freeze a batch and pull a few out whenever I need a sweet little pick-me-up. They hold up well and taste like a tiny celebration in every bite.
My favorite way to enjoy these bars is just as they are, maybe with a hot cup of tea or coffee. But sometimes I like to add a dollop of whipped cream or a scoop of vanilla ice cream on top—especially when sharing with friends. If you’re looking for a dessert that feels comforting but isn’t the usual, these bars are a fun twist that’s easy to grab and enjoy any time.
Key Ingredients & Substitutions
Gingerbread Cookie Crumbs: These give the crust its warm spice and molasses flavor. If you don’t have gingerbread cookies, you can use ginger snap cookies or even graham crackers with added ginger and cinnamon.
Cream Cheese: This is the base of the cheesecake layer and it should be softened for smooth mixing. For a lighter version, try using part cream cheese and part ricotta or mascarpone.
Cranberries: Fresh or frozen cranberries both work well here. The tartness balances the richness of the cheesecake. If you prefer a sweeter topping, increase the sugar slightly or add a splash of orange juice.
Fresh Ginger: Fresh ginger adds a bright, spicy kick to the cranberry topping. Ground ginger is fine in a pinch, but fresh gives a nicer texture and flavor.
How Do I Get a Smooth Cheesecake Filling without Cracks?
Creating a creamy cheesecake layer that doesn’t crack can be tricky. Here’s what helps me:
- Make sure cream cheese is completely softened to avoid lumps.
- Beat the cream cheese first, then add sugar and eggs one at a time to keep the batter smooth.
- Don’t overbeat after adding eggs to avoid too much air, which can cause cracks.
- Bake at a low temperature (325°F) and don’t overbake. The center should still jiggle slightly.
- Let the cheesecake cool gradually—turn off the oven and leave the door open for a bit before taking it out.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for these bars and easy to line with parchment for clean removal.
- Mixing bowls – one for crust and one for cheesecake filling; having two helps keep things organized.
- Electric mixer or hand mixer – makes blending the cream cheese smooth and creamy very easy.
- Saucepan – needed to cook the cranberry topping gently without burning.
- Spatula – great for spreading the crust and cheesecake filling evenly.
Flavor Variations & Add-Ins
- Swap cranberries for pomegranate seeds or cherries for a different tart fruit twist.
- Add chopped crystallized ginger to the crust or topping for extra zing and texture.
- Try mixing ground nutmeg or allspice into the crust spices to deepen the warm flavors.
- Stir mini chocolate chips into the cheesecake filling for a subtle chocolate surprise.
Cranberry Gingerbread Cheesecake Bars
Ingredients You’ll Need:
For the Gingerbread Crust:
- 1 ½ cups gingerbread cookie crumbs (or ginger snaps crushed)
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or heavy cream
For the Cranberry Topping:
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time and roughly 45 minutes of baking. After baking, you’ll need to chill the bars for at least 4 hours or overnight to let them fully set — so plan ahead for the best results.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine gingerbread crumbs, melted butter, brown sugar, ground ginger, cinnamon, cloves, and a pinch of salt. Stir until the mixture looks like wet sand. Press this mixture evenly into the bottom of an 8×8-inch greased or parchment-lined baking pan. Bake for 8-10 minutes, then take it out and let it cool a bit.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and keep mixing until combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream or heavy cream until the mixture is smooth.
3. Assemble and Bake:
Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 35-40 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. Remove from the oven and let it cool.
4. Prepare the Cranberry Topping:
While the cheesecake is baking or cooling, place cranberries, sugar, water, grated fresh ginger, and lemon juice in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until cranberries soften and the mixture thickens a bit. If you prefer a thicker topping, stir in the cornstarch mixed with water and cook for another 1-2 minutes until thickened.
5. Add Cranberry Topping and Chill:
Spoon the warm cranberry topping over the slightly cooled cheesecake layer. Allow the entire pan to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to let it set fully.
6. Serve and Enjoy:
Cut the bars into squares and serve. They’re delicious on their own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Can I Use Frozen Cranberries for the Topping?
Absolutely! Just be sure to thaw them slightly or use them straight from frozen in the saucepan. They might take a minute or two longer to soften while cooking.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed chilled but can be brought to room temperature before serving if you prefer.
Can I Make These Bars Ahead of Time?
Yes! These bars actually taste better when made a day ahead because the flavors have time to meld and the cheesecake sets perfectly. Just keep them refrigerated until serving.
What Can I Use Instead of Gingerbread Cookies for the Crust?
If you don’t have gingerbread cookies, ginger snap cookies are a great substitute. You can also use graham crackers with added ground ginger and cinnamon to mimic that spicy flavor.
