Get ready for the holidays with these easy gluten free gingerbread cheesecake bars! These bars are creamy and delicious. I layered gingerbread cheesecake on top of plain cheesecake on a graham cracker crust.

It has been ages since I have made gluten free cheesecake bars! You will remember the gluten free brownie cheesecake bars with Butterfinger that I did last year. Those are still a family favorite!! Another favorite are these mini gluten free peanut butter chocolate cheesecakes!

Instead of making the whole gluten free cheesecake gluten free, I layered the different cheesecake flavors. It certainly makes these gluten free cheesecake bars pretty!!

If you love cheesecake as much as we do, give this gluten free pumpkin cheesecake recipe a try, too!

Why this dessert is so good:

This creamy, delicious gluten free gingerbread bars recipe is so easy to make. It is full of holiday flavors, and you can make it as bars or one large round cheesecake. You can use full-fat or reduced-fat cream cheese to control the fat level!

Easy swaps:

There are so many ways to vary these gluten free cheesecake bars!

  • Instead of gingerbread, swirl some cranberry sauce for a beautiful, bright swirl in your gluten free cheesecake.
  • Feel free to make a whole cheesecake in a springform pan!
  • Try using gluten free gingersnaps instead of gluten free graham crackers for the crust.
  • Add a chocolate drizzle!
The top view of a pan of gingerbread cheesecake bars.

Recipe step-by-step instructions:

Photos of steps 1 and 2 mixing the base cheesecake.

Step 1: Put the softened cream cheese into a standing mixer and mix.

Step 2: add the rest of the ingredients and mix until whipped. Take out 1/2 of the cream cheese mixture and put it into another bowl.

Photos of steps 3 and 4.

Step 3: Take one of the bowls of cream cheese mixture and add the molasses and gingerbread spice.

Step 4: Whisk to blend the gingerbread cheesecake layer.

Photos of steps 5 and 7 making cheesecake bars.

Step 5: Put the graham crackers into a bag and crush them into crumbs. You can also do this in a food processor. Add the melted butter.

Step 6: Press the crust into a greased 8×8 pan.

Step 7: Pour the plain cheesecake mixture over the bread crumbs.

Step 8: Spread the gingerbread layer over the plain cheesecake layer. Bake at 350º F for 30 minutes. Note if your cake pan is taller, you may need to bake the cheesecake longer.

Gluten free crust options:

There are several gluten free graham crackers on the market that make a delicious crust for this cheesecake. I used Schar Honeygrams, but I also like:

  • S’moreables
  • Pamela’s Honeygrams
  • Schar Honeygrams
  • Gluten-free Oreos

More Holiday Recipes to Try:

Gluten Free Gingerbread Cheesecake Bars

Sandi Gaertner
Easy gluten free layered gingerbread cheesecake bars
5 from 14 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 9
Calories 592 kcal

Equipment

  • 8×8 pan

Ingredients
  

  • 16 ounces cream cheese * see note
  • 2 large eggs
  • 14 ounces condensed milk not evaporated
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons gluten free flour blend * see note
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 2 tablespoons molasses

Crust

  • 1 ½ cups gluten free graham crackers * see note
  • 4 tablespoons butter

Instructions
 

  • Preheat the oven to 300º F. Spray coconut oil in an 8×8 pan
  • In a mixer, add room temperature cream cheese, eggs, gluten free flour, and condensed milk. Mix on medium speed until creamy.
  • Pour half of the cheesecake mixture into a separate bowl. Add the spices and molasses and mix. 
  • Put gluten free graham crackers in a plastic bag. Seal the bag and use a rolling pin to crush the crackers into crumbs.
  • Pour the gluten free graham cracker crumbs into a bowl and add melted butter. Mix well.
  • Add the crumb mixture to the 8×8 baking dish. 
  • Pour the plain cheesecake mixture over the crumb mixture. Spread it out to cover the bottom of the pan.
  • Next, pour on the gingerbread cheesecake layer. Spread to coat the plain cheesecake mixture.
  • Bake for 30 minutes until done.
  • Allow to cool, then slice carefully.

Video

Notes

  1. Any gluten free flour blend should work in this recipe.
  2. You can use full-fat or low-fat cream cheese, I chose to use low-fat, which is why you see some lumps. For some reason low-fat doesn’t get quite as whipped finely.
  3. My favorite gluten free graham crackers are by Pamela’s and Schar. Smoreables are okay, but very hard and they do not smush as well for the crust.
  4. You can use regular or blackstrap molasses.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 592kcalCarbohydrates: 60gProtein: 9gFat: 36gSaturated Fat: 20gCholesterol: 142mgSodium: 409mgPotassium: 312mgFiber: 2gSugar: 39gVitamin A: 1003IUVitamin C: 1mgCalcium: 217mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




18 Comments

  1. 5 stars
    These look so good, Sandi! I love the layers – and the flavours sound amazing. Your Gluten Free Gingerbread Cheesecake Bars are the perfect holiday (or any day) treat!

  2. I’m always looking for gluten-free recipes for some close friends, and this cheesecake looks like a lovely seasonal recipe for them to try!

  3. Like the idea of gluten free dessert! I have a lot of readers who ask me for such recipes..would refer them to you. Thanks.

  4. 5 stars
    Wow, these look absolutely fantastic. I’m ALWAYS in the mood for gingerbread. I have an individual mini cheesecake pan that is just DYING for this kind of recipe. YUM!

  5. 5 stars
    Yay, a gingerbread recipe! Honestly, I could pass on pumpkin right now and head straight into gingerbread season. These look amazing!