Try these Gingerbread Cheesecake Bars for a creamy and spicy-sweet holiday dessert that’s sure to wow any crowd!
When I was growing up on a small country farm, the holidays were a season of glittering snowflakes and sugar-dusted sweets. Every year, my dad made his specialty—mouthwatering gingerbread cookies sprinkled with powdered sugar. I remember sitting in front of our red brick fireplace, gingerbread cookies in one hand and a glass of milk in the other.
The taste of gingerbread always brings these cozy holiday memories back for me, which is why I love these gingerbread cheesecake bars. Easy to make, and even easier to eat, these treats are sure to brighten your table any time of year.
Each bite of these delectable bars is packed with warm spices like cinnamon, cloves, and nutmeg. The coffee in this recipe rounds out the flavor profile and adds an extra kick. No matter the season, these gingerbread cheesecake bars are sure to make a warm and welcome addition to any festive gathering.
Are Gingerbread Cheesecake Bars Healthy?
These gingerbread cheesecake bars contain plenty of nutrient-packed ingredients. The cashews, almond milk, and coconut oil are all sources of healthy fats. Unsweetened applesauce contains natural sweetness and is a good source of fiber. This recipe is also dairy-free and gluten-free—making it an excellent choice for a wide range of dietary needs. To make this recipe suitable for vegan diets, simply replace the raw honey with agave nectar. For individuals with caffeine sensitivity, you can opt to leave out the coffee grounds or replace them with decaf grounds.
Fun Facts About The History Of Gingerbread
Historians believe that ginger root was first cultivated in Southeast Asia thousands of years ago. According to ancient texts, the Chinese philosopher Confucius enjoyed ginger as part of every meal. Traveling merchants later brought ginger to Europe, where gingerbread would become a favorite treat at fairs in the medieval period. In 16th-century Germany, the gingerbread house was born and gradually rose to international prominence. From the witch’s gingerbread house in Hansel and Gretel to the gingerbread man in Shrek, this holiday favorite has become a culturally significant delicacy the world over.
How Do I Store Leftovers?
To store your gingerbread cheesecake bars, first place any leftovers in an airtight container. You can then refrigerate your leftovers for 5 to 7 days. If you are stacking your leftover bars, I recommend adding parchment paper between each layer. This will keep your bars from sticking together in the fridge.
Serving Suggestions
You can certainly enjoy these gingerbread cheesecake bars on their own for a sweet and satisfying snack. Consider pairing them with a Chai Latte, Pumpkin Spice Latte, or a glass of fresh Eggnog. For a sumptuous holiday-themed dessert, why not serve these bars with a hearty scoop of this Coconut Milk Ice Cream? For our low-carb diners out there, you could also try pairing your bars with this Sugar-Free Frozen Yogurt.
Ingredients
For the Cheesecake:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 2 cups roasted cashews soaked in water overnight
- 1 cup unsweetened applesauce
- 5 tablespoons coconut sugar
- 5 tablespoons molasses
- 3 tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons coconut oil melted
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon coffee grounds
- 3/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Pinch of salt
For the Crust:
- 1/3 cup coconut oil at room temperature should be the consistency of softened butter
- 2 tablespoons raw honey or agave nectar
- 1 tablespoon molasses
- 3/4 cup coconut flour sifted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon coffee grounds
- Pinch of salt
Instructions
- Preheat your oven to 350 °F and line an 8×8 inch baking pan with parchment paper, leaving some to hang over the edges of the pan to use as a handle.
- Place the flax meal into a small bowl and add the warm water. Whisk until combined and then place into the refrigerator to thicken up.
- Drain the cashews and place them into a high-powered blender. Add all the remaining cheesecake ingredients (except the flax meal and water mixture) and blend until smooth and creamy, stopping to scrape down the sides as necessary. Set aside.
- In a large bowl, use an electric hand mixer to beat together the coconut oil and honey until smooth. Stir in the remaining crust ingredients until combined (your crust mixture should be a bit runny).
- Press crust mixture evenly into the bottom of the prepared pan and bake just until the edges are golden brown, about 7-8 minutes.
- When there are about 2 minutes of baking time remaining for the crust, stir the chilled flax mixture right into the blender until well combined with the cashew mixture.
- When the crust is done, it will have risen in a few spots. Use a small spoon to quickly press it back down firmly, making sure there are no cracks left in the crust.
- Immediately pour the cheesecake mixture over the crust and spread out evenly.
- Bake until the cheesecake rises and the top feels set, about 45 minutes.
- Let cool on the counter completely and then cover and refrigerate for at least 6 hours.
- Slice and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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