These low carb gingerbread cheesecake bars are truly the ultimate festive gingerbread recipe without the carbs and sugar. The crust tastes just like classic gingerbread cookies, the cheesecake is creamy and perfectly spiced, and the little gingerbread men on top make them almost too cute to cut into.
Why This Gingerbread Cheesecake Bar Recipe Is the Best
- Authentic gingerbread flavor: The blend of ginger, cinnamon, cloves, and a touch of blackstrap molasses gives these bars that warm, nostalgic gingerbread taste.
- Crust that doubles as cookies: The dough works perfectly as both the gingerbread base and the decorative gingerbread men on top, so there’s no need for a separate recipe.
- Easy but impressive: The steps are simple, but the finished bars look festive and bakery-worthy, making them perfect for holiday gatherings.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Blanched almond flour
Creates a tender, cookie-like base that stays low carb while still giving structure.
Coconut flour
Absorbs moisture and balances the almond flour for the perfect chewy-but-soft gingerbread texture.
Powdered sugar-free sweetener
Keeps the crust and cheesecake lightly sweet without adding sugar or grittiness.
Baking soda
Helps the gingerbread crust rise slightly and prevents it from being too dense.
Salt
Enhances all the warm spices and keeps the sweetness balanced.
Ginger, Cinnamon, Cloves, Allspice
The key gingerbread spice that gives the dough and cheesecake filling its signature warmth.
Unsalted butter
Helps bind the crust and creates that soft, slightly chewy gingerbread texture.
Blackstrap molasses
Essential for real gingerbread flavor and color. With blackstrap molasses, you only need a very small amount to make a big impact while still keeping the recipe low carb. It’s also rich in minerals and iron.
Eggs
Brings the dough together and helps it bake into a sturdy bottom layer. Gives the cheesecake filling structure while keeping it soft.
Cream cheese
Softened cream cheese gives the filling that smooth, creamy texture.
Greek yogurt
Adds lightness and a subtle tang that balances the sweetness.
How to Make Low Carb Gingerbread Cheesecake Bars
1. Make the gingerbread dough
Stir together all the dry ingredients, then add the melted butter, molasses, and egg until a dough forms.
2. Press the crust into the pan
Line an 8×8 pan with parchment and press half of the dough evenly along the bottom.
3. Prepare the cheesecake filling
Beat the cream cheese, then mix in yogurt and sweetener, followed by the spices, molasses, and finally the egg.
4. Assemble the layers
Pour the cheesecake mixture over the crust and smooth it out.
5. Roll and cut the gingerbread men
Roll the remaining dough between parchment to about 1/4 inch thick and cut out small gingerbread men.
6. Add the gingerbread men
Arrange them across the top of the cheesecake layer. Any extra dough can be baked as cookies.
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7. Bake the bars
Bake at 325°F for 25–27 minutes, then cool completely.
8. Decorate
Use icing to decorate the gingerbread men once the bars are cool, if desired.
9. Slice
Tip for ensuring clean cuts and perfect bars: Run a large kitchen knife under hot water, then dry it, so that the knife is hot but dry. Cut across the bars in one big cut, going straight down and then straight up. No wiggling. Rinse the knife off again with hot water and repeat in between each cut.
Tips for Success
Use room-temperature cream cheese
Cold cream cheese won’t blend as smoothly and may create lumps in the filling.
Roll the dough between parchment
This eliminates sticking and helps keep the dough the correct texture since no extra flour is added.
Cool fully before slicing
This helps the cheesecake layer set and ensures clean, sharp cuts.
FAQs
I recommend using a powdered erythritol/monk fruit blend. If you don’t need them to be sugar-free, you can also substitute regular sugar.
I highly recommend it—even a small amount gives authentic gingerbread flavor. The carbs per serving stay very low. Regular molasses can be substituted but it is slightly higher in sugar, and doesn’t have as strong of a flavor.
Try This Low Carb Gingerbread Cheesecake Bars Recipe!
I hope these cozy, festive cheesecake bars bring holiday joy to your kitchen. Between the warm gingerbread spices, the creamy cheesecake layer, and the adorable gingerbread men on top, they’re such a fun treat to bake and share. If you love these cheesecake bars, try my other cheesecake bar recipes!
If you make them, don’t forget to leave a star rating and comment below, and tag me on Instagram so I can see your creations!
XO,
Sarah
Low Carb Gingerbread Cheesecake Bars
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Gingerbread Crust and Cutouts
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour
- ½ cup powdered sugar-free sweetener
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ cup unsalted butter melted
- 2 tablespoons blackstrap molasses
- 1 large egg
Cheesecake Filling
- 1 cup cream cheese room temperature
- ¼ cup greek yogurt
- ½ cup powdered sugar-free sweetener
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ⅛ teaspoon cloves
- 2 teaspoons blackstrap molasses
- 1 large egg
Instructions
- Make the gingerbread dough: Stir together almond flour, coconut flour, sweetener, baking soda, salt, ginger, cinnamon, cloves, and allspice. Add melted butter, molasses, and egg and mix until a dough forms.
- Press the crust: Line an 8×8 pan with parchment paper. Press half of the dough evenly into the bottom of the pan.
- Prepare the filling: Beat cream cheese until smooth. Add greek yogurt and sweetener and mix again. Add ginger, cinnamon, cloves, and molasses, then mix in the egg just until combined.
- Assemble: Pour all of the cheesecake filling over the gingerbread crust and smooth the top.
- Roll and cut the gingerbread men: Roll the remaining dough between two sheets of parchment paper to about 1/4 inch thick. Cut into small gingerbread men.
- Top the cheesecake: Arrange the gingerbread men across the top of the cheesecake filling.
- Bake: Bake at 325 degrees Fahrenheit for 25–27 minutes.
- Cool: Let the bars cool completely in the pan before slicing.
- Tip for clean cuts: Run a large kitchen knife under hot water, then dry it so the knife is hot but dry. Cut straight down and lift straight up with no wiggling. Rinse and reheat the knife between each cut.
- Decorate: Once cooled, decorate the gingerbread men with icing if desired, then slice and serve.
They’re so cute, festive, and absolutely delicious!