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Gingerbread Cheesecake Bars
5 from 3 votes

Gingerbread Cheesecake Bars

Try these Gingerbread Cheesecake Bars for a creamy and spicy-sweet holiday dessert that's sure to wow any crowd!

Prep Time
15 mins
Cook Time
55 mins
Additional Time
6 hrs
Total Time
7 hrs 10 mins
Servings: 10
Calories: 367 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cheesecake:
  • 3 tablespoons flax meal
  • 7 1/2 tablespoons water warm
  • 2 cups cashew soaked in water overnight, roasted
  • 1 cup applesauce unsweetened
  • 5 tablespoons coconut sugar
  • 5 tablespoons molasses
  • 3 tablespoons almond milk unsweetened vanilla
  • 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 cloves ground
  • 1/8 teaspoon ground nutmeg
  • Pinch salt
For the Crust:
  • 1/3 cup coconut oil should be the consistency of softened butter, at room temperature
  • 2 tablespoons honey or agave nectar, raw
  • 1 tablespoon molasses
  • 3/4 cup coconut flour sifted
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon coffee grounds
  • Pinch salt

Instructions

    Cup of Yum
  1. Preheat your oven to 350 °F and line an 8x8 inch baking pan with parchment paper, leaving some to hang over the edges of the pan to use as a handle.
  2. 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.
  3. 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.
  4. 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).
  5. Press crust mixture evenly into the bottom of the prepared pan and bake just until the edges are golden brown, about 7-8 minutes.
  6. 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.
  7. 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.
  8. Immediately pour the cheesecake mixture over the crust and spread out evenly.
  9. Bake until the cheesecake rises and the top feels set, about 45 minutes.
  10. Let cool on the counter completely and then cover and refrigerate for at least 6 hours.
  11. Slice and devour!

Nutrition Information

Calories 367kcal (18%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Sodium 48mg (2%) Potassium 378mg (8%) Fiber 5g (20%) Sugar 21g (42%) Vitamin A 8IU (0%) Vitamin C 0.3mg (0%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 367

% Daily Value*

Calories 367kcal 18%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Sodium 48mg 2%
Potassium 378mg 8%
Fiber 5g 20%
Sugar 21g 42%
Vitamin A 8IU 0%
Vitamin C 0.3mg 0%
Calcium 54mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.