If you’re looking for an easy treat that are full of gingerbread flavor without any baking, these no-bake gingerbread bars are for you! The best part? These bars come together in minutes with only a few ingredients and make a perfect addition to any holiday dessert spread!
These bars go perfectly with some no bake pecan pie bars too!
During the months of November and December, my oven is usually full to the brim! There isn't room for anything else in there, so whenever I can find a no bake dessert, I am making it! These no bake gingerbread bars are so easy to make and don't require any precious oven space! Count me in!
The best part is, these bars are only made with four simple ingredients that are readily available during the holidays! Serve these as a yummy dessert or an afternoon snack with a cup of coffee or tea with some pumpkin spice icebox cake or any of these delicious no bake Thanksgiving desserts!
Ingredients to Make No Bake Gingerbread Bars
- Cream cheese. Full fat cream cheese is best to hold the bars together. Make sure it is room temperature so the cream cheese easily mixes together.
- Powdered sugar. For sweetness.
- Gingersnap cookies. To give that gingersnap flavor. If you can't find gingersnap cookies, use graham crackers with some gingerbread seasoning.
- Cinnamon. For a little extra spice!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Can’t find gingersnap cookies? Substitute with graham crackers and add extra cinnamon and a dash of ground ginger to capture the flavor.
- For an extra kick, add ½ teaspoon of ground nutmeg or cloves to the cream cheese mixture.
- Substitute with dairy-free cream cheese for a vegan recipe. Just make sure the gingersnap cookies are vegan too!
- For extra indulgence, drizzle a little melted white chocolate on top of the bars before chilling them.
How To Make No Bake Gingerbread Bars
- Step 1: Place the gingersnap cookies in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- Step 2: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and cinnamon, then mix until fully combined. The mixture should be creamy and spreadable.
- Step 3: Mix all the ingredients together until everything is evenly mixed together.
- Step 4: Line an 8x8 or rectangular baking dish with parchment paper. Press the mixture into an even layer in the pan, using a spatula or the back of a spoon to smooth the top. Refrigerate the bars for at least 2 hours, or until they are firm enough to slice.
Lynn's Tip!
You can garnish these no bake gingerbread bars with a sprinkle of powdered sugar or extra cookie crumbs for a festive touch!
Tips and Tricks
- Make sure your cream cheese is softened to room temperature before starting. This will make it easier to mix and create a smoother texture.
- Use a spatula or your fingers to press the mixture firmly into the pan. This helps the bars hold their shape.
- Chilling the bars for at least 2 hours is key. The cooler they are, the cleaner they’ll slice!
- For even more fun, use cookie cutters to make fun and festive shapes!
Storage Instructions
These no-bake gingerbread bars can be made ahead of time, making them a perfect choice for holiday gatherings. Simply prepare the bars, cover them with plastic wrap or foil, and store them in the refrigerator for up to 3 days. Slice them just before serving to keep the edges fresh and neat.
You can definitely freeze these bars too! Wrap them tightly in plastic wrap and store them in an airtight container. They’ll keep in the freezer for up to a month. Just thaw in the fridge overnight before serving.
Frequently Asked Questions
You can crush them in a food processor or you can add them to a Ziploc bag and crush them with a large rolling pin.
Yes! You can double this recipe and then use a 9x13 inch pan. If you don't double the recipe the bars might be really thin in a larger pan than 8x8 inches.
Yes! Feel free to add ¼ cup of powdered sugar for some added sweetness.
No Bake Gingerbread Bars
Equipment
- Food processor
- Mixing Bowls
- Measuring Spoons
Ingredients
- 1 ½ cups Gingersnap Cookies
- ½ cup Cream Cheese Full fat, room temperature
- ¼ cup Powdered Sugar
- 1 teaspoon Cinnamon
Instructions
- In a food processor, crush the gingersnap cookies. You can also crush them in a Ziploc bag with a rolling pin. They should be very small, like breadcrumbs.
- In a large mixing bowl, add the cream cheese and gingersnap crumbs. Mix well.
- Add the powdered sugar and cinnamon. Mix well.
- Press the cookie batter into an 8x8 inch baking pan lined with parchment paper. Refrigerate for at least 2 hours before cutting.
Notes
- To make these bars even more fun, add a drizzle of melted white chocolate or a sprinkle of powdered sugar before serving.
- Make sure to allow the bars to chill for at least two hours before serving. This will help the bars stay together when you are cutting them.
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