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Light Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These Light Gingerbread Cheesecake Bars combine a tender, spiced gingerbread crust with a creamy, tangy cheesecake layer, all topped with a silky cream cheese frosting. They’re a lighter, crowd-pleasing holiday dessert that comes together in about 45 minutes of active time.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • ½ cup dark brown sugar, packed
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted
  • ⅓ cup molasses (not blackstrap)
  • 1 large egg, room temperature
  • ¼ cup milk (any kind; 2% recommended)
  • 8 oz reduced-fat cream cheese, softened (Neufchâtel recommended)
  • ¼ cup plain Greek yogurt
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 oz reduced-fat cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk
  • Crushed gingersnap cookies (optional garnish)
  • Cinnamon or nutmeg for dusting (optional)
  • Candied ginger pieces (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the gingerbread crust: In a large bowl, whisk together whole wheat pastry flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt. In a separate small bowl, whisk together melted butter, molasses, egg, and milk. Pour wet ingredients into dry and stir with a rubber spatula until just combined. The dough will be thick and slightly sticky.
  3. Press the crust into the pan: Transfer dough to prepared pan and press evenly into the bottom. Bake for 10 minutes, then remove from oven and let cool slightly.
  4. Prepare the cheesecake layer: In a medium bowl, beat softened cream cheese and Greek yogurt until smooth. Add sugar and beat until incorporated. Add egg, vanilla, and flour, mixing on low speed until just combined. Batter should be smooth and silky.
  5. Assemble the bars: Pour cheesecake batter over slightly cooled crust and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 25–30 minutes, until edges are set and center is slightly jiggly. Do not overbake.
  7. Cool completely: Remove pan from oven and cool on a wire rack for 30 minutes. Then refrigerate for at least 3 hours, or overnight.
  8. Make the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat on low until combined. Add milk one tablespoon at a time until spreadable consistency. Spread over chilled cheesecake layer.
  9. Slice and serve: Use parchment handles to lift bars out of pan. Slice into 9 or 16 squares. Wipe knife clean between cuts.

Notes

Room temperature ingredients are essential for a smooth cheesecake layer. Do not skip the parchment paper. Watch baking time carefully; start checking at 22 minutes. Patience with chilling is key—chill at least 3 hours or overnight. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use plant-based block cream cheese and butter. Bars can be frozen without frosting for up to 2 months.

Nutrition

Keywords: gingerbread cheesecake bars, light cheesecake bars, holiday dessert, cream cheese frosting, gingerbread dessert, reduced-fat cheesecake

Find it online: https://forkifyfun.com/light-gingerbread-cheesecake-bars-with-cream-cheese-frosting/