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Lighter Gingerbread Cheesecake Bars with Cream Cheese Frosting

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These lighter gingerbread cheesecake bars feature a chewy, spiced gingerbread base, a creamy Greek yogurt cheesecake layer, and a rich cream cheese frosting. They’re a holiday favorite that feels indulgent but is surprisingly light.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (56g) unsalted butter, melted
  • ½ cup (170g) unsulphured molasses
  • ½ cup (100g) packed brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) reduced-fat cream cheese, softened
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 4 ounces (113g) reduced-fat cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted if desired
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk (any kind)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the gingerbread base: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. In a separate bowl, whisk together melted butter, molasses, brown sugar, egg, and vanilla until smooth. Pour wet ingredients into dry and stir with a spatula until just combined. Press dough evenly into prepared pan. Bake for 10 minutes. Remove from oven and set aside.
  3. Make the cheesecake layer: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add Greek yogurt, granulated sugar, egg, vanilla, and lemon juice. Beat on medium speed until combined and silky. Pour over par-baked gingerbread base and spread to edges.
  4. Bake for 25-30 minutes, until edges are set and center jiggles slightly. Cool in pan on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.
  5. Make the cream cheese frosting: In a small bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until combined. Add milk 1 tablespoon at a time until spreadable. Spread over chilled cheesecake layer. Refrigerate for 30 minutes to set.
  6. Lift bars out of pan using parchment overhang. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Don’t overmix the cheesecake layer to avoid cracks. Use room temperature ingredients for a smooth filling. Chill the bars completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and plant-based yogurt.

Nutrition

Keywords: gingerbread cheesecake bars, lighter cheesecake, Greek yogurt cheesecake, holiday dessert, cream cheese frosting

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