Print

Wholesome Gingerbread Cheesecake Bars with Cream Cheese Frosting

gingerbread cheesecake bars - featured image
Print Recipe

These Wholesome Gingerbread Cheesecake Bars combine a spiced gingerbread crust with a silky cheesecake layer, topped with creamy cream cheese frosting. Made with whole wheat pastry flour and natural sweeteners, they’re a healthier take on a classic comfort dessert.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted
  • ¼ cup molasses (unsulphured)
  • ¼ cup maple syrup
  • 1 large egg, room temperature
  • 8 ounces cream cheese, softened
  • ½ cup plain Greek yogurt
  • ¼ cup maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk
  • Chopped pecans or walnuts (optional, for topping)
  • Cinnamon or nutmeg (optional, for dusting)
  • Candied ginger, finely chopped (optional, for topping)

Instructions

  1. Preheat your 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.
  2. Make the gingerbread crust: In a medium bowl, whisk together whole wheat pastry flour, ginger, cinnamon, cloves, baking soda, and salt. In a separate small bowl, whisk melted butter, molasses, maple syrup, and egg until smooth. Pour wet ingredients into dry and stir with a rubber spatula until just combined.
  3. Press the crust into the pan: Transfer dough to the prepared pan and press into an even layer using wet fingers or the back of a spoon. Bake for 10 minutes, then remove and let cool for 5 minutes.
  4. Make the cheesecake filling: Beat softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add Greek yogurt and maple syrup, and beat until combined. Add egg and vanilla, mixing on low speed just until incorporated. Sprinkle in flour and mix on low for about 10 seconds.
  5. Assemble the bars: Pour cheesecake filling over the slightly cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 28–32 minutes, until edges are set and center is slightly jiggly. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  7. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 3 hours or overnight.
  8. Make the frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until creamy. Add milk 1 tablespoon at a time until spreadable consistency is reached. Spread evenly over chilled cheesecake layer.
  9. Slice and serve: Use parchment overhang to lift the block out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Top with optional toppings as desired.

Notes

Don’t overbake the cheesecake layer; it should still be slightly jiggly in the center. Use room temperature ingredients for a smooth batter. For clean slices, use a hot knife. Bars taste better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cheesecake bars, healthy cheesecake bars, whole wheat gingerbread, cream cheese frosting, fall dessert, holiday dessert

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