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Lightened-Up Gingerbread Cheesecake Bars

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These Lightened-Up Gingerbread Cheesecake Bars are a healthier twist on a holiday classic, featuring a molasses crust and a creamy, tangy filling made with reduced-fat cream cheese and Greek yogurt. They’re perfect for festive gatherings and taste just as indulgent as the original.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • ¼ cup coconut oil, melted (or unsalted butter, melted)
  • ¼ cup molasses (unsulphured, like Grandma’s or Brer Rabbit)
  • 2 tablespoons brown sugar, packed (light or dark)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 12 ounces reduced-fat cream cheese, softened
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup maple syrup (or honey)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Pinch of nutmeg (freshly grated if possible)
  • 2 tablespoons powdered sugar (for dusting, optional)
  • Crushed gingersnap cookies (for topping, optional)

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 spray with nonstick cooking spray.
  2. In a medium bowl, whisk together whole wheat pastry flour, brown sugar, ground ginger, cinnamon, cloves, and salt. Break up any lumps of brown sugar.
  3. Pour in melted coconut oil and molasses. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  4. Transfer crust mixture to prepared pan. Press firmly and evenly using fingers or the bottom of a measuring cup. Bake for 10 minutes until set and barely golden around edges. Remove and let cool for 10 minutes on a wire rack.
  5. While crust cools, make filling: In a medium bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides.
  6. Add Greek yogurt, maple syrup, egg, vanilla extract, molasses, ground ginger, cinnamon, and nutmeg. Beat on low speed until just combined. Do not overmix.
  7. Pour cheesecake filling over pre-baked crust. Gently spread into an even layer. Tap pan on counter a few times to release air bubbles.
  8. Bake for 28 to 32 minutes, until edges are set and center jiggles slightly when shaken. The kitchen should smell like gingerbread by the 20-minute mark.
  9. Remove pan from oven and place on a wire rack. Let cool completely at room temperature, about 1 hour.
  10. Cover pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
  11. Once fully chilled, use parchment overhang to lift entire block of bars out of pan. Place on cutting board. Use a sharp knife to cut into 16 squares (4 rows by 4 rows). Wipe knife clean between cuts.
  12. Dust with powdered sugar and sprinkle with crushed gingersnaps if desired. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overbake; the center should still jiggle. Press crust firmly to prevent crumbling. Chill overnight for best texture. Use a hot knife for clean slices.

Nutrition

Keywords: gingerbread cheesecake bars, lightened-up cheesecake, holiday dessert, gingerbread, cheesecake bars, healthy dessert, Christmas dessert

Find it online: https://jollyfork.com/lightened-up-gingerbread-cheesecake-bars/