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Easy Lighter Gingerbread Cheesecake Bars Recipe

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These lighter gingerbread cheesecake bars with a molasses crust are creamy, spiced, and tangy. They come together in under an hour of active work and are perfect for holiday gatherings or a special treat.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets)
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (40g) molasses (unsulphured)
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, ginger, cinnamon, cloves, and salt. Stir in melted butter and molasses until mixture resembles wet sand.
  3. Press crust firmly into prepared pan using the bottom of a measuring cup. Bake for 10 minutes. Set aside to cool. Leave oven on.
  4. Beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down bowl.
  5. Add granulated sugar and brown sugar. Beat on medium speed for 2 minutes until light and combined. Scrape bowl.
  6. Beat in Greek yogurt, eggs one at a time, vanilla extract, and 1 tablespoon molasses on low speed until just combined.
  7. Sprinkle ginger, cinnamon, nutmeg, and cloves over filling. Mix on low speed until evenly distributed. Fold with spatula.
  8. Pour filling over pre-baked crust. Spread evenly. Tap pan on counter to release air bubbles.
  9. Bake at 350°F for 35 to 40 minutes. Edges should be set, center should jiggle slightly.
  10. Cool on wire rack to room temperature (about 1 hour). Cover and refrigerate for at least 4 hours, preferably overnight.
  11. Use parchment overhang to lift bars out. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Use unsulphured molasses, not blackstrap. Make sure cream cheese and eggs are at room temperature. Do not overmix after adding eggs. Cool bars completely before refrigerating. For clean slices, run knife under hot water between cuts.

Nutrition

Keywords: gingerbread cheesecake bars, lighter cheesecake, Greek yogurt cheesecake, molasses crust, holiday dessert, easy cheesecake bars

Find it online: https://zestynora.com/easy-lighter-gingerbread-cheesecake-bars-recipe/