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Light Gingerbread Cheesecake Bars Recipe with Cream Cheese Frosting

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These light gingerbread cheesecake bars are a festive holiday dessert that combines spiced gingerbread with creamy cheesecake, all lightened up with a secret cottage cheese trick. They’re quick, easy, and perfect for gatherings without the heavy aftermath.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets)
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 tablespoon molasses
  • 16 ounces (450g) reduced-fat cream cheese, softened
  • ½ cup (120g) full-fat cottage cheese
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup (60ml) molasses
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 4 ounces (113g) reduced-fat cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, ginger, cinnamon, cloves, and salt. Pour in melted butter and molasses; stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Place cottage cheese in a food processor or blender. Blend for about 30 seconds until completely smooth. Set aside.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add both sugars and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each just until combined. Add blended cottage cheese, molasses, vanilla, and all spices. Beat on low until just combined.
  5. Pour cheesecake filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
  6. For frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating on low. Add vanilla and 1 tablespoon milk; beat on medium-high until light and fluffy. Add more milk if needed. Spread over chilled cheesecake layer.
  7. Lift bars out of pan using parchment overhang. Slice into 16 squares with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

Don’t skip blending the cottage cheese for a silky texture. Room temperature ingredients prevent lumps. Use the jiggle test to avoid overbaking. Chill at least 4 hours (overnight is best) for clean slices. Use a wet knife for neat cuts.

Nutrition

Keywords: gingerbread cheesecake bars, light cheesecake, holiday dessert, cream cheese frosting, cottage cheese cheesecake

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