Holiday Baking Championship baking season is peak cozy-TV energy—and it’s also the perfect inspiration for healthier holiday treats that still feel “competition worthy.” Baking Holiday Championship vibes (big flavor, festive design, wow-factor finish) don’t have to mean a sugar overload if you build your dessert around smarter ingredients like Greek yogurt, cottage cheese, oats, and warm spices.
Holiday Baking Championship baking season is peak cozy-TV energy—and it’s also the perfect inspiration for healthier holiday treats that still feel “competition worthy.” Baking Holiday Championship vibes (big flavor, festive design, wow-factor finish) don’t have to mean a sugar overload if you build your dessert around smarter ingredients like Greek yogurt, cottage cheese, oats, and warm spices. That “judge’s table” mindset is exactly what we’re borrowing today: make it delicious first—then make it beautiful.
This dessert hits the same notes you see on holiday championship baking episodes:
Classic holiday flavor: gingerbread spice + vanilla + a hint of molasses
A “wow” finish: snowy yogurt drizzle + festive topping
A clean slice: the kind judges love because it’s tidy and layered
Higher protein: Greek yogurt + cottage cheese add protein and creaminess, so you don’t need heavy cream
Serves: 12 bars
Prep time: 20 minutes
Bake time: 30–35 minutes
Chill time: 3+ hours (best overnight)
Skill: Easy–medium (blender + bake + chill)
1½ cups rolled oats
1 cup almond flour (or whole-wheat flour)
2 tbsp brown sugar or coconut sugar
1 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
5 tbsp melted butter (or coconut oil)
2 tbsp molasses (or maple syrup for milder flavor)
2 cups cottage cheese (2% works great)
1½ cups plain Greek yogurt
2 large eggs
⅓ cup honey or maple syrup (adjust to taste)
2 tbsp molasses
1 tbsp cornstarch (helps set clean slices)
1½ tsp vanilla extract
1½ tsp cinnamon
1 tsp ground ginger
¼ tsp nutmeg
Pinch of salt
½ cup plain Greek yogurt
1–2 tbsp maple syrup
¼ tsp vanilla
Crushed walnuts or pecans
A light dusting of cinnamon
Pomegranate arils (looks like holiday confetti)
Preheat oven to 175°C / 350°F.
Line an 8×8 or 9×9 pan with parchment paper (leave overhang so you can lift bars out).
In a bowl, mix oats, almond flour, sugar, spices, salt.
Add melted butter and molasses. Mix until the texture looks like damp sand.
Press firmly into the pan (use the bottom of a glass to compact it).
Bake 10 minutes to set the crust. Remove and let cool slightly.
Why this matters: Pre-baking stops the crust from getting soggy under the filling.
Add cottage cheese to a blender/food processor. Blend until completely smooth (1–2 minutes).
Add Greek yogurt, eggs, sweetener, molasses, cornstarch, vanilla, spices, and salt.
Blend again until silky and lump-free.
Pour filling over the warm crust. Tap the pan lightly to release air bubbles.
Bake 30–35 minutes, until the edges are set and the center has a slight jiggle.
Turn off oven, crack the door, and let it rest 10 minutes (reduces cracking).
Cool on the counter 30–45 minutes, then refrigerate at least 3 hours (overnight best).
Mix yogurt drizzle ingredients until smooth.
Drizzle over chilled bars.
Add nuts or cinnamon dusting for a “Holiday Baking Championship” finish.
These are estimates (exact values depend on brands and pan size):
Calories: 190–240
Protein: 9–13 g
Carbs: 18–25 g
Fat: 8–12 g
Fiber: 2–3 g
Why it’s healthier: You’re getting protein from Greek yogurt + cottage cheese, plus a slower-digesting oat crust—so it’s more satisfying than many frosted holiday desserts.
1) Can I make these Holiday Baking Championship style bars ahead of time?
Yes. They’re best chilled overnight. Store covered in the fridge up to 4 days.
2) Can I freeze gingerbread cheesecake bars?
Yes. Freeze sliced bars on a tray, then store in an airtight container for up to 2 months. Thaw overnight in the fridge.
3) How do I stop cheesecake bars from cracking?
Bake gently, don’t overbake, and cool slowly (oven door cracked). Also chill fully before slicing.
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