Gingerbread Biscuit Cheesecake Bars
These Gingerbread Biscuit Cheesecake Bars combine a spiced, buttery gingerbread cookie base with a smooth, creamy cheesecake layer for the perfect festive dessert slice. The base is made using Famasons Vanilla Sponge Cake Premix, transformed into a warmly spiced gingerbread biscuit with ginger, cinnamon, cloves and golden syrup for a deep, nostalgic flavour.
On top, a light and velvety Famasons Cheesecake Mix is whipped with a hint of brandy essence, then finished with a swirl of rich black cherry topping for a beautiful colour contrast and fruity lift. Cut into neat bars and decorated with mini gingerbread men, these slices are ideal for bakery counters, coffee shops, catering displays or holiday menus.
Yield: 12 Slices
Ingredients:
All red text ingredients are available from Famasons
| 120 g | Yellow Mastercraft Margarine |
| 120 g | Sugar, light brown |
| 40 g | Golden syrup |
| 400 g | Famasons Vanilla Sponge Cake Premix |
| 2 g | Ginger, ground |
| 3 g | Cinnamon, ground |
| 200 g | Famasons Fruit Mince |
| 0.5 g | Cloves, ground |
| 100 g | Bakers Mix |
| 1 g | Salt, fine |
Topping:
| 400 g | Famasons Cheesecake Mix |
| 400 g | Water, ambient |
| 3 ml | Brandy Essence |
| 120 g | Black cherry topping |
Method:
- Collect all the ingredients from
- Preheat the oven to 180 °C.
- Line a 20 cm x 20 cm baking tin with baking paper and grease with Pan Release Greaso
Gingerbread:
- In a small saucepan, melt the Famasons margarine, sugar, and golden syrup together over low heat. Stir until smooth, then set aside to cool slightly before using.
- In a large mixing bowl, sift together the Famasons Vanilla Sponge Cake Premix, ground ginger, ground cinnamon, ground cloves and You can also use a stand mixer fitted with a paddle attachment for this step.
- Pour the cooled butter mixture into the dry ingredients and mix with a rubber spatula until the dough starts to come together. Knead gently by hand until a smooth, even dough forms.
- Add 1–2 tablespoons of cold water if needed to help bind the dough, it should hold together without being sticky. If it feels crumbly, add a little more water a few drops at a time.
- Shape the dough into a disc, wrap it in cling film or plastic wrap, and chill in the fridge for at least 30 minutes (or overnight).
- When ready to use, bring the dough to room temperature, then roll it out to 8 cm thickness.
- Place into the base of the prepared tin and dock
- Reserve the remaining pastry and cut out small gingerbread men for decoration (optional).
- Bake for 15-18 minutes until golden (Gingerbread men will bake for 8-10 minutes)
- Allow to cool completely
Cheesecake:
- In a mixer fitted with a whisk attachment combine the Famasons Cheesecake Mix, water and brandy essence in a mixing bowl.
- Mix on a slow speed for 1 minute until
- Mix on a fast speed for 6-8 minutes until the mixture is
- Pour on top of the cooled pastry
- Gently spoon the black cherry topping on top and swirl to create a
- Refrigerate for 3-4 hours.
- Place the gingerbread men on
- Once completely set, remove from refrigeration and cut into 12 even bars that are 5 cm x 7 cm.
Storage:
- Store in an airtight container in the refrigerator at 4 °C for up to 4 days.