Calamansi Cheesecake Bars are the ultimate sweet treat! They're rich, creamy, and full of citrus flavor for a guaranteed crowd favorite. Perfect as an after-meal dessert or midday snack!
If you're planning your holiday festivities and looking to add to your Noche Buena menu Kawaling Pinoy is the place to be. Every year, I feature festive recipes to help you celebrate the season in tasty style and we've kicked off the tradition this season with slow cooker ham, lapu-lapu de la Reyna, and Hawaiian-style macaroni salad.
Next on our holiday series is an oldie but goodie calamansi cheesecake bar recipe I posted on the blog in December 2015! I'm excited to return it to the limelight for Christmas.
The recipe has two parts, but don't let that intimidate you. The steps are pretty straightforward; you'll have these luscious dessert bars ready to enjoy in no time. They're so easy to whip up totally from scratch. Unlike with the classic cheesecake version, there's no water bath to mess with or problem of cracking on top to contend with.
Graham cracker crust
- Graham cracker crumbs- You can use store-bought or make your own by grinding the crackers in a food processor or crushing them inside a ziplock bag with a rolling pin into fine crumbs. You can also substitute digestive biscuits or maria cookies.
- Sugar- Use brown sugar instead of granulated to add depth of flavor
- Butter- make sure the butter is cold for the best results.
- Salt- balances the sweetness of the crust
- Flour- to help bind the crust ingredients together
Cheesecake batter
- Cream cheese- Start with room-temperature cream cheese. It should be soft enough to beat smoothly and without lumps.
- Flour or cornstarch- A small amount of starch keeps the eggs from over coagulating, giving them a creamier texture and helping prevent cracks.
- Eggs- add richness and a creamy, silky texture and help with setting
- Calamansi- a citrus fruit that tastes like a cross between lemon and mandarin. You can substitute freshly squeezed lemon, lime, or orange juice for a switch in flavor.
- Baking powder- gives the cheesecake a lift for a light and airy texture.
Helpful tips
- Line the baking dish with aluminum foil with about an overhang to make removing the cheesecake easier after baking.
- Pack the crust as tight and compact as possible with the bottom of a glass or measuring cup.
- Do not overmix and use low speed, as too much air in the batter can cause cracks or little craters on the surface of the cheesecake.
- Refrigerate the cheesecake for at least 2 hours or overnight until thoroughly chilled and set for easier cutting and serving,
- Dust with powdered sugar, or enjoy as is. Either way, the combination of citrusy calamansi taste with sweet, velvety cheesecake makes for a mouthwatering dessert that's hard to resist
How to store
- For food safety, do not keep the cheesecake bars at room temperature for over 2 hours.
- Allow the cheesecake to cool completely before covering it to prevent condensation from dripping on top.
- Store in an airtight container, cover the pan tightly with plastic film, and refrigerate for 3 to 5 days.
- To freeze, wrap individually with plastic film, place in an airtight container, and freeze for up to 3 months.
For more citrus-flavored desserts, try these yummy calamansi muffins or calamansi bars.
More baked goods
Ingredients
For the Graham Cracker Crust
- โ cup graham cracker crumbs
- ยฝ cup flour
- ยผ cup brown sugar
- ยผ teaspoon salt
- ยผ cup cold butter
For the Cheesecake
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons flour
- ยผ cup calamansi juice
- ยผ teaspoon baking powder
- powdered sugar
Instructions
- Line an 8 x 8 baking dish with foil, leaving about a 1-inch overhang on sides. Preheat oven to 350 F.
- In a bowl, combine graham cracker crumbs, flour, brown sugar, and salt. Stir until well-dispersed.
- Add butter and using two knives or pastry cutter, cut butter into the flour until the mixture resembles coarse crumbs.
- Transfer graham cracker mixture into the prepared pan. Using hands, press crumbs onto the bottom of the pan. Use a flat-bottomed glass to press the mixture evenly and to ensure the crust is well compacted.
- Bake for about 8 to 10 minutes.
- In a large bowl, combine cream cheese and sugar. Using a hand mixer, beat until smooth and creamy.
- Add eggs, beating at low speed after each addition.
- Add flour and stir well.
- Add calamansi juice and baking powder. Stir until well-combined.
- Pour over the crust and spread evenly with a spatula.
- Bake for about 25 minutes or until the center is set.
- Remove from heat and allow to cool for about 1 hour. Refrigerate for at least 2 hours or overnight until completely chilled and set.
- Dust top with powdered sugar just before serving and cut into squares.
Notes
- Line the baking dish with aluminum foil with about an overhang to make removing the cheesecake easier after baking.
- Pack the crust as tight and compact as possible with the bottom of a glass or measuring cup.
- Do not overmix and use low speed, as too much air in the batter can cause cracks or little craters on the surface of the cheesecake.
- Refrigerate the cheesecake for at least 2 hours or overnight until thoroughly chilled and set for easier cutting and serving,
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Chai says
It looks very delicious! I'm looking for a dessert to make for my subject, so I'll try to make it soon ๐
Bob says
The recipe is very good and my friends luv it.
However, how come my cheese cake batter seems to be more fluid than what shows on the video which looks thicker and heavier in consistency?
Any recommendations?
Lalaine Manalo says
I'm glad everyone liked it ๐ Did you measure the ingredients properly?
Jun says
Wow!It looks so delicious ๐
Lalaine Manalo says
Thank you!
Denise says
Hi Ms. Lalaine! I made this one last night and everyone in the house loved it! But I baked it in a 10 inch pan since I donโt have 8x8. It has the right sweetness and tanginess that I expected. Crust is perfect! May I ask if it should be kept in the refrigerator or freezer? And how long will it last? Thank you!
Lalaine Manalo says
Thanks for the 5-stars! I haven't tried freezing these cheesecake bars, but they keep well in the refrigerator for 3 days
Denise says
How long can this last inside the fridge?
Lalaine Manalo says
About 3 days ๐
Denise says
Hi there! I see that this is updated with more photos. I noticed, does it taste better if the cheesecake is a bit toasted on top?
Lalaine Manalo says
This taste different than the burnt cheesecake (I will be posting a recipe for that soon) but just as delicious ๐
Danica says
Did you use a real calamansi?
Lalaine Manalo says
Yes ๐
Claire De La Cruz says
I have not tried this kind of dessert yet which I like to try soon, but is there any alternative for calamansi?
Lalaine says
You can use lemon or lime ๐
joseph chu says
Hello, I chanced upon this recipe and I was wondering if i would double it and use a round baking pan , what size baking pa do you suggest i use? What about the baking time, will it be the same?