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Calamansi Cheesecake Bars stacked on a white plate.
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5 from 7 votes

Calamansi Cheesecake Squares

Rich, creamy, and full of citrusy calamansi flavor, these luscious calamansi cheesecake bars are easy to make and delicious for after-meal dessert or anytime you need a sweet treat.
Prep Time15 minutes
Cook Time25 minutes
Chill8 hours
Total Time8 hours 40 minutes
Course: Baked Goods, Dessert
Cuisine: Global
Servings: 9 Servings
Calories: 314kcal
Author: Lalaine Manalo

Ingredients

For the Graham Cracker Crust

  • ⅔ cup graham cracker crumbs
  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup cold butter

For the Cheesecake

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons flour
  • ¼ cup calamansi juice
  • ¼ teaspoon baking powder
  • powdered sugar
US Customary - Metric

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

Calories: 314kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 247mg | Potassium: 93mg | Fiber: 1g | Sugar: 31g | Vitamin A: 548IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg