These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I’ve got a craving for something sweet or to serve as dessert for a party.
| Level: | Easy |
| Total: | 5 hr 10 min |
| Active: | 45 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 5 hr 10 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
- 1/2 cup sugar
- 6 tablespoons unsalted butter, melted
- Pinch kosher salt
- Two 8-ounce blocks cream cheese, at room temperature
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup blackberry jam, warmed until liquidy
- 1/2 cup raspberry jam, warmed until liquidy
- 1 cup white chocolate chips, melted
Instructions
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 475 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 5 g |
| Cholesterol | 96 mg |
| Sodium | 235 mg |
| Serving Size | 1 of 12 servings |
| Calories | 475 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 5 g |
| Cholesterol | 96 mg |
| Sodium | 235 mg |
Reviews
Wow – these were delicious. I followed the recipe exactly as written except I used strawberry jam. I would definitely make these again.
So tasty, and a party pleaser with the presentation
Love Cheese cake! Super easy!