Calamansi cheesecake bars are the ultimate sweet treat! Rich, creamy, and full of citrus flavor, they’re sure to be a 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 way back in December 2015! I’m excited to bring it again in the limelight just in time 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.
In fact, 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
Allow the cheesecake to cool completely before covering to prevent the condensation from dripping on top. For easier cutting and serving, refrigerate for at least 2 hours or overnight until fully chilled and set.
Dust the bars 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