5 from 14 votes
Calamansi Cheesecake Squares
Calamansi Cheesecake Squares feature a compact graham cracker crust topped with a creamy cheesecake layer flavored with tangy calamansi juice. The filling combines cream cheese, sugar, eggs, and a hint of flour and baking powder to set the custard. After baking and cooling, the squares are dusted with powdered sugar. The crust's brown sugar adds subtle sweetness and texture contrast to the smooth citrus cheesecake, making these bars a refreshing dessert option.
Prep Time
15 mins
Cook Time
25 mins
Chill
8 hrs
Total Time
8 hrs 40 mins
Servings:
9
Servings
Calories:
314 kcal
Course:
Dessert, Baked Goods
Cuisine:
International
Ingredients
For the Graham Cracker Crust
- ⅔ cup graham cracker crumbs
- ½ cup flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ cup butter cold
For the Cheesecake
- 1 package cream cheese 8 ounces, softened
- 1 cup sugar
- 2 egg
- 2 tablespoons flour
- ¼ cup calamansi juice
- ¼ 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.
Cup of Yum
Notes
- Line pan with foil overhang for easy cheesecake removal after baking.
- Pack crust tightly using a flat-bottomed glass to ensure a firm base.
- Beat cream cheese and eggs at low speed to avoid incorporating excess air, preventing cracks.
- Refrigerate cheesecake for at least 2 hours or overnight to set fully before cutting and serving.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
78mg
(26%)
Sodium
247mg
(10%)
Potassium
93mg
(2%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
548IU
(11%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9 Servings
Amount Per Serving
Calories 314
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 78mg | 26% |
| Sodium | 247mg | 10% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.