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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 Time
15 mins
Cook Time
15 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 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

Instructions

    Cup of Yum
  1. Line an 8 x 8 baking dish with foil, leaving about a 1-inch overhang on sides. Preheat oven to 350 F.
  2. In a bowl, combine graham cracker crumbs, flour, brown sugar, and salt. Stir until well-dispersed.
  3. Add butter and using two knives or pastry cutter, cut butter into the flour until the mixture resembles coarse crumbs.
  4. 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.
  5. Bake for about 8 to 10 minutes.
  6. In a large bowl, combine cream cheese and sugar. Using a hand mixer, beat until smooth and creamy.
  7. Add eggs, beating at low speed after each addition.
  8. Add flour and stir well.
  9. Add calamansi juice and baking powder. Stir until well-combined.
  10. Pour over the crust and spread evenly with a spatula.
  11. Bake for about 25 minutes or until the center is set.
  12. Remove from heat and allow to cool for about 1 hour. Refrigerate for at least 2 hours or overnight until completely chilled and set.
  13. 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

Calories 314kcal (16%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 78mg (26%) Sodium 247mg (10%) Potassium 93mg (3%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 548IU (11%) Vitamin C 3mg (3%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 9Servings

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.