Cherry Cheesecake Bars

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes 20 squares



2 sleeves graham crackers (I use the ones from Trader Joe’s)

3 Tbsp Unsalted Butter, melted

2 Tbsp sugar (I use organic Evaporated Cane Sugar)


3 packages 8oz. Cream Cheese Blocks, room temperature

1 cup sugar

3/4 cup sour cream, room temperature

1.5 tsp vanilla extract

1/4 tsp salt

3 large eggs, room temperature

1 can cherry pie filling, I use Omena Organics Organic Cherry Pie Filling


Heat oven to 325°F. Line a 9×13″ pan with parchment paper, leaving a 2″ overhang on both sides.


Place graham crackers, melted butter and sugar in a food processor and process on medium until its finely ground and incorporated with all the butter.

Pour on to the parchment paper and using the back of a dry measuring cup, press down and even put the layer. Bake for 15 min. Put on the cooling rack (leave the oven on) while you make the filling.


In a 9-cup food processor with a dough blade or regular blade, process 3 blocks of cream cheese with sugar, scraping down the sides and some of the bottom with a silicone spatula in between (about 3 min.) until uniform in consistency . Add sour cream, vanilla and salt and process for another 2 minutes until incorporated and creamy. Add one egg at a time processing until glossy in between (about 60 sec. ). Scrape down the sides and the bottom and process again. Pour over the crust, making sure the top is even and gently hit the pan against the table to let out any air bubbles.

Bake for 40 min. Until the filling is set around the edges but still slightly wobbly when you give a gentle shake to the pan. Move the pan over the cooling rack and let cool for an hour to room temperature. Cover with foil and refrigerate for at least 3 hours or overnight. (I chilled mine overnight)

To cut, use a sharp chefs knife to cut into bars. Wash with hot water in between and dry completely before making each cut. Scoop a table spoon of cherry pie filling over each square. Keep refrigerated until ready to serve. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Cheesecake Bars w/ Raspberry Swirl

February 22nd, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)



2 sleeves of Graham Crackers

2 Tbsp sugar

4 Tbsp melted unsalted butter


16 oz. Cream Cheese Blocks, softened

2 eggs, room temperature

1-1/4 cups sugar (I used evaporated cane sugar)

4 Tbsp Sour Cream

4 Tbsp Unbleached All Purpose Flour

Zest of one lemon (I used a Meyer lemon)

2 tsp vanilla extract

8 tsp Organic Raspberry Jelly or Preserve (I used Trader Joe’s organic Raspberry Fruit Preserve)


Heat oven to 350F. Line a 9×13′ baking pan with parchment paper and set aside. In a food processor make the crust combining the graham crackers and sugar and process while slowly pouring in the butter. Press into the prepared pan with the back of a measuring cup. Bake for about 7-10 min until set. Set aside to cool.

In the meantime make the cheesecake filling. In a stand mixer, beat the cheesecake until creamy. Add sugar and zest, beat in well. Add sour cream, vanilla and baking powder. Beat until incorporated. Finally, add the eggs and beat until smooth. Pour onto the crust and drop teaspoons of the raspberry preserve over the top and swirl with a knife as shown in the video above. Bake for 35-40 minutes. Cool completely in the pan and chill in the fridge for at least 4 hours or overnight. Cut into squares and serve. Yields 16- 18 squares depending on how big or small you cut them. Enjoy!

** original recipe adapted from Crunchy Creamy Sweet.
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Rating: 5.0/5 (2 votes cast)

Ricotta Mascarpone Cheesecake

May 18th, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

This is by far the best cheesecake I have ever baked and tasted! Definitely a keeper! You must try this recipe. A real crowd pleaser!

**All the following ingredients must be at room temperature for a smooth even result. 



1 box Trader Joe’s Meyer Lemon Thins

3  Tbsp Unsalted Butter Melted


1-15oz container part skim ricotta
1-8oz container Mascarpon Cheese

1-1/2 packages 8oz Neufchatel or 1/3 less fat cream cheese

2 eggs

1 cup sugar

2 tsp vanilla extract


Heat oven to 350F. In a food processor, pulse cookies until a crumb texture is reached. Add butter and pulse to evenly incorporate. Press mixture on the bottom of a 9″ springform pan. Bake to set for 8-10 minutes or until golden. Set aside to cool. 

In the meantime, rinse food processor from crumb mixture. Process all cheeses together on high until creamy. Add sugar until completely dissolved and incorporated. Add eggs 1 at a time and vanilla. Pour filling on top of crust smoothing out the top evenly with spatula. Put springform onto baking sheet and bake 60-90 min or until middle of cake sets in. Let cake cool completely before refrigerating overnight. Dust with cocoa powder before serving. Enjoy!

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Rating: 5.0/5 (3 votes cast)