These delightful cheesecake bars combine creamy goodness with a sweet red wine gelée, offering a unique dessert experience that feels both elegant and comforting. With just a few simple ingredients, you can create this delicious treat in under two hours of hands-on time. Imagine serving these bars at your next family gathering or cozy dinner , they’re sure to impress and become a favorite!
As the stories go, I remember the first time I made cheesecake bars for my family. It was a chilly evening, and the scent of sweet cream and vanilla filled the air, wrapping us in warmth. With every bite of these cheesecake bars, my loved ones’ smiles grew wider, and laughter filled the kitchen. The secret ingredient, a luscious layer of wine gelée, took our enjoyment to new heights. Today, I want to share that same joy with you!
Why You’ll Love These Cheesecake Bars with Wine Gelée
These cheesecake bars are not only easy to make but also bring a hint of sophistication to any dessert table. With creamy cheesecake set upon a crunchy graham cracker crust and topped with a glossy wine gelée, this dessert is a showstopper. Perfect for family gatherings, dinner parties, or just a cozy night in, trust me, once you make these, they’ll have you craving more!
Crafting Your Cheesecake Bars Delight
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Cheesecake Bars with Red Wine Gelée
- Total Time: 120 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delightful cheesecake bars with a creamy filling topped with a sweet red wine gelée, perfect for family gatherings or dinner parties.
Ingredients
- 8 full sheets graham crackers
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
- 12 oz full fat cream cheese (softened)
- ¼ cup plain Greek yogurt (at room temperature)
- 1 cup sweetened condensed milk
- 1 large egg (at room temperature)
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon table salt
- 1 envelope unflavored gelatin
- ¾ cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons hot water
- 4 teaspoons granulated sugar
Instructions
- Preheat your oven to 350°F (177°C). Line an 8×8 square baking pan with aluminum foil, leaving two sides hanging over the edges for easy removal.
- Pulse the graham crackers until they form fine crumbs. Add in the sugar and melted butter, pulsing until moistened. Press into the prepared pan and bake for 10 minutes. Let cool on a wire rack.
- In a large mixing bowl, beat together the cream cheese, Greek yogurt, and sweetened condensed milk until creamy, about 2 minutes.
- Add the egg, flour, vanilla, and salt, whisking until combined, about 2 more minutes.
- Pour the filling over the cooled crust and bake until set but not browned, about 25 minutes. Let cool to room temperature for around 2 hours and then refrigerate for at least 2 more hours.
- For the wine gelée, sprinkle gelatin over ½ cup of the wine and let sit for 5 minutes. In another bowl, stir together hot water and sugar, then combine with the gelatin and wine mixture until clear. Add remaining ¼ cup wine and cool to room temperature.
- Gently pour the wine gelée over the cooled cheesecake, refrigerate until fully set, at least 2 hours or overnight.
- Cut into squares and serve chilled, optionally garnished with fresh berries or chocolate shavings.
Notes
Store any leftovers covered in plastic wrap or aluminum foil in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 46mg
Ingredients:
- 8 full sheets graham crackers
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
- 12 oz full fat cream cheese (softened)
- ¼ cup plain Greek yogurt (at room temperature)
- 1 cup sweetened condensed milk
- 1 large egg (at room temperature)
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon table salt
- 1 envelope unflavored gelatin
- ¾ cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons hot water
- 4 teaspoons granulated sugar
Directions:
- Preheat your oven to 350°F (177°C). Line an 8×8 square baking pan with aluminum foil, making sure to leave two sides hanging over the edges for easy removal later.
- In a food processor, pulse the graham crackers until they form fine crumbs. If you don’t have one, simply place the crackers in a ziplock bag and roll over them with a rolling pin. Add in the sugar and melted butter, pulsing until the mixture is evenly moistened. Press this mixture into your prepared pan and bake for 10 minutes. Let it cool on a wire rack.
- In a large mixing bowl, use a whisk to beat together the cream cheese, Greek yogurt, and sweetened condensed milk until creamy, around 2 minutes.
- Add the egg, flour, vanilla, and salt, whisking again until everything is combined, about 2 more minutes.
- Pour the creamy filling over the cooled crust. Bake until the filling is set but not browned, about 25 minutes. Allow it to cool to room temperature for around 2 hours and then refrigerate it for at least 2 hours to chill.
- To create the wine gelée, sprinkle gelatin over ½ cup of the wine and let it sit for 5 minutes. In another bowl, stir together the hot water and sugar. Combine this sugar water with the gelatin and wine mixture, mixing until the gelatin is fully dissolved and clear. Add the remaining ¼ cup wine and allow it to cool to room temperature for about 5 minutes.
- Gently pour the wine gelée over the cooled cheesecake using the back of a spoon to prevent disturbance to the filling. Refrigerate again for at least 2 hours or overnight until fully set.
- Cut into squares (16 or smaller if you’d like) and get ready to serve up some smiles!
Perfectly Serving Your Dessert Creation
These cheesecake bars with wine gelée are best enjoyed chilled straight from the refrigerator. You can plate them on a pretty dish, garnished with fresh berries or a sprinkle of chocolate shavings to give it that extra touch. The creamy cheesecake paired with the sweet wine layer creates a delightful balance that your family and friends will love.
Storing Your Cheesecake Bars
To store any leftover bars, simply cover them with plastic wrap or aluminum foil and keep them in the fridge. These cheesecake bars can be stored for up to 4 days, allowing you to savor these treats throughout the week!
Tips for a Perfect Dessert Experience
- Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature for a smoother filling.
- Don’t Rush Cooling: Allow for proper cooling before adding the gelée layer to ensure it sets beautifully.
- Use Quality Wine: Choose a wine you enjoy drinking, as its flavor will shine through in the gelée.
Possible Variations
Feel free to explore different flavors of wine gelée! A fruity rosé or even a sweet dessert wine can add a new twist to this classic recipe. You can also consider adding some lemon zest to the filling for a refreshing zing.
FAQs
Can I use a different crust?
Absolutely! You can use any type of cookie crumbs such as chocolate cookies or vanilla wafers.How can I make this recipe gluten-free?
Swap out graham crackers for gluten-free cookie crumbs and ensure all other ingredients are gluten-free.Can I make this in advance?
Yes, these bars can be made the day before your gathering, making them a great stress-free dessert!
Embrace the joy of baking today! These cheesecake bars with wine gelée are the perfect recipe to create new memories in the kitchen and around the table. Enjoy every bite!
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