Christmas cheesecake squares

You are going to love this Christmas cheesecake squares recipe! It‘s the creaminess of cheesecake with a festive twist, making it just perfect for the holiday season. With a simple yet indulgent flavour, these bars are easy to make, beautifully presented, and sure to be a hit with friends and family. Whether you’re hosting a gathering or treating yourself, these cheesecake bars will add a little extra sweetness to your Christmas celebrations!

Ingredients

Sugar Cookie Crust

• 150 g (1 ¼ cups) plain flour
• 50 g (¼ cup) caster sugar
• 12 g (1 tbsp) icing sugar, sifted
• ⅛ tsp salt
• 113 g (½ cup / 1 stick) salted butter, melted
• ½ tsp vanilla extract

Cheesecake Filling

• 450 g (2 blocks / 16 oz) full-fat cream cheese, very soft (21–23°C)
• 93 g (⅓ cup + 2 tbsp) caster sugar
• 2 large eggs, room temperature
• 110 g (⅓ cup + 2 tbsp) soured cream, room temperature
• 2 tsp vanilla extract
• 2 tsp lemon juice, freshly squeezed
• ¼ tsp salt
• 80 g (½ cup) Christmas sprinkles

Whipped Cream Frosting

• 113 g (½ block / 4 oz) full-fat cream cheese, softened to room temperature (20–22°C)
• 30 g (¼ cup) icing sugar, sifted
• ⅛ tsp salt
• 1 tsp vanilla extract or paste
• 240 ml (1 cup) double cream, very cold

Topping

• 24 g (2 tbsp) Christmas sprinkles (jimmies, nonpareils, trees, etc.)

Instructions

Sugar Cookie Crust

1. Preheat the oven to 175°C. Adjust the oven rack to the middle position. Line a 20×20 cm (8×8-inch) pan with baking parchment, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, caster sugar, icing sugar, and salt.
3. In a small bowl, mix the melted butter and vanilla extract, then pour into the dry ingredients.
4. Stir with a spoon or spatula until the mixture forms a soft dough.
5. Press the dough evenly into the bottom of the prepared pan using the back of a spoon, measuring cup, or your fingers. Don’t press it up the sides.
6. Chill the crust in the freezer for 10 minutes.
7. Bake the chilled crust directly from the freezer for 14–16 minutes, or until lightly golden around the edges. Allow it to cool slightly before adding the filling.
8. Reduce the oven temperature to 160°C.

Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar on medium-low speed for 40–60 seconds, until smooth. Scrape down the sides of the bowl several times to ensure no lumps remain.
2. Add the eggs one at a time, beating at a low speed until just combined after each addition.
3. Mix in the soured cream, vanilla extract, lemon juice, and salt on low speed until smooth, about 30 seconds.
4. Gently fold in the Christmas sprinkles until evenly distributed.
5. Pour the cheesecake mixture over the cooled crust, then gently shake the pan to help it spread evenly to the edges.
6. Bake at 160°C for 28–34 minutes, or until the centre has a slight wobble (not liquid or runny). Some cracks near the edges are normal.
7. With the pan still in the oven, turn off the heat and crack the oven door slightly (use a heat-proof utensil to hold it open). Allow the cheesecake to sit in the oven for 20 minutes to cool gradually.
8. Transfer the pan to a wire rack to finish cooling at room temperature for 4 hours, then refrigerate in the pan for at least 6 hours to set.

Whipped Cream Frosting

1. Once the cheesecake has set, in a medium bowl, beat the softened cream cheese, icing sugar, and vanilla extract on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
2. In a separate medium bowl, whip the double cream on low speed, gradually increasing to medium-high, until soft peaks form. The whole process will take 2–3 minutes.
3. Add the whipped cream, one-third at a time, to the cream cheese mixture. Gently fold it in after each addition to maintain the whipped texture.
4. If needed, whip the entire mixture on low speed until stiff peaks form, but only for a few seconds. Do not overbeat. (See notes)

Assembly

1. Remove the chilled cheesecake from the tin using the parchment overhang. Carefully peel away the parchment paper from the sides and bottom.
2. Pipe the frosting over the cheesecake in diagonal lines using a #1A piping tip, or spread with a spatula to create decorative swirls.
3. Just before serving, sprinkle Christmas sprinkles over the frosting. Slice into 9 or 16 squares. Serve chilled or at room temperature (for a maximum of 2 hours).

Notes

1. Servings: Makes 9-16 squares, depending on the size of the slices.
2. Storage: Store in an airtight container in the fridge for up to 5 days (if sprinkles are added on top, they may bleed a little but will still taste fine). Can be left at room temperature for up to 2 hours.
3. Prep: Measure all ingredients before starting for a smooth process.
4. Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps. It should feel soft enough to press easily. Microwave for 10-15 seconds if needed.
5. Cheesecake Doneness: Tap the side of the pan to check for doneness. If the centre wobbles slightly like Jell-O, it’s ready. If it ripples or appears watery, bake for longer. A slight overbaking may cause cracks, but the frosting will cover them.
6. Frosting Tips: Apply frosting just before serving. If making a day ahead, pipe and refrigerate the frosting the day before; do not refrigerate unpiped frosting. Be careful not to overwhip the whipped cream once added to the cream cheese to avoid a grainy or clumpy texture. If this happens, fold in 1 tablespoon of cold cream at a time until smooth. If more is needed, add more cream a teaspoon at a time. If the cream curdles, forms chunks, or turns back into a liquid, it’s overwhipped and will need to be remade.
7. Sprinkles: Add sprinkles just before serving to prevent the colour from bleeding.
8. Perfect Squares: For neat slices, cut into bars while the cheesecake is cold, use a sharp knife, and wipe it clean between cuts.
9. Flavour: The cheesecake tastes even better the next day, so these are a great option if you need to prepare ahead.

Final Thoughts

These Christmas cheesecake bars are the perfect addition to add some festivity to your holiday celebrations. Creamy, rich, and sure to impress, these will be a new favourite added to your seasonal baking repertoire. Not only do they taste amazing, but their vibrant appearance and festive toppings make them a beautiful addition to any dessert table. Whether you make them ahead or whip them up for a last-minute party, these cheesecake bars will be easily made, delicious, and spread holiday cheer. Enjoy each bite, and may this recipe bring delight to your holiday!