chai spice cheesecake bars

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This post is sponsored by Philadelphia Cream Cheese.

If nothing brings you greater satisfaction than sipping a chai spice latte on a chilly December morning, these cheesecake bars are for you. Those cozy drinks are the inspiration behind my layered bars with a buttery graham crust, chai spice cheesecake filling, and swirls of chocolate for decadence.

Chai Spice Cheesecake Bars

Philadelphia Cream Cheese makes these cheesecake bars exceptionally creamy. It’s made with fresh milk and real cream, and it’s preservative free! These effortless bars are the ultimate holiday dessert, portable and perfect for sharing or entertaining – a must-make dessert bar for any chai or cheesecake lover. Serve them on a sparkling platter for Christmas (or even New Year’s Eve).

Chai Spice Cheesecake Bars

Chai Spice Cheesecake Bars

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Chai Spice Cheesecake Bars

Chai Spice Cheesecake Bars

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Ingredients

Crust

  • 1 cup flour
  • 1/4 cup graham flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 6 tbsp unsalted butter, melted
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Filling

  • 3 oz semisweet chocolate, chopped
  • 8 oz Philadelphia Cream Cheese, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 2/3 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 large egg, at room temperature

Instructions

  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. For the crust, whisk together flour, graham flour, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.
  2. Place chocolate in a double boiler or in a heatproof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Set aside to cool to room temperature. Place cream cheese and yogurt in a food processor and process until combined. Add sugar, spices, salt, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cooled chocolate by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
  3. Bake for 30 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars. Store leftover bars in an airtight container in the refrigerator up to 2 days.

Nutrition

  • Calories: 270
  • Carbohydrates: 30
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