Cheesecake Bars with Wine Gelée

Cheesecake Bars with Wine Gelée are a refined, elegant twist on classic cheesecake that I love serving when I want something simple but a little elevated. I bake a creamy cheesecake layer over a buttery crust, then top it with a thin, jewel-like layer of wine gelée. The result is a smooth, rich dessert with a grown-up finish that’s perfect for dinner parties or quiet evenings in.

Why You’ll Love This Recipe

I love this recipe because it’s just as luxurious as a full cheesecake but easier to slice, serve, and store. The wine gelée on top adds a delicate layer of flavor and turns each square into something worthy of a bakery window. Whether I’m using red wine for depth or white wine for brightness, it always looks gorgeous and feels special. These bars also chill beautifully, making them ideal for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs or digestive biscuits

• Unsalted butter, melted

• Granulated sugar

• Pinch of salt

For the cheesecake layer:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream or Greek yogurt

• Vanilla extract

• All-purpose flour (optional, for stability)

For the wine gelée:

• Dry red or white wine

• Granulated sugar

• Unflavored gelatin

• Optional: a splash of lemon juice or fresh berries for added flavor and decoration

Directions

1. I preheat the oven to 325°F and line a square baking pan with parchment, leaving an overhang for easy removal.

2. I mix the crust ingredients until they resemble wet sand, then press the mixture firmly into the bottom of the pan.

3. I bake the crust for 8–10 minutes, then let it cool slightly.

4. For the filling, I beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by sour cream and vanilla. I mix just until everything is combined.

5. I pour the filling over the crust and smooth the top, then bake for 30–35 minutes, or until the center is just set.

6. I cool the bars completely at room temperature, then refrigerate for at least 3 hours.

7. While it chills, I make the wine gelée by heating the wine and sugar in a saucepan just until warm (not boiling), then stirring in bloomed gelatin.

8. I let the gelée cool slightly before pouring it gently over the chilled cheesecake layer. I return it to the fridge for 2–3 more hours until the gelée is fully set.

9. I slice into squares using a warm knife and serve chilled.

Servings and timing

This recipe makes about 16 bars and takes around 6 hours total, including chilling and setting time. Active prep is only about 30–40 minutes.

Variations

I’ve made this with rosé for a delicate pink gelée, or with mulled wine in the winter for a spiced version. Sometimes I add a layer of fresh berries under the gelée for a fruity pop. I also swap the graham cracker crust for a chocolate cookie base when I want a richer contrast.

storage/reheating

I store these bars in the fridge, tightly covered, for up to 5 days. I never freeze them once the gelée is added, as it can affect the texture, but the cheesecake layer freezes well on its own if needed.

FAQs

What kind of wine works best?

I use a dry wine—either red for a bold look or white for a lighter, fruitier finish. I avoid anything too sweet so it balances the richness of the cheesecake.

Can I make this without alcohol?

Yes. I’ve made the gelée with grape juice or cranberry juice as a non-alcoholic option. It still looks beautiful and tastes great.

How do I get clean slices?

I use a long, sharp knife dipped in hot water and wiped clean between each cut. This keeps the gelée layer smooth and intact.

Is the gelée difficult to make?

Not at all. As long as the gelatin is bloomed and the wine mixture isn’t too hot, it sets perfectly every time.

Can I use flavored gelatin instead?

I prefer plain gelatin to control the flavor, but if I want a shortcut and don’t mind a slightly sweeter taste, I’ve used berry-flavored gelatin as an alternative.

Conclusion

Cheesecake Bars with Wine Gelée are my go-to when I want something elegant without the effort of a full cheesecake. They’re smooth, creamy, and topped with a shimmering finish that turns every bite into a little celebration. Whether I’m serving them at a dinner party or sneaking one from the fridge at night, they always feel like a treat.

Print