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Cheesecake Bars with Wine Gelée

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Cheesecake Bars with Wine Gelée are elegant dessert bars featuring a buttery graham crust, creamy cheesecake layer, and a glossy topping of red or white wine gelée. Perfect for entertaining or a special treat, they’re refined, impressive, and easy to make ahead.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar (for filling)
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour (optional)
  • 1 cup dry red or white wine
  • 2 tbsp granulated sugar (for gelée)
  • 1 packet (2 1/4 tsp) unflavored gelatin
  • Optional: 1 tsp lemon juice, fresh berries for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang.
  2. Mix graham crumbs, sugar, salt, and melted butter. Press firmly into pan. Bake for 8–10 minutes, then cool slightly.
  3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and flour if using. Mix until combined.
  4. Pour filling over crust and smooth the top. Bake 30–35 minutes until just set in the center. Cool to room temp, then chill for at least 3 hours.
  5. Bloom gelatin in 2 tbsp cold water for 5 minutes. In a saucepan, gently warm wine and 2 tbsp sugar (do not boil), then stir in bloomed gelatin until dissolved.
  6. Cool gelée slightly, then pour over chilled cheesecake. Chill for 2–3 hours until fully set.
  7. Slice into squares with a warm knife. Serve chilled, garnished with berries or lemon zest if desired.

Notes

  • Use rosé for a pink gelée or mulled wine for a spiced twist.
  • Add fresh berries between the cheesecake and gelée layers.
  • For a richer base, swap graham crackers for chocolate cookies.
  • Do not freeze with gelée—only freeze cheesecake layer if needed.
  • Non-alcoholic juice alternatives like grape or cranberry also work well for gelée.

Nutrition

Find it online: https://recipesbyliza.com/cheesecake-bars-with-wine-gelee/