Sorrel Cheesecake Bars

Sorrel Cheesecake Bars are tart, sweet, rich, and festive! Sorrel Jam is swirled into an eggless cheesecake filling for a vibrant and beautiful topping on these dessert bars. Furthermore, these cheesecake bars are the perfect treat for any time of the year and will be a show-stopper in taste and sight on any table. In conclusion, I hope you all enjoy these delicious Sorrel Cheesecake Bars. Happy Baking!

Allergy-Friendly

Sorrel Cheesecake Bars’ filling is eggless. Most cheesecakes are made with egg yolks which makes it hard for people with egg allergies. However, this cheesecake filling does not contain any eggs, but it does have dairy in it.

In addition, if you need the cheesecake filling to be dairy-free, use dairy-free cream cheese, sour cream, and milk products. (Please note, the consistency may be slightly different with dairy-free products).

Furthermore, the crust of the Sorrel Cheesecake Bars is made with Siete’s Mexican Shortbread Cookies which are grain, dairy, gluten, and soy free, as well as Vegan and Non-GMO.

Finally, Sorrel Cheesecake Bars are the perfect bright, tart, and sweet dessert for Spring and Summer, and it is made for those with egg allergies. Enjoy!

Sorrel Cheesecake Ingredients

• Sorrel Jam
• Cream Cheese
• Sour Cream
• Heavy Whipping Cream
• Coconut Sugar
• King Arthur Organic, All-Purpose Flour
• Mexican Vanilla

Sorrel Cheesecake Cookie Crust

• Siete Mexican Shortbread Cookies
• Unsalted Butter
• Mexican Vanilla

Crafting the Cookie Crust

1. First, using a meat tenderizer or food processor, crush the cookies into tiny pieces.
   • If you’re involving your child in the baking process for this recipe, this is a great step for them to do. You can place the cookies in a Ziploc bag, show them how to crush the cookies, and let them go to town.
2. Next, pour the crushed cookies into a medium-sized glass mixing bowl.
3. Then, add the butter and vanilla.
4. Next, stir to combine.
5. Then, pour the cookie mixture into a parchment-lined Spring-Form Cake Pan or Nonstick Baking Pan.
6. Next, push the mixture down and around the pan to make it even.
7. Finally, set the cookie crust into the refrigerator until the cheesecake filling is ready.

Crush the Cookies

Combine the Cookie Crust Ingredients

Place the Cookie Crust Ingredients Into a Pan

Allow the Filling to Set

Creating the Eggless Cheesecake Filling

1. First, preheat your oven to 320 degrees.
2. In a Kitchen Aid Stand Mixer with a paddle attachment, cream together the cream cheese and sugar until there are no lumps. (This should look like a silky-smooth consistency).
3. Then, add the sour cream and beat until combined.
4. Next, add the Heavy Whipping Cream and mix until combined. Scrape down the sides of the bowl after this step.
5. Then, add the Mexican Vanilla and Flour and mix until combined.
6. Finally, turn off your mixer. The cheesecake filling is ready!

First, Beat the Cream Cheese and Sugar Until Smooth

Next, Add the Sour Cream and Heavy Whipping Cream

Then, Add the Vanilla and Flour

Finally, The Eggless Cheesecake Filling is Ready!

Assembling the Sorrel Cheesecake Bars

1. First, pour the cheesecake filling into the chilled Spring-Form Cake Pan, Nonstick Baking Pan, or Miniature Loaf Pan.
2. Next, smooth the filling within the pan until the top is relatively flat (you may not be able to get it all even, but even as you can get it is good).
3. Then, drop spoonfuls of Sorrel Jam on top of the cheesecake filling.
4. Finally, using a toothpick, swirl the Sorrel Jam into the cheesecake filling to incorporate it into the batter.

Pour the Cheesecake Filling into the Pan and Smooth It Out

Drop Spoonfuls of Jam On Top of Filling

Swirl the Jam into the Cheesecake Filling

The Sorrel Cheesecake is Ready to Bake!

Baking the Sorrel Cheesecake Bars

1. First, prepare a water bath by filling a baking sheet with 1 inch of water.
2. Next, if you’re using a Spring-Form Pan, wrap the bottom of the pan in foil and then place this onto the water-filled baking sheet (this will help the cheesecake evenly bake). If you are not using a Spring-Form Pan, you can skip this step.
3. Then, bake the cheesecake for 60 minutes (1 hour) at 320 degrees.
4. Finally, once the timer goes off, turn off the oven and slightly crack the oven door. Let the cheesecake cool in the oven (yes, cool in the oven) for 60 minutes (1 hour).

Place the Cheesecake Bars in the Oven and Bake

Setting the Sorrel Cheesecake Bars

1. First, remove the cheesecake from the oven, and carefully run a knife around the edges of the cheesecake.
2. Next, let it cool on a wire rack until it’s at room temperature. (This takes about 2-3 hours depending on the temperature of your kitchen).
3. Then, wrap the pan in foil.
4. Finally, place the Sorrel Cheesecake Bars in the refrigerator to set up overnight.

Serving the Sorrel Cheesecake Bars

1. First, about 15 minutes prior to serving the Sorrel Cheesecake Bars, take them out of the refrigerator.
2. Next, take a sharp knife and run it under hot water.
3. Finally, cut slices of cheesecake and serve, or carefully remove the cheesecake bars from the Miniature Loaf Pan. Additionally, you can top the Sorrel Cheesecake Bars with fresh berries and Vegan Whipped Cream if you desire.

Recommended Products

Sorrel Cheesecake Bars

Yield: 8 Bars

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 12 hours

Total Time: 13 hours 15 minutes

Sorrel Cheesecake Bars are tart, sweet, rich, and festive. Sorrel Jam is swirled into an eggless cheesecake filling for a vibrant and beautiful topping on these dessert bars. Furthermore, these cheesecake bars are the perfect treat for any time of the year and will be a show-stopper in taste and sight on any table. In conclusion, I hope you all enjoy these delicious Sorrel Cheesecake Bars. Happy Baking!

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Ingredients

Sorrel Cheesecake Crust Ingredients

• 2 bags of Siete Mexican Shortbread Cookies, Crushed
• 1/2 c. Unsalted Butter, Melted
• 1/2 tsp. Mexican Vanilla

Sorrel Cheesecake Filling Ingredients

• 1 Jar of Sorrel Jam
• 16 oz. Cream Cheese, Room Temperature
• 1 c. Sour Cream, Room Temperature
• 1 c. Heavy Whipping Cream, Room Temperature
• 1 c. Coconut Sugar
• 1/4 c. King Arthur Organic, All-Purpose Flour
• 2 tsp. Mexican Vanilla

Instructions

Crafting the Cookie Crust

1. First, using a meat tenderizer or food processor, crush the cookies into tiny pieces. Note: If you’re involving your child in the baking process for this recipe, this is a great step for them to do. You can place the cookies in a Ziploc bag, show them how to crush the cookies, and let them go to town.
2. Next, pour the crushed cookies into a medium-sized glass mixing bowl.
3. Then, add the melted butter and vanilla.
4. Next, stir to combine.
5. Then, pour the cookie mixture into a parchment-lined Spring-Form Cake Pan or Nonstick Baking Pan.
6. Next, push the mixture down and around the pan to make it even.
7. Finally, set the cookie crust into the refrigerator until the cheesecake filling is ready.

Creating the Eggless Cheesecake Filling

1. First, preheat your oven to 320 degrees.
2. In a Kitchen Aid Stand Mixer with a paddle attachment, cream together the cream cheese and sugar until there are no lumps. (This should look like a silky-smooth consistency).
3. Then, add the sour cream and beat until combined.
4. Next, add the Heavy Whipping Cream and mix until combined. Scrape down the sides of the bowl after this step.
5. Then, add the Mexican Vanilla and Flour and mix until combined.
6. Finally, turn off your mixer. The cheesecake filling is ready!

Assembling the Sorrel Cheesecake Bars

1. First, pour the cheesecake filling into the chilled Spring-Form Cake Pan, Nonstick Baking Pan, or Miniature Loaf Pan.
2. Next, smooth the filling within the pan until the top is relatively flat (you may not be able to get it all even, but even as you can get it is good).
3. Then, drop spoonfuls of Sorrel Jam on top of the cheesecake filling.
4. Finally, using a toothpick, swirl the Sorrel Jam into the cheesecake filling to incorporate it into the batter.

Baking the Sorrel Cheesecake Bars

1. First, prepare a water bath by filling a baking sheet with 1 inch of water.
2. Next, if you're using a Spring-Form Pan, wrap the bottom of the pan in foil and then place this onto the water-filled baking sheet (this will help the cheesecake evenly bake). If you are not using a Spring-Form Pan, you can skip this step.
3. Then, bake the cheesecake for 60 minutes (1 hour) at 320 degrees.
4. Finally, once the timer goes off, turn off the oven and slightly crack the oven door. Let the cheesecake cool in the oven (yes, cool in the oven) for 60 minutes (1 hour).

Setting the Sorrel Cheesecake Bars

1. First, remove the cheesecake from the oven, and carefully run a knife around the edges of the cheesecake.
2. Next, let it cool on a wire rack until it’s at room temperature. (This takes about 2-3 hours depending on the temperature of your kitchen).
3. Then, wrap the pan in foil.
4. Finally, place the Sorrel Cheesecake Bars in the refrigerator to set up overnight.

Serving the Sorrel Cheesecake Bars

1. First, about 15 minutes prior to serving the Sorrel Cheesecake Bars, take them out of the refrigerator.
2. Next, take a sharp knife and run it under hot water.
3. Finally, cut slices of cheesecake and serve, or carefully remove the cheesecake bars from the Miniature Loaf Pan. Additionally, you can top the Sorrel Cheesecake Bars with Vegan Whipped Cream if you desire.

Notes

This recipe is best to make in advance due to the time it takes to set up. Please note, the cheesecake bars will need at least 12 hours to set up prior to serving them.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 622Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 137mgSodium: 203mgCarbohydrates: 44gFiber: 0gSugar: 30gProtein: 7g