Description
These Pear Mousse Cheesecake Bars feature a smooth, creamy cheesecake filling topped with a fluffy pear mousse. Nestled on a buttery graham cracker crust, this dessert is the perfect balance of sweet, fruity, and rich flavors. The bars are easy to make and ideal for any special occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Pear Mousse Layer:
- 1 1/2 cups ripe pear, pureed (about 2 medium pears)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp gelatin powder
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Line a 9x9-inch baking dish with parchment paper or lightly grease it.
- Make the crust:
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly coated. Press the crumb mixture into the bottom of the prepared pan, packing it tightly. Bake for 8-10 minutes, then remove from the oven and set aside to cool. - Prepare the cheesecake filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sour cream, sugar, eggs, vanilla extract, and salt, and beat until smooth and fully combined. Pour the mixture over the cooled crust and smooth the top with a spatula. - Bake the cheesecake layer:
Bake the cheesecake for 25-30 minutes, or until the center is set but still slightly wobbly. Let it cool to room temperature, then refrigerate for at least 2 hours. - Make the pear mousse layer:
In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes. In the meantime, blend the peeled pears into a smooth puree and set aside. In a medium saucepan, heat the heavy cream and sugar over low heat until the sugar dissolves. Add the gelatin mixture and stir until completely dissolved. Remove from heat and allow it to cool slightly before mixing in the pear puree, lemon juice, and vanilla extract. - Assemble the bars:
Pour the pear mousse layer over the chilled cheesecake layer. Use a spatula to smooth it evenly. Refrigerate the bars for at least 4 hours, or overnight for best results. - Slice and serve:
Once fully set, slice into bars and serve chilled. Optionally, garnish with thin pear slices or a dusting of cinnamon.
Notes
- For a firmer mousse layer, allow the gelatin to bloom for a full 5 minutes before dissolving.
- Feel free to substitute canned pear puree for fresh pears if needed, just make sure to use unsweetened puree for best results.
- If you prefer a smoother texture, you can strain the pear puree before using it in the mousse.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 23g
- Sodium: 175mg
- Fat: 20g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg