No-Bake Cherry Swirl Cheesecake Bars

FOR THE CRUST

• 300g (21 biscuits) Digestive biscuits 
• 3 tbsp (37g) Light brown Sugar
• 114g (1/2 cup) Unsalted butter
• a pinch of salt

FOR CHERRY SAUCE

• 300 g (about 2 Cup) Fresh Cherries(pitted)
• 1/2 cup Water
• 1/4 cup (50g) granulated Sugar
• 1 tbsp Fresh Lemon Juice 
• 1 tbsp CornFlour/Corn Starch, dissolved in 2tbsp of water

FOR CREAM CHEESE FILLING

• 2 x 280g package of Full-Fat Cream Cheese = 560g total
• 1 cup (130g) Icing sugar/powdered sugar, (sifted)
• 400ml (1 3/4 cup) heavy Whipping Cream
• 1 tbsp Lemon Juice
• 1/2 tsp Vanilla extract 

MAKE THE CRUST

1. Grease and line a 9” square pan with two pieces of baking paper, leaving it to overhang on the sides of the pan for easy removal.
2. Crush the digestive biscuits in a food processor or in a ziplock bag with a rolling pin until they are fine crumbs. Add light brown sugar, a pinch of salt and melted butter to the biscuit crumbs and mix until they are coated well and it resembles wet sand.
3. Pour the biscuit mixture into the square pan and spread it out evenly. Press it down firmly using the bottom of a glass. The crust is ready. Pop it in the fridge for one hour to set completely or in the freezer for 15-30 minutes while you prepare the Cherry sauce and cheesecake filling.

CHERRY SAUCE

1. Add pitted fresh cherries, water, sugar and lemon juice in a saucepan, bring to a boil then reduce heat and let it simmer until cherries are mushy and soft (about 10-15 minutes), stirring occasionally. Break up some of the cherries as you stir. 
2. Mix 1 tbsp cornstarch and 2tbsp water together until all the cornstarch has dissolved. Add into it and cook for a minute or until almost thick glossy sauce with a few chunks of cherries is ready. Remove from the heat and set aside to cool completely. Blend it until smooth. Pop it in the fridge to cool completely while you prepare the cheesecake filling.

MAKE THE CHEESECAKE FILLING

1. Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Pour the whipping cream (chilled) into the chilled bowl, add in half of the icing sugar then beat it at medium speed until stiff peak forms(it will take approximately 2-3 minutes). Avoid over beating otherwise it will turn into butter. Set aside.
2. Take another large mixing bowl, add the slightly softened cream cheese (leave the cream cheese out of the refrigerator for about half an hour before you use it) (It should not be too runny or softened and should be slightly cold) and lemon juice, beat it for a minute then add vanilla extract, and the remaining icing sugar, beat again until it becomes smooth and fluffy (approximately 2-3 minutes). 
3. Fold the chilled whipped cream into the cream cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling.
4. Spread the mixture (except 2tbsp, it will be used to make marbled swirls at the end) evenly onto the biscuit crust. Smooth it out with an offset spatula or bench scraper.
5. Tap a few times on the counter.

MAKE THE CHERRY SAUCE MARBLED SWIRLS

1. Drop dollops of cooled cherry sauce a few inches apart on the top of the cream cheese filling and swirl a skewer through the cream cheese filling to form gorgeous swirls.
2. Lightly drizzle a small amount of cream cheese filling over the top and make a marbled effect using a skewer through the cream cheese filling and cherry sauce (you can make any design of your choice-just use your creativity).
3. cover with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).

CUTTING THE CHEESECAKE INTO BARS

1. Take out from the refrigerator and pop in the freezer for 30 minutes before cutting into bars for perfect slices.
2. Remove from the pan using overhang parchment paper. Place on the cutting board to cut into square bars and serve with more Cherry sauce.
3. To get the perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with tissue paper or a clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. 

NOTES

1. You can store any leftover cheesecake bars (if they will last that long) in the refrigerator. It will stay fresh for up to 5 days.
2. You can keep it in the freezer for up to 1-2 months if it is well covered. Thaw it completely in the refrigerator overnight before serving.