Dubai Strawberry Cheesecake Chocolate Bar

Ingredients

• 1 cup Milk Chocolate (good quality, chopped for even melting)
• 1 block Cream Cheese (8 oz (225 g), softened at room temperature or microwaved 30 seconds)
• 3 tbsp Powdered Sugar (sifted)
• 1 tsp Vanilla Extract (pure vanilla recommended)
• 1 tbsp Lemon Juice (freshly squeezed, juice of half a lemon)
• 3 pieces Honey Graham Crackers (broken into small pieces, not crumbs)
• 0.25 cup Strawberry Jam (any quality strawberry jam or preserve)

Instructions

1. Melt Milk Chocolate

   Place 1 cup of milk chocolate in a microwave‑safe bowl and heat in 30‑second intervals, stirring between each, until fully melted and smooth.

   Time: PT5M

2. Create Chocolate Base Layer

   Pour the melted chocolate into each mold, tilting the mold to coat the sides evenly. Tap gently to release air bubbles and scrape off any excess chocolate for a thin layer.

   Time: PT5M

3. Chill Chocolate Base

   Place the coated molds in the freezer for about 5 minutes until the chocolate hardens.

   Time: PT5M

4. Soften Cream Cheese

   Remove the cream cheese block from the fridge and microwave for 30 seconds, or let sit at room temperature, until soft enough to mix.

   Time: PT2M

5. Mix Cream Cheese Filling

   In a mixing bowl, combine the softened cream cheese, 3 tbsp powdered sugar, 1 tsp vanilla extract, and the lemon juice. Beat until the mixture is fluffy and smooth.

   Time: PT5M

6. Incorporate Graham Crackers

   Break three honey graham crackers into small pieces and fold them gently into the cream cheese mixture.

   Time: PT2M

7. Add Strawberry Jam Layer

   Remove the molds from the freezer. Spoon a thin layer of strawberry jam onto the set chocolate base and spread evenly.

   Time: PT2M

8. Add Cream Cheese Filling

   Pipe or spoon the cream cheese filling over the jam layer, smoothing the top so it is level.

   Time: PT3M

9. Seal with Chocolate

   Pour the remaining melted chocolate over the filling, covering it completely. Tap the mold to release any trapped air bubbles.

   Time: PT3M

10. Freeze to Set

    Return the molds to the freezer for at least 20 minutes until the chocolate is fully set.

    Time: PT20M

11. Unmold Bars

    Pop the bars out of the molds and place them on a serving plate. Warm your hands slightly if needed for easier release.

    Time: PT2M

Nutrition Facts

Calories

512

Protein

6 g

Carbohydrates

55 g

Fat

30 g

Fiber

1 g