You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Zucchini Bread Cheesecake Bars (Soft, Moist & Perfectly Cozy!)

Sarah Smith
Dec 7, 2025
2 min read

Updated: 1 day ago

Squares of zucchini cake with a cream cheese swirl topping are arranged on parchment paper. The background is rustic with a green zucchini.

A dessert mashup that combines everything you love about classic zucchini bread and creamy cheesecake — soft, moist, warmly spiced bars swirled with velvety cream cheese. Perfect for brunch, potlucks, holidays, or cozy weekend baking.

Pair these bars with your Cinnamon Sugar Pecans, Pumpkin Spice Bread, or Classic Gingerbread Cake for a beautifully seasonal dessert tray.

Why You’ll Love This

Moist zucchini bread layered with creamy cheesecake
Cozy spice flavor balanced with rich, smooth texture
Easy-to-slice bars that are perfect for sharing
Great for dessert, brunch, or using up extra zucchini

Recipe Card

Servings: 12–16 bars Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour

Ingredients

Zucchini Bread Layer

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
¼ tsp nutmeg
1 cup packed brown sugar
½ cup melted butter (or oil)
2 large eggs
1 tsp vanilla
1 ½ cups grated zucchini (lightly squeezed, NOT bone dry)

Cheesecake Layer

8 oz cream cheese, softened
⅓ cup granulated sugar
1 egg
1 tsp vanilla
2 tbsp flour (helps stability)

Instructions

1. Prep

Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 pan with parchment paper.

2. Make the Zucchini Bread Batter

In a bowl, whisk:

flour
baking powder
baking soda
salt
cinnamon
nutmeg

In a second bowl, whisk:

brown sugar
melted butter
eggs
vanilla

Stir wet ingredients into dry until just combined.

Fold in grated zucchini gently. Do not overmix.

3. Make the Cheesecake Layer

Beat softened cream cheese with sugar until smooth.

Add egg, vanilla, and flour. Beat just until creamy.

4. Assemble

Spread two-thirds of the zucchini batter into your prepared pan.

Pour cheesecake layer over top.

Dollop remaining zucchini batter in a spoonful and gently swirl with a butter knife.

5. Bake

Bake 35–45 minutes, until edges are set and the center is slightly jiggly.

Cool fully before slicing (refrigerating 2–3 hours improves texture).

How to Serve

Serve chilled or slightly room temperature. Dust with powdered sugar or drizzle with warm caramel. These are fantastic next to:

Classic Homemade Meatballs dinner for dessert
Egg-in-a-Hole Grilled Cheese Sandwich for fall brunch
Cinnamon Sugar Pecans as a sweet topping

Tips

Don’t squeeze zucchini bone-dry — a bit of moisture keeps bars tender.
Add chocolate chips to the zucchini batter for a dessert twist.
For cleaner cuts, chill overnight before slicing.

FAQ — Zucchini Bread Cheesecake Bars

Q: Can I use gluten-free flour?

Yes — use a cup-for-cup GF baking blend.

Q: Do these freeze well?

Absolutely — freeze after cooling, then thaw in the fridge.

Q: Can I reduce sugar?

You can reduce brown sugar by ¼ cup without affecting the texture.

Q: Can I double the recipe?

Yes — bake in a 9×13 pan, extending time by 10–15 minutes.

Q: Can I swap oil for butter?

Yes — equal measure works fine in the zucchini bread layer.

Conclusion

These Zucchini Bread Cheesecake Bars bring together cozy spice, moist zucchini cake, and creamy cheesecake for a dreamy dessert mashup. Perfect for brunches, holidays, potlucks, or anytime you want sweet comfort. They slice beautifully, refrigerate well, and pair perfectly with coffee or a scoop of vanilla ice cream.