I just whipped up a batch of these dreamy cherry cheesecake bars, and I’m in dessert heaven! The buttery graham cracker crust, silky smooth cheesecake filling, and luscious cherry topping are to die for!
I love how this recipe combines some of my favorite desserts into one irresistible bar.
There’s the rich creaminess of cheesecake, the fruity goodness of cherry pie, and the satisfying crunch of a cookie crust.
They’re so easy to make, too! The hardest part is waiting for them to chill so you can dig in.
Why You’ll Love These Cherry Cheesecake Bars
Crowd-Pleaser: Perfect for gatherings, these bars will impress guests with their delightful layers and vibrant cherry topping.
Simple Ingredients: Made with common pantry staples, this recipe is easy to prepare without special trips to the store.
Rich, Creamy Taste: The combination of the creamy cheesecake filling and the sweet-tart cherry topping creates a delectable dessert experience.
Make-Ahead Convenience: These bars need to be refrigerated for at least 4 hours. They’re an excellent make-ahead dessert option for busy schedules.
Ingredients
- Graham Cracker Crumbs: The base of the buttery crust. Finely crushed graham crackers provide a sweet, nutty flavor and sturdy foundation.
- Granulated Sugar: It adds sweetness to both the crust and cheesecake filling. Its fine crystals dissolve easily for a smooth texture.
- Unsalted Butter: It binds the crust ingredients together. Using unsalted lets you control the salt content of the recipe.
- Cream Cheese: The key ingredient for classic cheesecake flavor and creamy texture.
- Large Eggs: They provide richness and help the cheesecake filling set up properly as it bakes.
- Vanilla Extract: It enhances the overall flavor of the cheesecake with its warm, complex notes.
- Salt: A pinch balances the sweetness and heightens all the flavors in the filling.
- Cherry Pie Filling: A quick and convenient fruit topping adds bright color and juicy cherry goodness.
How to Make Cherry Cheesecake Bars
Making these bars is so much easier than traditional cheesecake!
1. Prep the oven. Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the crust. Mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the prepared pan. Bake for 10 minutes. Set aside to cool.
3. Prepare the filling. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing on low speed after each addition. Mix in the vanilla and salt until just combined. Do not overmix.
4. Add the filling. Pour the cheesecake filling over the cooled crust, spreading evenly.
5. Bake the cheesecake. Bake for 35-40 minutes until the edges are set, but the center is still slightly jiggly.
6. Cool and chill. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Add topping. Before serving, spread the cherry pie filling evenly over the chilled cheesecake layer.
8. Serve. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.
Tips for the Best Cherry Cheesecake Bars
Follow these tips to make your bars even more delicious.
- Room temperature is key. Be sure the cream cheese is fully softened to room temperature for a smooth, lump-free filling.
- Don’t overmix! Mix the cheesecake batter until just combined, especially after adding the eggs. This will avoid incorporating too much air, which can lead to cracking.
- Give ‘em a bath. Consider baking the cheesecake bars in a water bath to provide gentle, even heat and prevent cracking and overbaking.
- Top them off. For a from-scratch cherry topping, simmer 4 cups pitted cherries, 2/3 cup sugar, and 1/4 cup cornstarch until thickened. Cool before spreading on the bars.
- Experiment and have fun. Try different crusts like Oreos or Biscoff cookies, and toppings like other fruit, chocolate ganache, caramel sauce, or whipped cream for tasty variations.
How to Store
To keep your bars nice and fresh, follow these storage tips.
To Store: Cover the pan tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Allow the bars to come to room temperature for about 30 minutes before serving.
To Freeze: Wrap the entire pan tightly in a layer of plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. Thaw the frozen bars overnight in the refrigerator before topping with cherry pie filling and serving.
Cherry Cheesecake Bars
24
servings10
minutes50
minutes196
kcalThese old-fashioned cherry cheesecake bars are too good to pass up! They’re rich, creamy, and oh-so-dreamy!
Ingredients
- For the Crust:
2 cups graham cracker crumbs (about 16 full sheets)
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
- For the Cheesecake Filling:v
16 oz (2 blocks) cream cheese, softened to room temperature
2/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
- For the Cherry Topping:
1 can (21 oz) cherry pie filling
Instructions
- Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the crust. Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the prepared pan. Bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, mixing on low speed after each addition. Mix in vanilla and salt until just combined. Do not overmix.
- Pour the cheesecake filling over the cooled crust, spreading evenly.
- Bake for 35-40 minutes, until the edges are set, but the center is still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, spread the cherry pie filling evenly over the chilled cheesecake layer.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.
Notes
- For the best results, make sure all ingredients are at room temperature before beginning.
- For the best results, make sure all ingredients are at room temperature before beginning.
- Store leftovers in an air-tight container in the refrigerator for up to 5 days.
