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Cherry Cheesecake Bars Recipe

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★★★★★

4.1 from 48 reviews

These Cherry Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake filling and a sweet, tangy cherry topping. Perfectly baked and chilled to set, they make a festive and indulgent dessert that’s easy to slice and serve for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • 1 tbsp all-purpose flour

For the Cherry Topping:

  • 1 can (21 oz) cherry pie filling
  • Optional: ½ tsp almond extract for extra flavor

For Decoration (Optional):

  • White chocolate shavings
  • Festive sprinkles or edible glitter
  • Crushed peppermint or mini candy canes

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  2. Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and mix until well incorporated. Beat in the eggs one at a time, followed by vanilla extract, sour cream, and flour. The batter should be smooth and lump-free.
  3. Assemble the bars: Pour the cheesecake batter evenly over the cooled crust. Use a spatula to smooth the top. Drop spoonfuls of cherry pie filling across the surface and gently swirl with a knife or skewer for a marbled look—or keep the cherry layer as a beautiful topping.
  4. Bake to perfection: Bake in the preheated oven for 35–40 minutes, or until the center is set but still slightly jiggly. Avoid overbaking, as it can cause cracks in the cheesecake. Once done, turn off the oven and let the bars sit inside with the door slightly open for 10 minutes. This helps prevent cracks and gives a creamy texture.
  5. Chill and set: Remove the pan from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours (or overnight) to allow the cheesecake to fully set.
  6. Slice and decorate: Lift the chilled cheesecake out of the pan using the parchment overhang. Cut into even squares or rectangles with a sharp knife, wiping between cuts for clean edges. Garnish with white chocolate shavings, crushed peppermint, or festive sprinkles for a holiday touch.

Notes

  • Ensure your cream cheese and eggs are at room temperature for a smooth, creamy filling without lumps.
  • Try using crushed vanilla wafers, shortbread cookies, or gingersnap crumbs as crust variations for a festive twist.
  • Store the bars in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months. Thaw overnight in the fridge before serving.

Keywords: cherry cheesecake bars, cheesecake bars, cherry dessert, holiday dessert, graham cracker crust, creamy cheesecake, cherry topping

Find it online: https://foodiecara.com/cherry-cheesecake-bars-recipe/