Cherry Cheesecake Bars are the perfect fusion of classic cheesecake and fruity dessert bars. With a buttery graham cracker crust, a silky cream cheese layer, and a vibrant cherry topping, these bars are as beautiful as they are delicious. They’re ideal for parties, potlucks, or family gatherings—easy to slice, easy to serve, and guaranteed to disappear fast.
The creamy cheesecake layer is rich but not too heavy, and the cherry topping adds a sweet-tart contrast that brightens every bite. Whether you use homemade cherry compote or canned cherry pie filling, the glossy red topping makes these bars look like jewels on a platter. And because they’re baked in a pan and cut into squares, they’re much easier to make (and eat!) than traditional cheesecake.
🧾 Ingredients:
For the crust:
- 1½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
For the cherry topping:
- 1 (21 oz) can cherry pie filling
Or use homemade cherry compote if you prefer.
Optional garnish:
- Fresh cherries
- White chocolate drizzle
- Crushed graham crackers
👩🍳 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 bit of overhang for easy lifting later.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass to create an even layer.
- Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
2. Make the cheesecake layer:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and beat until well combined.
- Mix in eggs one at a time, followed by vanilla extract and lemon juice.
- Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
3. Bake the bars:
- Bake for 30–35 minutes, or until the center is just set and the edges are slightly puffed.
- Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours (or overnight) to fully set.
4. Add the cherry topping:
- Once chilled, spread the cherry pie filling evenly over the cheesecake layer.
- Use a spoon to gently nudge cherries into the corners for full coverage and visual appeal.
5. Slice and serve:
- Lift the bars out of the pan using the parchment overhang.
- Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for clean edges.
- Garnish with fresh cherries, a drizzle of white chocolate, or a sprinkle of crushed graham crackers if desired.
🍴 Serving Suggestions:
- Serve chilled for a refreshing treat.
- Pair with coffee or tea for a delightful afternoon snack.
- Add whipped cream or vanilla ice cream for extra indulgence.
💡 Tips & Variations:
- Make it tropical: Swap cherry topping for mango or pineapple compote.
- Go sugar-free: Use sugar-free pie filling and a low-carb crust.
- Add texture: Mix chopped nuts into the crust or sprinkle toasted almonds on top.
- Mini version: Bake in muffin tins for individual servings.
These bars are a celebration of flavor and presentation—just the kind of dessert that fits your festive, crowd-loving style, My. Want to brainstorm a savory-sweet mashup next, like a tropical cheesecake bar with coconut crust? I’ve got ideas that’ll keep your creative oven fired up!