Cherry Cheesecake Bars Recipe
Okay, friends, buckle up because we’re diving headfirst into my Cherry Cheesecake Bars Recipe — and trust me, you’re gonna wanna make these. They’re like a little slice of heaven, but in bar form, which makes them socially acceptable to eat anytime, anywhere. Creamy, dreamy cheesecake filling with a sweet and tart cherry topping on a buttery graham cracker crust? Yeah, it’s as good as it sounds. And the best part? They’re way easier to make than a full-blown cheesecake.
My family is OBSESSED with these things. I swear, I make a batch and they’re gone in like, a day and a half. Last time I made them, I hid a few in the back of the fridge just so I could have some! My husband, bless his heart, tried to convince me they were “breakfast-appropriate.” He almost succeeded. These are officially a staple, and I think they’re about to be at your house too!
Why You’ll Love This Cherry Cheesecake Bars Recipe
- They’re dangerously addictive. Seriously, try to eat just one. I dare you.
- They’re way less fussy than a regular cheesecake. No water bath nonsense here!
- The cherry topping is like a flavor explosion in your mouth. Sweet, tart, perfection.
- They’re perfect for potlucks, parties, or just, you know, a Tuesday night.
- They’re easy to transport — way easier than trying to wrangle a whole cheesecake.
How to Make It
Okay, so first things first, we gotta get that crust going. Crush up your graham crackers – I usually just toss ’em in a ziplock bag and whack it with a rolling pin. It’s a great stress reliever, BTW. Mix the crumbs with melted butter (duh) and a little sugar, then press it into the bottom of your pan. I use a 9×13, but if you want thicker bars, go for an 8×8. Bake that crust for like, 8-10 minutes until it smells all toasty and amazing.
While the crust is cooling, let’s tackle the cheesecake filling. Beat together cream cheese (make sure it’s softened, or you’ll end up with lumpy cheesecake, nobody wants that!) with sugar until it’s smooth. Then, mix in your eggs one at a time. Don’t overmix, or you’ll get cracks in your cheesecake. Add in a splash of vanilla, because vanilla makes everything better.
Pour that creamy goodness over your cooled crust and bake it for about 25-30 minutes. You want it to be set around the edges but still have a little jiggle in the center. Turn off the oven and let it hang out in there for an hour with the door cracked open. This helps prevent cracks.
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Now, for the cherry topping! In a saucepan, combine your cherries (I use canned cherry pie filling because I’m lazy, but fresh or frozen work too!), a little sugar, and some cornstarch. Cook it over medium heat until it thickens up, stirring constantly so it doesn’t burn. Let it cool slightly, then spread it over the cheesecake.
Pop the whole thing in the fridge for at least 4 hours, or even better, overnight. This is the hardest part, I know. Then, slice it into bars and try not to eat the whole pan in one sitting!
Ingredient Notes
- Graham Crackers: Okay, so I usually go for the honey-flavored ones, but honestly, any kind will do. Just make sure they’re, you know, graham crackers. I once accidentally grabbed digestive biscuits… not the same.
- Cream Cheese: Full-fat. Don’t even think about using the low-fat stuff. It just doesn’t taste the same and the texture is weird. Trust me on this one.
- Cherry Pie Filling: Okay, here’s where I get real. I usually just grab a can of the good stuff. But if you’re feeling fancy, you can totally make your own from scratch with fresh or frozen cherries. Just don’t forget the almond extract!
- Eggs: Large, and try to use room temperature ones. They mix in better and give the cheesecake a smoother texture. But honestly, I usually forget to take them out of the fridge ahead of time, and it still turns out okay.
Recipe Steps:
- Crush graham crackers and mix with melted butter and sugar.
- Press the mixture into the bottom of a 9×13 inch pan and bake.
- Beat cream cheese and sugar until smooth.
- Mix in eggs one at a time, then add vanilla.
- Pour the filling over the cooled crust and bake.
- Cool in the oven with the door cracked, then chill in the fridge.
- Combine cherries, sugar, and cornstarch in a saucepan and cook until thickened.
- Spread cherry topping over the chilled cheesecake.
- Refrigerate for at least 4 hours.
- Slice into bars and serve.
What to Serve It With
Honestly? Nothing. These are perfect on their own. But if you really want to get fancy, a dollop of whipped cream or a scoop of vanilla ice cream never hurt anyone.
Tips & Mistakes
- Don’t overbake the cheesecake! It should still have a slight jiggle in the center.
- Letting the cheesecake cool slowly in the oven is key to preventing cracks.
- If your crust starts to brown too quickly, cover it with foil.
- Don’t skip the chilling time! It’s crucial for the cheesecake to set up properly.
- I once tried to double the recipe in the same pan… disaster. Use a bigger pan, or make two batches.
Storage Tips
Store any leftover cheesecake bars in the fridge, covered, for up to 3-4 days. And YES, they are absolutely delicious cold, straight from the fridge. Don’t even try to deny it. I may or may not have eaten one for breakfast…more than once. Don’t judge.
Variations and Substitutions
- Different fruit: Don’t like cherries? Use blueberries, raspberries, or even a mixed berry compote.
- Chocolate crust: Use chocolate graham crackers or add cocoa powder to the crust mixture.
- Lemon zest: Add a little lemon zest to the cheesecake filling for a tangy twist.
- Different extracts: Almond, coconut, or even a little bit of bourbon extract can add a unique flavor. I once tried peppermint extract… BIG mistake.
- No graham crackers?: I’ve used crushed shortbread cookies in a pinch. It works pretty well.
Frequently Asked Questions
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Cherry Cheesecake Bars Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 2 tbsp granulated sugar
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 cups fresh cherries pitted and halved
- 0.5 cup sour cream
- 0.5 tsp lemon zest grated
Instructions
Preparation Steps
- Preheat the oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tbsp of sugar. Press mixture into the prepared baking pan to form the crust.
- In a large mixing bowl, beat cream cheese until smooth. Add 1 cup of sugar and beat until creamy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Gently fold in sour cream and lemon zest. Pour cheesecake mixture over the graham cracker crust.
- Distribute cherry halves evenly over the top of the cheesecake layer.
- Bake for 45 minutes or until the center is set. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
