Luscious layers of silky cream cheese swirled with buttery graham crackers and topped off with sweet-tart cherries—these cherry cheesecake bars are a dessert-daydream made with cream cheese, graham crumbs, and cherry pie filling.
Creamy, crunchy, jammy, and cool from the fridge… they’re part cheesecake, part bar, 100% snackable. Casual enough for a Tuesday, dressed up enough for a potluck.
Sometimes you want a real, grown-up dessert… without needing to channel your inner patisserie fairy. That’s where these easy cherry cheesecake bars come in, all dressed in fruity red with a thick swirl of nostalgia. Picture cream cheese whipped smooth and luscious, a tiny vanilla hum in each bite. The simple graham crust gets toasted just enough to give it a little caramel-y snap, and then—just when you think things couldn’t get better—along comes that ruby red cherry glaze.
These live happily in the “super chill but secretly fancy” dessert category. Eat ‘em cold, share ‘em warm (people fight me on this), maybe even crumble a piece onto ice cream sandwiches.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Cherry Cheesecake Bars
It’s got cherry, it’s got cheesecake, and it’s in bar form. I mean… that kind of sells itself? Still, here are a few more reasons to fall for these creamy cuties:
- Ridiculously simple to make: You just squish, smear, whisk, pour, cool. The oven does the hard work while you “supervise.”
- Creamy and tangy with a crunch: That contrast between the velvety cheesecake, the zingy cherries, and crisp graham cracker crust is pure snack magic.
- Perfect make-ahead dessert: They get better after chilling, which means you can prep them the night before and avoid the pre-party scramble.
- Totally portable: These cut clean (thanks, parchment paper overhang!) and travel like absolute champs. Picnics, potlucks, Thursdays… you name it.
- Cherry on top? Literally: That glossy finish isn’t just for looks. It adds a bright, fruity pop to balance the rich filling.
Ingredient Notes
These bars use baking cabinet regulars, plus a couple hardworking fridge stars. Here’s what’s doing the heavy lifting:
- Graham cracker crumbs: Make your own by blitzing full crackers in a food processor, or grab a box of pre-crushed if you’re feeling breezy. Either way, it gives you that sweet, toasty base.
- Granulated sugar: Just enough to sweeten both the base and the cheesecake layer without overdoing it.
- Unsalted butter: Melted into the crust for richness and structure. If you only have salted, go easy on the added salt later.
- Cream cheese: Two full bricks. No skimping here. Let it come to room temp so you don’t end up fighting a lumpy filling (it’s not a good time).
- Eggs: They bind it all into a smooth, sliceable custard. Room temperature is best for even mixing.
- Vanilla extract: A couple of teaspoons add that cozy, bakery-style flavor that brings it all together.
- Salt: Just a pinch to balance the sweetness and keep things interesting.
- Cherry pie filling: Canned and proud. It’s glossy, sweet, and gives you those whole cherries in syrupy goodness. If you’re feeling adventurous, you could try a homemade cherry compote, but this shortcut hits all the right notes.
How To Make This Easy Cherry Cheesecake Bars
Okay. Let’s crank up the oven and get a little messy in the best way. Bars like these don’t ask for perfection—just a little stirring, spreading, and slicing.
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Preheat and prep the pan: Set your oven to 325°F. Line a 9×13-inch pan with parchment paper, leaving a bit of overhang on the sides. This is like your dessert-lifting sling, trust me.
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Make the crust: Mix the graham cracker crumbs, sugar, and melted butter together until it looks like damp sand. Press that firmly and evenly into your pan using your fingers or the bottom of a measuring cup. Bake it for 10 minutes just to set and toast the crust slightly. Let it cool while you whip up the filling.
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Mix the cheesecake batter: Beat the softened cream cheese with the sugar until it’s smooth and fluffy—this takes about two minutes with an electric mixer. Then add the eggs one at a time, mixing gently after each (keep it low speed unless you want whipped cheesecake). Add vanilla and salt. That’s it. Don’t overmix or it’ll puff weird when baking.
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Pour and level: Scrape that custardy goodness over the crust and spread it gently with a spatula. Give the pan a gentle wiggle to even things out.
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Bake the bars: Pop the pan in and bake for 35 to 40 minutes. Check early; the edges should look set, while the center will still jiggle just a little (like Jell-O vibes, not waves of chaos).
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Chill, then cherry: Let it cool completely on the counter first, then stash it in the fridge for at least 4 hours or overnight. When it’s nice and cold, spoon the cherry pie filling over the top and spread it out to the edges.
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Lift, cut, devour: Use those parchment flaps to lift the whole block out of the pan. Cut into squares (or triangles, I don’t make the rules), and serve them chilled.
Storage Options
These cherry cheesecake bars actually thrive in the fridge—no joke. After baking and cooling fully, store them covered in the fridge for up to 5 days. Use a lidded container or just wrap the whole pan in plastic (bonus points if you leave the parchment in place).
Thinking long-term? Yes, you can freeze them. But wait to add the cherry topping until after thawing, or it gets weird and watery. Wrap the unsliced, cooled bars tightly in plastic and then foil, or place slices in airtight containers. Freeze for up to 2 months. To thaw, just pop the container in the fridge overnight.
Don’t microwave them to thaw—this isn’t that kind of dessert. Let time do the work, and you’ll be rewarded with creamy, dreamy bars that feel freshly made.
Variations and Substitutions
Got creative ideas floating around already? Bring ’em on. These bars are friendly to freestyling.
- Different crust base: Try crushed vanilla wafers, Biscoff cookies, or gingersnaps for a fun flavor twist on the classic graham.
- Low-sugar version: Use reduced-sugar pie filling and cut the crust sugar by half. The cheesecake itself is still plenty rich and satisfying.
- Swap cherry for blueberry or apple: Feel free to swap in other canned pie fillings—peach is sneaky good, and blueberry is a close second favorite.
- Gluten-free option: Use gluten-free graham-style crackers and double check that your pie filling doesn’t sneak in any weird thickener.
- Add citrus zest: A touch of lemon or orange zest in the filling perks everything up and pairs beautifully with the cherry layer.
- Chocolate crust upgrade: Feeling bold? Crush up chocolate graham crackers or Oreo-type cookies for a deeper, dessert-ier vibe.
What to Serve with Easy Cherry Cheesecake Bars
These bars are already stars, but if you’re building out a menu or plating for a special dinner, a few thoughtful sides help round it out.
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A hot mug of coffee (or iced cold brew if it’s summer): Something about bitter coffee with sweet cherry and cream cheese just hits differently. It’s that whole bakery-counter fantasy without the price tag.
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A fresh fruit platter: Keep it light with sliced peaches, grapes, or berries. That breezy balance makes these bars feel a little less indulgent (just go with it).
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A savory bite on the side: If it’s a party, serve these after something sharp and salty like homemade ranch dip and veggies or crunchy crackers. Creamy on creamy is a mood.
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A soft sheet cake: Who says you can’t double up on desserts? Consider following up with a light slice of chocolate chip sheet cake if you’re aiming for a buffet dessert table.
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Sparkling water with lime or berries: Even if you’re just chilling at home, something fizzy lifts the mood and cuts the richness between bites.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different fruit topping instead of cherry?
Absolutely! Any canned pie filling works well here. Blueberry, apple, raspberry, even lemon—go wild. Just pick one with chunks of fruit for best texture. You can also make a quick homemade compote or fruit jam if you’d prefer that rustic homemade touch. Just make sure it’s thick, not runny, so it doesn’t melt all over the cheesecake when sliced.
How do I know when the cheesecake layer is done baking?
It should look mostly set around the edges, while the center still has a little wobble if you gently shake the pan. That soft jiggle’s your best baking friend. Skip overbaking, or it’ll crack and dry. It firms up in the fridge as it cools, so don’t stress if it seems soft out of the oven. It’s part of the magic.
Can I make these bars ahead of time?
You absolutely should. These bars are perfect for making the night before. Chill them overnight and add the cherry topping just before serving (or earlier if you don’t mind a bit of syrup soaking in). They actually taste better after a good rest in the fridge, and they cut much neater, too.
How do I get nice clean slices?
Cold cheesecake is your best bet. Use a sharp knife and wipe it clean between each cut—warm it under hot water and dry it for really clean lines. Cutting straight down without wiggling keeps the edges tidy. The parchment overhang also helps you lift the whole block out so you’re not mangling it in the pan.
Easy Cherry Cheesecake Bars
Ingredients
For the Crust
- 2 cups (200 g) graham cracker crumbs
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (115 g) unsalted butter melted
For the Cheesecake Layer
- 16 oz (450 g) cream cheese softened to room temperature (2 bricks)
- 2/3 cup (135 g) granulated sugar
- 2 large eggs room temperature
- 2 tsp (10 ml) vanilla extract
- 1/4 tsp (1.5 g) salt
For the Topping
- 21 oz (595 g) cherry pie filling canned
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
Instructions
- Preheat your oven to 325°F (163°C). Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until it resembles damp sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- In a clean bowl, beat the softened cream cheese and 2/3 cup sugar together until smooth and creamy (about 2 minutes with an electric mixer).
- Add eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- Mix in vanilla extract and salt until just combined.
- Pour the cheesecake filling over the cooled graham crust. Spread evenly with a spatula and gently tap the pan to smooth the top.
- Bake for 35–40 minutes, until the edges are set but the center is slightly jiggly. Avoid overbaking.
- Let the bars cool completely at room temperature, then chill in the fridge at least 4 hours or overnight.
- Once chilled, spread cherry pie filling over the cheesecake layer, smoothing it gently to the edges.
- Lift the bars out of the pan using the parchment overhang, cut into squares, and serve chilled.
