Easy Cherry Cheesecake Bars
Luscious layers of silky cream cheese swirled with buttery graham crackers and topped off with sweet-tart cherries—these cherry cheesecake bars are a perfectly snackable dessert. Creamy, crunchy, jammy, and cool from the fridge—they’re part cheesecake, part bar, and 100% irresistible. Make them ahead, cut them clean, share them at potlucks or picnics, or savor straight from the fridge at midnight.
12
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.
Notes
Storage: Cover and store in the refrigerator for up to 5 days. For longer storage, freeze un-topped bars for up to 2 months. Thaw in the fridge, then top with cherry filling just before serving.
Variations: Swap the crust for crushed vanilla wafers, gingersnaps, or chocolate cookies; substitute different canned pie fillings; add lemon or orange zest to the cheesecake layer for brightness; or make it gluten-free with appropriate graham-style crackers.
For clean slices, use a sharp knife wiped clean between cuts, and cut the bars while well chilled.
Nutrition
Calories: 340kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 250mg | Potassium: 81mg | Fiber: 1g | Sugar: 24g | Vitamin A: 610IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1.1mg