Excellent choice! Cherry Cheesecake Bars are a fantastic, portable, and often easier alternative to a full cheesecake. They combine a buttery crust, creamy cheesecake filling, and sweet cherry topping.
Here’s a classic, crowd-pleasing recipe for Cherry Cheesecake Bars.
Classic Cherry Cheesecake Bars
Makes: 16-24 bars
Prep: 20 minutes | Bake: 35-45 minutes | Chill: 4+ hours
Ingredients
For the Graham Cracker Crust:
· 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)
· ⅓ cup (65g) granulated sugar
· 6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
· 16 oz (450g) full-fat cream cheese, softened to room temperature
· ½ cup (100g) granulated sugar
· 1 large egg, room temperature
· 1 tsp pure vanilla extract
· ¼ cup (60g) sour cream or full-fat Greek yogurt, room temperature
· 1 tbsp all-purpose flour (helps stabilize)
For the Cherry Topping:
· 1 (21 oz) can cherry pie filling (or your favorite berry pie filling)
· Optional Garnish: Whipped cream, white chocolate shavings
Instructions
- Prepare Crust & Pan:
· Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
· In a medium bowl, stir together graham cracker crumbs and sugar. Pour in melted butter and mix until evenly moistened and the mixture resembles wet sand.
· Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to pack it down tightly.
· Pre-bake the crust for 8-10 minutes. Remove and let it cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).
- Make the Cheesecake Filling:
· In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy (about 2 minutes). Scrape down the bowl.
· Add the sugar and beat until combined. Scrape bowl again.
· Add the egg and vanilla extract. Beat on low-medium speed just until incorporated. Do not overmix.
· Add the sour cream (or yogurt) and flour. Beat on low until just smooth and combined.
- Assemble and Bake:
· Pour the cheesecake filling over the slightly cooled crust. Spread into an even layer with an offset spatula.
· Tap the pan gently on the counter a few times to release any air bubbles.
· Bake at 325°F for 25-30 minutes, or until the edges are set but the center still has a slight, gentle jiggle (like Jell-O). It will firm up as it cools.
· Remove from the oven and place the pan on a wire rack. Let it cool completely at room temperature for about 1 hour.
- Add Topping & Chill:
· Once completely cooled, carefully spoon and spread the cherry pie filling over the cheesecake layer.
· Loosely cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for the cheesecake to fully set.
- Slice and Serve:
· Using the parchment paper overhang, lift the entire block out of the pan and onto a cutting board.
· Use a sharp knife dipped in hot water (and wiped dry) to slice into clean squares. Wipe the knife clean between cuts.
· Serve cold, garnished with whipped cream if desired.
Success Tips & Variations
· Room Temperature is Key: Ensure cream cheese, egg, and sour cream are at room temperature to prevent a lumpy filling and ensure even baking.
· Avoid Overmixing: Mix the filling just until each ingredient is incorporated. Over-beating incorporates too much air, which can cause cracking.
· Customize the Topping:
· Blueberry, Apple, or Strawberry Pie Filling work wonderfully.
· Homemade Compote: Simmer 2 cups fresh/frozen cherries with ¼ cup sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch (dissolved in water) until thickened. Cool completely before using.
· Swirl Option: Drop spoonfuls of pie filling or compote onto the cheesecake batter before baking, then use a knife to swirl it gently for a marbled effect.
· Crust Variations: Use digestive biscuits, vanilla wafers, or shortbread cookies instead of graham crackers.
· Lemon Zest: Add 1 tsp of lemon zest to the cheesecake filling for a bright, classic flavor pairing with cherries.
· Storage: Keep bars covered in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge.
Enjoy these delicious, no-fuss bars! They’re perfect for potlucks, parties, or a sweet treat at home.