There’s something truly special about cherry cheesecake bars. They combine the richness of a classic cheesecake with the convenience of a portable, bite-sized treat. If you’re like me, you probably have fond memories associated with both cheesecake and cherries. For me, these memories are rooted in the summers spent at my grandmother’s house, where the cherry tree in her backyard produced the most beautiful, bright red cherries. Every year, we would gather around the kitchen table, pitting cherries by hand, eager to see what delightful creation she would come up with next.
This recipe for Cherry Cheesecake Bars brings back a lot of those memories. The buttery graham cracker crust serves as a perfect foundation for the creamy cheesecake layer, which is then crowned with a luscious layer of sweet-tart cherry pie filling. What I love most about this recipe is its simplicity. With just a handful of ingredients, you can create something that looks and tastes like it took hours to prepare, but in reality, is quite straightforward.
If you’re feeling adventurous, there are a few tweaks you could try. For instance, swapping the cherry pie filling for blueberry or raspberry would offer a refreshing twist. You could also play around with the crust by adding a touch of cinnamon or even using chocolate graham crackers for a different flavor profile. Another idea is to mix some fresh lemon zest into the cheesecake batter for a bit of brightness that complements the cherries beautifully.
This dessert is perfect for gatherings or just as a sweet treat to have on hand at home. Once you’ve made these cherry cheesecake bars, they’re sure to become a regular in your dessert rotation. Serve them chilled for the best flavor and texture, and watch them disappear from the plate in no time.
How to Make Cherry Cheesecake Bars
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Ingredients
- 1 can (21 oz) cherry pie filling
- 1/4 teaspoon fine salt
- 2/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 teaspoons vanilla extract
- 16 oz (2 blocks) cream cheese, softened
- 1/4 cup white sugar
- 2 large eggs
- 2 cups graham cracker crumbs (about 16 full sheets)
Directions
- Preheat the oven to 325°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides.
- In a bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese with 2/3 cup sugar until smooth and creamy, for about 2 minutes. Gradually add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract and salt until just combined.
- Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
- Bake for 35 to 40 minutes, until the edges are set but the center is slightly jiggly.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.
- Once chilled, spread the cherry pie filling evenly over the top of the cheesecake.
- Use the parchment paper overhang to lift the cheesecake out of the pan, then slice it into squares and serve chilled. Enjoy!
Storing Suggestions:
Store the cherry cheesecake bars in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze the bars for up to 2 months. To freeze, wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag. Thaw in the refrigerator before serving.
FAQs:
Can I use a different type of pie filling instead of cherry?
Yes, you can substitute the cherry pie filling with your favorite fruit filling like blueberry, strawberry, or even apple. The flavor will change, but the texture and overall results should remain delicious.
How do I know when the cheesecake is fully baked?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools and chills in the refrigerator. Be careful not to overbake, as this can lead to cracks.
Can I make these cheesecake bars gluten-free?
Absolutely! To make gluten-free cheesecake bars, simply replace the graham crackers with gluten-free graham crackers. Ensure that all other ingredients are gluten-free as well.
What’s the best way to cut the bars cleanly?
For clean cuts, chill the cheesecake bars thoroughly. Use a sharp knife, and wipe it clean between each slice. You can also dip the knife in warm water, then wipe it dry before slicing to make cutting smoother.
Can I make the crust thicker?
If you prefer a thicker crust, you can increase the amount of graham crackers and butter. Use about 2 1/2 cups of crumbs and an additional 2 tablespoons of butter to achieve a thicker base.
How far in advance can I prepare these cheesecake bars?
You can prepare the cheesecake bars up to two days in advance. Store them covered in the refrigerator without the cherry topping, and add the topping just before serving for the best results.
Cherry Cheesecake Bars
Ingredients
- 1/2 cup 1 stick melted unsalted butter
- 2 cups of crushed graham crackers around 16 full sheets
- 16 ounces 2 blocks of softened cream cheese
- 2/3 cup white sugar
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1 can 21 oz cherry pie filling
Instructions
- Heat your oven to 325°F. Prepare a 9x13-inch baking dish by lining it with parchment paper, allowing some to hang over the sides.
- To create the crust, combine the graham cracker crumbs with the sugar and melted butter. Press this mixture evenly into the base of the lined baking dish. Bake for about 10 minutes and then let it cool.
- In a large mixing bowl, blend the softened cream cheese with the sugar until it’s smooth and creamy, which should take about 2 minutes. Add in the eggs one at a time, beating on a low setting after each addition. Finally, incorporate the vanilla extract and salt until just mixed.
- Spread the cheesecake mixture over the cooled crust in an even layer.
- Bake the cheesecake for 35 to 40 minutes, or until the edges are firm but the center has a slight jiggle.
- Allow the cheesecake to cool fully at room temperature, then refrigerate for a minimum of 4 hours or leave it overnight for best results.
- Once the cheesecake is well chilled, spread the cherry pie filling over the top.
- Lift the bars out of the pan using the parchment paper overhang, slice them into squares, and serve chilled. Enjoy!
