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Add this to your favorite cherry recipes! These Cherry Cheesecake bars are the perfect blend of creamy cheesecake and sweet cherry pie filling, all on top of a buttery graham cracker crust. With their rich texture and delightful flavor, these bars are ideal for any gathering or a sweet treat at home. Easy to make and even easier to enjoy, they’re sure to become a favorite!
This is a traditional cheesecake recipe, similar to my Cheesecake recipe. If you like a little extra pizzazz, you might love my Oreo Cheesecake recipe. Whatever way you decide to make a cheesecake, it is always the perfect dessert.
The Chemistry of Cherry Cheesecake Bars
The success of these cheesecake bars lies in the perfect combination of ingredients and precise baking techniques. The graham cracker crust provides a crunchy base that contrasts beautifully with the creamy cheesecake filling. Cream cheese, sour cream, and the heavy whipping cream blend together to create a rich, smooth texture. The addition of lemon juice brightens the flavors, while the eggs provide structure. The homemade cherry topping adds a burst of sweetness and a stunning visual appeal.
What is in Cherry Cheesecake Bars?
Graham Crackers
Provide a crunchy, flavorful base for the cheesecake bars.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Sour Cream
It adds creaminess to the texture and a slightly tangy taste.
Heavy Whipping Cream
Makes a smooth texture to the cheesecake filling.
Lemon Juice
Adds a brightness and balances the sweetness in both the cheesecake filling and cherry topping.
Eggs
Provide structure and stability to the cheesecake filling.
Cherries
The star of the topping adds sweetness and vibrant color.
Cornstarch
Thickens the cherry topping, giving it a glossy finish.
How do you make cherry cheesecake bars?
- Preheat your oven to 325 degrees
- With a food processor chop up the graham crackers into fine graham cracker crumbs.
- Stir in the sugar and butter until it is consistent with wet sand.
- Press the crumbs into a 9×13 pan, greased with cooking spray, and line it with parchment paper.
- Bake for 10 minutes until lightly golden brown.
- Add the cream cheese to a bowl of a stand mixer, or a large mixing bowl with an electric mixer, and stir until smooth. I do not recommend using low-fat cream cheese; full-fat is best.
- Add the sugar and vanilla and mix until the cream cheese mixture is smooth.
- Add the heavy cream and sour cream, and whip until fully combined.
- Fold in the lemon juice at a low speed.
- Add the eggs and mix until fully combined on medium speed.
- Pour the cheesecake mixture onto the homemade graham cracker crust.
- Place back in the oven and bake cheesecake bars for 27 minutes. Instead of a water bath, I used 2 disposable pans, lava rocks, and ice. By poking holes into one disposable pan, pouring lava rocks in the second and stacking the pans. Then I throw a bunch of ice on the holey pan on top. I place this contraption on the bottom shelf in the oven and the cheesecake on the second shelf just above it. This creates a ton of steam in the oven and acts just like a water bath.
- Once the cheesecake is done, turn off the oven and open the oven door. Let the cheesecake cool in the oven for 30 minutes. Then remove it and allow it to cool for another 30 minutes to an hour on your counter.
- Place it in the fridge, covered in plastic wrap or aluminum foil, and allow it to chill for at least 2 hours.
- While the cheesecake is baking and cooling, make the cherry topping.
- Add the pitted fresh cherries (I used a cherry pitter), cornstarch, and sugar to a medium-sized saucepan over medium heat. Stir until the cherries are coated.
- Add the lemon juice and vanilla. Stir until fully mixed.
- Allow the mixture to get up to a boil, stirring occasionally.
- Once the mixture has thickened, remove from the heat.
- Pour the cherry mixture into a bowl and place it in the fridge to cool with the cheesecake.
- When ready to serve, cut squares with a sharp knife, scoop a dollop of cherry filling on each cheesecake serving, and enjoy. Just try not to eat the whole thing!
Storage Tips
To keep your cherry cheesecake bars fresh, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 3 months. Thaw in the refrigerator before serving to enjoy the best texture and flavor.
These cheesecake bars are best enjoyed within the first few days of baking, as that’s when they maintain their creamy texture and fresh flavor. They should be kept out at room temperature for no more than 2 hours. In the refrigerator, they will stay fresh for up to 5 days. Freezing can extend their shelf life to about 3 months.
Freezing Options
To freeze the cheesecake bars, let them cool completely and chill them in the refrigerator. Once chilled, cut into bars and wrap each bar in plastic. Place the wrapped bars in an airtight container or freezer bag. Thaw in the refrigerator before serving.
Recommended Products
Why make cherry cheesecake bars?
These cherry cheesecake bars are a delightful treat that combines the creamy richness of cheesecake with the sweet and tart flavor of cherry pie filling. Perfect for any occasion, they will surely be a hit with family and friends.
With this recipe, I wanted to combine that creamy goodness with the vibrant flavor of cherries. These bars are a delightful fusion of my favorite desserts, and I hope they bring as much joy to your table as they do to mine.
By the way, I cannot recommend The Chunky Pan more for all your baking needs! It will fit any recipe that calls for a 9×13 pan and helps you slice the perfect squares.
FAQs
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries. Thaw them completely and drain any excess liquid before using them in the recipe. This will prevent the topping from becoming too watery.
How do I prevent cracks in my cheesecake?
To prevent cracks, avoid over-mixing the batter once you add the eggs. Also, allowing the cheesecake to cool gradually in the oven with the door open helps prevent drastic temperature changes that can cause cracks.
How should I store these cheesecake bars?
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. Thaw in the refrigerator before serving.
Can I use different fruit topping?
Absolutely! You can use any fruit topping, such as blueberries, strawberries, or raspberries. Adjust the sugar and lemon juice amounts based on the sweetness and tartness of the fruit.
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The Best Cherry Cheesecake Bars Recipe
Ingredients
Crust
- 1 1/2 cups crushed graham crackers **about 13 crackers
- 5 tbsp melted butter
- 4 tbsp brown sugar
Cheesecake
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 1/2 tbsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 tsp lemon juice
- 2 eggs
Cherry Topping
- 2 cups cherries
- 1 1/2 tbsp cornstarch
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325 degrees
- With a food processor chop up the graham crackers into fine bits
- Stir in the sugar and butter until it is consistent with wet sand.
- Press the crumbs into a greased 9×13 pan
- Bake for 10 minutes
- In a standing mixer add the cream cheese and stir until smooth
- Add the sugar and vanilla, mix until smooth again
- Add the cream and sour cream, whip until fully combined
- Fold in the lemon juice
- Add the eggs and mix until fully combined.
- Pour the cheesecake batter onto the baked crust
- Place back in the oven and bake for 27 minutes.
- Once the cheesecake is done, turn off the oven and open the oven door. Let the cheesecake cool down in the oven like that for 30 minutes. Then remove and allow the cheesecake to cool for another 30 minutes to an hour on your counter.
- Place it in the fridge and allow it to chill for at least 2 hours.
- While the cheesecake is baking and cooling, make the cherry topping.
- Add the pitted cherries, cornstarch, and sugar to a medium-sized saucepan over medium heat. Stir until the cherries are coated.
- Add the lemon juice and vanilla. Stir until fully mixed.
- Allow the mixture to get up to a boil, stirring occasionally.
- Once the mixture has thickened, remove from the heat.
- Pour the cherry mixture into a bowl and place it in the fridge to cool with the cheesecake.
- When ready to serve, scoop a couple of spoonfuls of the cherry topping on top of each cheesecake serving and enjoy.
Nutrition
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