My homemade cherry cheesecake bars recipe has a silky cheesecake filling layered with a sweet cherry topping piled into an Oreo crust.
This is the best cherry cheesecake bars recipe I've ever tried. It's honestly a dreamy dessert for a crowd.
If you love a luscious and quick cheesecake recipe, try my no-bake cranberry cheesecake jars, these cheesecake cookies, or my pumpkin cheesecake roll.
Jump To
- 🛒 Cherry Cheesecake Bars Ingredients
- 🥣 How To Make Cherry Cheesecake Bars Step By Step
- Swap the Topping Flavors
- Rita's Tip
- 📋 Tips
- 👨🍳 Equipment Needed to Make Cherry Cheesecake Bars Recipe
- 🍱 Storage Instructions
- More Easy Dessert Recipes You'll Like
- Did You Try This Recipe?
- 📖Recipe
- 🤷 Frequently Asked Questions
- 💬 Comments
🛒 Cherry Cheesecake Bars Ingredients
Crust Ingredients
- Oreos - These addictive cookies deliver a rich chocolate flavor to your cream cheese cherry squares. Make a homemade Graham cracker crust as an alternative.
- Unsalted butter - Melted to combine with crushed Oreos, forming a firm crust for your easy cherry squares.
Filling Ingredients
- Cream cheese - Softened for a smooth and simple cheesecake layer.
- Sour cream - Adds tanginess and helps achieve a creamy texture. Heavy cream can be used instead.
- Granulated sugar - Sweetens the easy cherry cheesecake filling.
- Vanilla bean paste or extract - Enhances flavor with a touch of vanilla.
- Egg - Binds the cheesecake filling together.
- Canned cherry pie filling dessert - Use a cherry pie filling as the topping for the cheesecake bars.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Cherry Cheesecake Bars Step By Step
- Prepare the crust by crushing the Oreos in a food processor or a large bowl. Mix them with melted butter, and press into the dish or baking pan for the crust.
- Make the cheesecake filling. Beat cream cheese and sugar with sour cream, vanilla, and egg in the food processor or stand mixer until you have a creamy cheesecake mixture.
- Pour cream cheese mixture over the crust and smooth out. Bake and remove the cheesecake bars after 36 minutes until slightly jiggly in the center.
- Cool for 10 minutes, cover with plastic wrap, and chill in the fridge for at least 3 hours.
- Cut into bars and top with cherry filling to finish off your cherry cheese bars.
Swap the Topping Flavors
These bars are a delicious base to top with other canned fruit fillings like blueberry, strawberry, or apple for a different fruity twist.
Top with fresh berries, sliced peaches, or a mix of seasonal fruits.
Drizzle with a rich chocolate ganache, caramel sauce, or some dream whip or whipped cream.
Rita's Tip
Room temperature ingredients: Use ingredients at room temperature to create a smooth and lump-free filling.
📋 Tips
- Make a water bath: If you are worried about the creamy filling cooking too quickly, place the pan in a bath (bain-marie) or hot water.
- Avoid overmixing: Mix just until ingredients are combined to prevent incorporating too much air, which can cause cracking.
- Cooling gradually: Let the cheesecake bars cool slowly to room temperature before refrigerating to prevent sinking and cracking.
- Sharp knife for cutting: Cut the cheesecake bars with a sharp knife dipped in hot water and wiped clean between cuts for neat, professional-looking bars.
👨🍳 Equipment Needed to Make Cherry Cheesecake Bars Recipe
- 9x9 baking pan, lined with parchment paper
- Food processor
- Hand or stand mixer
- Sharp Chef's knife
🍱 Storage Instructions
- 🍱To Store. To maintain freshness, store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- 🥶Freezing. Wrap individual cheesecake bars tightly in plastic wrap and place them in a freezer-safe container; they can be frozen for up to 2 months.
More Easy Dessert Recipes You'll Like
📖Recipe
Cherry Cheesecake Bars
Ingredients
- 20 Oreos
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 egg
- canned cherry pie filling
Instructions
- Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper, set aside.
- Make the crust in a food processor. Add the Oreos and pulse into crumbs at medium speed.20 Oreos
- Add the butter and mix to combine. Press the crust into the bottom of the baking dish and set aside. Use a rectangular or square baking dish with parchment paper.5 tablespoons unsalted butter
- Wipe out the food processor and add the cream cheese, sour cream, sugar, vanilla, and egg. Mix until smooth. A hand mixer is great, too. Pour over the crust and smooth out with a spatula. Bake for 36 minutes until the cheesecake is set but still slightly jiggly in the center.8 ounces cream cheese, ⅓ cup sour cream, ⅓ cup granulated sugar, ½ teaspoon vanilla bean paste or vanilla extract, 1 egg
- Let cool on the counter for about 10 minutes, cover with plastic wrap, and place in the fridge for at least 3 hours to set. Cut into bars and serve with cherry topping.canned cherry pie filling
Notes
- To Store. To maintain freshness, store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freezing. Wrap individual cheesecake bars tightly in plastic wrap and place them in a freezer-safe container; they can be frozen for up to 2 months.
Nutrition
🤷 Frequently Asked Questions
Your cheesecake may fall apart if it hasn't chilled long enough or if it wasn't baked long enough to set properly.
Cheesecake bars should be slightly jiggly in the center when done baking, as they will firm up while cooling.
A sunken middle in cheesecake can be caused by overmixing the batter, creating excess air, or opening the oven door too early during baking.
Yes, you can freeze cheesecake made with cream cheese. To freeze individual cheesecake bars, wrap each bar tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe container. They can be stored in the freezer for up to 2 months.
Freezing cheesecake can slightly change its texture, making it denser and slightly less creamy.
Keep leftovers in the fridge for about 5 days.
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