Name: Cherry Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup melted butter; 16 oz cream cheese, softened; 2/3 cup granulated sugar (for filling); 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream or plain yogurt (optional); 1 can (21 oz) cherry pie filling or homemade cherry compote

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Cherry Cheesecake Bars are a dreamy combination of buttery graham cracker crust, smooth and creamy cheesecake filling, and a glossy cherry topping. These bars offer all the rich flavor of classic cheesecake, but in an easy-to-slice, shareable form.

Why You’ll Love This Recipe

I love how these bars give me the full cheesecake experience with less effort and no springform pan needed. They’re easier to serve, perfect for parties or potlucks, and always a crowd-pleaser. The tart cherries pair beautifully with the creamy filling, and I can make them ahead for stress-free entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
melted butter
granulated sugar
cream cheese, softened
eggs
vanilla extract
sour cream or plain yogurt (optional for extra creaminess)
cherry pie filling or homemade cherry compote

Directions

I preheat the oven to 325°F (160°C) and line a baking dish with parchment paper.
I mix the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of the pan to form the crust.
I bake the crust for 8–10 minutes, then let it cool slightly.
In a bowl, I beat the cream cheese until smooth, then add sugar, eggs, vanilla, and sour cream if I’m using it.
I pour the cheesecake filling over the crust and smooth the top.
I bake the bars for about 30–35 minutes, until the center is set but still slightly jiggly.
I let them cool completely, then chill in the fridge for at least 2 hours.
Once chilled, I spread the cherry topping over the bars and slice into squares before serving.

Servings and timing

This recipe makes about 12–16 bars, depending on how I slice them. It takes 15 minutes to prep, 35 minutes to bake, and at least 2 hours to chill.

Variations

I sometimes use chocolate cookie crumbs instead of graham crackers for a richer crust.
For a citrusy twist, I add lemon or orange zest to the filling.
I’ve topped them with blueberry or strawberry pie filling when I want something different.
I also love making mini versions in a muffin tin for individual servings.
If I’m feeling fancy, I swirl a bit of cherry filling into the cheesecake layer before baking.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They can also be frozen without the cherry topping for up to 2 months—once thawed, I add the fruit before serving. I don’t reheat them; I serve them chilled or at room temperature.

FAQs

Can I use low-fat cream cheese?

Yes, but I find the texture and flavor are best with full-fat cream cheese. Low-fat versions may be a bit softer.

Can I make these bars ahead of time?

Absolutely. I usually make them the night before and add the cherry topping just before serving.

How do I know when the cheesecake is done?

The center should be mostly set with a slight jiggle. It will continue to firm up as it cools.

Can I use fresh cherries instead of pie filling?

Yes, I cook fresh cherries with sugar and a bit of lemon juice into a compote for a homemade topping.

Why did my cheesecake crack?

If it overbakes or cools too fast, it might crack—but no worries. The cherry topping covers it beautifully.

Conclusion

Cherry Cheesecake Bars are one of my favorite make-ahead desserts. They’re creamy, fruity, and simple to prepare. Whether I’m hosting a gathering or just want a sweet treat in the fridge, these bars always deliver big flavor with minimal fuss.