Cherry Cheesecake Bars: A Classic Dessert Made Simple

These creamy, layered bars combine a buttery graham cracker crust with a smooth cheesecake filling and sweet cherry topping—an easy, crowd-pleasing treat.

Yield: 12–16 bars
Prep time: 20 minutes
Cook time: 45–50 minutes
Chill time: 3 hours (preferably overnight)

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 14–16 full sheets)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) blocks full-fat cream cheese, softened to room temperature

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

For the Topping:

• 1 (21 oz) can cherry pie filling

Instructions

1. Prepare the Crust

• Preheat oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.

• In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly moistened.

• Press the mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes, then transfer to a wire rack to cool slightly.

2. Make the Cheesecake Filling

• In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 1–2 minutes.

• Add the sugar and beat until fully combined.

• Beat in the eggs one at a time, mixing just until each egg is incorporated. Stir in the vanilla extract. Avoid overmixing to prevent too much air in the filling.

3. Assemble the Bars

• Pour the cheesecake filling over the slightly cooled crust. Use a spatula to spread it evenly.

• Spoon the cherry pie filling over the cheesecake layer, then gently spread it into an even layer, being careful not to mix it into the filling.

4. Bake

• Bake for 35–40 minutes, or until the edges are set and the center no longer jiggles when the pan is gently shaken.

• Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours, or preferably overnight, to set completely.

5. Slice and Serve

• Use the parchment paper to lift the chilled cheesecake from the pan. Place on a cutting board and slice into squares with a sharp, clean knife (wiping the blade between cuts for neat edges).

Tips for Success

• Room-temperature cream cheese is essential for a smooth, lump-free filling.

• Chill thoroughly before slicing for clean, sharp bars.

• For a bright flavor, add 1 teaspoon of lemon zest to the cheesecake filling.

• Let the bars come to cool room temperature before refrigerating to prevent cracking.

Easy Variations

• Swap the cherry topping for blueberry, strawberry, or apple pie filling.

• Add ½ cup mini chocolate chips to the crust mixture.

• Drizzle finished bars with melted chocolate or a simple vanilla glaze.

• For a nutty crust, substitute ⅓ cup of the graham cracker crumbs with finely chopped pecans or walnuts.

Enjoy your Cherry Cheesecake Bars chilled, straight from the refrigerator. Store any leftovers covered in the fridge for up to 4 days.