Name: Cherry Cheesecake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 5 tablespoons melted butter; 1/2 teaspoon cinnamon; 2 (8 oz) packages cream cheese, softened; 1/3 cup sour cream; 2/3 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 tablespoons all-purpose flour; 1 1/2 cups cherry pie filling

Jump to Recipe·Leave a Review

These Cherry Cheesecake Bars are my go-to when I want a stunning dessert that’s easy to make, slice, and share. With a buttery graham cracker crust, creamy vanilla cheesecake center, and swirls of sweet cherry topping, they’re a crowd-pleasing favorite for everything from holidays to casual gatherings.

Why You’ll Love This Recipe

I love how these bars deliver all the richness of classic cheesecake with a fraction of the effort. They’re baked in a simple square pan, which makes chilling, cutting, and serving a breeze. The cherry topping adds just the right amount of fruity sweetness to balance the creamy filling and crisp crust. Cherry Cheesecake Bars

Ingredients

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

1½ cups graham cracker crumbs
5 tablespoons melted butter
½ teaspoon cinnamon
2 (8 oz) packages cream cheese, softened
⅓ cup sour cream
⅔ cup sugar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
1½ cups cherry pie filling

Directions

I preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or spray it with nonstick spray.
In a bowl, I combine the graham cracker crumbs, melted butter, and cinnamon. I mix until fully combined, then press the mixture into the bottom of the prepared pan.
I bake the crust for 5 minutes, then remove it from the oven and lower the temperature to 325°F.
In a large bowl, I beat the cream cheese until smooth (about 30 seconds), then add sour cream, sugar, vanilla, eggs, and flour. I mix everything until the filling is creamy and fully incorporated.
I pour the cheesecake filling over the crust. I then spoon the cherry pie filling over the top and gently swirl it with a toothpick or skewer.
I bake the bars for 35 minutes, then let them cool completely at room temperature. After that, I refrigerate them for at least 3–4 hours before slicing and serving.

Servings and timing

This recipe makes 12 bars.
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes (plus chilling time)

Variations

I sometimes use blueberry or strawberry pie filling instead of cherry.
For a chocolate twist, I sprinkle mini chocolate chips over the crust before adding the cheesecake layer.
I add a dash of lemon zest to the filling for a citrusy brightness.
I swap out the graham crackers for crushed vanilla wafers or chocolate cookies for a different crust flavor.

storage/reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. I don’t reheat them—they’re best served chilled or at room temperature. For longer storage, I freeze the bars (uncut) for up to 2 months, wrapped tightly in plastic and foil.

FAQs

Can I use homemade cherry pie filling?

Absolutely. I like using fresh or frozen cherries cooked down with a bit of sugar and cornstarch for a homemade touch.

How do I get clean slices?

I chill the bars thoroughly, then use a sharp knife wiped clean between each cut for neat edges.

Can I make these ahead of time?

Yes, I often make them a day in advance. Chilling overnight actually improves the texture and flavor.

Do I need a water bath like traditional cheesecake?

Nope! That’s one of the reasons I love this recipe—it’s low-maintenance and bakes beautifully without a water bath.

Can I double the recipe?

Yes, I double everything and bake it in a 9×13-inch pan. I just extend the baking time by 5–10 minutes as needed.

Conclusion

These Cherry Cheesecake Bars are the kind of dessert that always disappears fast. They’re rich, fruity, and surprisingly simple to make. Whether I’m planning a party or just treating myself, they never disappoint.