Creamy Cherry Cheesecake Bars with Graham Cracker Crust
These creamy cherry cheesecake bars are a dreamy combination of buttery graham cracker crust, rich cheesecake filling, and a sweet cherry swirl. They’re the perfect treat for any celebration—or just a cozy evening dessert.
If you’re craving a luscious, fruity dessert that doesn’t require a springform pan or water bath, this recipe is just what you need. These bars offer all the indulgence of traditional cheesecake, but in a more approachable and easy-to-share format. Whether you’re bringing dessert to a summer picnic or preparing for a holiday gathering, these bars are always a hit.
Why You’ll Love This Recipe
- Simple yet elegant: No fancy techniques or equipment needed.
- Make-ahead friendly: Chill for a few hours or overnight—perfect for planning ahead.
- Crowd pleaser: The combination of cheesecake and cherry is universally loved.
Ingredients You’ll Need
For the Crust:
- 1½ cups graham cracker crumbs (about 1 sleeve of crackers, finely crushed)
- 5 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened to room temperature
- ⅓ cup sour cream
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 tablespoons all-purpose flour
For the Cherry Swirl:
- 1½ cups cherry pie filling
(Optional: reserve any extra to spoon on top when serving.)
Step-by-Step Instructions
1. Prepare the Pan and Preheat
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to help lift the bars out later. You can also lightly spray the pan with nonstick spray if preferred.
2. Make the Crust
In a medium bowl, combine the graham cracker crumbs, cinnamon, and melted butter. Stir until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan, packing it down firmly.
Bake the crust for 5 minutes, then remove from the oven and reduce the oven temperature to 325°F (165°C). Let the crust cool slightly while you prepare the filling.
3. Make the Cheesecake Layer
In a large bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until smooth and fluffy—about 30 seconds to 1 minute. Add the sour cream, sugar, vanilla, eggs, and flour. Beat until fully combined and creamy. Do not overmix.
4. Assemble the Bars
Pour the cheesecake mixture over the pre-baked crust and spread evenly with a spatula. Drop spoonfuls of cherry pie filling on top of the cheesecake layer, then use a toothpick or skewer to gently swirl the cherries into the filling.
5. Bake and Cool
Bake for 35 minutes at 325°F, or until the center is just set and the edges are lightly golden. Remove the pan from the oven and let it cool to room temperature.
6. Chill and Serve
Refrigerate the bars for at least 3–4 hours, or overnight for the best texture. Once fully chilled, lift the bars from the pan using the parchment handles and slice into 12 squares.
Tips for Perfect Cheesecake Bars
- Use room temperature cream cheese and eggs for a smooth, lump-free filling.
- Swirl gently to avoid blending the layers too much.
- For easy removal, leave extra parchment paper hanging over the sides of the pan.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual bars: wrap tightly in plastic wrap and store in a zip-top bag for up to 1 month.
Variations & Ideas
- Swap the cherry pie filling for blueberry, raspberry, or peach.
- For a twist, use a chocolate cookie crumb crust or a shortbread crust.
- Drizzle with melted white chocolate before serving for a decorative finish.
Nutrition Information (Per Bar)
- Calories: 179
- Carbohydrates: 24g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 48mg
- Sugar: 12g
- Sodium: 93mg
- Fiber: 0.4g
Nutrition values are estimates and may vary based on ingredients used.