Cherry Cheesecake Bars
If you love the creamy richness of cheesecake and the sweet-tart burst of cherries, these Cherry Cheesecake Bars are about to become your new go-to dessert. It has everything: a buttery graham cracker crust, a smooth vanilla cheesecake filling with fresh and juicy cherries, and a golden crumble baked right on top. This dessert is easy-to-make, the perfect balance of creamy, fruity, and crunchy, and customizable with other fruit fillings.
Ingredients for Cherry Cheesecake Bars
Graham Cracker Crust:
- 9 sheets or 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoon unsalted butter, melted
Cheesecake Layer:
- 16 oz cream cheese, softened
- ¼ cup greek yogurt
- 2 tablespoon corn starch
- ½ cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cherries, pitted and cut in half
Crumble Topping:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 6 tablespoon butter, melted
Instructions for Cherry Cheesecake Bars:
- Preheat your oven to 350°F (175°C). Lightly grease or line a 9x9-inch baking pan with parchment paper.
- Make the crust: In a bowl, stir together graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla, almond extract, greek yogurt, cornstarch, and cherries and mix until creamy. Pour the cheesecake mixture evenly over the crust.
- Make the crumble topping: In a small bowl, combine flour, sugar, melted butter, vanilla, and almond extract. Sprinkle over the top of the cheesecake filling.
- Bake for 50-60 minutes, or until the edges are golden and the center is just set.
- Cool completely, then chill in the fridge for at least 2 hours before slicing for clean bars.
Serving Ideas:
- Top with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage:
Store leftovers in the fridge for up to 5 days. These bars also freeze well - wrap tightly and freeze for up to 2 months.
Cherry Cheesecake Bars
If you love the creamy richness of cheesecake and the sweet-tart burst of cherries, these Cherry Cheesecake Bars is about to become your new go-to dessert. It has everything: a buttery graham cracker crust, a smooth vanilla cheesecake filling with fresh and juicy cherries, and a golden crumble baked right on top.
Equipment
- 1 Kitchen-Aid Stand Mixer or hand mixer
- 2 Mixing bowls
- Measuring Utensils
- 1 9x9 Baking Dish
Ingredients
For the Graham Cracker Crust:
- 9 sheets or 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoon unsalted butter melted
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ¼ cup greek yogurt
- 2 tablespoon corn starch
- ½ cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cherries pitted and cut in half
For the Crumble Topping:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 6 tablespoon butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 9x9-inch baking pan with parchment paper.
- Make the crust: In a bowl, stir together graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla, almond extract, greek yogurt, cornstarch, and cherries and mix until creamy. Pour the cheesecake mixture evenly over the crust.
- Make the crumble topping: In a small bowl, combine flour, sugar, melted butter, vanilla, and almond extract. Sprinkle over the top of the cheesecake filling.
- Bake for 50-60 minutes, or until the edges are golden and the center is just set.
- Cool completely, then chill in the fridge for at least 2 hours before slicing for clean bars.
Tried this recipe?Let us know how it was!
