Description
These Christmas Cherry Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake layer swirled with sweet cherry pie filling, making a festive and delightful dessert perfect for holiday gatherings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- 1 can (21 ounces) cherry pie filling
- Optional: holiday sprinkles or white chocolate drizzle for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of the pan to form an even crust.
- Bake the crust: Bake the crust in the preheated oven for 8–10 minutes until set. Remove from the oven and let it cool slightly while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then blend in vanilla extract and flour until just combined, avoiding overmixing.
- Assemble the bars: Pour the cheesecake mixture over the cooled crust and spread evenly. Spoon dollops of cherry pie filling on top of the cheesecake layer. Using a knife or skewer, gently swirl the cherry filling into the cheesecake to create a marbled effect.
- Bake the cheesecake bars: Bake in the oven for 30–35 minutes, or until the center is just set but still slightly jiggly. Remove from oven and allow to cool to room temperature.
- Chill and garnish: Refrigerate the bars for at least 3 hours to fully set. Once chilled, garnish with holiday sprinkles or white chocolate drizzle if desired. Slice into 16 bars and serve.
Notes
- For clean, neat slices, wipe your knife between each cut.
- You can substitute a shortbread crust for a firmer base if preferred.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Bars can be frozen for longer storage; thaw before serving.
