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Envision the most decadent slice of cheesecake you’ve ever tasted, and these fresh cherry cheesecake bars will rival that memory. With a cookie crust, creamy vanilla cheesecake layer, and bright ribbons of cherry sauce, the bars feature the best of a classic cheesecake: rich tangy flavor, and a velvety smooth texture.

Cherry Cheesecake Bars
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From backyard BBQs to picnics to the 4th of July, these blissful bars will make you the hit of every summer gathering.

Cherry Cheesecake Bars
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Cherry Cheesecake Bars

Cherry Cheesecake Bars

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  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 12 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

With a cookie crust, creamy vanilla cheesecake layer, and bright ribbons of cherry sauce, these cherry cheesecake bars are a must bake for every summer gathering.


Ingredients

Cherry Sauce

  • 1 1/4 cups quartered pitted Bing cherries
  • 3 Tbsp sugar
  • 1 Tbsp cornstarch
  • 1/8 tsp salt
  • 1 Tbsp Amaretto
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract

Crust

  • 1 1/4 cups flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 6 Tbsp unsalted butter, melted
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Filling

  • 8 oz reduced fat cream cheese, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature

Instructions

  1. For the cherry sauce, combine cherries, sugar, cornstarch, salt, Amaretto, and extracts in a saucepan. Bring mixture to a boil, stirring frequently, then reduce heat to low and simmer until cherries are tender and mixture is slightly thickened. Remove from heat and let cool slightly, then spoon into a food processor and process until almost smooth. Transfer to a bowl, and chill until ready to use.
  2. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
  3. For the crust, whisk together flour, salt, and cinnamon in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.
  4. For the filling, place cream cheese and yogurt in a food processor and process until combined. Add sugar, salt, vanilla, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cherry sauce by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
  5. Bake for 40 to 42 minutes, until center is set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours.
  6. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars. Store leftover bars in an airtight container in the refrigerator up to 2 days.

Notes

You may have some leftover cherry sauce – use it over ice cream, or as a topping for pancakes or waffles.

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Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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