Print
Cherry Cheesecake Bars

Cherry Cheesecake Bars

  • Author: Laura | Tutti Dolci
  • Yield: 12 bars

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. 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.
  3. 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.
  4. 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. 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.


Nutrition

  • Calories: 235
  • Carbohydrates: 22