cherry cheesecake bars


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

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


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


  • 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


  • 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


  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 350Β°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 325Β°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.


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


  • Calories: 235
  • Carbohydrates: 22


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