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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.
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
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
