Cherry Cheesecake Bars

The perfect vanilla cheesecake, now with cherries.

May 20, 2020


Ashley Fungone

Cherry Cheesecake Bars

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Cherry Cheesecake Bars



For the Crust

  • 8 ounces graham cracker crumbs

  • 1 Tablespoon granulated sugar

  • ¼ teaspoon kosher salt

  • ½ cup (1 stick) unsalted butter, melted and slightly cooled

For the Filling

  • 20 ounces cream cheese, room temperature

  • ¾ cup granulated sugar

  • ¼ teaspoon kosher salt

  • 1 Tbsp vanilla paste

  • ⅔ cup sour cream, room temperature

  • ¼ teaspoon finely grated lemon zest

  • 2 large eggs, room temperature


  • 1 can (20oz) cherry pie filling


  1. Preheat oven to 350°. Combine graham cracker crumbs, sugar, salt and butter in a bowl. Mix until it resembles wet sand.
  2. Transfer the mixture to a 9×13 inch pan lined with parchment and press the crumbs firmly onto the bottom and up the sides. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.
  3. Preheat oven to 325°. Beat the cream cheese, granulated sugar, and salt in a mixing bowl fitted with a paddle attachment, occasionally scraping down sides of bowl as needed, until smooth. Add the vanilla, sour cream, and lemon zest and mix until smooth. Add eggs and beat until combined.

  4. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, about 40 minutes. Set pan on a wire rack and let cool completely. Chill until firm, at least 2 hours. Top with cherry pie filling, slice, and enjoy!

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