Cherry Cheesecake Bars

These bars are so good, and not hard to make. You can make them ahead of time, too, which is pretty awesome!

Cherry Cheesecake Bars


Cherry Swirl

1 cup cherry juice

1 teaspoon lemon juice

2 tablespoons sugar

1 tablespoon cornstarch


1 cup all-purpose flour

1/2 cup butter, softened

1/2 cup light brown sugar


16 ounces full-fat cream cheese, softened

3/4 cup granulated sugar

2 tablespoons all-purpose flour

3 large eggs

1/4 cup full-fat sour cream

1 teaspoon vanilla

1 teaspoon almond extract


Cherry Swirl – Combine cherry juice, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Cook, stirring until the mixture is thick and jam-like, about 10 minutes. Set aside to cool while you proceed with the recipe.

Preheat oven to 350.

Spray a 9-inch square baking dish with non-stick spray. Line with parchment, then spray again.

Crust – combine flour, butter, and brown sugar until mixed. Press into the baking dish and bake for 10 minutes. Allow to cool while you make the filling.

Filling РCombine cream cheese  and sugar in a mixing bowl, beating until smooth. Add flour and beat on low to combine, scraping down sides. Add the eggs, one at a time, then mix in sour cream, vanilla, almond extract. Spread over the crust. Dollop cherry puree over and swirl with a knife, being careful not to disturb the crust.

Return the pan to the oven and bake 35-45 minutes, until the edges of the cheesecake are set but center still jiggles.

Remove from oven and run a knife around the edge of the pan. Set pan on a wire rack to cool, then chill for four hours (or overnight).

Slice and serve with a dollop of whipped cream and fresh cherries.

Print Recipe

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2 Responses

  1. This looks so good and it is almost cherry picking time. It would be good with sweet or tart cherries. Which do you prefer?

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