Cherry Cheesecake Bars

18 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Cherry Cheesecake Bars with an almond graham cracker crust, creamy NY Cheesecake filling with almond extract topped with cherry pie filling in 60 minutes.

Cheesecake Bars are one of the best Dessert Recipes for fancy, sweet treats on the go. This fruity version is perfect for special occasions or whenever you want an extra sweet cheesecake!

Cherry Filling over Almond Flavored Cheesecake BarsCHERRY CHEESECAKE BARS

Cherry Cheesecake Bars are a delicious weeknight dessert when you are craving creamy New York Cheesecake with a fruity topping. This simple cheesecake recipe has only has a handful of ingredients but so much flavor. It’s an inexpensive dessert but it looks so elegant and tastes just like a restaurant cheesecake!

For these Cherry Cheesecake Bars, you top them with canned cherry pie filling after the bars have baked and chill together. The canned cherry pie filling makes this dessert super easy, but you can always use a homemade fruit topping. You can easily adjust this Strawberry Topping by using frozen pitted cherries to replace the canned filling. Sub the almond extract back for vanilla extract and add some fresh lemon juice to complement the strawberry topping.

An important note about the cream cheese is make sure it is softened. If you use cold cream cheese you won’t be able to get the smooth creamy consistency. If you forgot to bring your cream cheese to room temperature, quickly soften in the microwave. Microwave in a microwave safe bowl for 15-20 seconds on high.

These Cherry Cheesecake Bars are a great make-ahead treat for bake sales, potlucks, and Summer cookouts. Make them up to 2 days in advance without the pie filling. Pour the cherry pie filling on the bars the day of your party and refrigerate at least 1 hour before serving.

A great hack for cutting perfect Cherry Cheesecake Bars is to use parchment paper instead of cooking spray. Line your baking dish with parchment paper, with a ½ inch lip over the sides. Lift the Cherry Cheesecake Bars by the paper onto a cutting board to cut. Use a sharp knife and a bowl of hot water, and between cuts clean knife in hot water and wipe any cheesecake residue off. You can use this method with the filling on top or spoon filling after you cut the cheesecake bars.


Stuffed Cherry Cheesecake Bars

For a Cherry Cheesecake Bar on the go, try this stuffed version. You will need two crescent roll sheets instead of a graham cracker crust. Spread one crescent roll sheet in the bottom of your prepared baking dish. Add cheesecake batter and spread cherry pie filling over top evenly. Cover with the second crescent roll sheet and bake at 350 degrees for 30-35 minutes until crescent dough is golden brown.

Cherry Cheesecake Bar



  • Cake Mix Crust: Combine 2 cups Yellow Cake Mix with 1 egg and 2 tablespoons oil, until moist and crumbly. Press into baking dish, covering bottom and up ¾ the sides of the pan.
  • Oreo Cookie Crust: Crush 30 Oreo cookies with cream filling and mix with 12 tablespoons butter to form an Oreo Cookie crust. Try other crispy cookies like Vanilla Wafers or Iced Oatmeal Cookies (the crunchy ones) too!
  • Chocolate Chips: Fold in a ½ cup of white chocolate chips or dark chocolate chips to the cheesecake batter before baking.
  • Pie Filling: Use other canned pie fillings like blueberry pie filling and raspberry pie filling or try this homemade Apple Pie Filling
  • Lemon Cherry Cheesecake: Swirl in Lemon Curd to the top of the batter before baking and top with cherry pie filling when it’s done for a sweet, tart cheesecake.
  • Almonds: Almond and cherry taste amazing together! Top your Cherry Cheesecake Bars with sliced almonds or use ground almonds in the crust.
  • Cherry Pie Swirl: Instead of adding the cherry pie filling after baking, add in spoonfuls on the top of the uncooked batter. Use a toothpick to gently swirl filling without blending into the cheesecake batter.



  • Serve: You can keep Cherry Cheesecake Bars at room temperature for up to 2 hours before they need to be stored.
  • Store: Refrigerate your Cherry Cheesecake Bars covered with plastic wrap or in an airtight container for up to 1 week. Bring to room temperature to serve.
  • Freeze: Place bars in a sealed container and freeze for up to 3 months. To serve, thaw in the refrigerator overnight and bring to room temperature for about 30 minutes.

Cherry Cheesecake Bars in pan

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Cherry Cheesecake Bars

Cherry Cheesecake Bars with an almond graham cracker crust, creamy NY Cheesecake filling with almond extract topped with cherry pie filling in 60 minutes.
Yield 18 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Graham Cracker Crust

  • 1/2 cup almonds
  • 2 1/2 cups graham cracker crumbs , (24 full crackers)
  • 1/2 cup sugar
  • 12 tablespoons unsalted butter , melted

Cheesecake Filling

  • 32 ounces cream cheese , softened (4 blocks)
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon almond extract
  • 1 can cherry pie filling


  • Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
  • Add the almonds to your food processor and pulse over and over again until it makes small crumbs (do not run the processor or you will make almond butter).
  • Mix the almonds, graham cracker crumbs, sugar and melted butter together then press it into the baking dish in an even layer.
  • To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
  • Lower the speed to medium and add in the eggs, sour cream and vanilla until smooth.
  • Carefully spread mixture on the crust and bake for 40-45 minutes, until set and firm.
  • Top with canned cherry pie filling, spreading evenly over cheesecake.
  • Chill completely before serving.


Calories: 372kcal | Carbohydrates: 40g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 342mg | Potassium: 234mg | Fiber: 1g | Sugar: 23g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

Cherry Cheesecake Bars collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Baked this tonight & just pulled it out of the oven! One question…do I pour the cherry pie filling on IMMEDIATELY or wait til the cheesecake cools? Can’t wait to eat this tomorrow!

  2. Sabrina, I love your recipes ! Every one I make is deliscious and I rarely have leftovers. I can hardly wait to make these cheesecake bars.