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Creamy Cherry Cheesecake Bars Easy Homemade Recipe with Glazed Topping

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These creamy cherry cheesecake bars feature a buttery graham cracker crust, a smooth cream cheese filling, and a bright glazed cherry topping, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ cup (120ml) sour cream
  • 1 ½ cups (240g) fresh or frozen cherries, pitted
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Optional: ½ teaspoon almond extract

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with foil, leaving an overhang on two sides for easy removal later. Lightly grease the foil.
  2. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the crust firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a measuring cup to pack it tightly. Bake for 10 minutes to set, then remove from the oven and let it cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes. Avoid overbeating to prevent cracks.
  5. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and flour until just combined.
  6. Fold in sour cream gently with a spatula until smooth.
  7. Pour filling over the cooled crust and smooth the top with an offset spatula.
  8. Bake the cheesecake bars for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  9. While the cheesecake bakes, combine cherries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the cherries release juice and the sugar dissolves, about 5 minutes.
  10. Mix the cornstarch slurry and stir into the cherry mixture. Cook for another 1-2 minutes until thickened. Remove from heat and stir in almond extract if using.
  11. Cool the cherry glaze slightly before spreading it evenly over the warm cheesecake bars.
  12. Chill the bars in the refrigerator for at least 3 hours or overnight to set completely.
  13. Use the foil overhang to lift the bars from the pan, then cut into 9 or 12 squares. Serve chilled for best texture and flavor.

Notes

Use softened cream cheese and room temperature eggs to avoid cracks. Do not overbeat the filling. Press crust firmly for a crunchy base. Chill bars overnight for best texture and flavor. For a smoother cherry glaze, mash cherries before cooking. Substitute gluten-free or dairy-free ingredients as needed.

Nutrition

Keywords: cherry cheesecake bars, creamy cheesecake bars, cherry dessert, glazed cherry topping, easy cheesecake bars, homemade cheesecake bars

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