Fresh Cherry Cheesecake Bars Recipe
Introduction
These Fresh Cherry Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling and juicy cherries, topped with a crunchy almond crumble. They’re perfect for summer gatherings or whenever you crave a sweet, fruity treat.
Ingredients
- 1 1/4 cups (135g) ground graham cracker crumbs
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup (60g) sour cream
- 2 large eggs
- 2 1/4 cups fresh cherries, pitted and halved
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (52g) brown sugar, packed
- 1/4 cup (25g) old-fashioned oats
- 1/4 cup (25g) sliced almonds
- 4 tbsp butter, cold and cubed
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Step 2: Make the graham cracker crust by combining ground graham cracker crumbs, granulated sugar, a pinch of kosher salt, and melted butter. Press the mixture evenly into the bottom of the prepared pan and bake for 10 minutes.
- Step 3: While the crust bakes, prepare the cheesecake filling. In a large bowl, beat the cream cheese, sugar, and cornstarch using a hand mixer or stand mixer until smooth.
- Step 4: Add vanilla extract, almond extract, and sour cream to the cream cheese mixture. Mix well, scraping down the bowl as needed.
- Step 5: Beat in the eggs until the mixture is smooth and no lumps remain. Set the filling aside.
- Step 6: Prepare the almond crumble by combining flour, brown sugar, oats, and sliced almonds in a medium bowl. Add cold, cubed butter and use your fingers to work it into the mixture until evenly moistened with some pea-sized butter lumps.
- Step 7: Pour the cheesecake batter over the baked crust and spread it evenly.
- Step 8: Arrange the pitted and halved cherries evenly over the cheesecake layer, covering as much surface as possible.
- Step 9: Sprinkle the almond crumble evenly on top of the cherries.
- Step 10: Bake for 35–40 minutes, until the crumble is golden and the cheesecake has a slight wobble in the center.
- Step 11: Turn off the oven, crack the door open, and leave the cheesecake bars inside for 10 minutes.
- Step 12: Remove from oven and cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or until completely set.
- Step 13: For cleaner slices, optionally freeze the bars for about an hour before cutting.
- Step 14: Serve chilled and enjoy your fresh cherry cheesecake bars!
Tips & Variations
- Use fresh, ripe cherries for the best flavor. If cherries aren’t in season, frozen cherries can be used but be sure to thaw and drain them well to avoid excess moisture.
- For a nut-free version, omit the sliced almonds in the crumble and replace with extra oats.
- Adding a sprinkle of lemon zest to the cheesecake batter adds a fresh, bright note that pairs well with cherries.
- To prevent cracking, avoid overbaking and allow the cheesecake to cool gradually in the oven with the door cracked.
Storage
Store the cherry cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended; serve chilled for the best texture and flavor. You can also freeze the bars wrapped tightly for up to 1 month. Thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries instead of fresh?
Yes, but be sure to thaw and drain frozen cherries thoroughly to remove excess moisture. This prevents the bars from becoming soggy.
How do I get clean slices when cutting the bars?
Chilling for several hours is essential, and freezing the bars for about an hour before slicing helps achieve cleaner cuts. Use a sharp knife and wipe it clean between cuts.
PrintFresh Cherry Cheesecake Bars Recipe
These Fresh Cherry Cheesecake Bars combine a crunchy graham cracker crust with a creamy, tangy cheesecake filling studded with juicy fresh cherries and topped with a crunchy almond crumble. Perfectly baked to golden perfection, these bars are a delightful dessert for cherry lovers, offering a balance of textures and flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 16 bars (about 3x3 cm each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Graham Cracker Crust
- 1 1/4 cups (135g) ground graham cracker crumbs
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup (60g) sour cream
- 2 large eggs
Cherry Topping and Almond Crumble
- 2 1/4 cups fresh cherries, pitted and halved
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (52g) brown sugar, packed
- 1/4 cup (25g) old-fashioned oats
- 1/4 cup (25g) sliced almonds
- 4 tbsp butter, cold and cubed
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (177°C). Grease and line an 8×8 inch baking pan with parchment paper. In a bowl, combine ground graham cracker crumbs, granulated sugar, a pinch of kosher salt, and melted unsalted butter. Mix thoroughly to create a crumbly mixture. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust.
- Make the Cheesecake Filling: While the crust is baking, prepare the cheesecake filling. In a large mixing bowl, use a hand or stand mixer fitted with the paddle attachment to beat the cream cheese, sugar, and cornstarch together until smooth. Scrape down the bowl and mix again to ensure a creamy consistency. Add the vanilla extract, almond extract, and sour cream, mixing until well combined and smooth. Scrape down the bowl again. Finally, add the eggs one at a time, mixing until the batter is smooth and lump-free. Set this mixture aside.
- Prepare the Almond Crumble: In a medium bowl, combine all-purpose flour, brown sugar, old-fashioned oats, and sliced almonds. Add the cold, cubed butter and use your fingers to work the butter into the dry ingredients until the mixture looks evenly moistened with some pea-sized lumps of butter remaining. This will create a crumbly topping with a nice texture.
- Assemble and Bake: Pour the cheesecake filling evenly over the pre-baked graham cracker crust. Spread it out smoothly with a spatula. Arrange the pitted and halved fresh cherries evenly on top of the cheesecake layer, covering as much surface area as possible. Finally, sprinkle the almond crumble mixture evenly over the cherries. Bake in the oven for 35 to 40 minutes, or until the crumble topping is golden brown and the cheesecake has a slight wobble in the center.
- Cool and Chill: Once baking is complete, turn off the oven, crack the door open, and leave the cheesecake bars inside for 10 minutes to cool gradually. Then, remove the bars from the oven and allow them to cool at room temperature for 30 minutes. Afterward, transfer the pan to the refrigerator and chill for at least two hours or until the bars are completely set.
- Optional Freezing and Serving: For cleaner slices, you can freeze the cheesecake bars for about one hour before cutting. Serve chilled and enjoy the rich, fruity, and crunchy texture combination of these delightful cherry cheesecake bars.
Notes
- Use fresh cherries that are fully ripe for the best flavor and texture.
- Parchment paper makes it easier to remove the bars from the pan cleanly.
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Do not overbake; a slight wobble in the center ensures a creamy cheesecake texture.
- Optional freezing before slicing helps make cleaner cuts and prevents crumbling.
- Store leftover bars covered in the refrigerator for up to 4 days.
Keywords: cherry cheesecake bars, cherry dessert, cheesecake bar recipe, almond crumble topping, fresh cherry dessert
