Cherry Vanilla Cheesecake Bars. A very festive and easy cheesecake cookie bar recipe. One of our most popular cookie bar recipes ever. Perfect for the Holiday freezer.
Cherry Vanilla Cheesecake Bars, another very simple recipe to add to our growing collection of cookies, squares and bars. Creamy cheesecake sits atop a cookie base and the bright red cherries add flavor and a festive look to these delicious little squares.
The cheesecake portion is quite dense and holds up well to freezing, making them a terrific addition to your Holiday baking list too.
UPDATE September 24, 2014. Cheesecake and cheesecake related recipes have been very popular on Rock recipes from the beginning. Click this Cheesecake Link if you dare to see several pages of cheesecake indulgences that we have featured over the years.
These cheesecake squares have been a particular hit, ending up on our list of our 25 most popular recipes on our 7th Anniversary. Maybe it’s because they turn out so pretty, or that they are easy even for a beginner baker, or that they are a great way to portion control, or that they freeze well for later, or…well, it starts to become obvious why they are so popular, doesn’t it?
If this is your kind of cookie bar recipe then, you might want to try our Chocolate Cherry Cheesecake Bars.
…or our incredibly popular Chocolate Chip Cookie Dough Cheesecake Bars.
Like this Cherry Vanilla Cheesecake Bars recipe?
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- 1½ cups flour
- ⅓ cup firmly packed brown sugar
- ½ cup cold butter
- 1 cup (8 ounces) cream cheese
- ½ cup sugar
- 3 tsp vanilla extract
- 1 tbsp lemon juice
- 1 large egg
- ⅔ cup glace cherries , cut in quarters (well drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)
In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
Save a ½ cup of this crumble mixture to sprinkle over the top later.
Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
Beat in the egg.
Fold in the chopped cherries.
Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the centre.
Let cool completely in the pan before cutting and serving.
Refrigerate in airtight containers. Freezes well too.
I've since made this recipe with fresh cherries that have been quartered and they were delicious as well.
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