Cherry Vanilla Cheesecake Bars
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Cherry Vanilla Cheesecake Bars. UPDATED with video! A very festive and super easy to make, cheesecake cookie bar recipe. One of our most popular cookie bar recipes ever. Perfect for the Holiday freezer.
Here's another very simple recipe to add to our growing collection of cookies, squares and bars. Creamy cheesecake sits atop a cookie base.
The bright red cherries add flavour and a festive look to these delicious little squares.
The cheesecake portion is quite dense and holds up well to freezing. That makes them a terrific addition to your Holiday baking list too.
UPDATE : 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. Maybe that they are a great way to portion control.
Perhaps 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?
Be sure to browse the photo index of over 200 cookies and cookie bar recipe is in our expansive Cookies Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Cherry Vanilla Cheesecake Bars
Cherry Vanilla Cheesecake Bars – a very festive and easy cheesecake cookie bar recipe. One of our most popular cookie bar recipes ever.
Ingredients
FOR THE BASE & CRUMB TOPPING
- 1½ cups flour
- ⅓ cup firmly packed brown sugar
- ½ cup cold butter
FOR THE CHEESECAKE FILLING
- 1 cup (8 ounces) cream cheese
- ½ cup sugar
- 3 teaspoon vanilla extract
- 1 tablespoon 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)
Instructions
- 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.
Notes
I've since made this recipe with fresh cherries that have been quartered and they were delicious as well.
Nutrition Information
Yield
18Serving Size
1 gramsAmount Per Serving Calories 133Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 56mgCarbohydrates 18gFiber 0gSugar 10gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
No. Better to use maraschino or even fresh or dried cherries.
Hey, wondering if the time and oven temperature is correct on this recipe? I tried this once and after 20 minutes at 325 it wasn't even starting to set. Left it in for another 10 and took it out because I was afraid I was going to ruin it but the cheesecake was still mush. I thought maybe it was because I used maraschino cherries instead of glace cherries and it cause there to be too much liquid in the batter. I tried it again last night and I picked up some glace cherries to see if that would help. Still not even close to being done after 20 minutes so I left it in until it looked like it was set (about 40 minutes). I haven't cut them yet but they look like they're set more this time. Am I missing something? Do you put the pan in a water bath like some other cheesecake recipes? Or maybe turn off the oven after 20 minutes but leave the pan in there until the oven is cold?
I find the pre baking of the bottom gives enough residual heat so that the 20 minutes or so is sufficient. Definitely don't use the water bath. That will actually slow the process down.
I'm also thinking that I used a heavy glass baking pan which may give off extra residual heat. In any case, I wouldn't worry about additional baking time if it's needed but I will update the recipe to reflect the time tolerance.
I will try these with a combination of red and green cherries for an even more festive look for the holidays
Barry have you ever used those disposable gloves for rolling snowballs or this type of cookie?Love this one all of your recipes are a hit.Thank You
Spouse uses them all the time.
These bars r delish!!! Made them last year they were a keeper!!! Got a batch in oven now with red and green cheeries very festive indeed!!!!
These were delicious 🙂 I used a jar of maraschino cherries (halved) and baked for 30 minutes. The kids were over for supper and have apparently already packed up the leftovers to take home, lol. Quick and easy to make! I'll try the glace cherries version too 🙂
These are delicious - I've made them several times now for dessert when the kids have come over for supper - somehow, the leftovers disappear when they go home - I wonder how THAT happens? 😉 I've been making them with maraschino cherries, and will try the glace cherries when I see them @ the grocery store - this recipe is a KEEPER 🙂
Hi Barrie , I made the cherry cheesecake bars today and I have to stop sampling so I actually have some left to serve to company when they arrive !! I'm loving your recipes . I will be ordering some books for Christmas gifts . Thanks .
I made these to add to my Christmas cookies and squares and they are really good. Thank you.
Hi Barry: Love your recipes for all kinds of desserts that you make.
I wonder why there has to be so many advertising things on your recipes.
Takes such a long time to get all the ingredients down on paper.
Can this recipe be doubled? I have never tried to double a recipe before.By the way, your pecan bars and snowballs are fantastic!!!
In 2 pans, yes.
I have baked for 50 years and start 2 months before Xmas and bake dozens of recipes. I must say this is now one of our favorites, very delicious, not too sweet, just right. Easy to eat out of hand. I did find I needed to bake them a little longer than it called for, bake just so it is a little jiggly in the center, just a little! Everyone went nuts over these! Have baked quite a few of your recipes and find they are all superior, especially your choc/chip cookies! Once people try some of your recipes it will become their go to site! Thanks for posting and sharing. Not all sites are good, believe me!
Just as Jahyd I too baked these for around 35 minutes. The crust was still hot and I used a glass pan. Love these so much, will be made on a regular basis, not just Xmas!
I made these last night and they are amazing. Wondering if you can sub in things like chocolate chips etc...
Just got a note from a reader who used apricots!
I've made these with cherries for my Christmas cookie plate and they were delicious. Last night, I made them with dried apricots and they turned out fantastic. Lots of rave reviews. I did throw in some extra apricots (maybe an extra 1/4 cup chopped), but I love apricots. Will definitely make these again.