Christmas Cherry Cheesecake Bars
These baked bars have a buttery shortbread base, a distinct layer of cherry filling, creamy cheesecake, and a coarse golden crumble. One shortbread mixture makes both the pressed crust and the loose topping. Spoon the cheesecake gently over the cherries to keep the layers visible, then let the finished bars cool completely and chill for at least 4 hours before cutting them into thick squares.
Prep time: 25 minutes | Cook time: About 50 to 60 minutes | Total time: About 6 hours, including cooling and chilling | Yield: 9 bars
Ingredients for Christmas Cherry Cheesecake Bars
- 2 cups all-purpose flour (250g)
- 1 cup granulated sugar, divided (200g)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled (225g)
- 16 ounces cream cheese, softened (two 8-ounce blocks; 450g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 can cherry pie filling (about 21 ounces; 600g)
Optional garnish: 1 to 3 fresh whole cherries with stems, added just before serving.
How to Make Christmas Cherry Cheesecake Bars
- Prepare the pan: Preheat the oven to 350°F (175°C). Line an 8-by-8-inch square pan with parchment, leaving overhang on two sides for lifting out the chilled bars.
- Make the shortbread: Stir together the flour, 1/2 cup of the sugar, and the melted butter until evenly moistened. The mixture should be crumbly but hold together when squeezed. Press about two-thirds firmly and evenly into the pan. Reserve the rest for the topping.
- Pre-bake the crust: Bake for 10 minutes, until the surface looks set and the edges are lightly golden. Let it cool briefly while you prepare the cheesecake filling.
- Mix the cheesecake filling: Beat the softened cream cheese with the remaining 1/2 cup sugar until smooth, scraping down the bowl as needed. Beat in the egg and vanilla just until combined. Softened cream cheese helps prevent lumps.
- Layer the fillings: Spread the cherry pie filling evenly over the crust, reaching the corners. Gently spoon the cheesecake filling over the cherries, then spread it with a light touch. Do not swirl the layers together.
- Add the crumble: Scatter the reserved shortbread mixture over the cheesecake, leaving some larger, irregular crumbs. Do not press them down.
- Bake: Bake uncovered, beginning to check at about 38 minutes. The assembled bars will usually need 40 to 50 minutes. Look for lightly golden crumbs, set edges, and a center that is mostly set with at most a slight tremble—not a liquid appearance. If the topping darkens before the center sets, tent the pan loosely and continue baking.
- Cool and slice: Cool completely in the pan, then refrigerate for at least 4 hours. Lift out the cold slab using the parchment and cut into 9 squares with a sharp knife, wiping the blade between cuts as needed. Add a fresh cherry garnish just before serving, if desired.
Keeping the Layers Distinct
The cherry filling belongs between the crust and cheesecake, not swirled through the cream cheese. Distribute the cheesecake in small spoonfuls across the fruit before smoothing it; pouring it all in one spot can push the cherries aside. An 8-by-8-inch pan gives the bars their thick layers. A different pan size will change their thickness and may change the baking time.
How to Tell When the Bars Are Done
Use the set of the filling as your guide rather than the clock alone. The cheesecake edges should look firm, while the center may tremble slightly when the pan moves. If it still looks liquid, bake a little longer. Keep the crumbs light golden rather than deeply browned.
Toasted Almond Variation
For a nutty crumble, scatter 2 tablespoons toasted sliced almonds over the shortbread topping before the final bake. Leave them out to keep the topping entirely shortbread.
Storage
Keep the bars covered in the refrigerator and use within 4 days. They can be baked ahead, but allow the full cooling time and at least 4 hours of chilling before slicing. Serve chilled or cool, and return leftovers to the refrigerator.
For another holiday dessert, try Hot Chocolate Cookies with Marshmallow Topping.
Nutrition
Approximate nutrition per bar, based on 9 bars: 625 calories, 7g protein, 39g fat, and 64g carbohydrates. Approximate nutrition per 100g: 330 calories, 4g protein, 21g fat, and 34g carbohydrates. Values vary with the brands of cream cheese and cherry pie filling used.
Christmas Cherry Cheesecake Bars
Equipment
- 8-by-8-inch square pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
- Sharp knife
Ingredients
For the Shortbread Crust and Topping
- 2 cups all-purpose flour (250 g)
- 1 cup granulated sugar, divided (200 g)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled (225 g)
For the Cheesecake Layer
- 16 ounces cream cheese, softened (two 8-ounce blocks; 450 g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Cherry Layer
- 1 can cherry pie filling (about 21 ounces; 600 g)
Optional Garnish
- 1 to 3 fresh whole cherries with stems
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-by-8-inch square pan with parchment, leaving overhang on two sides.
- Stir together the flour, 1/2 cup of the sugar, and melted butter until evenly moistened and crumbly.
- Press about two-thirds of the mixture firmly and evenly into the prepared pan. Reserve the rest for the topping.
- Bake the crust for 10 minutes, until set with lightly golden edges. Let it cool briefly.
- Beat the softened cream cheese with the remaining 1/2 cup sugar until smooth, scraping down the bowl as needed.
- Beat in the egg and vanilla just until combined.
- Spread the cherry pie filling evenly over the crust, reaching the corners.
- Spoon the cheesecake filling gently over the cherries and spread lightly without swirling the layers.
- Scatter the reserved shortbread mixture over the cheesecake, leaving some larger crumbs. Do not press them down.
- Bake uncovered for 40 to 50 minutes, beginning to check at about 38 minutes. The crumbs should be lightly golden, the edges set, and the center mostly set with at most a slight tremble.
- Tent the pan loosely if the topping darkens before the center sets, and continue baking until done.
- Cool completely in the pan, then refrigerate for at least 4 hours.
- Lift out the chilled bars using the parchment and cut into 9 squares with a sharp knife, wiping the blade between cuts as needed.
- Add fresh cherries just before serving, if desired.
Tips
- Use softened cream cheese to help prevent lumps in the filling.
- Spoon the cheesecake filling across the cherries before smoothing so the layers stay distinct.
- Use an 8-by-8-inch pan for the intended thick layers; other pan sizes may change the baking time.
- Judge doneness by the set edges and mostly set center rather than the clock alone.
- Let the bars chill for at least 4 hours before slicing for cleaner cuts.
Variations
- Toasted Almond Crumble: Scatter 2 tablespoons toasted sliced almonds over the shortbread topping before the final bake.