Name: Homemade Cherry Cheesecake Bars (Graham Cracker Crust)
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream (optional); 1 can (21 oz) cherry pie filling

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These homemade cherry cheesecake bars have three classic layers: a buttery graham cracker crust, a rich, creamy vanilla cheesecake filling, and a bright, sweet cherry topping. They are much easier to make than a full cheesecake (no water bath required) and slice neatly for serving a crowd.

Why they work

The ratio of crust to filling is higher than a traditional round cheesecake, giving every bite a perfect crunch. Baking them in a square pan ensures even cooking without cracks, and chilling them thoroughly makes them sturdy enough to hold by hand.

What you need

Crust:

1 1/2 cups graham cracker crumbs (about 10–12 full sheets crushed)
1/4 cup granulated sugar (helps the crust crisp up)
6 tbsp unsalted butter, melted

Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened to room temperature (essential for a smooth filling)
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
Optional: 1/4 cup sour cream (adds a nice tang and creaminess)

Topping:

1 can (21 oz) cherry pie filling (the easiest, classic topper)
Optional: 1 tsp lemon juice stirred into the filling to brighten the flavor

How to make them

Prep: Preheat oven to 325°F (165°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes to set the crust, then let it cool slightly while you make the filling.
Mix the filling: In a large bowl, beat the softened cream cheese and sugar until completely smooth and fluffy (don’t rush this step lumps won’t mix out later). Add vanilla and sour cream (if using). Beat in eggs one at a time, mixing just until combined. Do not overmix once eggs are added, or the cheesecake may puff up and crack.
Bake: Pour the cheesecake batter over the crust. Bake for 30–40 minutes until the edges are set but the center still jiggles slightly (like Jell-O).
Cool: Let the bars cool completely in the pan on a wire rack (about 1 hour).
Top & Chill: Spread the cherry pie filling gently over the cooled cheesecake layer. Refrigerate for at least 3–4 hours (or overnight) to let the cheesecake fully set before slicing.

Slice and serve

Lift the bars out of the pan using the parchment paper handles. Use a sharp knife to cut into 16 squares, wiping the knife clean between cuts for neat edges.

Tasty twists

Almond flair: Add 1/2 tsp almond extract to the cheesecake batter for a bakery-style flavor profile that pairs perfectly with cherries.
Chocolate drizzle: Drizzle melted dark chocolate over the chilled bars for a “chocolate-covered cherry” vibe.
Fresh fruit: Instead of canned filling, top the baked (and cooled) cheesecake with fresh pitted cherries tossed in a little sugar and cornstarch, cooked down until thick.

Homemade Cherry Cheesecake Bars (Graham Cracker Crust)

Author: danyrecipes
Total Time: 240
Yield: 16 bars
Diet: Vegetarian

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Description

Classic homemade cherry cheesecake bars with a buttery graham cracker crust, a smooth and creamy vanilla cheesecake layer, and a sweet cherry pie filling topping. Easier than a full cheesecake and perfect for parties.