Description
These No-Bake Cherry Cheesecake Bars are creamy, rich, and easy to make with a crunchy graham cracker crust and sweet cherry topping. Perfect for summer desserts and make-ahead entertaining.
Ingredients
For the Graham Cracker Crust
- 1 1/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling
- 1 cup whipping cream
- 16 oz brick-style cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons freshly squeezed lemon juice
- 1 jar cherry pie filling
Instructions
1. Line an 8×8 or 9×9 inch square pan with aluminum foil leaving an overhang on each side. Lightly spray with non-stick cooking spray.
2. In a medium bowl stir together the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
3. In a large bowl beat the whipping cream until stiff peaks form.
4. In a separate bowl beat the cream cheese until soft and smooth. Beat in the powdered sugar, vanilla, and lemon juice until fully combined.
5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and no streaks remain.
6. Spread the cheesecake filling evenly over the crust and smooth the top.
7. Chill in the refrigerator for at least 6 hours or overnight until set.
8. Lift the bars out of the pan using the foil overhang and slice into bars.
9. Top each cheesecake bar with cherry pie filling before serving.
Notes
Whipping cream can be substituted with 1 1/2 cups thawed Cool Whip. Skip whipping the cream and fold in the Cool Whip instead.
Use full-fat brick-style cream cheese for the best texture and flavor.
The recipe can be doubled and baked in a 9×13 inch pan.
Store leftovers covered in the refrigerator for up to 4 days.
Do not freeze the cheesecake bars.
Nutrition
- Serving Size: 1 slice
- Calories: 318
- Sugar: 13g
- Sodium: 187mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 82mg