Cheesecake Bars, silky cheesecake on an addictive Oreo crust, topped with cherries!
These cheesecake bars are simple to make, but a total crowd-pleasing dessert.
Cheesecake Bars
Cherry Cheesecake is one of Jeremy’s favorite desserts. I know… I say that a lot, but every time it’s true!
I love to make my man’s happy so I turned his favorite dessert into bars. Why do you ask?
Why didn’t I just make a regular cheesecake and top it with cherries?
Well, one, I didn’t want a humungous cheesecake in the fridge. It is just the two of us so there’s a good chance all of it wouldn’t get eaten.
Take me to the recipe for
Cheesecake Bars already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious cheesecake bars recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
So, I got this one down pat. This recipe is a keeper and a great base to make lots of different cheesecake bars off of!
How to make Oreo cheesecake bars
- First, make the crust by adding Oreos in a food processor, pulsing them and turning them into crumbs. Add melted butter. Press into a baking dish. Set aside.
- Wipe out the food processor, add cheesecake ingredients consisting of softened cream cheese, sour cream, sugar, vanilla, and egg. Pulse until smooth.
- Pour over crust, bake for 36 minutes at 350 degrees. Let cool, cover with plastic wrap and place in the fridge for three hours until set.
- Cut into bars. Serve with cherry topping, enjoy!
Alternatives and Add-Ons for Philadelphia cheesecake bars:
Feel free to make your own cherry sauce to go on top. Or, you can just serve with some fresh cut fruit or berries.
A dollop of whipped cream or a drizzle of your favorite melted chocolate would be super yummy as well!
I don’t have a food processor, can I still make this recipe?
Of course! I love using one just because you can make everything in it very easily.
But, if you don’t have one, no biggie!
You can crush the Oreos by hand by placing them in a zip up bag and using a rolling pin or anything heavy to crush them up. Warning though, the cookies might punch through the plastic so be careful.
You can make the cheesecake filling in a large bowl and hand mixer.
Place the cream cheese in the bowl and cream until smooth. Add the remaining cheesecake filling ingredients and whip until combined.
Follow the rest of the recipe directions as is.
How to tell if cheesecake bars are done?
Just like regular cheesecake, cheesecake bars will be very slightly jiggly right in the center.
If it is loose or jiggles back and forth a lot they are not done. If it doesn’t jiggle at all or is cracked on top, they are overcooked.
Can cheesecake bars be frozen?
Yes! Once baked and cooled completely, wrap the entire dish in plastic wrap and foil. They can be frozen for up to three months.
To thaw, just unwrap and let sit at on the counter until they reach room temperature. Or, place in the fridge overnight to defrost.
Once they are no longer frozen, cut and top with the cherry topping!
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Tools used for this cheesecake bars recipe:
- Food processor, to make the crust and cheesecake filling
- The BEST vanilla bean paste, highly recommend
- Spatula
- 9×9 baking pan
- Parchment paper
- Wire rack to cool on
- Knife to cut the bars, every kitchen needs one like this
More yummy dessert bar recipes from my favorite bloggers:
How to make cheesecake bars
Cherry Cheesecake Bars
Ingredients
- 20 Oreos
- 5 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 egg
- canned cherry pie filling
Instructions
- Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper, set aside.
- In a food processor, add the Oreos. Pulse into crumbs. Add the butter and mix to combine. Press crust into the bottom of the baking dish and set aside.
- Wipe out the food processor, add the cream cheese, sour cream, sugar, vanilla, and egg. Mix until smooth. Pour over the crust and smooth out with a spatula. Bake for 36 minutes until cheesecake is set but still will be very slightly jiggly just in the center.
- Let cool on the counter for about 10 minutes, cover with plastic wrap and place in the fridge for at least 3 hours to set. Cut into bars and serve with cherry topping.
Nutrition
Dana DeVolk
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Lane | With Two Spoons says
I am 100% for anything that combines cherries and cheesecake. Throw in an oreo crust and you’ve put me over the top!
Jessica says
You had me at cheesecake and then you went and added cherry! These are delicious!