Cherry Cheesecake Bars, silky cheesecake on an addictive Oreo crust, topped with cherries!
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.
Two, these are way easier to make and are pretty much foolproof. I have made cheesecake bars like this One (Golden Oreo Strawberry Cheesecake Bars), Two (Snickerdoodle Cheesecake Bars), Three (Caramel Apple Cheesecake Bars), 4 (White Chocolate Cranberry Cheesecake Bars), 5 (White Chocolate Cheesecake Bars) times now?
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!
Cherry Cheesecake Bars Directions:
- 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:
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 baggie 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.
This post may contain affiliate links.
Tools used for this recipe:
- Food processor, to make the crust and cheesecake filling
- The BEST vanilla bean paste, highly recommend
- 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:
Cherry Cheesecake Bars
- 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
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.
Order My Cookbook!