Where Is My Spoon Recipes Sweet Recipes Pies and Cheesecakes Cream Cheese Bars with Cherry Topping

Cream Cheese Bars with Cherry Topping

by Adina 18/07/2016 15 comments

cake slices topped with red and yellow cherries
This post may contain affiliate links, see my Privacy Policy

Last Updated on


Cream cheese bars with cherry topping, these rich fresh cherry cheesecake squares are incredibly creamy and delicious!


Cherry Topped Cheesecake Bars

Mouth-watering cream cheese bars topped with a luxurious homemade fresh cherry pie filling.


Cherry Cheesecake


Cheesecakes are just amazing, aren’t they? I know I love any kind of cheesecake. I bake lots and lots of them, and I’ve tried so many different recipes over the years, I cannot even remember them all.

You could have a look at some of my favorites. For instance this crustless cheesecake, the German cheesecake, the no-bake lemon curd cheesecake with blueberries or the baked blueberry cheesecake. And so many others…


Cherry Cheesecake


What do you need?


  • You will need plain sweet biscuits and butter.
  • Germany or anywhere in Europe: butter biscuits also known as Butterkekse or Petit Beurre.
  • UK: you can choose digestives.
  • US: graham crackers will probably be your first choice.


  • Philadelphia or Philadelphia-style cream cheese, definitely full-fat.
  • Sour cream.

Other ingredients: some flour, vanilla extract, sugar, and eggs.


Cherry Cheesecake


Cherry topping:

  • You will need fresh cherries to make the topping from scratch, about 1 kg/ 2.2 lbs weighed before pitting the cherries.
  • There will probably be more topping than you need to top the cream cheese bars.
  • You can serve the rest on the side and keep in the fridge and enjoy during the next days in your muesli or porridge, with rice pudding, ice cream, waffles, pancakes, or crepes.

Alternative to fresh cherries:

  • Make this cherry sauce recipe using frozen or canned cherries.
  • Or use bought cherry pie filling to top the cream cheese bars.
  • Both alternatives are great if you would like to make the cherry-topped cheesecake when fresh cherries are not in season.


Cherry Cheesecake


Tips for making the cream cheese bars

  • Always use a kitchen scalecream cheese bars, Cream Cheese Bars with Cherry Topping for the best results (Amazon affiliate link).
  • Bake the cheesecake one day in advance, any cheesecake tastes better the next day, so it is worth it to let it rest overnight.
  • Line a baking dish of about 33×23 cm/13×9 inch with parchment paper. Leave the paper hang over the edges of the pan, so that you can more easily remove the cheesecake from the pan once it is baked.
  • Crush the biscuits in the food processor. If you don’t have one, place them in a freezer bag, seal it well and crush them with a rolling pin. Transfer to a bowl, mix with the melted butter and press into the baking dish.
  • While making the cream cheese filling, don’t forget to scrape the walls of the mixing bowl a few times in between.
  • Also, make sure to beat the mixture very well after each egg addition.
  • Bake the cheesecake, let cool completely in the baking dish, cover, and refrigerate overnight.
  • Use a cherry stoner to stone the cherries, it is a wonderful tool and it makes life so much easier.
  • Top the cream cheese bars with the fresh cherry pie filling shortly before serving.


Cherry Cheesecake


How to store?

  • The cream cheese bars keep well for about 3-4 days when kept in airtight containers in the refrigerator.
  • The cherry topping also keeps well in the fridge, for at least 4-5 days. Keep in an airtight container as well.
  • It is preferable to add the topping to the cheesecake bars just before serving, but if you have some leftovers which are already topped with cherries they will be fine for at least 2-3 days as well.


Cherry Cheesecake


More cream cheese cakes?

Chocolate Cake with Cream Cheese Frosting

Cheesecake with Cherry or Gooseberry Topping

Cappuccino Whiskey Cake

Cheese Cake Brownies


Pin it for later!


philadelphia cheesecake with fresh cherry topping


cream cheese bars with cherry topping

Cream Cheese Bars with Cherry Topping

Yield: 12
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Cream cheese bars with cherry topping, these rich fresh cherry cheesecake squares are incredibly creamy and delicious!


  • Cream cheese bars:
  • 200 g/ 7 oz plain sweet biscuits (See note 1)
  • 120 g/ 4.2 oz/ ½ cup unsalted butter
  • 900 g/ 2 lbs/ 4 cups cream cheese (Philadelphia)
  • 3 tablespoons all-purpose flour
  • 1-2 teaspoon vanilla extract, to taste
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 230 g/ 8 oz/ 1 cup sour cream
  • 4 eggs
  • Cherry topping (See note 2)
  • 1 kg/ about 2 lbs fresh cherries
  • 150 g/ 5.3 oz/ ¾ cup granulated sugar
  • 60 g/ 2.1 oz/ ½ cup corn starch
  • 60 ml/ 2 fl.oz/ ¼ cup water
  • 2 tablespoons lemon juice


Cheesecake bars:

  1. Preheat the oven to 160 degrees Celsius/ 325 degrees Fahrenheit. Line a baking tin (33x23 cm/13x9 inch) with parchment paper. Leave the paper hang over the edges of the pan, so that you can more easily remove the cheesecake from the pan once it is baked and cooled.
  2. Crumb the biscuits in a food processor or place them in a freezer bag, seal the bag and crush the cookies with a rolling pin.
  3. Melt the butter in a small pan, add it to the crumbs and combine thoroughly. Press this mixture onto the bottom of the pan.
  4. Place the cream cheese in a large bowl and whisk with the hand-mixer for a few minutes until fluffy. Scrape down the cream cheese from the sides of the bowl a couple of times in between. Add the flour, sugar, and vanilla and combine. Beat in the sour cream. Start adding the eggs, one at a time, combining thoroughly after each addition.
  5. Pour the mixture over the crust and bake for 40 minutes. Cool completely in the pan, cover, and refrigerate overnight.

Cherry topping:

  1. Pit the cherries. Place them in a saucepan and add the rest of the ingredients.
  2. Stir over medium heat until the sugar and the cornstarch are dissolved. Bring to a simmer and cook until the mixture thickens, stirring very often.
  3. Let cool and add on top of the cheesecake shortly before serving.


  1. You can use any plain sweet biscuits. Germany/Europe: butter biscuits/Butterkekse/Petit Beurre. UK: digestives. US: graham crackers.
  2. Bought cherry pie filling can be used instead.
    You can also make cherry sauce with frozen or canned cherries, just follow this recipe for cherry sauce and double the ingredients for a more generous portion of sauce.
Nutrition Information:
Yield: 15 Serving Size: 1 bar
Amount Per Serving: Calories: 529Total Fat: 33gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 136mgSodium: 275mgCarbohydrates: 53gFiber: 2gSugar: 38gProtein: 8g

Nutritional information is not always accurate.


You may also like


[email protected] Big Sweet Tooth 18/07/2016 - 08:16

I am so tempted! This look so good… feel like grabbing a couple of pcs…

Heather @ Join Us, Pull up a Chair 18/07/2016 - 13:23

MMM….I love cheesecake bars like these but don’t make them often. Your cherry filling looks amazing too!

Anca 18/07/2016 - 14:43

The cheesecake looks amazing.

I’m going to join the Secret Recipe Club. I had to make some adjustments to my blog and now I’m ready to apply. x

Our Eating Habits 18/07/2016 - 15:07

They look delicious! I love that yo made the cherry pie filling homemade, and with two colours! It is so pretty!!

Jane, The Heritage Cook 18/07/2016 - 16:16

What a delightful choice for the SRC reveal. I love cheesecake but hate worry about the water bath leaking into my springform pan. The use of a 9×13 pan for this version is brilliant and I can’t wait to give it a try. I love that you used different types of cherries to get the dual-colored toppings. So fun!

Anu - My Ginger Garlic Kithcen 18/07/2016 - 20:34

Who doesn’t love a good cheesecake bar? Love the idea od cherry filling. Yellow ones are new to me, I have never had yellow cherries before! Will try to look for them!

Cheyanne @ No Spoon Necessary 18/07/2016 - 21:05

I feel like every other time I come to your site it’s SRC time. Lol. I guess time is just flying by this summer because I know that’s not true! LOVE me some cheesecake, but add some cherry pie filling to that and OMG, HEAVEN! This looks delicious, girlfriend! Cheers!

Anne 18/07/2016 - 22:42

I love the idea of cherry filling, this looks delicious!

Tara 19/07/2016 - 01:11

Such beautiful cheesecake slices! I love the alternating color of toppings. Looks incredible.

Susan @ My Wholefood Family 19/07/2016 - 04:50

I love cheesecake and the homemade cherry filling looks amazing! Great pick for SRC!

Nammi 19/07/2016 - 10:24

Why are the cherriea yellow? Looks delicious

[email protected]'s Recipes 19/07/2016 - 13:36

These cheesecake slices with the cherry topping look absolutely irresistible!

grace 20/07/2016 - 15:04

love that oatmeal cookie crust! cherry season is my favorite time of year and this is a great way to highlight them!

Lauren @ Sew You Think You Can Cook 20/07/2016 - 18:08

Oh wow, to have a cherry tree! That’s awesome. I like that you made your own pie filling anyway, looks much prettier than the canned version. Beautiful cheesecake. My husband doesn’t care for the dessert, but I love it!

Brie 25/07/2016 - 04:52

Mmmm…cheesecake with fresh cherries sounds so delightful and your gorgeous photos are making my mouth water 🙂 Such a genius idea to use oatmeal cookies in the crust!


Leave a Comment