Imagine this: velvety cheesecake swirled with bright cherry pie filling, all nestled in a buttery crust—cut into perfect bars that vanish faster than you can say “seconds, please!”
And the best part?
You only need 3 core ingredients (plus a crust!), two pans, and 10 minutes of prep to make a dessert that looks like you spent all day in the kitchen.
These Cherry Cheesecake Bars are the ultimate crowd-pleaser—perfect for potlucks, holiday parties, bake sales, or a sweet treat to surprise your family on a random Tuesday.
No fancy tools. No water bath. No stress.
Just rich, creamy, fruity goodness with minimal cleanup.
Let’s make magic in the oven.
🌟 Why You’ll Love This Recipe
✅ Only 3 main ingredients—plus your favorite crust
✅ Ready in under an hour (with 10 minutes hands-on time!)
✅ Naturally portioned—no messy slicing required
✅ Budget-friendly (under $8 total!)
✅ Kid-approved & make-ahead friendly
✅ Freezes beautifully for up to 2 months
💬 “I’ve brought these to every school bake sale for years—parents always ask for the recipe!”
🛒 Ingredients You’ll Need (Simple & Sweet!)
For the Crust:
1 ½ cups graham cracker crumbs (or vanilla wafer, shortbread, or pretzel crumbs)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
🌿 Gluten-free? Use GF graham crackers or almond flour crust.
🥛 Dairy-free? Swap butter for plant-based sticks.
For the Filling (The 3-Ingredient Magic!):
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 large egg
For the Topping:
1 (21 oz) can cherry pie filling (or homemade—see notes!)
🍒 Pro tip: Look for whole cherry filling (not “cherry sauce”) for the best appearance.
🍳 Step-by-Step Instructions (Two-Pan Method for Perfect Results!)
Why Two Pans?
Using a springform pan inside a larger roasting pan creates a makeshift water bath—preventing cracks and ensuring creamy texture—without the fuss of a traditional bain-marie.
What You’ll Need:
1 8×8-inch springform pan (or square cake pan)
1 9×13-inch or larger roasting pan
Aluminum foil (to line if needed)
1. Prep & Preheat
Preheat oven to 325°F (165°C)
Line the springform pan with parchment (if not non-stick)
2. Make the Crust
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