Cherry Cheesecake Bars with Buttery Crumb Topping
Jewel-toned candied cherries peek through a creamy cheesecake filling anchored by a buttery brown sugar crust and crumb topping. Bright lemon juice cuts the richness, making these bars perfect for potlucks, holiday gatherings, or afternoon tea. This version balances tartness and sweetness without being cloying, letting quality butter shine through.
Ingredients
- ⅓ cup butter, softened
- ⅓ cup brown sugar, firmly packed
- 1 cup all-purpose flourgluten-free 1-to-1 blendequal weightgluten-freegluten-free
good
- 8 ounce cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 tablespoon lemon juice
- ¼ cup candied cherries, green, choppeddried cranberriesequal quantitynut-free
good
- ¼ cup candied cherries, red, choppeddried cranberriesequal quantitynut-free
good
Instructions
- 1
Heat oven to 350°F.
- 2
Combine butter, brown sugar, and flour in small bowl. Beat at low speed, scraping often, until well mixed.
- 3
Reserve half of crumb mixture. Press remaining mixture onto bottom of ungreased 8-inch square baking pan.
- 4
Bake crust for 10 to 12 minutes or until lightly browned.
- 5
Combine cream cheese, sugar, egg, and lemon juice in same bowl. Beat at medium speed until smooth.
- 6
Stir in green and red candied cherries by hand.
- 7
Spread filling over crust. Sprinkle reserved crumb mixture on top.
- 8
Continue baking for 18 to 20 minutes or until filling is set.
- 9
Cut into bars while warm. Cool completely, then cover and refrigerate.
Tips
Reserve the crumb mixture before pressing the crust so you have topping ready. This prevents the reserved portion from drying out during the first bake.
Let bars cool completely before cutting for cleaner edges. Warm bars will crumble, but chilling overnight yields the best texture.
Use a toothpick to test doneness; the filling should set around the edges but retain a slight jiggle in the center.
Good to Know
Cover and refrigerate. Bars keep up to 5 days in an airtight container.
Prepare through step 8 up to 1 day ahead. Cut and serve cold.
Serve chilled or at room temperature. Pairs with coffee, tea, or milk.
Common Mistakes
Do not skip the crust pre-bake; this prevents a soggy bottom.
Do not overmix the filling after adding cherries to avoid crushing them.
Do not cut bars while hot; wait until cool to avoid crumbling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
good
Nut-Free Alternatives
FAQ
Can I use fresh cherries instead of candied?
Fresh cherries will release too much liquid and make the filling runny. Stick with candied, or use dried cherries plumped in warm water and squeezed dry.
What if the filling cracks during baking?
Cracks typically mean overbaking. The filling should jiggle slightly in the center when done. Cover loosely with foil if browning too quickly.
How long can I keep these bars?
Refrigerated, they last 5 days. You can freeze them for up to 3 months; thaw in the fridge overnight before serving.