These easy, Cherry Cheesecake Bars are rich but airy with a buttery graham cracker crust and luscious cherry pie filling. Only 6 ingredients and no oven required!
Cherry cheesecake bars are super easy, and all the layers are fully no bake, from crust to creamy cheesecake filling. The texture is fluffy and light.
Classic cheesecake (like my old fashioned Philadelphia Cheesecake recipe), on the other hand, takes a little more skill. It requires blind-baking a graham cracker crust, careful technique, and a long, gentle baking in the oven (often with a fussy water bath).
These are SO simple in comparison, and everyone will ask you for the recipe. If you love cheesecake, try my Mini Cheesecake Bites, too.
How to Make Cherry Cheesecake Bars
Here’s how to make cherry cheesecake bars:
- To make the graham cracker crust, stir together graham crumbs and melted butter right in the pan. Press the crumb mixture down firmly using the bottom of a measuring cup (this ensures it won’t crumble when you slice in!).
- Using a standing electric mixer (or a hand mixer with a medium bowl), beat together the cream cheese and sugar for the filling.
- Fold in whipped cream to lighten it up.
- Dollop filling over crust and use a knife to smooth it out.
- Chill until firm.
- Spoon cherry pie filling on top and serve!
How to Store Cherry Cheesecake Bars
No-bake cheesecake bars will keep in the fridge for 1-3 days.
- The longer they stay in the fridge, the more the moisture from the filling starts to make the crust soften.
- You can also freeze them. Just thaw on the counter for 20 minutes before serving.
Swap the Flavour
- Different Pie Filling: You can change out the canned cherry pie filling for a homemade version simmered in a saucepan with cornstarch, or any other flavour of store-bought pie filling you prefer. I like blueberries!
- Lemon Cheesecake Bars: Lemon curd is a delicious topping, and you can add a little lemon juice and lemon zest to the filling as well. Try my Lemon Swirl Cheesecake recipe, too.
- Strawberry Cheesecake Bars: Macerate fresh strawberries with sugar for about 20 minutes to draw out their juices and spoon it over just before serving. That’s what I do for my Easy No Bake Cheesecake!
- Chocolate Cheesecake Bars: You could even smother the cheesecake bars with chocolate ganache.
More Cheesecake Recipes
No-Bake Cherry Cheesecake Bars
Ingredients
- 2 cups graham cracker crumbs (if using whole crackers, that's 28 square graham crackers or 14 double graham crackers, crushed)
- ⅓ cup melted butter
- ½ cup heavy cream (whipping cream or 35% fat)
- 2 8-oz bricks full-fat plain cream cheese room temperature
- 1 tsp pure vanilla extract
- ½ cup granulated sugar
- 18 oz/540 mL store-bought cherry pie filling
Instructions
- Line an 8" square baking dish with parchment paper. Add the graham cracker crumbs and melted butter and mix with your hands until crumbs are evenly moistened. Press firmly into bottom of pan using your palms or a flat-bottomed measuring cup.
- Beat the heavy cream to soft peaks with a stand mixer. Scrape into a separate bowl for later. Without bothering to wash the mixer bowl, add the cream cheese and sugar. Beat until fluffy, about 2 minutes. Beat in vanilla extract. Remove the bowl from the stand mixer and use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.
- Scrape this cheesecake batter into the prepared crust using a rubber spatula to evenly smooth it into the pan. Cover the pan with plastic wrap and chill for 4 hours. Top with cherry pie filling just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use cool whip for this recipe ‽
Hi Gina, you can. Use 1 cup of Cool Whip (since it’s already whipped) instead of the ½ cup heavy cream. And because Cool Whip is sweetened, cut the sugar to 1/4 cup.
Love it
Can you freeze the base and the filling?
Yes I freeze the whole assembled pan sometimes. Let it thaw at room temperature or in the fridge until soft but still cool.
This is an amazing recipe! So easy and delicious. I make it all the time.