Cherry Cheesecake Bars
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If you’re looking for a dessert that’s simple yet indulgent, these Cherry Cheesecake Bars are just the thing. With layers of creamy cheesecake filling, sweet cherry pie topping, and flaky crescent roll dough, this recipe is a guaranteed crowd-pleaser. Every bite feels like a little celebration, and I’m so excited to share it with you!
I’ve made these Cherry Cheesecake Bars more times than I can count, and they’re always a hit with my family and friends.
This recipe is my go-to when I need something quick but still homemade.
If you love treats like Cream Cheese Danish or Cherry Pie, you’ll absolutely adore these bars.
And if you’re craving something similar, you might also want to check out my Sopapilla Cheesecake or my Cherry Cheesecake Chimichangas.
Table of contents
Why I Love This Recipe
These Cherry Cheesecake Bars combine all the best parts of a cheesecake with the ease of crescent roll dough.
They’re quick to prepare, versatile, and perfect for any occasion.
Whether it’s a potluck, family gathering, or just a sweet treat for yourself, these bars never disappoint.
Plus, the combination of creamy, fruity, and buttery flavors makes them absolutely irresistible.
What’s not to love?
Ingredients & Substitutions
This recipe uses simple ingredients you can easily find at the grocery store.
Here’s why each one is essential and how you might tweak them:
- Cream cheese: Creates the rich, creamy base of the filling. Use full-fat for the best texture, but you can substitute with low-fat cream cheese if needed.
- Granulated sugar: Sweetens the cream cheese mixture. You could use a sugar substitute like erythritol if you’re looking to cut down on sugar.
- Cherry pie filling: Adds fruity sweetness and a pop of color. You can swap this out for blueberry or apple pie filling if cherries aren’t your favorite.
- Vanilla extract: Enhances the overall flavor and pairs beautifully with the cherries.
- Almond extract: Adds a subtle, nutty depth that complements the cherries perfectly. If you don’t have almond extract, you can skip it or use a little more vanilla extract.
- Crescent roll dough: Serves as the base and the top layer, providing a buttery, flaky crust. Puff pastry sheets could be an alternative if crescent rolls aren’t available.
- Cream cheese frosting: An easy hack for a flavorful finishing glaze that takes these bars over the top. I used the Philadelphia cream cheese frosting. You can substitute with a powdered sugar glaze if you prefer.
How to Make Cherry Cheesecake Bars
This recipe comes together quickly with just a few simple steps.
Here’s how to do it:
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, beat together the cream cheese, sugar, vanilla extract, and almond extract until smooth. Fold in the cherry pie filling gently.
- Unroll one can of crescent roll dough and press it into the prepared baking dish, sealing any seams.
- Spread the cherry cream cheese mixture evenly over the crescent dough.
- Roll out the second can of crescent dough into a 9×13-inch rectangle on waxed paper. Place it over the cream cheese mixture in the dish.
- Bake for about 45 minutes, or until the crescent rolls are puffed and golden brown.
- Slightly melt half a can of cream cheese frosting in the microwave, then spread it over the bars as a glaze.
Pro Tips
- Softened cream cheese: Make sure your cream cheese is fully softened before mixing to avoid lumps.
- Sealing seams: Take your time sealing the crescent dough seams to ensure an even crust.
- Cooling time: Let the bars cool slightly before adding the frosting to avoid melting it too much.
- Cutting clean slices: Chill the bars in the fridge for an hour before slicing for neater pieces.
Serving Recommendations
These Cherry Cheesecake Bars are delicious as-is, but here are a few ideas to make them extra special:
- Serve warm with a scoop of vanilla ice cream.
- Pair with fresh whipped cream for an elegant touch.
- Drizzle with chocolate or caramel sauce for added indulgence.
- Dust with powdered sugar for a simple but beautiful finish.
Recipe Variations
- Fruit swaps: Try blueberry, raspberry, or apple pie filling instead of cherry.
- Flavor twist: Add a teaspoon of lemon zest to the cream cheese mixture for a zesty kick.
- Nut topping: Sprinkle chopped almonds or pecans over the frosting for a crunchy texture.
- Mini version: Use a muffin tin to make individual cheesecake bars. Adjust baking time accordingly.
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Frequently Asked Questions
Absolutely! If you have a homemade cherry pie filling recipe you love, it will work perfectly in this recipe. Just make sure it’s thick enough to hold its shape.
Yes! These bars can be made a day in advance. Store them in the refrigerator, and glaze them just before serving for the best results.
Yes, you can freeze them! Wrap the bars tightly in plastic wrap and aluminum foil before freezing. Thaw them overnight in the fridge and glaze them after thawing.
No problem! You can make a simple glaze by mixing powdered sugar with a little milk and vanilla extract. Or add 4 ounces of cream cheese to make a cream cheese version.
Rolling it out on waxed paper makes transferring the dough much easier and less likely to stick.
Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
Yes, puff pastry works well as a substitute. It will give the bars a slightly different texture but still be delicious!
These Cherry Cheesecake Bars are a dream to make and even better to eat.
They’re versatile enough for any occasion and so easy that you’ll find yourself making them again and again.
Don’t forget to share your creations and let me know how you’ve customized the recipe.
Happy baking!
Cherry Cheesecake Bars
Ingredients
- 2 pkgs (8 oz each) cream cheese, softened
- 1 ½ cups granulated sugar
- 20 oz can cherry pie filling
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cans (8 oz each) crescent roll dough
For the Topping
- ½ can cream cheese frosting, melted
Directions
- Preheat the oven to 350 degrees F. Grease 9×13-inch baking dish.
- In a medium bowl, beat together cream cheese, sugar, vanilla extract, and almond extract until smooth. Gently fold in cherry pie filling.
- Unroll one can of crescent roll dough and press into a greased 9X13 pan, pressing together the seams.
- Spread the cherry cream cheese mixture on top of the crescent dough.
- Unroll the 2nd can of crescent roll dough and form into a 9X13 rectangle (on waxed paper) then lay on top of cream cheese mixture in pan.
- Bake in the preheated oven until crescent rolls have puffed and turned golden brown, about 45 minutes.
- In a small bowl, slightly melt half of the can of cream cheese frosting in the microwave. Spread it over the top of the cherry cream cheese bars as a glaze.
Equipment
Nutrition Facts
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These sound delicious! Can’t wait to try!!