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Cherry Cheesecake Squares

A truly heavenly dessert.  Talk about easy too!  I loved the way the bars turned out, but this could easily be made in a spring form pan, like a typical cheesecake.

The crust is so buttery, the cheesecake mixture creamy, then topped with tart cherries – it’s a perfect combination all around!  Neufchatel cheese is just a fancy word for 1/3 less fat cream cheese (it’s what I always buy and use in any recipe).

Doesn’t it just look pretty?  I had fun taking these pictures.  I love the brightness of the red!

I almost doubled the cheesecake part of this because I was afraid it wasn’t going to be enough filling.  I’m glad I didn’t because I wouldn’t change a thing now!  Because I made this in bar form, I didn’t spread the graham crackers up the side, I just pressed them down into the bottom of the pan.  So you get this nice thick graham cracker crust.  SO, So good!!


Cherry Cheesecake Squares

Yield: 9 bars

For the crust

1 stick butter, melted

1 1/4 cups graham cracker crumbs

1/4 cup sugar

For the filling and topping

1 (8 oz) package of neufchatel cheese, room temperature

1/2 cup sugar

2 eggs

1 (21 oz) can cherry pie filling

Preheat oven to 350 degrees. Make the crust by combining the butter, graham cracker crumbs and sugar and mixing well. Spread evenly over the bottom a 9 x 9-inch baking pan and press firmly. Bake for 8 minutes and allow to cool while preparing the filling.

With a hand mixer, blend neufchatel cheese and sugar. Beat in eggs. Pour over graham cracker crust and bake for 25 minutes.

Cool and pour cherry pie filling over the top. Refrigerate for at least 2 hours before serving.


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