Prepare the pans: Lightly grease two 8×8 or 9×9 inch glass baking pans (or similar sized glass pans) with a little cooking spray or butter so the bars release easily when slicing.
Soften the cream cheese: Place the cream cheese pieces on a board for about 30-45 minutes to soften. This will help everything blend together smoothly and keep the filling nice and creamy.
Mix the cream cheese: Beat the softened cream cheese with a hand mixer (or high-powered whisk) in a large bowl until smooth and lump-free. Scrape down the sides of the bowl occasionally to make sure everything is well-mixed.
Cream cheese mixed in a bowl with a hand mixer
Cream cheese mixed in a bowl with a hand mixer
Adding the cheesecake filling: Pour the finished cheesecake or cottage cheese filling into a bowl with the whipped cream. Whisk or stir until the mixture is smooth and uniform. This is your cream cheese layer.
Divide the cheesecake mixture: Divide the cheesecake mixture evenly between the two glass baking pans. Use a spatula to spread it evenly, making sure to reach all corners so that each bar has a nice, thick layer of filling.
Chill briefly (optional, but helpful): If you have time, place the pans in the refrigerator for about 20-30 minutes. This will help the cheesecake layer set a little so that the cherries sit nicely on top.
Cheesecake filling spread into glass baking pans
Cheesecake filling spread into glass baking pans
Add cherry topping: Open the cans of cherry filling and carefully spread it over the cooled cheesecake layer in both bowls. Spread the cherries evenly, trying not to disturb the creamy layer underneath. Make sure every corner has cherries so no one ends up with a smooth piece.
Chill until set: Cover each glass bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible. This will help the bars set enough to cut neatly and for the flavors to meld.
Slice and serve: When ready to serve, run a knife around the edges of each bowl to loosen the bars. Cut each bowl into 12 squares (3 x 4) for a total of 24 bars. Use a small spatula to remove and wipe between cuts if you want especially neat slices.
Sliced Cherry Cheesecake Bar Unmolded
Sliced Cherry Cheesecake Bar Unmolded
Storing Leftovers: Cover and refrigerate leftovers for up to 3-4 days. They’re delicious straight from the fridge and an easy dessert to make ahead of time for busy school nights or weekend parties.
Variations and Tips
For picky eaters or kids who don’t like cherries, you can easily swap out the cherry pie filling for blueberry, strawberry, or even apple pie filling—just keep the quantities the same.
For a little more texture, press a simple bottom into the bottom of each glass dish before adding the cheesecake mixture: crush about 3 cups of graham crackers or vanilla wafers, mix with 1/2 cup of melted butter, and press firmly into the bottom of the pans, then proceed with the recipe as directed.
For a lighter version, use low-fat cream cheese and a light cheesecake filling; the consistency will be a little softer but still very tasty. If you have a family member who likes things less sweet, serve them a bar with a dollop of plain Greek yogurt to balance the sweetness.
Cherry Cheesecake Bars Served with Berries and Coffee
Cherry Cheesecake Bars Served with Berries and Coffee
For a holiday treat, sprinkle the cherries with mini chocolate chips or grated chocolate, or gently fold the cherry layer into the cheesecake layer with a knife and refrigerate for a marbled look. And if your team loves to help out in the kitchen, let the kids take care of sprinkling the cherries and decorating the top—when they help make dessert, they’re usually more excited to eat it together at the table.
