Name: Creamy Cherry Almond Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted; 2 (8 oz) packages cream cheese, softened; 1/2 cup granulated sugar (for filling); 2 large eggs; 1 tsp vanilla extract; 1/2 tsp almond extract (for filling); 1/4 cup sour cream; 1/4 cup heavy cream; 1 1/2 cups fresh or frozen cherries, pitted (or cherry pie filling); 1/4 cup granulated sugar (for topping); 1 tbsp cornstarch; 1/2 cup water; 1 tsp almond extract (for topping)

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I love a dessert that feels both indulgent and fresh, and these Creamy Cherry Almond Cheesecake Bars fit the bill perfectly. They have a buttery graham cracker crust, a smooth and creamy cheesecake layer infused with almond extract, and a luscious cherry topping that brings a bright, fruity contrast. These bars are perfect for sharing or savoring slowly, chilled right from the fridge.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

¼ cup sour cream

¼ cup heavy cream

For the Cherry Topping:

1 ½ cups fresh or frozen cherries, pitted (or use cherry pie filling)

¼ cup granulated sugar

1 tablespoon cornstarch

½ cup water

1 teaspoon almond extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper or grease it.
Mix graham cracker crumbs, sugar, and melted butter until fully combined.
Press this mixture evenly into the bottom of the pan.
Bake for 8–10 minutes until lightly golden. Let it cool while preparing the filling.

Make the Cheesecake Filling:

Beat the softened cream cheese and sugar until smooth and creamy (about 2 minutes).
Add eggs one at a time, beating well after each.
Stir in vanilla extract, almond extract, sour cream, and heavy cream until fully combined.
Pour the batter over the cooled crust.

Bake the Cheesecake Bars:

Bake for 30–35 minutes until the center is just set (it should jiggle slightly).
Let cool in the pan for 10 minutes, then refrigerate for at least 2 hours or overnight for best results.

Prepare the Cherry Topping:

In a saucepan, combine cherries, sugar, cornstarch, and water. Bring to a boil over medium heat.
Stir constantly until thickened and cherries release juice (about 5 minutes).
Remove from heat and stir in almond extract. Let cool to room temperature.

Assemble:

Spread the cooled cherry topping evenly over the chilled cheesecake bars.
Slice into bars and serve chilled.

Servings and Timing

This recipe makes about 12 bars.

Preparation time: 20 minutes

Baking time: 40 minutes (including crust and cheesecake)

Cooling and chilling time: Minimum 2 hours, preferably overnight

Variations

I like to experiment with this recipe by swapping the cherry topping for other fruits like blueberries or raspberries for a different twist. Adding sliced almonds on top before serving gives a lovely crunch and enhances the almond flavor. For a lighter version, I sometimes use light cream cheese or Greek yogurt, although the texture changes a bit. If I want to avoid sugar, I substitute it with Stevia or Erythritol in the crust and filling without compromising much on taste.

Storage/Reheating

I keep the cheesecake bars refrigerated in an airtight container. They stay fresh for up to 4 days. These bars are best served cold, so I don’t recommend reheating them. If I want to prepare ahead, I make them a day before so they have enough time to chill and set perfectly.

FAQs

Can I use cherry pie filling instead of fresh cherries?

Yes, cherry pie filling works well as a convenient alternative. I usually reduce the added sugar in the topping if I use pie filling since it’s already sweetened.

Can I make these bars gluten-free?

Absolutely! I substitute the graham cracker crumbs with gluten-free graham crackers or gluten-free cookies to keep the crust gluten-free.

What’s the best way to soften cream cheese quickly?

I leave the cream cheese out at room temperature for about an hour before starting. Alternatively, I microwave it on low power in 10-second bursts until softened but not melted.

Can I freeze the cheesecake bars?

Yes, these bars freeze well. I wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

What if I don’t have almond extract?

You can skip the almond extract, but it really enhances the flavor. Vanilla extract alone works, or you can add a small amount of almond-flavored liqueur if you have it.

Conclusion

Making these Creamy Cherry Almond Cheesecake Bars is one of my favorite ways to bring a touch of elegance to a simple dessert. The combination of creamy cheesecake and bright cherry topping with the hint of almond is irresistible. I find they’re a great choice for holidays, parties, or just a special treat at home. Once I tried them, they quickly became a staple in my recipe collection.

Recipe:

Creamy Cherry Almond Cheesecake Bars

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Author: Cheryl
Total Time: 2 hours 60 minutes (including chilling)
Yield: 12 bars
Diet: Vegetarian

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Description

Creamy Cherry Almond Cheesecake Bars feature a buttery graham cracker crust, smooth almond-infused cheesecake filling, and a bright cherry topping for a perfect balance of rich and fruity flavors.

Instructions

Preheat oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper or grease it.
Mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press evenly into the pan bottom.
Bake crust for 8–10 minutes until lightly golden. Cool while preparing filling.
Beat cream cheese and ½ cup sugar until smooth (about 2 minutes).
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, ½ teaspoon almond extract, sour cream, and heavy cream until fully combined.
Pour cheesecake batter over cooled crust.
Bake for 30–35 minutes until center is just set and slightly jiggly.
Cool in pan for 10 minutes, then refrigerate at least 2 hours or overnight.
For cherry topping, combine cherries, ¼ cup sugar, cornstarch, and water in a saucepan.
Bring to boil over medium heat, stirring constantly until thickened (about 5 minutes).
Remove from heat and stir in 1 teaspoon almond extract. Cool to room temperature.
Spread cherry topping evenly over chilled cheesecake bars.
Slice into bars and serve chilled.