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Creamy Cherry Cheesecake Bars – Easy Streusel Dessert with Buttery Crust

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These creamy cherry cheesecake bars feature a buttery crust, silky cheesecake filling, sweet-tart cherry layer, and a crunchy streusel topping. They’re easy to make, perfect for parties or potlucks, and deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • 1 1/2 cups cherry pie filling (or fresh cherries cooked with sugar and cornstarch)
  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a large bowl, stir together 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Pour in 1 cup melted butter and mix until crumbly but holds together.
  3. Press crust mixture evenly into prepared pan. Bake for 15 minutes, until lightly golden.
  4. While crust bakes, beat cream cheese until smooth. Add 2/3 cup sugar, eggs, vanilla, and lemon zest. Beat until just combined and creamy.
  5. Pour cheesecake mixture over slightly cooled crust, smoothing evenly.
  6. Spoon cherry pie filling over cheesecake layer. Swirl gently or spread evenly for a marbled effect.
  7. In a small bowl, combine 3/4 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs.
  8. Sprinkle streusel evenly over cherry layer.
  9. Bake at 350°F for 30–35 minutes, until edges are set and center is slightly jiggly.
  10. Cool in pan for 30 minutes, then transfer to a cooling rack. Chill in fridge at least 2 hours before slicing.
  11. Lift bars out using parchment overhang. Slice into squares or rectangles (about 18 bars). Serve chilled.

Notes

For gluten-free bars, use almond flour or a 1:1 gluten-free blend for crust and streusel. Chill bars thoroughly before slicing for neat layers. Swap cherry filling for blueberry, raspberry, or apple for variety. Add nuts to streusel for extra crunch. Bars can be made a day ahead for best flavor and easy slicing.

Nutrition

Keywords: cherry cheesecake bars, creamy cheesecake, streusel dessert, buttery crust, easy dessert, potluck bars, handheld cheesecake, cherry dessert, bake sale recipe

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