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Christmas Cheesecake Bars

Two delicious Christmas cheesecake bars topped with bright red cherry filling on a white plate.

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Easy Christmas cheesecake bars with a gingersnap crust and cherry topping. These make-ahead bars are perfect for holiday parties and potlucks.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cherry pie filling

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine the gingersnap cookie crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 10 minutes. Remove from oven and let it cool slightly.
  4. In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth and creamy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Pour the cream cheese mixture evenly over the prepared crust.
  7. Spoon the cherry pie filling over the cream cheese layer. Use a knife or skewer to gently swirl the filling into the cream cheese for a marbled effect.
  8. Bake for 30-35 minutes, or until the edges are set and the center is almost set.
  9. Let the cheesecake bars cool completely in the pan on a wire rack.
  10. Once cooled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars.

Notes

  • For clean cuts, chill the bars in the refrigerator for at least 2 hours before slicing.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.
  • You can substitute other fruit pie fillings, like raspberry or blueberry, for the cherry filling.

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