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Cherry cheesecake with a cruncy graham cracker crust and a streusel topping, just what you love.
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Cherry Cheesecake Bars

A sweet and tart cherry cheesecake bar with just the right amount of chew, crunchy crust and streusel topping.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 20 to 24 squares
Author: Ellen


  • 16 graham cracker (32 squares)
  • 1/2 cup butter (melted)
  • 4 TBS white sugar
  • zest from 4 lemon (divided)
  • 24 oz cream cheese (room temperature)
  • 3/4 cup white sugar
  • 1/3 cup lemon juice
  • 2 cans- 21 oz pie cherries
  • 1 1/2 cup brown sugar
  • 1 cup old-fashioned oats
  • 1 cup flour
  • 1/2 cup butter room temperature


  • Preheat oven to 350 degrees
  • In a ziploc bag place all your graham crackers, seal
  • With a rolling pin, smash all the graham crackers to fine pieces
  • Pour the graham cracker crumbs into a large bowl
  • Add the 4 TBS sugar and stir in
  • Add the zest from 1 lemon and stir in
  • Pour the 1/2 cup of melted butter over the graham crackers and stir until completely mixed in
  • In a 9x13 pan pour all the graham crackers and spread to cover the bottom of the pan completely, patting down
  • Place in a 350 degree oven and bake for 10 minutes
  • In another large bowl, whip the cream cheese to light and fluffy
  • Add the 3/4 cup white sugar and cream till smooth
  • Add the zest from 3 lemons and the lemon juice
  • Beat until the cream cheese, sugars, and juice are creamed together well
  • Spread over the top of the graham cracker crust
  • Spread the cherry pie filling over the cream cheese layer (you might choose to use only the sauce from 1 1/2 can but use all the cherries from both cans)
  • In another medium to large bowl put your brown sugar, oats, and flour - mix together
  • Using your fingers or a fork add the softened 1/2 cup butter and combine with the brown sugar, oats, and flour until crumbly and well mixed in (hopefully crumbs to about pea size)
  • Spread the streusel topping all over the cherries
  • Bake in the 350 degree oven for 35 to 40 minutes until the streusel topping is golden brown and the cheesecake filling is mostly solid
  • Place on a cooling rack for 1 hour
  • Place in refrigerator to chill for 2 or more hours
  • Serve chilled