Slutty Cheesecake bars with cream cheese, cherry filling, and a cookie crumble square really get around. You won’t need to apologize when you ask for seconds (and the recipe) of this perfect cheesecake bar dessert.
(This is a guest post by Chef Amanda for Salty Side Dish)
Decadent, rich, and delicious are three words I would use to describe the first bite of slutty cheesecake bars. I know that dessert isn’t an every day thing around here, but an every holiday and special occasion thing? Yes, please!
And I love nothing more than using pie fillings in other places than just pie! They are so versatile and have very little work.
Salty Side Dish uses pie fillings in fluff desserts like this Apple Pie Fluff and Blueberry Fluff and those are fun too, but for making these cherry cheesecake bars (or any flavor you like) it’s super easy.
Bake, take, enjoy!
Slutty Cheesecake Bars
They call these “slutty”, which is just a fun play on words, because they “get around”. I originally heard this silly term over on Bakers Royale for some Oreo Cheesecake bars and I love that, but nothing is sluttier than a cherry cheesecake bar…kwim? *snicker* Nonetheless, you should still visit her killer recipe and its totally different from this one so you can make both and be major pleased.
Please do not write me a nastygram over a joke, I have a sense of humor and if you do not, this might not be the best blog for you.
After all, I am the Salty Side Dish if you know what I mean. If you like your cheesecake bars dessert extra-slutty, try making it with a brownie crust over a cookie crust.
Cherry Cheesecake Bars
Before you get started making cheesecake bars, pull out those pans and decide which size you want to make. The cherry cheesecake square recipe for an 8×8 pan and a 9×13 pan are both listed below, but only the 8×8 pan is listed in the printable recipe card.
Size 8×8 pan
- 8.5 oz. sugar cookie mix
- 4 tbsp. unsalted butter (cold)
- 8 oz. cream cheese – softened
- ¼ cup granulated sugar
- 1 tbsp. flour
- ½ tsp vanilla extract
- 1 egg
- ½ can cherry pie filling
- 1/3 cup toasted sliced almonds
Size 9×13 pan
- 1 package sugar cookie mix – 1lb 1.5 oz.
- 1 stick unsalted butter (cold)
- 16 oz. cream cheese – softened
- ½ cup granulated sugar
- 2 tbsp. flour
- 1 tsp vanilla extract
- 1 egg
- 1 can cherry pie filling
- 1/3 -1/2 cup toasted sliced almonds
Also Needed: Pastry Blender 
Slutty Baking Bar Tip: If you want to change from a cherry filled cheesecake square, simply alter your cherry jubilee filling with many of the other options like full berries, blue berries, apples, lemon curd or more! You can get super creative, but personally I find that cherry is the best.
How to make Cherry Cheesecake Bars
Preheat oven to 350 degrees. Prepare an 8×8 inch pan, or 9×13 pan, by lining it with foil and spraying it with non-stick spray.
Add the cookie mix and butter to a large bowl and cut the butter into the mixture with a pastry blender.
The mixture will be nice and crumbly when done.
Set aside ¾ cup of the crumbly mixture.
Press the remaining cookie mixture into the bottom of your pan.
Bake for 10 minutes and then cool. (crust will be partially baked and may appear not done)
While the crust is cooling, prepare the cream cheese mixture.
In a large bowl, add the cream cheese, sugar, flour, vanilla and egg and mix together until the mixture is smooth and creamy.
Spread the cream cheese mixture on top of the cooled crust.
Then, spoon the cherry pie filling on top of the cream cheese layer and spread around to cover the top.
In a small bowl, combine the remaining cookie crumble mixture and the almonds and mix together. This will be your slutty cheesecake bar streusel topping!
Sprinkle your cookie and almond mixture all over the top of the cherry layer.
Bake for 40 minutes (8×8 pan) or closer to 45 minutes (9×13 pan) until the top is a light golden brown color.
Cool for 30 minutes and then refrigerate your cheesecake bars for a few hours to chill.
Store covered in the fridge.
Top your Cheesecake Bar with Love
These have a delightful cookie crumble mixture with almonds and you cannot go wrong there, but if you want to mix it up, you can drizzle a little chocolate sauce, melted caramel or a little vanilla on top as well. Serve with some whipped coffee and you have yourself an indulgent snack!
I am all about building a bar you love!
Need another amazing dessert?
Try this awesome Marshmallow Fluff Christmas Dip – wow!
Slutty Cheesecake Bars
Ingredients
- 8.5 oz sugar cookie mix
- 4 tbsp unsalted butter cold
- 8 oz cream cheese – softened
- ¼ cup granulated sugar
- 1 tbsp flour
- ½ tsp vanilla extract
- 1 egg
- ½ can cherry pie filling
- 1/3 cup toasted sliced almonds
Instructions
- Preheat oven to 350 degrees. Prepare an 8x8 inch pan, or 9x13 pan, by lining it with foil and spraying it with non-stick spray.
- Add the cookie mix and butter to a large bowl and cut the butter into the mixture with a pastry blender.
- The mixture will be nice and crumbly when done. Set aside ¾ cup of the crumbly mixture. Press the remaining cookie mixture into the bottom of your pan. Bake for 10 minutes and then cool. (crust will be partially baked and may appear not done)
- While the crust is cooling, prepare the cream cheese mixture.
- In a large bowl, add the cream cheese, sugar, flour, vanilla and egg and mix together until the mixture is smooth and creamy. Spread the cream cheese mixture on top of the cooled crust.
- Then, spoon the cherry pie filling on top of the cream cheese layer and spread around to cover the top.
- In a small bowl, combine the remaining cookie crumble mixture and the almonds and mix together. Sprinkle all over the top of the cherry layer.
- Bake for 40 minutes (8x8 pan) or closer to 45 minutes (9x13 pan) until the top is a light golden brown color.
- Cool for 30 minutes and then refrigerate for a few hours to chill. Store covered in the fridge.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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