Slutty Cheesecake Bars
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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.
Did You Make This Recipe?
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Hi! Does 3/4 of the sugar cookie mix go on top or bottom? Thanks!
you take 3/4 cup of the cookie dough mixture and save it for the topping. The rest of it is used for the crust
Do you double recipe if you put in 9×13 pan?
they recipe for the 9×13 is in the article near the top. 🙂
Your recipe very easy to follow. Made this for my friend’s Bday tomorrow …I’m sure it will taste as good as it looks! TY!
Thankyou! I hope you love these cheesecake bars at your party!
Please what the weight of the can cherry pie?
We only have one weight in cherry pie here so I dont know other options. Ill have to look the next time at the store but pretty sure its a standard pie filling can.
Is it just box sugar cookie mix? What brand do you usr? Or can I make my own?
just store bought sugar cookie mix is fine
Thank you for the recipe can’t wait to make it. Your directions are very descriptive, thanks for that.
What can u replace the almonds with hubby is allergic to nuts
No need to replace, just not add them. They are not detrimental to the recipe and just provide a little crunch.
Great recipe just take note that they don’t last long at room temperature , I suggest keep them refrigerated til you want to serve them, otherwise they melt
i will be making these slutty bars for my birthay treat! Cannot wait to try them! Will post my delight!!!!
Just made this for Father’s Day (June 16 2019).
Can’t wait to try it. I would now but it’s in the oven.
Thank for an easy to follow Recipe. I made an
9×13”. Thank you again.
These are to die for!! Everyone was raving about them….they are delish. One change I made was to substitute some almond extract for some of the vanilla (50/50). I will be making these again, for sure.
Thats wonderful to hear Karin! And what a good idea to substitute some almond extract in the cheesecake bars, Ill try that one myself! ~ Trisha
This sounds amazing! Have you ever made these with fresh cherries?
I have not but I bet its delicious! Let me know if you try~
I’m excited to try this! I’m just wondering if you’ve ever made this dessert a day in advance? Or would it go soggy? Thanks!
hi Sarah! I dont make anything in advance personally…I have this aversion to left overs, haha. Its stems from my childhood and eating left overs 3 days in a row, so I eat everything fresh.
Delicious! Did not disappoint. Have you ever tried freezing them?
Hi colleen! I am so glad you liked these cheesecake bars, I LOVE THEM! I typically dont freeze food at all so I have not done that. But if you have one left, maybe put in the freezer and test it out?
Trisha
Hi, I loved these with the cherries but I’m wondering if you think pumpkin pie filling would work for a fall twist? Thanks!
Elizabeth, I always feel like baking is worth the risk. I havent done it so I dont know for SURE, but i think it sounds delicious and would be fine.
I am planning on making these tonight to bring to a ladies bingo tomorrow. Just a question, why line the pan with foil? I was planning on bringing it in the 9 x 13 pan i plan to make it in, Is the foil necessary?
Hi Jess, this recipe was written up by a guest chef on my blog and I am reaching out to her, but my guess is typically when I use foil in my recipes, its because I want it to cook a little more. Looking at her recipe, it looks like the foil is used to cook the cookie crisp a bit in the pan. If you choose to not use it, it may just be less brown around the edges- you would want to make sure you put some parchment paper down to help it not stick in the pan if you are cutting into bars.
Would love to try these, but I’m not sure what the cookie mix in a box is, never have ever seen that before, can you please give me the brand you use.
you can grab the cookie mix in the bag too!
I Am making these for a women’s group Christmas party. Can’t wait for them to ask me the name. Most of the women are retired, I think they will get a kick out of the name, and enjoy eating.
Sue, I almost want to be there for that! ` Trisha
Just made it (9×13) exactly as the directions. I did half cherry and other half blueberry. I think the blueberry was not as sweet so I liked it better.
My husband said if he had a last meal he would want this 🤣.
That is the cutest comment ever. Thank you so much!!
Can I use pillsbury sugar cookie roll?
K- I havent done it but I dont see why that would be an issue.
Hi! Quick question. I’m going to be making this in the 9×13 size but was wondering if it’s 1 or 2 eggs? I noticed the recipe is doubled from the 8×8 to the 9×13 and all the ingredients are doubled but not the egg. Is that a typo? Just wanna make sure I get it right! Thanks and I’m looking forward to making this ASAP!
Jennifer, this was one of the few guest posts we have on our site from another blogger. I am going to reach out to her to double check but this recipe has been made countless times and reviewed in this article and on Pinterest without anyone saying it didnt turn out, so I am going to assume there wasnt a double egg there. I will shoot her an email however to confirm! The cheesecake bars have been on our site for a few years now without anyone telling me they didnt work (and trust me, I would have heard about it, lol). Let me circle back!
Great, thank you! Either way the second egg wouldn’t drastically alter the recipe, specifically it not working out, but I noticed the difference and I wanted to just reach out and double check. I’m making the recipe for Father’s Day and very much looking forward to it! Thanks!
I’ve made these multiple times and they are a crowd favorite. I’ve put my own twist on them though.
I use a shortbread cookie crust, which is so buttery good and not as sweet as the sugar cookie mix. I also add 1/2 vanilla and 1/2 almond extracts to punch up the cherry flavor. Finally, I top the crumb topping with a sprinkling of chocolate chips.
My son and his friends always request these at gatherings. They are SO GOOD!
Can it be made with strawberry pie filling?
I am not Tamara, but I dont see why it couldnt. Should be same consistency just a different flavor.
Let’s start by saying I’m the only person in my family/friend group who would die for cheese cake any day of the week. I have made this recipe countless times for party’s and I’ve changed it up several times with different pie filling, different cookie flavor crusts or even a brownie one like you suggest. Hands down my favorite recipe of all time! People now request them every time we host or are invited over. I’ve officially turned the cheesecake haters into slutty cheesecake bar hookers! It’s super simple especially if you plan ahead. And so versatile. Strongly suggest making the original first then play with the flavors the next time around.
This was amazingly good! WOW! I made a mistake and doubled the bottom layer mixing up the 8×8 pan instructions with the 9×13, bit it was still soo good! Thank you for sharing!
A favorite recipe. I always get compliments. I make both cherry and blueberry flavores. When I cannot find sugar cookie mix, I make my own shortbread bottom?
Simple and yummy!!
Made this with raspberry jam and it was AMAZING! Thanks for the recipe.
I have made these several times, even taken them to the office and everyone loved them. Easy to make, and they do freeze very well. I make a big batch of them, cut and wrap them individually and throw them in the freezer in a large gallon ziplock bag. I love them still frozen! Cool treat on a hot summer night! I’m making them again today, this time I am going to melt some dark chocolate chips on the hot baked crust to make a thin layer of dark chocolate on top of the crust and under the cream cheese filling.