Cherry Cheesecake Squares

These Cherry Cheesecake Squares are the ideal make-ahead sweet treat for any gathering! A creamy cheesecake layer rests on a homemade graham cracker base, topped generously with cherries.

Cherry Cheesecake Squares

I have a soft spot for homemade cheesecake. But sometimes, I'd rather skip the hassle of making a large one, worrying about water baths, cracks, and all the fuss that comes with a traditional cheesecake. These cherry cheesecake squares are incredibly easy to prepare and always win over a crowd!

Start by making the crust. You'll need graham cracker crumbs, butter, and sugar. Press this mixture into the bottom of a square pan, then bake until it's crispy. While the crust bakes, I get the filling ready.

The filling is a straightforward mix of cream cheese, vanilla extract, eggs, sugar, and heavy cream. If heavy cream isn't available, sour cream works just as well. The squares need to chill for at least 2 hours, so keep that in mind! You can actually make them up to 3 days ahead, then just slice and add cherries right before serving.

I find the hardest part is cutting the squares neatly! They're easiest to slice straight from the fridge. I spray a knife with cooking oil, make one cut, clean the knife, spray again, and cut again. I repeat this until all squares are done. This recipe yields 9 larger or 12 smaller pieces.

Finish with a dollop of cherry pie filling. What I enjoy about this recipe is its versatility—you can swap in a different pie filling flavor, like apple or blueberry, or even use fresh sliced fruit instead.

These cherry cheesecake squares are perfect for bake sales, parties, or whenever you're craving some cheesecake!

• For the crust:
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons melted butter
• cooking spray
• For the cheesecake:
• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 tablespoons heavy cream or sour cream
• 2 eggs
• 1½ teaspoons pure vanilla extract
• 1 can cherry pie filling

1. Preheat the oven to 325 degrees. Line an 8″x8″ pan with foil and coat with cooking spray.
2. In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar and melted butter.
3. Firmly press the graham cracker mixture into the bottom of the pan.
4. Bake for 10 minutes.
5. While the crust is baking, prepare the filling.
6. Place the cream cheese in the bowl of a mixer and beat until smooth and fluffy.
7. Add the sugar, heavy cream and vanilla extract and beat until combined.
8. Add the eggs, one at a time, beating well after each addition.
9. Pour the mixture over the crust.
10. Return the pan to the oven and bake for 38-40 minutes or until set and edges are light brown.
11. Cool the pan to room temperature, then refrigerate for at least 2 hours or up to 3 days.
12. Cut the cheesecake into 9 or 12 squares, depending on your preference.
13. Spoon approximately 2 tablespoons of cherry pie filling over each bar.
14. Serve.

More recipes you might like:

Berry Chantilly Cake

Peanut Butter Brownies