Cherry Cream Cheese Bars


These Cherry Cream Cheese Bars are the perfect dessert for celebrating a special, but also easy enough to be your new everyday favorite.

Cherry Cream Cheese Bars| Inspired by Charm

I’m a big fan of dessert bar recipes like these Cherry Cream Cheese Bars. Why? Well, typically recipes like these are really simple to make and tend to feed crowd. That’s certainly the case with this recipe as well!

Cherry Cream Cheese Bars| Inspired by Charm

How to make Cherry Cream Cheese Bars:

What makes these bars particularly tasty is it’s layers. It starts off with a layer of cake (which is so simple to make) and then followed by a cream cheese layer.

After that, sweet cherry pie filling gets layered on, followed by big dollops of cake. Yum!

Once the whole thing is cooled, these Cherry Cream Cheese Bars get a drizzle of confectioners’ sugar glaze for a finished sweet touch. Perfection!

Cherry Cream Cheese Bars| Inspired by Charm

The resulting bars are amazingly delicious. They would be amazing without the layer of cream cheese, but it just takes them to a whole other level of awesomeness.

Let me show you how to make them.

Cherry Cream Cheese Bars| Inspired by Charm

Cherry Cream Cheese Bars

Here's what you will need:

1 cup butter, softened
2 cups sugar
1 teaspoon kosher salt
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
2 cans (21 ounce each) cherry pie filling

Cheesecake Layer:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 - 3 tablespoons milk

Begin by preheating your oven to 350 degrees F.

With a stand mixer, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at time. Beat well after each addition. Then, put in the vanilla and almond extract. Finally, gradually add in the flour and baking powder.

Spread about 2 1/2 cups of this batter into a greased 15x10x1-inch baking sheet. (I found it easiest to use an offset spatula greased with a little cooking oil to spread out the batter.)

In a medium-size bowl, beat together cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling.

Drop the remaining batter by spoonfuls over the filling. Bake about 35-40 minutes or until golden brown. Cool in pan on a wire rack.

Once the bars are cool, in a small bowl mix together confectioners' sugar, extracts, and enough milk to reach a drizzling consistency. Drizzle over the top.


Want More Easy and Tasty Bar Recipes? Try these:

Cherry Cream Cheese Bars| Inspired by Charm

It’s that easy. Mouth-wateringly fruity, creamy, and covered in a delicious glaze. It really doesn’t get much better than that.

Cherry Cream Cheese Bars| Inspired by Charm

Seriously people, please give this recipe a try. You’ll be so glad you did!



Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

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    • Esme at

      What a delicious recipe, thank you for sharing! I made it this morning, and everyone loved it. I expected more of a cheesecake flavor because of the cream cheese, but it really only altered the texture of the bottom layer a bit to make it more moist and delicious. I loved the delicate flavor and aroma that the almond extract gave it. A sure pleaser, I will make it again.

  • Maralyn Woods at

    Oh, my! It’s my birthday also and I am all over this one. I just happen to have all the ingredients. What would we do without our offset spatulas? I love your blog and look forward to your postings. They are always among the very first things I read and you never disappoint.

  • Candice at

    Yay, Birthday breakfast!!!! Perfect.

  • SueK at

    These bars look delicious! Great for a birthday but I also needed one more dessert/pastry for my Easter brunch and they will be perfect. Thanks for sharing. Perfect timing. I hope you have a wonderful Easter.

    • Michael Wurm, Jr. at

      You got it! These will be perfect for Easter!

      xo Michael

  • Jessica w at

    ohh yum, these look delicious. I will have to try these soon.

  • Karen at

    I’m trying really hard not to lick my screen right now. I love cherry and my birthday is next month so I think I’ll give these a whirl for my b-day treat at the office. Oh, who the heck are we kidding, it really doesn’t need to be a birthday to make a treat for the office. Thanks for the great looking and soon to be tasty recipe.

  • Lori at

    Just made and they are AWESOME! Thanks for sharing the recipe.

  • Becky at

    Just made these for our work birthday luncheon tomorrow. I thought they screamed for chocolate so I made a dark chocolate glaze for half of the bars. Can’t wait to try them tomorrow! I might try them again but with some coconut.

  • Becky at

    These were a HUGE hit at work. I just made them again only I used one can of blueberry pie filling on one side and one can of cherry on the other. I’m sure it will be a big hit, too.

  • James at

    Just made these for 4th of July and they came out perfect. I did a half blueberry half cherry sheet and I changed a few minor things. For the dough I used strictly vanilla extract and I split the glaze in two and substituted lemon extract instead of almond for the blueberry side. It was a hit. Thank you for the recipe! Will definitely make this again. Btw I thought I should mention that anyone making this should use every last drop of the 2 cans of pie filling. The gooeyer the better! Oh and the few leftovers we had, we warmed and served with ice cream and it is Pure heaven.

  • volume camion déménagement at

    I’ve been surfing online more than 3 hours nowadays, yet I never found any interesting article like yours.

    It’s lovely price sufficient for me. In my opinion, if
    all website owners and bloggers made good content material as you probably did, the web will be much more helpful
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  • Lora T at

    Cherry cream cheese bars are in the oven. At any point, do they need refrigeration?

  • Afsheen at

    Hi, these look amazing… any way to substitute fresh strawberries? maybe macerate them and use it? not a big fan of cherries.. thanks, cant wait to bake these beauties!

  • Linda Fast at

    Thank you for the recipe for these delicious looking cherry cream cheese bars. I love anything with cherries in the mix, so know these will be to my liking!!

  • Margaret wolf at

    Oh my, this looks yummy! Think I will make it for Christmas. Thank you for sharing!

  • Corinna Romine at

    Made these last night with my 3 year old Grandson. They are wonderful. Thanks.

    • Michael Wurm, Jr. at

      Yay! Glad you enjoyed them!

      xo Michael

  • andrea at

    Would it Be good with an apple pie filling?

  • Jenna at

    Hello, these look great!!
    Is there any way I can make these with fresh cherries instead?

  • Jackie at

    What is the serving size of this recipe?

    • Michael Wurm, Jr. at

      It depends on how you cut then, but I’d say about 20.

      xo Michael

  • Jeanie at

    do the second need to be refrigerated at all? Seems like it would make them soggy!

  • Pat M at

    What delicious looking dessert! What modifications are necessary to bake in a 9×13 in pan?

    • Michael Wurm, Jr. at

      I’m not sure, I never made it that way.

      xo Michael

      • Kate at

        Hi! Is it the first batter that is the base that you dollop on top at the end or the cream cheese batter? Thanks!

    • Ann Corsini at

      I am going to cut the recipe in half an bake in a 8 x 8 pan. Crossing my fingers. So looking forward to eating this.

  • Peggy at

    Oh my deliciousness! Came here to look at birthday cakes but this has got to take the cake! Headed to the store cherry pie filling.

  • Jen at

    These look amazing. Any chance you have tried making these with GF flour? Could the recipe be halved? I’m going to try making them GF, thanks for the recipe I’ll let you know how it goes!

  • Lisa at

    I found your recipe on Pinterest. After reading all the good reviews, I decided to make 3 pans for a breakfast I helped serve this morning. We served about 80 people. Everyone that wanted one got it, but there wasn’t any left to bring home. I will be making these again! Thanks for the yummy recipe.

  • Dea Schroeder at

    Looks great! Thanks!

  • Deb at

    Oh my, these look so yummy!! I will definitely be making!!

  • (:V) Dena at

    Do these freeze well?

    • Michael Wurm, Jr. at

      I’m not sure. I didn’t freeze mine. However, from what I know, I don’t believe cream cheese freezes well, so I wouldn’t recommend it.

      xo Michael

  • Trilby Krumn at

    Looks so good. But what can I use in place of almond extract. Have someone with nut allergies.. Thank you

  • Michelle at

    Colorful, easy and delicious! A hit at a family Christmas/birthday party. Love the almond flavor. They’re on the gooey side but in a good way. Had to bake a bit longer than recipe states. Will for sure make again!

  • Liz Feilen at

    So I found this recipe on Pinterest a while back, and I have made this the past 4 years at every potluck for my husband’s work. It is always a hit and he brings home an empty pan each time. Just wanted to say thanks! 🙂

    • Michael Wurm, Jr. at

      I love hearing this!! Thank you so much!! I’m so glad everyone loves it!

      xo Michael

  • Julie at

    I have made these a few times now and they are always a hit. They are going on my Christmas cookie platters this year and I don’t expect any leftovers. Thanks for a great recipe. Merry Christmas!

  • Robin at

    these look delicious. If I make them the day before, do you need to refrigerate them?

  • Joni Rutten at

    I’ve made these Bars several times, be sure not to underbake. I am freezing the leftovers from a picnic yesterday. Love your site Michael. thanks for putting the Pretty in DULISH!

  • Jayson at

    I made these on a whim and they are great! Thanks for the recipe!

  • Jayson... again at

    I forgot to mention I ended up making the pie filling with real cherries instead of the canned stuff. It’s a little more work but soooooo good!

  • Elliot at

    Wow, thanks for the nice review.

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