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I want to tell you guys about these amazing Cherry Cheesecake Bars!!  You have to make them!  They are so simple to make and beyond delicious!
The crust is made from a sugar cookie mix which adds a different twist from the traditional graham cracker crust.  The filling is simple, creamy, dreamy and light.  Then you top the whole shebang off by swirling in cherry preserves.   O….M…G  you have to try these.
I love that they are in bar form so they are easy to serve.  These bars would make a perfect dessert for Valentine’s day or any day for that matter.
If you don’t like cherry, no worries, you can swirl in any flavor of your favorite preserves or jam, strawberry, raspberry, blueberry, even peach!  Go nuts and even swirl a few of them together!  That sounds wonderful now that I think about it lol!
So give these simple Cherry Cheesecake Bars a try!!  Your tastebuds will thank me (even if your thighs don’t)
1 pouch, 1 lb 1.5 oz sugar cookie mix
2 packages, 8 oz each cream cheese, softened
Heat oven to 350°F. Line bottom of 8x8 (for thicker bars) or 13x9-inch pan (for thinner bars) with foil and spray with cooking spray.
In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan.
In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
Drop spoonfuls of the preserves onto the cheesecake filling. Use knife to pull spread from side to side through cream cheese mixture to create swirls. Bake 25 to 30 minutes or until filling is set (you still want it to wiggle in the middle slightly). Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
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Happy Valley Chow says:
February 6, 2014 at 8:33 pm
Danngg those look absolutely amazing! Fantastic recipe :)
February 7, 2014 at 3:13 pm
Oooooohhhh these look too good. Cheesecake is the bomb! I am definitely making these for Valentine’s day :)
February 8, 2014 at 1:56 am
This looks easy and delicious. I think I will make this for my kids on Valentines day. Thank you and have a great weekend.
Maureen | Orgasmic Chef says:
February 17, 2014 at 5:39 am
How quick and easy are these and I’ll bet they taste like a million bucks. (I’m assuming a million bucks would taste pretty darned good)
Krista @ Joyful Healthy Eats says:
February 27, 2014 at 9:48 pm
Wow this just looks like all kinds of yumminess and totally needs to be in my tummy now! Love it and how easy it is, plus the pics are beautiful!
February 28, 2014 at 9:27 am
These look sinfully delicious and easy to make.
Kathy Penney @ Sparkles And A Stove says:
March 2, 2014 at 11:13 am
Oh wow! These look heavenly. You can never go wrong with Cheesecake. Pinning. Thanks for sharing at All Things Pretty!
March 2, 2014 at 9:46 pm
Oh my goodness, these look fantastically amazingly delicious! Thanks for sharing them! I pinned it to the party boards! :)
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August 23, 2014 at 9:29 pm
I made these tonight, and I must say: They are delicious! The distinct flavors of the sugar cookies, cherry preserves, and cream cheese are just incredible, and they blend so well. I did have two issues though: After 25 minutes, the middle was still not done; it was way more than a little wiggly. So I baked it another 15 minutes. Unfortunately, this caused the sugar cookie layer to get over done. The main effect is that it was nearly impossible to get it out of the pan in “bar” fashion. Although it didn’t look very pretty on the plate, it was still delicious. Next time I may follow the directions and put down the foil into the bottom of the pan.
September 4, 2014 at 9:33 pm
They look delicious! I am wanting to try them tonight, but i am a little confused. It says sugar cookie “mix”. Can you get just a mix? I just thought there was the frozen roll of dough. Is there a dry mix?
September 10, 2014 at 1:20 am
You actually can just buy a sugar cookie mix on the baking aisle usually by Pillsbury :)
November 26, 2014 at 4:51 pm
These look great. Going to try them tonight. Can cherry pie filling be used instead of preserves?
December 7, 2014 at 5:21 pm
I think you should be able to use the filling, let me know if it works out!
Valerie C McAuliffe says:
December 1, 2017 at 7:23 pm
We made these for Christmas in 2016, they tasted great, I would not suggest that you leave them out for hours like regular Xmas cookies, but the recipe is fantastic.
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Oh hey! I'm Parrish!
A nap deprived mama of two rambunctious boys, so I know how hard it can be to get dinner on the table. I have plenty of family friendly recipes anyone can make and everyone will love.