BityWarm Christmas cheesecake bars with creamy cream cheese, tart cherry pie filling, and a buttery sugar cookie crust—hello, holiday magic. The crunchy toasted almonds on top? That’s the cozy, nutty hug it didn’t know it needed.
These bars smell like every holiday candle wished it could taste. Sweet, cherry-swirled, a little tangy, and rich enough to count as a dessert and a hug. They’re festive without trying too hard—which is really the holiday mood I’m going for this year.
If chewy-cookie meets creamy-cheesecake sounds like your kind of math, these bars are about to earn a big gold star on your dessert list. The texture is swoon-worthy: soft but structured, with a cherry jammy center and a golden almond-crunch top that sings. Honestly? It’s giving “I put in effort” with very little actual effort involved.
A little square makes a great sidekick to hot coffee. Or, if you’re feeling indecisive, cut the bars into minis and mix them onto a dessert board with other treats like this caramel pecan turtle fudge (another one with big holiday energy).
Quick Breakdown
Why You’ll Love this Christmas Cheesecake Bars
We’re not reinventing the wheel here. Just making it tastier, friendlier, and much more festive. No drama, just buttery bites of awesome.
- Ridiculously simple to make: You just crumble, spread, swirl, and bake. Fancy looks, minimal effort.
- Three layers of joy: Buttery cookie crust, creamy cheesecake middle, tangy cherry topping with almond crunch—thank you, textures.
- Crowd-friendly format: Easy to transport, easy to slice, easy to justify a second one.
- Festive vibes built in: Red cherries and toasty almonds look so pretty without needing sprinkles or edible glitter (unless you want glitter, of course).
- Adaptable for the picky or festive of heart: You can flavor-swap and still win. More on that below.
- Great make-ahead dessert: Chill time improves them, so they’re ideal for prepping ahead for… you know… the 20 things you’re juggling.
Ingredient Notes
This recipe goes big on cozy flavors without a zillion pantry raids. Here’s a quick moment of appreciation for what each part brings.
- Sugar Cookie Mix: This is our shortcut crust hero. It brings all the vanilla-sugar vibes and saves time. A dry mix lets you control moisture, so don’t substitute refrigerated dough here.
- Unsalted Butter: Cold and cubed, it turns the mix into a crumbly dream. Keep it cold while mixing so those little clumps melt just right in the oven.
- Cream Cheese: Softened is crucial. No one likes lumpy cheesecake. Take it out of the fridge early or gently nuke it (10 seconds at a time).
- Granulated Sugar: Just a touch keeps the cheesecake layer balanced and not overly rich.
- All-Purpose Flour: A scoop helps stabilize the cheesecake filling, so things set instead of slouch.
- Vanilla Extract: Just a splash, but it rounds out the tang of cream cheese beautifully.
- Egg: Holds the filling together and adds richness.
- Cherry Pie Filling: Sweet, glossy, and a little tart. You’ll only need about half the can, so the rest… well… snacks.
- Toasted Sliced Almonds: Adds crunch, nuttiness, and a little wow-factor. Make sure they’re lightly toasted for max flavor.
How To Make This Christmas Cheesecake Bars
Take a deep breath (and maybe preheat the oven). You’re about to smell something really good.
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Prep the pan and oven: Preheat your oven to 350°F and line your pan with foil. Give it a good non-stick spray—future you will thank present you when those bars lift out cleanly.
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Make the crust mixture: Combine the sugar cookie mix with cold cubed butter. Use a pastry blender (or two forks, or your fingers if you’re rogue like that). Mix until it’s crumbly and sandy. Reserve about ¾ cup for the topping later; press the rest firmly into the bottom of the pan.
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Parbake the crust: Bake that bottom layer for 10 minutes. Don’t panic if it looks pale and soft—it’ll finish up later. Let it cool while you whip up the filling.
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Mix up the cheesecake layer: In a new bowl, combine softened cream cheese, sugar, flour, vanilla, and the egg. Beat until smooth and creamy. No lumps allowed; if there are any, beat a little longer.
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Layer it up: Spread the cream cheese mixture gently over the cooled crust. Then spoon the cherry pie filling on top. You can swirl if that’s your thing, or go for even coverage (I’m Team Swirl).
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Top with crumbles and almonds: Mix your reserved cookie crumble with the toasted almonds. Sprinkle it evenly over the cherry layer. Yes, it’ll look rustic. That’s good. Rustic means tasty here.
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Final bake: Slide the pan back into the oven for 40 minutes (if using 8×8) or around 45 (for 9×13). Look for a golden top and set center.
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Cool and chill: Let them cool at room temp for 30 minutes, then move to the fridge. Give them a few hours to chill completely before slicing. I know, the waiting is rude.
Storage Options
So let’s talk leftovers (if any survive). These Christmas cheesecake bars are fridge-friendly champs. After they’ve fully cooled and chilled, cover them tightly—plastic wrap, airtight lid, whatever you’ve got. They’ll stay happy for 4 to 5 days in the fridge.
Now, if you’re wondering: “But can I freeze it?” Yep, you totally can. Just wait until they’re chilled through, then slice and pop them in a freezer-safe container. I like separating layers with parchment to prevent sticking. They’ll keep in the freezer for about 2 months, though I’d argue they’re best within the first month for max texture.
Reheating is not a thing here, honestly. They’re meant to be cold. But if you’re chilly and craving something warm, you could microwave a bar for 10–15 seconds. Just enough to take the chill off, not turn it into cheesecake soup.
Variations and Substitutions
You know I love a good remix. You can personalize these bars depending on what you’ve got or what you’re feeling.
- Different pie filling: Swap cherry out for raspberry, blueberry, or even apple. Just keep the amount light so the filling doesn’t overwhelm the cheesecake.
- Flavored cream cheese: Try a honey or strawberry cream cheese for a subtle twist without extra effort.
- Graham cracker crust: If you’re anti-cookie mix or just out of it, a graham cracker crust totally works. Use about 1½ cups crumbs with ⅓ cup melted butter.
- Walnuts or pecans: Not a fan of almonds? Toasted chopped walnuts or pecans bring great crunch and a slightly toastier vibe.
- Citrus twist: Stir a little lemon or orange zest into the cheesecake layer. Adds brightness that pairs beautifully with cherry.
What to Serve with Christmas Cheesecake Bars
Whether it’s a low-key December dinner or a potluck-palooza, these bars slide right into dessert rotation like they belong there (they do).
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A cup of rich hot chocolate makes a cozy partner. The syrupy cherry and tangy cream cheese meet their match in that deep cocoa warmth. Add a little peppermint whipped cream if you’re feeling it.
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Mulled wine or a spiced hot cider? Yes and yes. The almond and cherry notes play beautifully with warm spices. Just don’t judge me if I sprinkle cinnamon on everything in December.
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Set them out on a holiday dessert table alongside chunks of nutty fudge or buttery cookies. Something like this caramel pecan turtle fudge adds a dense, chocolaty note that balances these bright and creamy bars.
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Want them post-dinner? Serve with a scoop of vanilla or pistachio ice cream. The cold-on-cold combo works because textures contrast: one’s firm and chewy, the other’s melty and dreamy.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely, and actually you should. These bars need several hours to chill and set, which makes them ideal for prepping ahead. Bake them the night before, chill overnight, then just slice and serve when you’re ready. The flavors even deepen a bit by day two.
Can I use homemade cherry pie filling?
You definitely can, as long as it’s not too runny. A thicker, jammy consistency works best here so it doesn’t sink into the cheesecake layer. Just let it cool before adding, or the hot filling could mess with the texture as it bakes.
Can I make this gluten-free?
Yes, but you’ll need to find a gluten-free sugar cookie mix. Those are pretty common now in most major grocery stores. Also be sure your cherry filling and all other ingredients are certified gluten-free just to be safe.
What’s the best way to slice cheesecake bars cleanly?
I’ve found the trick is to use a sharp knife, wipe it clean between each cut, and chill the bars thoroughly before slicing. You can even pop them in the freezer for 10 minutes right before cutting if you want super clean edges.
Christmas Cheesecake Bars
Equipment
- 8x8 or 9x13 inch baking pan
- Mixing bowls
- Electric Mixer
- Pastry blender, forks, or fingers
- Foil and non-stick spray
Ingredients
Cookie Crust & Topping
- 1 package sugar cookie mix about 17.5 oz (dry mix)
- 1/2 cup unsalted butter cold and cubed
Cheesecake Layer
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 large egg
Topping
- 1 cup cherry pie filling about half a can (use storebought or homemade), thick style
- 1/3 cup toasted sliced almonds
Instructions
- Prep the oven and pan: Preheat oven to 350°F (175°C). Line an 8x8 or 9x13 inch baking pan with foil and coat with non-stick spray.
- Make the crust: In a bowl, combine the sugar cookie mix with cold cubed butter. Cut the butter in with a pastry blender, two forks, or your fingers, until the mixture is crumbly and sandy. Reserve about 3/4 cup of this mixture for the topping and set aside.
- Press the remaining crust mixture firmly into the bottom of the prepared pan, pressing evenly.
- Parbake the crust: Bake 10 minutes. It may look pale and soft, that's fine. Cool slightly while you prepare the filling.
- Prepare the cheesecake layer: In a separate bowl, beat together cream cheese, sugar, flour, vanilla, and egg until smooth and creamy, with no lumps remaining.
- Spread the cheesecake mixture gently over the cooled/parbaked crust in an even layer.
- Add cherry filling: Spoon cherry pie filling evenly over the cheesecake layer. Swirl gently with a knife if desired or leave as is for even coverage.
- Top and bake: Combine reserved crumble mixture with toasted sliced almonds. Sprinkle evenly on top of the cherry layer.
- Bake 40 minutes for 8x8 pan or up to 45 minutes for 9x13, until the top is golden and the center is set.
- Cool 30 minutes at room temperature, then chill in the refrigerator for at least 3 hours (or overnight) before slicing into bars for the best structure and flavor.
