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Christmas Cheesecake Bars

Christmas Cheesecake Bars

Warm 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. Sweet, cherry-swirled, a little tangy, and rich enough to count as a dessert and a hug. Soft but structured, with a cherry jammy center and a golden almond-crunch top that sings.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 16 bars
Calories 220 kcal

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.

Notes

Storage: Fridge-friendly up to 5 days in an airtight container. Freeze up to 2 months (best texture in the first month). Slice before freezing and separate layers with parchment. Serve cold. If you want to remove the chill a bit, microwave for 10–15 seconds.
Variations: Try blueberry, raspberry, or apple pie filling. Swap almonds for walnuts or pecans; add a little citrus zest to the cheesecake layer for brightness. Graham cracker crust (1½ cups crumbs + ⅓ cup melted butter) works as a swap for cookie mix.
Serving: Perfect with hot coffee, cocoa, mulled wine, or vanilla ice cream.

Nutrition

Calories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 37mgSodium: 120mgPotassium: 40mgFiber: 0.5gSugar: 15gVitamin A: 390IUVitamin C: 1mgCalcium: 40mgIron: 0.4mg
Keyword Christmas, Cheesecake Bars, Holiday Dessert, Cherry Cheesecake Bars, Cookie Bars
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