Fresh Cherry Cheesecake Bars
These creamy cherry cheesecake bars are made with FRESH cherries to celebrate cherry season! They’re made with a layer of creamy cheesecake baked with fresh sweet cherries on top. To round out the flavors and textures, it’s sandwiched with a buttery crumble. The combination of fresh sweet cherries and sweet cream is what makes these bars extra special.
Baking with Fresh Cherries
Traditional cherry cheesecake is baked with canned cherries which have a bright red color and a surprisingly different taste. I actually love cherries, but am personally not a fan of canned!
That’s why I brought together these delicious cherry cheesecake bars using FRESH cherries. Cherry season is May through July, so it’s rather short which means summer is the perfect time to make these bars.
As opposed to jarred cherries, you will find that fresh cherries have better texture and flavor. Jarred cherries tend to be very soft and almost mushy, whereas fresh cherries have a delicious bite to them. They also have a much more true cherry flavor. I find that jarred cherries can sometimes taste artificial or overly sweet.
Once baked into these cheesecake bars, the cherries turn tender but toothsome. Each bite is met with creamy cheesecake, tender cherry, and buttery crumble. You’ll basically never want to bake with jarred cherries again!
Cherry Cheesecake Bar Baking Tips
- Cream Cheese – For the cheescake layer, be sure to use room temperature cream cheese as this will prevent lumps. I also highly recommend Philadelphia full fat cream cheese because it provides the best texture and flavor.
- Cherries – Slice and pit the cherries either by hand or with a cherry pitter. Then, scatter the cherries over the cheesecake batter. Try not to drop them all in one spot as they could sink too far into the cheesecake.
- Crumble – Make sure to stir together the ingredients until you reach one even consistency. You don’t want a crumble with pockets of raw flour, otherwise you’ll end up with an uneven bake.
How to Pick Good Sweet Cherries
When picking up some fresh cherries from the grocery store, there are a few things to look out for in order to pick the best batch.
First, look for cherries that have a rich deep color. The darker the cherry, the sweeter they’ll be.
Next, go for the cherries that appear to be the most plump. If the cherries have been sitting out too long, they can loose some of their moisture. So grabbing the plumpest in the bunch will leave you with sweet and juicy cherries.
Cherry Cheesecake Bars FAQs
Yes! Simply use gluten free baking flour in the crumble. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure.
This recipe is specifically tested to use fresh cherries, so I don’t recommend using jarred.
Sure! These should work perfectly fine in this recipe.
Sure! Just thaw and drain off any excess liquid before tossing with the sugar and cornstarch.
Since the cherries on top are so tender, they can mush into the bars when sliced. So I find it’s best to use a large serrated knife (like a bread knife) to gently saw through the surface and then slice straight down.
Store these bars in the refrigerator and they will keep fresh for about a week!
For more fruity cheesecake recipes, check out my:
- Roasted Strawberry Cheesecake
- Coconut Mango Cheesecake Bars
- Vegan Blueberry Cheesecake Bars
- Roasted Peach Cobbler Cheesecake
- Strawberry Shortcake Cheesecake Bars
- Raspberry Lemon Cheesecake Bars
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these fresh cherry cheesecake bars. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make these fresh cherry cheesecake bars!
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Fresh Cherry Cheesecake Bars
- Total Time: 3 hours 30 minutes
- Yield: 12 large or 24 small squares
Description
These cherry cheesecake bars are so rich and creamy with a layer of fresh cherries baked on top! The sweet flavor of the cherries paired with sweet cheesecake and a buttery crumble take these to the next level. It’s the perfect way to celebrate cherry season!
Ingredients
Cherries
- 3 cups (390g) dark sweet cherries, pitted and halved (or frozen, thawed)
- 1/3 cup (67g) granulated sugar
- 1 tbsp cornstarch
Cheesecake Filling
- 16 oz full fat cream cheese, room temp
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Crumble
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 3/4 cup (354g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (224g) unsalted butter, melted
Instructions
Cherries
- In a medium bowl, toss together all of the cherry ingredients until evenly coated. Set aside.
Cheesecake Filling
- Preheat the oven to 350F and grease a 9×13 baking dish. Line with a sheet of parchment paper to cover the bottom and two long sides.
- In a medium bowl with a mixer or by hand, mix the cream cheese until smooth. Then mix in the sugar until creamy and combined. Mix in the vanilla and egg until no lumps remain. Set aside.
Crumble
- In a large bowl, use your hands to toss together all of the dry ingredients. Pour in the melted butter and use a spatula to stir until evenly hydrated. It should be crumbly but not too dry.
- Press 3/4 of the crumble into the bottom of the baking dish. It should make an even but thin layer. Spread the cheesecake filling on top, then use your hands to sprinkle the cherries over the cheesecake. Leave behind any excess juices. Top with a light layer of the remaining crumble.
- Bake for 38 to 42 minutes or until the edges are golden and the bars are puffed through to the center. The center should also have a tight jiggle when the pan is nudged.
- Allow the bars to cool for about 30 minutes, then transfer to the refrigerator to cool completely, about 2 hours or you can leave them overnight.
- Once set, lift out and slice into 12 large squares or 24 small squares. I find the best way is to use a large serrated knife. Saw through the tender cherries on top and then slice straight down. Enjoy!
Notes
This recipe was updated on July 7, 2026 to a newer version! This one is much easier to make and provides a better ratio of crust to cheesecake to cherries. The original recipe contained almond extract so if you’d still like that flavor, add 1/4 teaspoon to the cheesecake filling.
- Prep Time: 45 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
I’ve made this recipe twice and my family has loved it each time. This is a well done recipe and the results are delicious and decadent.
Hi! I made these just a few weeks ago and they were perfect! Came here to make them again and see that the portion of the recipe for the graham cracker is missing. Help!
I updated the recipe to make it easier! If you prefer the old recipe, you can find it here.
These are amazing! Such an easy but delicious recipe!
Hi Jenna. Can I use frozen cherries that have already been pitted for the cheesecake bars?
Yes that should be ok!
I made these cheesecake bars for a family pool party last week and they got rave reviews!! I am a fresh cherry fanatic and these did not disappoint. Easy to make and so yummy!! Will definitely be making them again!
Jenna these cherry cheese bars are so delicious. I have made this recipe 6 times now in the last month. Everyone I give them to loves them. The crust and the crumble topping combine taste a little like shortbread cookies. It has become a favorite of our friends and family. Thank you for sharing this recipe.
This was the BEST cheesecake ever. I’ll definitely be making this again they wear outstanding. Another great recipe . Thank you for all your wonderful recipes. I was wondering would these work with different fruits like strawberries or peaches?
Yes peaches should be ok since it’s also a stone fruit! Strawberries might be tricky because they contain more moisture.
Can I use frozen cherries?
Yes I would just thaw them beforehand! And expect them to bleed a little bit into the cheesecake layer.