Christmas Cheesecake Bars Recipe

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The Comfort of Christmas Cheesecake Bars Recipe

There’s something truly special about the way Christmas cheesecake bars bring together familiar holiday flavors in one golden, velvety bite. I love how the crisp sugar cookie crust anchors the soft cream cheese layer, while the vibrant cherry pie filling adds that perfect tart pop. If you’ve ever wished for a dessert that feels like a warm hug after a chilly day, this recipe is your answer.

Whether you’re gathering around the tree or sharing a casual afternoon coffee, these bars are as inviting as a slow weekend with good company. You’ll notice how the sliced almonds add just the right crunch, balancing the creamy, dreamy center. Let me walk you through this Christmas Cheesecake Bars Recipe so you can enjoy this sweet tradition yourself.

Ingredient Guide

• Sugar Cookie Mix (8.5 oz): This forms a buttery, crumbly crust—the base that holds everything together. If you want, use your favorite homemade sugar cookie recipe instead for a richer, scratch-made flavor.
• Cold Butter (4 tbsp): The key to that perfectly crisp crust. Keep it cold so it blends unevenly, creating lovely crunchy bits when baked.
• Cream Cheese (8 oz), softened: The rich, creamy heart of the cheesecake layer. I always let it soften at room temp for at least 30 minutes for smooth blending.
• Sugar (1/4 cup): Sweetens the cream cheese without overpowering, lending just the right amount of balance.
• Flour (1 tbsp): Helps stabilize the cheesecake mixture so it sets nicely without cracking.
• Vanilla (1/2 tsp): Adds a warm, aromatic depth that complements the cream cheese beautifully.
• Egg (1): Binds the filling together for that silky texture.
• Cherry Pie Filling (3/4 can): Brings fruity brightness and a festive red color. You can swap with blueberry or even raspberry for a twist!
• Sliced Almonds (1/3 cup): Stirred into the reserved crumble for a nutty crunch topping that’s a delightful contrast.

Prep Before You Begin

Before you dive in, set your oven to 350 degrees Fahrenheit so it’s preheated and ready to go. I find it helps to gather all your ingredients and tools up front—that mise en place approach keeps things smooth and stress-free. Make sure your cream cheese is softened; cold cream cheese can lead to lumps in your filling, and nobody wants that! Spraying your pan with non-stick spray is a must to make those bars easy to cut and serve.

How to Make Christmas Cheesecake Bars Recipe

1. Preheat your oven to 350°F and generously spray an 8 × 8-inch baking pan with non-stick spray. This ensures easy removal and clean edges.
2. Mix the crust by combining the sugar cookie mix and cold, cubed butter in a small bowl with a fork. You’ll want a crumbly texture like coarse sand—this unevenness creates that lovely, crisp crust.
3. Set aside 3/4 cup of this crumb mixture for the topping, then press the remaining crumbs firmly into the bottom of your prepared pan. Don’t skimp on pressing it tight; this forms a sturdy base.
4. Bake the crust for 10 minutes until lightly golden and aromatic. Once baked, pop the pan into the fridge to cool quickly. A cooled crust prevents your cheesecake filling from melting or sliding.
5. While the crust chills, beat the cheesecake filling together using softened cream cheese, sugar, flour, vanilla, and egg until the mixture is smooth and creamy without any lumps. I like to scrape down the bowl a few times to keep the texture silky.
6. Spread the creamy filling evenly over your cooled crust. Make sure to cover the crust completely to create that signature layer you’ll love biting into.
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Expert Tips to Nail It

For a flawlessly creamy cheesecake layer, always use full-fat cream cheese that’s at room temperature—this prevents lumps and helps the texture stay velvety. Don’t overbeat the filling once the egg is added to avoid incorporating too much air, which can cause cracks. Keeping the crust chilled while making filling helps layers stay distinct and neat.

7. Spoon the cherry pie filling evenly over the cheesecake layer. You’ll enjoy how the rich red fruit gently melds into the soft cream cheese without bleeding through.
8. Combine the reserved crumble mixture with the sliced almonds, then sprinkle this fragrant, lightly crisp topping over the cherries. This textural contrast is one of my favorite parts.
9. Bake everything together for 40 minutes. You’ll see the edges turn golden and the filling set with just a slight jiggle in the center—this means it’s perfectly baked.
10. Cool the bars for at least 30 minutes on your counter, then transfer to the refrigerator to chill fully until cold and firm. This chilling step brings all the layers together for clean slices and balanced flavors.

Creative Variations for Christmas Cheesecake Bars Recipe

• Swap cherry pie filling for cranberry-orange preserves for a zesty holiday spin.
• Add a sprinkle of cinnamon or nutmeg to the cheesecake layer for added warmth.
• Use pecans or walnuts instead of almonds if you prefer a different crunch and flavor.
• Drizzle melted white chocolate on top after baking for a decadent touch.
• Mix fresh grated lemon zest into the cheesecake filling for a bright contrast.
• Try an 8×8 pan lined with parchment paper for easier removal and rustic presentation.

Storage, Freezing & Reheating

• Store leftover bars covered tightly in the refrigerator for up to 5 days—they get even better as the flavors meld.
• For longer storage, freeze bars in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat chilled bars briefly at room temperature or enjoy them cold—the texture is velvety and just right either way.
• If cutting soon after baking, chill well first to avoid crumbling edges when slicing.

Christmas Cheesecake Bars Recipe FAQs

• Can I use homemade sugar cookie dough instead of the mix? Absolutely! Just make sure your dough is on the firmer side to hold up as a crust.
• What if I don’t like cherry filling? Feel free to substitute with any berry or fruit pie filling you prefer—blueberry and raspberry work beautifully.
• Why do I need to chill the crust after baking? Cooling the crust firmly sets it so when you add the cheesecake layer, it won’t melt or mix in, preserving the clean layers.
• Can I double this recipe? Yes! Use a 9×13 pan and increase baking time slightly, checking for doneness around 45-50 minutes.
• How do I get clean slices? Chill thoroughly and use a sharp knife wiped clean between cuts to prevent sticking.

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