These Triple Layer Cherry Cheesecake Bars are a nostalgic, crowd-pleasing dessert that combines the buttery crunch of a graham cracker crust, the silky richness of a cream cheese filling, and the glossy sweetness of cherry topping. Each bite delivers a perfect balance of textures and flavors—crisp, creamy, and fruity. Whether served at family gatherings, potlucks, or as a weeknight treat, this dessert is both visually stunning and incredibly satisfying.
The base is a simple graham cracker crust, pressed firmly into a baking dish and baked until golden. The middle layer is a no-fuss cheesecake filling made with cream cheese, sugar, and whipped topping, creating a light yet luscious texture. The crowning glory is a vibrant cherry topping—either canned cherry pie filling or homemade cherry compote—spread generously across the top. Once chilled, the dessert slices cleanly into bars that showcase each layer beautifully.
INGREDIENTS:
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake layer:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (like Cool Whip or freshly whipped cream)
For the cherry topping:
- 1 can (21 oz) cherry pie filling or
- 2 cups fresh or frozen cherries
- ½ cup sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- ½ teaspoon lemon juice
INSTRUCTIONS:
- Prepare the Crust: Preheat your oven to 175°C (350°F). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish, using the back of a spoon or a flat-bottomed glass. Bake for 10 minutes until lightly golden. Let cool completely.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and continue beating until fully incorporated. Gently fold in the whipped topping using a spatula, being careful not to deflate the mixture. Spread the cheesecake mixture evenly over the cooled crust. Smooth the top with an offset spatula.
- Prepare the Cherry Topping (if making from scratch): In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices and begin to soften. Stir in the cornstarch slurry and cook until the mixture thickens and becomes glossy. Let cool completely.
- Add the Cherry Layer: Spoon the cherry pie filling (or homemade topping) over the cheesecake layer. Spread gently to cover the surface without disturbing the cream layer.
- Chill and Set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Slice and Serve: Once fully chilled, slice into squares or bars using a sharp knife. Wipe the blade between cuts for clean edges. Serve chilled.
Tips & Variations:
- Make it chocolatey: Add a layer of melted chocolate between the crust and cheesecake.
- Add crunch: Sprinkle crushed nuts or cookie crumbs on top before serving.
- Flavor twist: Use blueberry, raspberry, or strawberry topping for variation.
- Storage: Keeps well in the fridge for up to 4 days. Best served cold.
