Instructions
Step 1: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Chill for 15 minutes.
Step 2: In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Step 3: Gently fold in the whipped cream until fully incorporated. Spread the mixture evenly over the chilled crust.
Step 4: Spoon cherry pie filling evenly over the cheesecake layer.
Step 5: Cover and refrigerate for at least 4 hours (or overnight) before slicing into bars.
Tips & Secrets
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For a firmer crust, bake it at 350°F (175°C) for 8 minutes, then cool before adding filling.
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Use homemade whipped cream for the best flavor and texture.
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Swap cherry topping with blueberry, strawberry, or mixed berries for variety.
Serving & Storage
Serve chilled as dessert squares. Store covered in the fridge for up to 5 days. These bars can also be frozen for up to 2 months — thaw overnight in the fridge before serving.
Variations
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Add lemon zest to the cheesecake layer for a citrus twist.
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Use chocolate graham crackers for a richer base.
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Layer in fresh fruit beneath the topping for extra texture.
Conclusion
These No-Bake Cherry Cheesecake Bars are creamy, fruity, and so easy to make. With their buttery crust, smooth filling, and glossy cherry topping, they’re guaranteed to be a crowd favorite at any table.
