Description
Delicious and easy No-Bake Cherry Cheesecake Bars with a creamy filling and a crunchy Oreo crust, topped with cherry pie filling.
Ingredients
Scale
- 2 cups (200 g) Oreo cookie crumbs (or chocolate graham crackers)
- ½ cup (115 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, cold
- ¾ cup (90 g) powdered sugar
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1 can (21 oz / 600 g) cherry pie filling (or homemade cherry compote)
- Grated chocolate or chocolate shavings (for garnish)
- Whipped cream, for topping (optional)
Instructions
- In a bowl, mix Oreo crumbs with melted butter until combined.
- Press firmly into the bottom of a parchment-lined 9×9 inch (23×23 cm) pan.
- Chill in the fridge for 20 minutes to set.
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add powdered sugar, lemon juice, and vanilla; beat until fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until well combined.
- Spread the cheesecake filling evenly over the chilled crust.
- Smooth the top with a spatula.
- Spoon cherry pie filling evenly across the cheesecake layer.
- Refrigerate at least 4 hours, or overnight, until firm.
- Cut into bars, then top with whipped cream and chocolate shavings.
Notes
- For a homemade cherry compote, simmer fresh or frozen cherries with sugar and cornstarch until thickened.
- Ensure the cream cheese is at room temperature for easier mixing.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg