Christmas Cheesecake Bars Recipe

Every holiday season, there’s always that one dessert that steals the show, and for me, it’s these Christmas cheesecake bars. They’re like a little holiday miracle in every bite: buttery sugar cookie crust, creamy cheesecake filling, tangy cherry topping, and a crunchy almond crumble. Trust me, they’re the perfect mix of indulgent and festive! Plus, they’re easy to make and look fancy enough to wow a crowd. Whether you’re baking for a family dinner or bringing a sweet treat to a Christmas party, these bars are sure to spread some holiday cheer.

this RECIPE

A personal holiday baking story 🎄

I’ll never forget the first time I made these. It was one of those snowy afternoons leading up to Christmas, and I was experimenting with recipes to bring to my mom’s annual cookie exchange. The house smelled like sugar cookies and warm vanilla, and I had Christmas carols blasting in the background (yes, I’m one of those people who starts playing holiday music in November). My first attempt was a bit of a mess—the crust was too thick, and I went overboard with the cherry filling—but they still disappeared faster than you can say “Merry Christmas.” Since then, I’ve fine-tuned the recipe, and it’s become a tradition to bake them every year. Now, I can’t imagine the holidays without these cheesecake bars on the dessert table.

A little background on this sweet treat

Cheesecake bars aren’t new, but adding a festive twist makes them perfect for Christmas. They take their inspiration from classic cheesecake recipes but in a more portable, shareable format—ideal for potlucks and parties. The addition of a sugar cookie crust (instead of a graham cracker base) gives them a fun holiday vibe, while the cherry pie filling adds that bright pop of red, making them almost too pretty to eat. You’ll often see variations of these bars at holiday gatherings, but the almond crumble topping sets this recipe apart. It’s like a cozy, winter hug in dessert form.

Let’s talk ingredients: the key to festive perfection

The beauty of this recipe is its simplicity, but each ingredient plays a crucial role:

• Sugar cookie mix: This makes up the base of your crust and topping. It’s buttery, sweet, and the perfect shortcut for busy holiday bakers. If you don’t have cookie mix, you can substitute with homemade sugar cookie dough (just mix flour, sugar, butter, and a pinch of baking powder).
• Butter: Cold, cubed butter gives the crust its crumbly, shortbread-like texture. Make sure it’s cold—this is key to achieving that buttery crispiness!
• Cream cheese: The star of the cheesecake filling. Always go for full-fat cream cheese for the creamiest, richest texture. If you’re feeling adventurous, you could try a flavored cream cheese (like almond or vanilla) for an extra twist.
• Cherry pie filling: This brings the festive color and tangy sweetness. Not a fan of cherries? You can swap it for raspberry or cranberry filling for an equally delicious result.
• Sliced almonds: These add a crunchy, nutty contrast to the creamy filling and soft crust. Pecans or walnuts would also work well if that’s what you have on hand.
• Vanilla extract: A splash of vanilla ties everything together with its warm, cozy flavor.

Essential tools you’ll need in your kitchen

You don’t need any fancy gadgets to make these bars, which is part of their charm. Here’s what I recommend:

• 8 x 8 baking pan: This size is perfect for getting just the right thickness for your bars. If you don’t have one, a 9 x 9 pan works too; just keep an eye on the bake time since the bars will be thinner.
• Mixing bowls: You’ll need a few bowls to keep things organized—one for the cookie crust and topping, and one for the cheesecake filling.
• Fork or pastry cutter: For combining the cookie mix and butter into a crumbly texture. If you’re in a pinch, your hands work too (just work quickly to keep the butter cold).
• Electric mixer: A hand mixer or stand mixer makes beating the cream cheese mixture super easy and smooth.
• Spatula: For spreading the cheesecake and pie filling evenly. Trust me, this makes all the difference when slicing later.

Step-by-step: baking your Christmas cheesecake bars

Grab your apron, and let’s get started! Here’s how to bring these festive bars to life:

1. Prep your pan and oven: Preheat the oven to 350°F and spray your 8 x 8 pan with non-stick spray. I like to line the pan with parchment paper for easy lifting later—it’s a game-changer when it comes to clean slices!
2. Make the crust: In a small bowl, combine the sugar cookie mix and cold, cubed butter with a fork until crumbly. You’re looking for a texture that feels like wet sand with some pea-sized chunks of butter. Reserve 3/4 cup of this mixture for the topping, and press the rest firmly into the bottom of your prepared pan. Bake for 10 minutes, then pop it into the fridge to cool. (Cooling the crust prevents it from getting soggy under the cheesecake layer.)
3. Whip up the cheesecake layer: While the crust cools, beat the cream cheese, sugar, flour, vanilla, and egg in a bowl until smooth and creamy. You’ll want to scrape down the sides of the bowl to make sure everything is evenly mixed.
4. Layer it up: Spread the cheesecake mixture evenly over the cooled crust. Then, spoon the cherry pie filling on top, spreading it out for an even layer of festive red.
5. Add the crumble topping: Stir the sliced almonds into the reserved crumble mixture. Sprinkle this over the cherry pie filling, making sure to cover the surface evenly.
6. Bake to perfection: Bake for 40 minutes, or until the topping is golden and the center is set (it should jiggle slightly but not slosh around). Let it cool for 30 minutes at room temperature before transferring to the fridge.
7. Chill and serve: Refrigerate the bars until cold and firm—at least 2 hours, but overnight is even better. Once chilled, slice into squares and serve!

Variations to try for every holiday mood

• Gluten-free: Use a gluten-free sugar cookie mix, and you’re all set!
• Vegan-friendly: Swap the cream cheese for a plant-based alternative, use a flax egg instead of the egg, and make sure your cookie mix is vegan.
• Berry twist: Replace the cherry pie filling with raspberry, blueberry, or even a homemade cranberry compote for a different fruity flavor.
• Nut-free option: Skip the almonds and use rolled oats or crushed pretzels in the crumble topping.
• Chocolate lovers: Drizzle melted dark chocolate over the top before chilling for a decadent finish.

How to serve these bars (and impress your guests!)

When it’s time to serve, I like to plate these bars on a festive tray and sprinkle a little powdered sugar on top for a snow-dusted effect. Add a dollop of whipped cream or a drizzle of caramel sauce for extra flair. Pair them with a scoop of vanilla ice cream or a side of hot cocoa to complete the holiday vibe.

Drinks that pair perfectly with cheesecake bars

Speaking of hot cocoa, it’s an obvious win here, but these bars also go beautifully with a rich, dark coffee or a festive mulled wine. If you’re hosting a party, serve them with a glass of chilled Prosecco for a fancy touch. For the kiddos, a glass of sparkling apple cider works like magic.

Storing and reheating your cheesecake bars

These bars store wonderfully in the fridge. Keep them in an airtight container for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. When ready to enjoy, let them thaw in the fridge overnight. I don’t recommend reheating these—they’re best served chilled.

Scaling the recipe for different occasions

Need to make more? Double the recipe and bake it in a 9 x 13 pan—just keep an eye on the bake time, as it may need a few extra minutes. Halving the recipe works too, but honestly, why would you want fewer of these delicious bars?

Troubleshooting tips: avoiding holiday hiccups

• If your crust crumbles: Make sure you press it firmly into the pan and bake it just until set.
• Cheesecake cracks: It’s okay! The cherry topping hides everything.
• Bars too soft? Chill them longer. They need time to firm up.

Final thoughts: bring the holiday magic to your table

These Christmas cheesecake bars are everything you want in a holiday dessert: festive, easy, and absolutely delicious. I hope they become a tradition in your home, just like they have in mine. Try them out, put your own twist on them, and don’t forget to enjoy the process (and maybe sneak a spoonful of cheesecake filling along the way!).

FAQs

1. Can I use homemade cherry filling?
Absolutely! Homemade cherry filling will taste amazing—just make sure it’s not too runny.

2. Can I make these ahead of time?
Yes, these bars actually taste better after a day in the fridge. Perfect for prepping ahead!

3. Can I skip the almonds?
Sure! Substitute with oats, crushed cookies, or just leave the crumble topping plain.

4. What if I don’t have sugar cookie mix?
You can use shortbread cookie dough or make your own sugar cookie crust from scratch.

5. Can I use a different size pan?
Yes, but the thickness of the bars will change, so adjust your bake time accordingly.

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