"Easy, delicious and makes a happy ending to any meal or event! Whip up a batch if you have company coming unexpectedly!"
Cherry Swirl Cheesecake Bars
Prep Time: 10 Minutes
Cook Time: 40 Minutes
1 1/4 cups graham crumbs
1/4 cup butter melted
2 8oz bricks of cream cheese softened at room temperature
3/4 cup sugar
1 1/2 tbsp. flour
3 tbsp. of lemon juice
1/3 cup cherry pie filling
Preheat oven to 325°F.
Grease and line an 8” x 8” square baking with parchment paper with leaving an overhang on both side (for easy removing you slices later)
Mix crumbs and butter together and press firmly into bottom of the pan. Set it aside.
Beat cream cheese, sugar, flour, and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust.
Separate large whole cherries from can "straining" and leaving the glossy, gooey mixture behind. Gently drop silky cherry mixture by a teaspoonfuls over top of cheesecake batter. Cut through batter several times with knife for marble effect.
Bake 40 min. or until center is set. Cool. Refrigerate at least 4 hours or overnight before cutting it.
Once cut into squares, place in flattened cupcake liners and top with a tablespoon of cherry pie filling.
"Change it up and use a can of strawberry, lemon, blackberry, blueberry or even apple pie filling to top squares. Prior to baking separate a 1/3 cup of the smooth jelled filling from the whole fruit pieces and swirl into cheesecake batter."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.