Cherry Cheesecake Bars
Light and creamy cheesecake filling spread onto a homemade graham cracker crust, then topped with cherry pie filling.
Servings 20 servings
Calories 166kcal
Ingredients
- ½ cup butter melted
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces Cool Whip
- 1 can cherry pie filling
Instructions
- Preheat oven to 350ºF.
- Combine melted butter, graham cracker crumbs, and sugar.
- Press mixture into a greased 9x13 baking pan. Bake for 10 minutes. Allow to cool.
- In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add Cool Whip and beat again.
- Spread cream cheese mixture on cooled graham cracker crust.
- Spread cherry pie filling on top.
- Chill for 4 hours before serving. Store in refrigerator.
Notes
- Apple, blueberry and strawberry filling are all a great substitute for cherry filling in this recipe.
- Store in an airtight container in the fridge for up to a week.
- To freeze, wrap rightly in plastic wrap or aluminum foil and keep in the freezer for up to two months.
Nutrition
Calories: 166kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 136mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 314IU | Calcium: 31mg | Iron: 0.4mg