Festive Christmas Cheesecake Bars

Oh my gosh, you guys – Christmas Cheesecake Bars are my absolute favorite holiday treat to make! I still remember the first time I whipped these up for a last-minute cookie exchange. I was panicking because I'd totally forgotten about it (oops!), but these saved the day. In under an hour, I had these gorgeous red-and-white bars that looked like I'd spent all day baking. Everyone went nuts for them!

this …

What I love most is how easy they are – no water bath, no fancy techniques, just layers of sweet goodness. That sugar cookie crust? Perfection. The creamy cheesecake layer? Dreamy. And that pop of cherry on top? Pure holiday magic. They're festive enough for parties but simple enough for casual cookie plates. Honestly, they've become my go-to dessert every December because they always disappear first at gatherings. If you're looking for a showstopper that won't stress you out, these bars are your new best friend!

Why You’ll Love These Christmas Cheesecake Bars

Okay, let me count the ways these bars will steal your heart (and probably your holiday dessert table):

• Effortless elegance: They look fancy but couldn't be easier - no water baths or complicated steps!
• That dreamy crust: The sugar cookie base bakes up buttery and crisp - way better than graham crackers in my opinion.
• Creamy perfection: The cheesecake layer is luxuriously smooth but sets perfectly every time.
• Festive AF: Those ruby-red cherries scream Christmas cheer on every bite.
• Crowd pleaser: Kids go nuts for them, adults pretend to be sophisticated while sneaking seconds.
• Time saver: From mixing bowl to holiday table in under an hour - holiday miracle!

Seriously, these check all the boxes - delicious, beautiful, and stress-free. What's not to love?

Ingredients You’ll Need for Christmas Cheesecake Bars

Alright, let’s gather our goodies! Here’s everything you’ll need to make these holiday wonders:

• 1 (8.5 oz) sugar cookie mix – The shortcut queen in me loves this, but homemade sugar cookie dough works too!
• 4 tablespoon cold butter, cubed – Straight from the fridge, please! This keeps the crust perfectly crumbly.
• 1 (8 oz) package cream cheese, softened – Leave it on the counter for an hour—trust me, lumpy cheesecake filling is no one’s friend.
• ¼ cup sugar – Just enough sweetness to balance the tang.
• 1 tablespoon flour – Helps stabilize the filling so it sets beautifully.
• ½ teaspoon vanilla – The secret whisper of warmth in every bite.
• 1 egg – Room temp blends smoother (I pop mine in warm water for 5 minutes if I forget!).
• ¾ can cherry pie filling – Save the rest for pancakes tomorrow!
• ⅓ cup sliced almonds – Optional, but that crunch? *Chef’s kiss*.

Ingredient Substitutions

No stress if you’re missing something! Try these swaps:

• Crust: Graham cracker crumbs (1 ½ cups + 5 tablespoon melted butter) work in a pinch.
• Filling: Swap cherries for blueberry or strawberry pie filling—still festive!
• Nuts: Skip ’em or use crushed peppermint for a candy-cane twist.

See? Flexibility is my middle name (well, not really, but you get it).

Step-by-Step Instructions for Christmas Cheesecake Bars

Alright, let’s make some holiday magic happen! Follow these steps, and you’ll have perfect bars every single time:

1. Preheat that oven! Crank it to 350°F (175°C) and let it heat up while you work. No one likes a cold oven surprise.
2. Crumbly crust time: In a bowl, mix the sugar cookie mix and cold butter cubes. Use your fingers or a pastry cutter until it looks like coarse sand. Press this into a greased 8x8 baking pan—really pack it down so it holds together!
3. Bake the base: Pop the crust in the oven for 10 minutes. It won’t look done, but trust me, it’s perfect. Let it cool slightly while you make the filling (about 5 minutes).
4. Creamy dreamy filling: Beat the softened cream cheese, sugar, flour, vanilla, and egg together until smooth. No lumps allowed! Scrape the bowl halfway through—those sneaky cream cheese lumps hide at the bottom.
5. Layer it up: Spread the cheesecake mixture over the warm crust. Smooth it gently—it’s okay if it mixes slightly with the crust; that’s part of the charm!
6. Cherry on top: Dollop spoonfuls of cherry pie filling over the cheesecake layer, then sprinkle with almonds if using. Don’t overdo the cherries—they’re juicy!
7. Final bake: Back in the oven for 25-30 minutes. The edges should be set, but the center will still wiggle slightly. That’s normal—it firms up as it cools.
8. Patience is key: Let the pan cool completely on a rack (about 1 hour) before slicing. I know, the wait is torture!

Pro Tips for Perfect Bars

• Room temp is your friend: Cold cream cheese = lumpy filling. Leave it out!
• Cool before cutting: Warm bars crumble. Wait until they’re completely cool for clean slices.
• Chill for neat slices: For super-clean edges, refrigerate for 2 hours before serving.

Variations for Christmas Cheesecake Bars

Wanna mix things up? Here are some fun ways to put your own spin on these bars:

• Berry merry: Swap the cherry pie filling for blueberry or strawberry—equally festive and delicious!
• Peppermint twist: Crush some candy canes and sprinkle them on top instead of almonds for a cool holiday crunch.
• White chocolate drizzle: Melt some white chocolate and zigzag it over the cooled bars for extra decadence.
• Chocolate lover’s delight: Mix ¼ cup cocoa powder into the cheesecake batter for a chocolate cheesecake version.
• Mini marvels: Make them in a muffin tin for adorable individual servings—just reduce the baking time by 5-7 minutes.

The best part? No matter how you tweak them, they'll still be ridiculously easy and totally delicious!

Serving and Storage Tips for Christmas Cheesecake Bars

Okay, here's the deal with these beauties - they're amazing served slightly chilled but still soft enough to sink your teeth into. I usually pull them from the fridge about 15 minutes before serving (unless it's summer - then keep 'em cold!). For parties, I arrange them on a pretty platter with some extra cherries and mint leaves for garnish - instant holiday centerpiece!

Now, storage is easy-peasy: just pop any leftovers (ha! as if!) in an airtight container in the fridge for up to 3 days. The crust might soften a tiny bit, but they'll still taste incredible. Want to prep ahead? You can bake them the day before - just wait to slice until you're ready to serve for the freshest edges. And if you're feeling extra ambitious, they freeze surprisingly well for up to a month - wrap individual bars tightly in plastic wrap before freezing. Thaw overnight in the fridge when those holiday cravings hit!

Helpful Notes for Christmas Cheesecake Bars

Quick heads-up before you dive in! Each of these glorious bars comes in at about 220 calories - totally worth every bite if you ask me. Remember: room temp cream cheese is non-negotiable for smooth filling, and letting them cool completely before slicing makes all the difference. Oh, and don't skimp on pressing that crust firmly - it's the foundation of deliciousness!

Frequently Asked Questions About Christmas Cheesecake Bars

I get asked about these bars all the time! Here are the answers to the most common questions:

1. Can I freeze these cheesecake bars?
Absolutely! Wrap them tightly in plastic wrap (individual bars work best) and freeze for up to 1 month. Thaw overnight in the fridge - they'll taste just as delicious!

2. Can I use homemade sugar cookie dough instead of the mix?
You bet! Use your favorite sugar cookie recipe (about 1 ½ cups of dough) pressed into the pan. Just bake the crust for 12-15 minutes instead of 10 since homemade dough tends to be thicker.

3. My filling cracked - did I do something wrong?
Don't worry! Cheesecakes sometimes crack when they cool too quickly. Next time, try running a knife around the edges right after baking to help it settle. But honestly? They'll still taste amazing - just cover any cracks with extra cherries!

Final Thoughts on Christmas Cheesecake Bars

There you have it - my not-so-secret weapon for holiday baking! These Christmas Cheesecake Bars are the perfect mix of easy and impressive, which is exactly what we need during the busy season. I can't wait for you to try them and see your family's faces light up. Trust me, once you make these once, they'll become your holiday tradition too. Now go preheat that oven and get baking - and don't forget to tag me in your photos when you wow everyone with these beauties!

Print