Picture this: it’s a cozy December evening, your favorite holiday playlist is softly humming in the background, and the warm, sweet aroma of something baking fills the air. That something? Christmas cheesecake bars. These little squares of holiday joy are everything you want in a dessert: buttery, crumbly, creamy, tangy, and just a touch fruity. Plus, they’re ridiculously easy to whip up. Whether you’re hosting a Christmas dinner or just looking for something special to enjoy with a cup of coffee, these cheesecake bars will not disappoint.

I first stumbled upon this recipe years ago when I was experimenting with ways to use up a leftover sugar cookie mix after a holiday baking spree. What started as a “let’s see what happens” moment quickly turned into a family favorite. Now, it’s a holiday tradition in our house—one of those desserts that everyone sneaks into the kitchen for before it’s officially served. There’s something magical about the combination of creamy cheesecake, tart cherries, and buttery crumbs that makes it impossible to resist.

The origin story: from cookies to cheesecake bars

Sugar cookies and cheesecake might seem like an unusual duo, but together they create something truly special. Cheesecake bars themselves are a modern spin on traditional cheesecake—quicker to make, easier to serve, and perfect for potlucks or family gatherings. The addition of cherry pie filling gives these bars a nostalgic holiday vibe, reminiscent of the classic cherry-topped cheesecake that’s been a dessert staple for decades. This recipe also nods to European baking traditions, where nuts and fruit are often layered into baked goods for added texture and flavor. The result is a festive fusion of flavors that feels right at home on a Christmas dessert table.

Let’s talk ingredients: the stars of the show

Every ingredient in this recipe plays its part in creating the perfect bite. Here’s what makes each one special:

Sugar cookie mix: This forms the buttery base and crumble topping. Don’t have a sugar cookie mix? Shortbread cookie mix or even graham cracker crumbs work as a substitute. Just add a little extra butter if the mixture feels too dry.
Butter: Cold butter creates that perfect crumbly texture. Pro tip: Cube it and chill it in the freezer for a few minutes before mixing for extra flakiness.
Cream cheese: The heart of the cheesecake layer. Make sure it’s fully softened before mixing to avoid lumps (trust me, I’ve learned this the hard way).
Cherry pie filling: The tart cherries balance the sweetness of the sugar cookie base and cheesecake filling. Swap it for cranberry sauce or raspberry preserves for a seasonal twist.
Sliced almonds: These add a delightful crunch to the topping. Pecans or walnuts are excellent alternatives if you’re feeling adventurous.
Flour, sugar, vanilla, and egg: These simple ingredients come together to create a creamy, rich cheesecake layer.

Kitchen gear: what you’ll need (and what you can skip)

This recipe doesn’t require fancy tools—yay for low-maintenance holiday baking! Here’s what you’ll want to have on hand:

8 x 8-inch baking pan: The perfect size for these bars. You can double the recipe and use a 9 x 13-inch pan if you’re feeding a crowd.
Mixing bowls: A couple of different sizes will make your life easier.
Fork or pastry cutter: To mix the butter into the cookie mix. If you don’t have one, clean hands work just as well.
Electric mixer: While not essential, it makes blending the cheesecake layer super quick and smooth. A sturdy whisk will do in a pinch.

Step-by-step: my foolproof method

Let’s get baking! Here’s how to make these Christmas cheesecake bars, with some of my personal tips sprinkled in along the way.

Preheat and prep: Set your oven to 350°F and spray your baking pan with non-stick spray. I’ve also lined my pan with parchment paper before for easy removal.
Make the cookie base: In a small bowl, combine the sugar cookie mix with cold, cubed butter. Use a fork to break up the butter until the mixture is crumbly. Set aside about ¾ cup of this mixture for the topping.
Press and bake: Press the remaining mixture into the bottom of your pan to create the crust. Bake it for 10 minutes, then pop it in the fridge to cool. Cooling is key here—it keeps the crust firm and prevents it from blending into the cheesecake layer.
Whip up the cheesecake filling: In another bowl, beat the softened cream cheese, sugar, flour, vanilla, and egg until smooth. Spread this mixture evenly over the cooled crust.
Add the cherries: Spoon the cherry pie filling over the cheesecake layer. Spread it gently with the back of a spoon to ensure even coverage.
Top with crumble and almonds: Stir the sliced almonds into the reserved cookie crumble mixture, then sprinkle it over the top of the cherries.
Bake: Pop the pan back in the oven for about 40 minutes. The top should be golden, and the cheesecake layer should be set but still slightly jiggly in the center.
Cool and chill: Let the bars cool at room temperature for about 30 minutes, then transfer them to the fridge to chill completely. Patience is hard, but trust me, these bars are worth the wait.

Variations and fun twists

This recipe is wonderfully versatile! Here are some fun ways to adapt it:

Make it gluten-free: Use a gluten-free sugar cookie mix and double-check that your pie filling is gluten-free.
Go vegan: Substitute vegan cream cheese and use an egg replacer like flaxseed meal. Opt for a dairy-free butter alternative.
Switch up the fruit: Blueberry, raspberry, or even apple pie filling would be delicious. In the summer, I’ve used fresh peach slices for a warm-weather spin!
Add a spice twist: Mix a pinch of cinnamon or nutmeg into the cookie crumble for a hint of holiday spice.
Try a chocolate version: Swap the cherry filling for chocolate ganache or chocolate chips, and add hazelnuts instead of almonds.

How to serve and impress your guests

Presentation is everything when it comes to holiday desserts! Here’s how I like to serve these cheesecake bars:

Cut the bars into even squares and arrange them on a festive platter.
Garnish with a dusting of powdered sugar for a snowy effect, or add a sprig of fresh mint for a pop of green.
Pair with whipped cream or a drizzle of melted white chocolate for extra decadence.

Perfect pairings: what to sip alongside

If you’re like me, no dessert is complete without a great drink. These cheesecake bars pair beautifully with a steaming cup of coffee or a festive latte (hello, peppermint mocha). For something stronger, try a glass of port or a holiday cocktail like spiked eggnog or mulled wine.

Storing and reheating tips

If you’ve got leftovers (lucky you!), store these bars in an airtight container in the fridge. They’ll stay fresh for up to five days. You can also freeze them for up to two months—just wrap each bar individually in plastic wrap and store in a freezer-safe bag. To thaw, pop them in the fridge overnight.

Scaling up (or down)

This recipe is easy to adjust depending on how many people you’re feeding. For a larger batch, double the ingredients and bake in a 9 x 13-inch pan. Keep an eye on the baking time, as larger pans might need an extra 5 minutes. For a smaller batch, halve the recipe and use a loaf pan.

Let’s troubleshoot: avoiding common pitfalls

If your crust is too crumbly, you might need a bit more butter.
Lumpy cheesecake filling? It’s probably the cream cheese—it wasn’t soft enough. Beat it longer to smooth it out.
If the topping browns too quickly, tent the pan with foil for the last 10 minutes of baking.

Ready to make your holidays sweeter?

There’s something so satisfying about baking these Christmas cheesecake bars from scratch. They’re festive, easy to make, and absolutely delicious. Plus, they’re a fantastic way to get into the holiday spirit—and to spread some cheer to family and friends. So grab your apron, preheat that oven, and let’s get baking!

FAQs

1. Can I use homemade pie filling?
Absolutely! Homemade cherry pie filling will take these bars to the next level. Just make sure it’s thick enough to spread easily.

2. What’s the best way to soften cream cheese?
Leave it at room temperature for about an hour, or microwave it in 10-second intervals until soft (but not melted).

3. Can I make these ahead of time?
Yes! These bars are even better the next day. Make them the night before and store them in the fridge.

4. How do I know when the cheesecake layer is done?
The center should be set but still have a slight jiggle. It will firm up as it cools.

5. Can I use a different nut topping?
Of course! Pecans, walnuts, or even shredded coconut work beautifully.

Christmas Cheesecake Bars Recipe