Cream Cheese Cherry Pie Crumb Bars
When I was a kid and spent a lot of time at my grandma’s, there were two things (among countless others) that were a constant: a box of Entenmann’s in the kitchen, and a coffee warmer filled to the brim sat on the dining room table all day. The coffee was primarily for my grandma and great aunt – they would frequently refill their coffee cups throughout the day. The Entenmann’s, however, was there just in case a neighbor happened to stop by sometime throughout the day. More often than not, I (along with my sister and cousins) were happy to indulge in a pastry or two. My grandma always bought the danish-style pastries with the cream cheese filling and fruit on top.
Since the warm weather hit, I’ve been thinking about doing some type of bar with cherries but couldn’t settle on exactly what I wanted to make. Then, one day I had a flashback of sitting at my grandma’s dining room table, coffee warmer on the table, and taking slice after slice of one of those danishes. I decided to make a crumb-style bar that emulated those nostalgic danishes.
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I started with the crumb recipe used in the blueberry crumb bars from last summer, and par baked the bottom crust. Then, I added a simple sweetened cream cheese layer, topped it with cherry pie filling, and crumbled the remaining crumb mixture on top. Baked until golden brown, and then a simple drizzle of a powdered sugar glaze.
These. Are. Fabulous. The crumb crust and topping is crunchier and more sturdy than its danish counterpart, but the combination of flavors makes me feel like I’m sitting at my grandma’s dining room table. And honestly? There was never a better place to be.
One year ago: Key Lime Pie Bars
Two years ago: Golden Grahams S’mores Bars
Four years ago: Rocky Road Ice Cream
Five years ago: Italian Supreme Calzones
Cream Cheese Cherry Pie Crumb Bars
Ingredients
For the Crumb:
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- 1 egg
For the Filling:
- 24 ounces (680.39 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 42 ounces (1.19 kg) canned cherry pie filling
For the Powdered Sugar Glaze (optional):
- ½ cup (60 g) powdered sugar
- 1 to 2 tablespoons heavy cream or milk
- ¼ teaspoon (0.25 teaspoon) vanilla extract
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.
- Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.
- Make the Filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.
- Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze.
- Make the Powdered Sugar Glaze (if using): In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set.
- The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Mmmmm! This looks so good. My husband adores cherry pastries, so I will make this for him.
I just love your site. I especially love the posts about your grandmother. Like you, I had an Italian grandmother, so I can totally relate! I miss her so much.
These looks amazing! Are they better cold or at room temperature?
Hi Kendra, I liked it chilled from the fridge, but that’s totally personal preference.
I used to eat cherry cream cheese pie with my grandmother! That’s what we called it; a very soft cream cheese filling with the cheery pie filling on top. She’s still around, but I haven’t had this in a while! Thanks for bringing back the memories!
My mouth is watering! I picked 8 cups of sour cherries and they are in the freezer looking for a recipe. I believe they have found their purpose in your cherry bars! Thanks.
Hi Michelle
Can you freeze these bars?
Hi Heather, I think these would freeze just fine. Enjoy!
I associate Entenmann’s with family camping trips when all my aunts and uncles would buy different kinds and set them out. As a kid I never liked the fruity ones, but now I think they’re delicious! I can’t wait to whip up an homemade version!
These look unbelievable! I wanna make them right now!
Oh wow, that looks incredibly delicious! I’d love a serving right now!!!
Oh this looks wonderful. I adapted your blueberry pie bars into my own recipe that I plan to share later this summer, and this sounds even better!! Nice work, Michelle!
mmmmmm, this looks fantastic! I think I’ll make a blueberry version!
Oh wow cream cheese in fruit desserts always sets me over the edge – in a good way! Would love a big slice of this.
This looks delicious! Do you have a suggestion/recommendation for subbing fresh or frozen cherries for the pie filling? They all have HFCS, corn syrup and other questionable ingredients in them that we avoid. Thanks so much!
Sorry – I must have not refreshed before I commented since there are now comments above with the same question. Thanks for answering above!
Looks great-but I also want to thank you
for your strawberry swirl cake. So good!
My family loves it. We keep kosher and I wanted
to use it with a meat meal, so I made it with margarine
and toffutti cream cheese. It came out fabulous!
My parents were here visiting and my mother asked for the
recipe! I use so many of your recipes! Thank you.
These look AH-mazing!!!
Oh. My. Goodness. I absolutely cannot wait to make this recipe! Once again I must state that this pesky job really does interfere with my baking activities. This recipe reminds me of one I clipped from a magazine about 25 years ago, that also uses cherry pie filling. I’ve been making that one for years but this one will be even better, I can tell! Thank you and happy baking!
Thank you for your lovely recepies. I already tried out quite a lot of them and they turned out fabulous. And this one I would really like to try too.
But I am from Austria. Cherry Pie Filling in cans are not available here.
How do you make a homemade cherry pie filling? Could you give me some hints, please?
Thank you!
Greetings from Vienna, Brigitta
Hi Brigitta, If you want to use sour cherries, I have a filling recipe here: https://www.browneyedbaker.com/2012/06/29/cherry-pie-recipe/. If you’d rather use sweet cherries, I’d just check Google, I’m sure there are tons of recipes.
Can you use sour cherries? We have a tree in the back yard loaded with them!!
Hi Sharon, Sure!
Making.This.Tonight.
Can you substitute real cherries for the canned ones? If so, how would it change the recipe? Thanks!
Hi Katie, Sure! I would probably do a homemade cherry pie filling with fresh cherries to completely replicate this recipe. Otherwise, if you just want cherries, you could just sprinkle on as many as you’d like over the cream cheese layer (remember to pit them first!).
I used to love those Entenmann’s cherry strudel things…. this looks SO much better than that, though!
Did you put a powdered sugar glaze on these bars? They look wonderful.
Hi Karla, I did!
This dessert looks like something my Russian grandma would have made. So tempting to pick that crunchy top off and stick it in a bowl of ice cream.
Oh yum,yum,yum! These look delicious! The glossy cherries are what makes me drool.. And did I mention I’m a sucker for crumbs? This is definitely my kind of recipe ♥ ♥
What brand of cherry pie filling do you use? The brand commonly found around here is heavy on the filler and light on cherries. I’d like more cherries, less of the other.
Hi Wanda, The only brand stocked at my grocery store is the house brand (Giant Eagle), so that’s what I used.
If you are not satisfied with store bought pie filling, make your own! Here’s the recipe from the National Center for Home Food Preservation. http://nchfp.uga.edu/how/can_02/can_pie/cherry_filling.html
In step 3, you need to change the word “blueberry” to “cherry” (last sentence). Also, can I cut the ingredients in half and make this for an 11×7 sized pan?
Hi Jane, If you wanted to halve this recipe, I would use an 8-inch or 9-inch square baking pan; an 11×7 pan would be too large for only half of the recipe.
An 11×7 pan is roughly the same dimensions and volume as a 9″ pan… 11-2=9… 7+2=9…
http://www.joyofbaking.com/PanSizes.html
The volume isn’t necessarily the same.
I love pie bars – just posted blueberry ones with a creamy filling and crumble topping yesterday. Need to make these next because I love those big crumbly bits on top! pinned
I’m craving that yummy dessert, looks so delicious! Thank you for inspiration, I’m thinking to make something similar these days:)
Love that crunchy crumb crust to go along with the cream cheese and cherries in this. Such a great summer dessert!
Growing up, cherry cheesecake was always my favorite. These crumb bars look so delicious with that cheesecake layer — combining cherry cheesecake and crumb bars is such a great idea!
OMG these look soooo good! Like a danish and a pie and a bar all jumped in a baking dish together! I have got to try these! They look as good as pie, but easier!!