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!
These are great! I used a little almond extract with the vanilla extract. Almonds and cherries just go together! 😊 I also added one whole egg to the cream cheese mixture. It makes it set nicely. Thanks for a wonderful recipe. Oh and we top it off with a little dollop of cool whip or whipped cream….yummy!
So good! I halved the recipe and only had a can of cherry pie filling and one cream cheese package. Still delicious! Next time I will make the full filling portion amount. Wow, it is good! Thanks for sharing the recipe.
Loved this dessert! The bottom crust was absolutely amazing and just the right amount of cream cheese and cherries! I followed the recipe exactly as written! Thanks!
Is it ok to substitute other pie fillings? Have you tried it with other fruits?
Yes, definitely!
I’ve made a very similar recipe using fresh strawberries and then tried it with fresh blueberries. Both were fantastic! Have you ever put chopped pecans in the crust? I’m wondering if it would be good? Am going to try it! Thanks, this recipe sounds great!
Oooh those variations sound great, and I think chopped pecans in the crust sounds amazing, as well! Please report back!
I found and made this recipe for a dessert contest at work. I won first place! Also had numerous coworkers stopping by to ask for the recipe days later. I’m giving them this link lol. Thanks for the winning recipe!
Made it for our neighborhood Pig Picking. Every one loved it and wanted the recipe!
These look great! Do you really use 4 bricks of cream cheese?
Hi Karah, You would use 3 (8-ounce) bricks to get the 24 ounces of cream cheese. Enjoy!
I stumbled across this when I was looking for a recipe that used cherries and cream cheese. These taste very similar to the cherry cheese coffee cakes you can buy in the grocery store, except these are amazing. I’ve now made them several times, and the only change that I made was to make my own cherry pie filling. Otherwise, I wouldn’t change a thing.
If I don’t like cherry filling, is there any way to modify the recipe to use my frozen tart cherries? Nancy
Hi Nancy, Sure! I would cook them down with some sugar so they’re in a nice thick sauce, then proceed.
Mine turned out exactly like the picture! I have gotten multiple rave reviews from friends and family
Awesome! I love blueberry pie bars and was looking for something similar with cherries and cream cheese!! Thanks!
I cut the recipe in half, used a smaller baking pan and eliminated the icing topping. Was so yummy, creamy and very satisfying. Will definitely make this dessert again
I have made this recipe—it is now in the oven—-but I would feel better about this second bake if you had mentioned the bake temperature—again, as 375 or ?
Hi Mary, It is in step #1 – 375 degrees F. Enjoy!
I always used to buy Entemann’s fat free treats. Loved them. This looks very good and will divided in half very nicely for an 8×8 pan. Thanks for sharing.
Vicky
These are AMAZING!!!!! I never comment on recipes, but this one I absolutely had to!!! I am not a cherry fan, but my husband is, these bars changed my mind! My two children don’t like cherries, but at were all fighting over the last piece!!! I mean, WOW! Thank you so much for the recipe!!!
I made these last Christmas and they were an instant hit. I’m nowmaking them to sell.
Just made these. I didn’t have pie filling so I sprinkled frozen sour cherries on top of the cream cheese. Turned out delicious and easy!
Yum, these were a hit!!
Made these this weekend, w/out the glaze and they are really good………I preferred them chilled instead of room temp. Others enjoyed also.
Michelle, I’m planning to make these but would like to do my own filling. I found jarred dark cherries and was going to use the filling from your cherry pie recipe — but I’m not sure about the volume conversion. You say in that recipe note to use 72 ounces total — is that from the ounce listing on the jar, or after draining? And… would that be enough for THIS recipe, or because it calls for 2 21-ounce cans, would I need to double the filling in your cherry pie recipe?
That’s a lot of questions. :)
Hi Sarah, The 72 ounces are what you would see listed on the jar. As for how much you would need for this recipe, I’m not sure as I haven’t tried to make that substitution. You might need to do some trial and error to see how much filling you like/need.
Made them..loved them thanx for the recipe!
Could this work with frozen cherries? I have big bag from last year I want to use up.
Hi Leigh, It could, but you would need to use the frozen cherries to make a homemade pie filling to replicate this filling.
Made this on Sunday, because my boyfriend mostly doesn’t like sweets but he’s a sucker for cheesecake and also for cherries – his mom used to make a cherry pie just for him on his birthday and a cake for everyone else to eat that day. It was pretty good, but I found that the bottom crust got extremely hard, I could barely cut it, and it wasn’t overdone or burnt or anything… any idea why? Also on the chilled vs. room temperature thing, folks, please don’t forget to keep cream cheese products relatively cool for food safety reasons!
I have to comment. You got me with this one – my two favorite things are cream cheese and cherries, preferrably together! I can’t wait to try this on Sunday morning. YUM!
Really yummy! It is plum season here, so I used stewed, milled plum juice thickened with cornstarch instead of the cherry pie filling as well as halved the sugar in the cream cheese filling. Next time, I think I would probably cut the whole cream cheese mixture by a third to balance the tart and sweet and creamy a little more.
I made these with raspberries for a pool party this weekend. HUGE hit!
These bars look dreamy! Love that crumb topping!
I used to love Entenmann’s products. We always got them when my Granny came to visit. She and I could devour them so quickly. These yummy bars are bringing back so many memories for me.
I added cinnamon to the crumble and it adds such a nice little hint of spice; made these bars for the first time last night to taste test at work today and they are a HUGE hit!! Thank you for sharing!