Cherry Almond Cheesecake Bars with Cookie Crust

These cherry cheesecake bars are the perfect dessert for any gathering. With a buttery cookie crust, a creamy cheesecake layer and a beautiful cherry jam swirl topped with crunchy sliced almonds, they look like they came from a fancy bakery but are surprisingly simple to make at home.

The crust uses packaged sugar cookie mix as a clever shortcut, so you just press it into the pan. The cream cheese filling is whisked together by hand-no mixer needed. Then comes the fun part: swirling the cherry jam on top for a marbled effect. Let your inner artist shine!

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1.5 cup Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

6.25 ounce Sugar Cookie MixView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 350°F. Line an 8×8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on two sides. Lightly coat with cooking oil. Zest and halve the lemon.
2. Cut 4 tablespoons butter into pieces and place in a medium microwave-safe bowl. Microwave until melted, about 1 minute. Crack one egg into a small bowl and lightly whisk. In the bowl with melted butter, stir together sugar cookie mix, flour and a pinch of salt. Add the beaten egg and stir until no dry streaks remain. Press the dough evenly into the prepared baking dish.
3. Place cream cheese in a microwave-safe bowl and microwave until softened, about 1 minute. Whisk in the remaining egg, 1½ teaspoons lemon juice, ¼ cup sugar and a big pinch of lemon zest until smooth. Pour the cheesecake filling over the crust and spread evenly.
4. In a small bowl, combine the cherry jam with hot water, 1 teaspoon at a time, until it reaches a pourable consistency. Dollop spoonfuls of the jam over the cheesecake filling. Use a butter knife or chopstick to swirl the jam into the filling. Sprinkle sliced almonds on top.
5. Bake on the middle rack until the cheesecake is set and the edges are golden, 28-33 minutes. To check, gently shake the pan; the center should wobble slightly but the edges should be firm. Let cool completely in the pan, then refrigerate until chilled, about 2 hours.
6. Using the foil overhang, lift the cheesecake out of the pan and place on a cutting board. Cut into 16 squares. For clean cuts, use a sharp knife and wipe it with a wet, hot towel between cuts. Store covered in the refrigerator for up to 4 days.

Recipe Tips

FAQ

Can I use a different flavor of jam?

Yes, you can substitute cherry jam with strawberry, raspberry or any fruit jam you prefer.

How should I store these cheesecake bars?

Store them covered in the refrigerator for up to 4 days.

Can I freeze these bars?

Yes, you can freeze them for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator before serving.