Cherry Cheesecake Dessert 9×13 – Easy Creamy Bars

I remember the first time I made this for a family gathering. The pan was empty in twenty minutes, and my aunt—who never compliments anything—asked for the recipe twice.

This isn't some fussy, water-bath, crack-prone cheesecake. It's a rugged, no-nonsense dessert that you can throw together in a 9×13 and still get that rich, tangy cheesecake flavor everyone craves.

The secret? A buttery graham crust, a silky cream cheese layer that sets firm enough to slice, and a bright cherry topping that cuts through the richness. It's the kind of dessert that looks like you spent hours, but honestly, it's mostly chilling time.

About the Ingredients

1 1/2 cups (150g) graham cracker crumbs

Use store-bought crumbs or crush about 10 full sheets. For a twist, try chocolate graham crackers.

1/2 cup (113g) unsalted butter, melted

Salted butter works too—just skip the added salt in the crust. For a richer flavor, use browned butter.

1/4 cup (50g) granulated sugar

Adds sweetness to the crust. You can use brown sugar for a deeper flavor.

3 (8 oz each) packages cream cheese, softened

Full-fat is best for firmness. Reduced-fat works but may be softer. Leave out for 30 minutes to soften.

1 cup (200g) granulated sugar

Sweetens the cheesecake layer. You can reduce to 3/4 cup if you prefer less sweet.

1 teaspoon vanilla extract

Pure vanilla gives the best flavor. You can use vanilla bean paste for specks.

3 large eggs

Room temperature eggs blend better and create a smoother filling.

1/2 cup (120ml) sour cream

Adds tang and creaminess. Greek yogurt is a good substitute.

1 can (21 oz) cherry pie filling

Use a good quality brand. For a fresher taste, make your own with fresh cherries and cornstarch.

Tips & Tricks

• Make sure cream cheese is truly softened to room temperature to avoid lumps. Microwave on low for 10-15 seconds if needed.
• Don't overmix the cheesecake batter—overmixing incorporates air and can cause cracks. Mix just until smooth.
• Chill the dessert for at least 4 hours, preferably overnight, to ensure clean slices. Patience pays off.

Step-by-Step Instructions

1. Prep the Crust

Preheat oven to 350°F (175°C). In a bowl, mix graham crumbs, 1/4 cup sugar, and melted butter until moistened. Press firmly into a 9×13-inch baking dish. Bake for 10 minutes until lightly golden. Let cool completely on a wire rack.

2. Make the Filling

In a large bowl, beat softened cream cheese and 1 cup sugar until smooth. Add vanilla and sour cream, beating until combined. Add eggs one at a time, mixing on low just until incorporated. Do not overmix.

3. Bake the Cheesecake

Pour filling over cooled crust and spread evenly. Bake at 350°F (175°C) for 35-40 minutes, until the edges are set and the center jiggles slightly. A toothpick inserted 2 inches from the edge should come out almost clean.

4. Cool Gradually

Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes. This prevents cracking. Then remove and cool completely on a rack.

5. Chill and Top

Refrigerate for at least 4 hours or overnight. When fully chilled, spread cherry pie filling evenly over the top. Cut into bars and serve cold.

Delicious Variations

Add a chocolate layer

melt 1/2 cup chocolate chips and spread over crust before filling.

Make it gluten-free

use gluten-free graham crackers and check other ingredients.

• Swap cherry for blueberry or apple pie filling for a different fruit twist.

How to Store Cherry Cheesecake Dessert 9×13

Frequently Asked Questions

Ready to dig in? Grab your ingredients and make this cherry cheesecake dessert for your next gathering. You'll be the hero of the party. Keep exploring.

Cherry Cheesecake Dessert 9×13

Cherry Cheesecake Dessert 9×13: a creamy, no-bake cheesecake layer topped with cherry pie filling on a buttery graham crust.

★★★★½ 4.8 (156 ratings)

20 minPrep time45 minCook time12Servings485 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (150g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 3 (8 oz each) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup (120ml) sour cream
• 1 can (21 oz) cherry pie filling

📋 Instructions

1. 1Prep the Crust — Preheat oven to 350°F (175°C). In a bowl, mix graham crumbs, 1/4 cup sugar, and melted butter until moistened. Press firmly into a 9×13-inch baking dish. Bake for 10 minutes until lightly golden. Let cool completely on a wire rack.
2. 2Make the Filling — In a large bowl, beat softened cream cheese and 1 cup sugar until smooth. Add vanilla and sour cream, beating until combined. Add eggs one at a time, mixing on low just until incorporated. Do not overmix.
3. 3Bake the Cheesecake — Pour filling over cooled crust and spread evenly. Bake at 350°F (175°C) for 35-40 minutes, until the edges are set and the center jiggles slightly. A toothpick inserted 2 inches from the edge should come out almost clean.
4. 4Cool Gradually — Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes. This prevents cracking. Then remove and cool completely on a rack.
5. 5Chill and Top — Refrigerate for at least 4 hours or overnight. When fully chilled, spread cherry pie filling evenly over the top. Cut into bars and serve cold.

👨‍🍳 Chef's Note: This dessert is best served cold, straight from the fridge. If you're in a hurry, chill for at least 4 hours—but overnight is even better.

Servings: 12

Cuisine: American

Course: Dessert

Nutrition (per serving): 485 kcal · 8g protein · 45g carbs · 31g fat

Written by Liam O'Connor
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.