Perfect for the holidays.
These Amarena Cherry Cheesecake Bars pair a buttery shortbread crust with creamy vanilla bean cheesecake, chopped amarena cherries, and ribbons of sweet cherry syrup.
Ingredients
Here are the key ingredients that give these amarena cherry cheesecake bars their rich, creamy texture and elevated cherry flavor!
Shortbread Crust Ingredients
- all purpose flour
- powdered sugar
- vanilla extract
- unsalted butter
- kosher salt – I use Diamond Crystal in all my recipes
Cheesecake Ingredients
- cream cheese – full fat here!
- white sugar
- eggs
- heavy cream
- vanilla bean paste
- kosher salt
- amarena cherries & syrup – sour cherries that come in a thick syrup typically in a jar
How to Make Amarena Cherry Cheesecake Bars
Make the Shortbread Crust: Mix the flour, powdered sugar, salt, melted butter, and vanilla, then press into a lined 8×8 baking pan.
Bake the Crust: Bake until the edges are lightly golden, then let it cool slightly.
Make the Cheesecake Filling: Beat the cream cheese and sugar until smooth, then gently mix in the eggs, heavy cream, vanilla bean paste, and salt.
Add the Cherries: Fold the finely chopped Amarena cherries into the cheesecake batter. Spread the filling over the crust, dollop cherry syrup over the top, and gently swirl.
Bake and Chill: Bake until just set, cool gradually with the oven cracked, then refrigerate for at least 6 hours before slicing.
How to Make Amarena Cherry Cheesecake Bars Ahead of Time
These cheesecake bars are ideal for making ahead. Prepare and bake them the day before serving, then refrigerate overnight. Once chilled, slice into bars, and drizzle with extra cherry syrup.
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days.
If you love cherry like I do, you will also love this Cherry Crisp!
How to Freeze Amarena Cherry Cheesecake Bars
I do prefer to bake and eat cheesecake bars in the same week.
I have had success with chilling completely overnight, slicing into bars, then wrapping them individually and storing in a freezer safe container. Thaw overnight in the refrigerator before eating.
Equipment I Use to Make Amarena Cherry Cheesecake Bars
- Amarena Cherries – sometimes I can find them in my regular grocery store or Italian market as well
- Vanilla Bean Paste – gives the classic black flecks in vanilla bean flavored desserts!
- 8×8 Baking Pan – my favorite 8×8 baking pan!
Frequently Asked Questions
What are Amarena cherries?
Amarena cherries are Italian sour cherries preserved in a thick, sweet cherry syrup. They have a deeper, more concentrated flavor than traditional maraschino cherries.
Do cheesecake bars need to be refrigerated?
Yes, these are made with cream cheese and should be stored in the fridge.
How do I know when cheesecake bars are done?
The edges should look set while the center should still have a slight jiggle. The cheesecake will continue to set as it cools and chills.
Amarena Cherry Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
Ingredients
For the Shortbread Crust
- 1½ cups all purpose flour
- 1/3 cup powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 2/3 cup granulated white sugar
- 2 large eggs, room temperature
- ¼ cup heavy cream
- 1 tablespoon vanilla bean paste
- ¼ teaspoon kosher salt
- 20 amarena cherries, finely chopped
- 2 tablespoons amarena cherry syrup
Instructions
- Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving enough overhang on the sides to easily lift the bars from the pan.
- In a medium bowl, combine 1½ cups all purpose flour, 1/3 cup powdered sugar, and ¼ teaspoon kosher salt. Add 10 tablespoons melted unsalted butter and 1 teaspoon vanilla extract and stir until a soft dough forms.
- Press the shortbread dough firmly into an even layer in the lined pan. Bake for 18-20 minutes, until the edges are just beginning to turn lightly golden. Remove from the oven and let cool for about 10 minutes while you prepare the cheesecake filling.
- Add 16 ounces softened cream cheese to a large mixing bowl and beat until completely smooth. Add 2/3 cup granulated sugar and mix until incorporated, scraping down the sides of the bowl as needed.
- Add 2 large eggs, one at a time, mixing on low speed just until incorporated after each addition. Add ¼ cup heavy cream, 1 tablespoon vanilla bean paste, and ¼ teaspoon kosher salt. Mix on low speed just until the filling is smooth and combined.
- Using a spatula, gently fold 20 finely chopped amarena cherries into the cheesecake filling until evenly distributed.
- Pour the cheesecake filling over the shortbread crust and smooth the top into an even layer. Spoon 2 tablespoons Amarena cherry syrup in small dollops over the filling. Use a toothpick or skewer to gently swirl the syrup through the top with a few figure-eight motions, being careful not to overmix.
- Bake for 35-40 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the oven door, and allow the cheesecake to rest inside for 20 minutes.
- Remove the cheesecake from the oven and let cool completely at room temperature. Refrigerate for at least 6 hours, or preferably overnight.
- Use the parchment paper to lift the chilled cheesecake from the pan. Slice into bars using a warm, clean knife, wiping the knife between cuts. Serve chilled with additional amarena cherry syrup.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Sweet Tooth
- Method: Oven
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