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Chocolate Cherry Cheesecake Bars Everyone Will Love

Chocolate Cherry Cheesecake Bars

These easy cheesecake bars feature a buttery devil’s food cake crust, a creamy vanilla cheesecake layer, and a bright cherry pie filling topping. The recipe makes about 24 bars in a 13 x 9-inch pan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Chocolate Crust
  • 1 package, about 15.25 ounces Devil’s food cake mix, regular size
  • 1/2 cup Butter, melted
Cheesecake Layer
  • 2 packages, 8 ounces each Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Cherry Topping
  • 1 21-ounce can Cherry pie filling

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 13 x 9-inch baking pan. This helps the crust release more easily after the bars have chilled.
  2. Combine the dry devil’s food cake mix and melted butter in a mixing bowl until a thick, crumbly dough forms. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the chocolate crust for about 10 minutes. Remove it from the oven while it is still in the pan and prepare the cheesecake layer.
  4. Beat the softened cream cheese and granulated sugar until smooth. Add the eggs and vanilla extract, then beat just until combined; avoid mixing longer than necessary.
  5. Spread the cheesecake mixture evenly over the partially baked chocolate crust. Spoon the cherry pie filling over the top, distributing the cherries and sauce as evenly as possible.
  6. Bake for approximately 30–35 minutes, until the cheesecake layer is set around the edges and only slightly soft in the center. Do not wait for the center to become completely firm in the oven.
  7. Cool the pan completely on a wire rack, then refrigerate the bars until firm, for at least 2 hours. Use a sharp knife wiped clean between cuts to portion the dessert into neat bars.

Notes

Soften the cream cheese fully before mixing for the smoothest cheesecake layer. Avoid overbaking because the center continues to firm as the bars cool and chill. Store covered in the refrigerator and slice only after the bars are thoroughly cold.