Almond Streusel-Cherry Cheesecake Bars

almond streusel-cherry cheesecake bars
Almond Streusel-Cherry Cheesecake Bars
  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 24

Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling. ...MORE + LESS -


Cookie Base and Topping
1 pouch Betty Crocker* Sugar Cookie Mix
1/4 cup (50 mL) cold butter or margarine
1/2 pkg (250 g) cream cheese
1/2 cup (125 mL) sliced almonds
2 1/2 pkgs (250 g each) cream cheese, softened
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) almond extract
2 eggs
1 can (540 mL) cherry pie filling


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  • 1
    Heat oven to 350ºF. Spray bottom and sides of 13x9-inch pan with nonstick cooking spray. Place cookie mix in large bowl. Cut in butter and 1/2 pkg cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
  • 2
    Meanwhile, in large bowl, beat 2 1/2 pkgs cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  • 3
    Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
  • 4
    Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

  • Purchasing: You'll need a total of three 250 g packages of cream cheese for this recipe.

Nutrition Information

No nutrition information available for this recipe

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