Cherry Cheesecake Cobbler Bars.
These cherry cheesecake cobbler bars are a delicious mix of a cookie, fruit cobbler and pie all in one bite! Shortbread crust, creamy cheesecake, cherry pie filling and a crumbly topping. These are such a dream dessert!
This is my favorite dessert of the summer!
These cherry cobbler bars are a dreamy mix of shortbread crust, cheesecake filling and a cherry pie topping all with a crumble on top. They are absolutely divine and a huge hit!
These cobbler bars first originated in my second cookbook, The Pretty Dish. There is a blueberry peach version in the book which is straight up incredible, so easy and tastes like the epitome of summer. Juicy fruit, shortbread crust, cobbler topping.
They are SO GOOD.
I’ve shared a strawberry version and cranberry version here too and those are also wonderful!
But these… oh my word. They are incredible. Think cherry pie meets creamy cheesecake, but all with a crumbly topping. So much flavor, texture and… everything!
Yes. These are everything.
I was also inspired to make these after ordering a cherry cheesecake kringle for Christmas back in 2020. I’ve been dreaming of the combination ever since!
Now here’s the deal. I love sour cherries but they are almost impossible to get in my area. So I use a cherry pie filling for this recipe. I love the one from Trader Joes and also the one from Target. Both work. If you have access to sour cherries or you make your own cherry pie filling, you can totally use that too.
Because I use the cherry pie filling, I skip the “filling” part of my cobbler bars. Which makes these even EASIER. It’s just the crust, cream cheese layer, cherry pie filling and the crumble!
Now let’s get to it.
To start, it’s all about the shortbread crust. This is super simple, and the reason I love it is because it works double duty! All it is? Flour, sugar, salt and butter – and the best part is that it makes the crust AND the topping. It is so perfect because you get both layers made at once and simply split them in half.
I press half of the mixture in a 9×13 pan. Next, I make the cheesecake filling. That’s easy too. Just some cream cheese, sugar and an egg. Then I spread that on the crust.
Fruit comes next! Cherry pie filling for the win here. It’s so delicious, I could eat it with a spoon.
Finally, I sprinkle the remaining “crust” in a crumbly way all over the top, giving us our crumble topping.
Then it’s time to bake. With this cream cheese layer, I do find that I may have to bake my bars 10 to 15 minutes longer than my traditional ones. I suggest checking them a few times and see how the filling is. And also allowing them to cool completely before slicing.
Good gracious these are absolute HEAVEN on a dish. It’s like a cookie, fruit cobbler and pie all in one bite.
This is also a great dessert to make ahead of time. I do store these ones in the fridge, but they are excellent at room temperature too.
Such a delish creamy, fruit concoction!
Cherry Cheesecake Cobbler Bars
Cherry Cheesecake Cobbler Bars
Ingredients
crust and topping
- 3 cups all-purpose flour
- 1 cups sugar
- ½ teaspoon salt
- ¾ cup unsalted butter melted
cherry cheesecake
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 21 ounce can cherry pie filling
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the dish. Keep the rest for the topping.
- In a bowl of your electric mixer (or with a hand mixer), beat together the cream cheese, sugar, egg and vanilla extract until creamy and smooth. Pour the mixture over the crust.
- Pour the cherry pie filling over the cream cheese layer and gently press it out towards the edges.
- Crumble the rest of the dough over top of the cherry mixture. Bake for 55 to 60 minutes, until the bars are set and no longer jiggly. Cool completely before slicing into squares!
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The best bite.
7 Comments on “Cherry Cheesecake Cobbler Bars.”
These look delicious!! Do you think I could leave the cheesecake layer out? Thank you!
yes! you should be able to!
oh my! trying these friday night for book club, but i’m going to use homemade strawberry jam instead. HSE, this looks like yet another winner you consistently produce!
In the picture near the top of the post, it appears like the cherry pie filling has been chopped into smaller pieces, which would totally make sense, to ensure every bite has some.
Did you do this, or are my old eyes deceiving me (a real possibility, unfortunately 😕)?
Thanks!
nope, i did not cut any! this may differ based on the brand you use (i always use good and gather from target). it usually spreads out just fine!
Delicious 😋 very easy to make, hard to wait to eat!
Could I make these the night before amd refrigerate? Also, have you ever cooked the base layer for a few minutes before adding the cheesecake and cherries? I just want to be sure the bottom layer isn’t at all gooey.