Cherry Cobbler Cheesecake Bars are a celebration of sweet summer cherries! Cheesecake filling and nutty crust take cherry cobbler to a whole new level.
Do you remember my Blueberry Almond Streusel Bars? They’re probably one of my top five favorite recipes on this site, and they’re in the rotation of things I regularly make (which is saying a lot! As a food blogger, it’s rare that even a favorite recipe gets made frequently because we’re always looking for new blog content).
Suffice to say, if you haven’t made them yet, I highly recommend remedying that. ;)
Those beautiful blueberry bars served as the inspiration for this recipe. Cherries become the star here, and with the addition of cheesecake, this treat is definitely next-level delicious. Whip up a batch to keep in the fridge for weekday breakfasts or afternoon snacks, and these are also the perfect thing to bring to a summer picnic, potluck, or bbq.
Because of the addition of cheese, these bars are no longer paleo, but they’re still primal. (To keep them paleo, just omit the cheesecake layer.) I used my homemade Cherry Pie Filling to make these bars, but you can go with whatever cherry pie filling you like!
- Top/Bottom Crust:
- 1 1/2 cups (6 oz/170 g) almond meal
- 2 tablespoons honey
- 1 1/2 tablespoons clarified butter (ghee), melted
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/4 cup whole, raw walnuts (top only)
- Cheese Filling:
- 4 oz (115 g) cream cheese, softened slightly
- 1 large egg white
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Other:
- 1 cup cherry pie filling (homemade or store-bought)
- Preheat the oven to 350F; line an 8 1/2 by 4 1/2-inch loaf pan with parchment paper so it hangs over all 4 sides.
- For the top/bottom crust, pulse together all ingredients except the walnuts in a food processor. Firmly press 2/3 of this into the prepared dish and bake until starting to turn light golden along the outside, about 12 minutes. Once par-baked, poke a few holes in the bottom. Pulse the walnuts into the remaining 1/3 of the crust mixture until they’re coarsely chopped.
- For the cheese filling, beat together all ingredients in a large bowl. Once the crust is par-baked, spread the cheese filling on top and bake 8 minutes.
- Spread the cherry filling on top of the par-baked cheesecake, and sprinkle on the remaining crust mixture. Bake until golden, about 20 minutes. Cool to room temperature, then refrigerate 2 hours.
- Serve, and store any leftovers covered in the fridge for up to 3 days.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
I love THIS! It looks so delicious! I am going to make it for my hubby!
Instead of cherry pie filling can I use defrosted frozen cherries?
Heather, I haven’t tried this recipe using defrosted frozen cherries, but I don’t know if it would work well because cherry filling is thicker. But you can definitely use frozen cherries to make my homemade pie filling if you want! Here’s the recipe if you’re interested: https://www.healthysweeteats.com/cherry-pie-filling/