These cherry and unbaked cheese bars are a classic of the public that is sweet and simple. They are made with a graham cracker crust, easy cheesecake filling and cherry pie topping.
9 sheets of graham crackers one sleeve
½ cup melted butter
1 tablespoon of sugar
16 oz. of softened cream cheese
8-ounce container of cold whip
1 cup of powdered sugar
1 teaspoon lemon juice
1 21-ounce can cherry pie filling
Put the graham crackers in the food processor and put them in fine crumbs.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Line an 8×8 tray with parchment paper. Press graham cracker mixture evenly to bottom of pan. Chill it in the refrigerator.
In a large bowl, mix the softened cream cheese, cold shake, powdered sugar and lemon juice until smooth. Spread an even layer over the graham cracker crust. Cool for about 5 minutes.
Place the cherry pie filling over the layer of cream cheese. Gently spread the cherries to cover the entire pan.
Chill for at least 4 hours. Slice and enjoy!
Make sure your cream cheese is softened before starting this recipe. If the cream cheese is too hard, it can cause lumps to form on the bars.
If you’re looking to feed a crowd, this is an easy recipe to make and fold. Simply fold the ingredients and use a 9 x 13″ skillet. Be sure to line the pan with parchment paper so there is less mess when removing the bars.