There’s something magical about baking during the holidays, isn’t there? The smell of butter, sugar, and warm spices wafting through the house feels like an instant hug. These Christmas cheesecake bars are the perfect dessert for when you want to impress without stressing. They’re everything you’d want in a holiday treat: buttery sugar cookie crust, creamy cheesecake filling, sweet cherry pie topping, and a crumbly almond streusel for that extra festive crunch. And the best part? They’re as easy to make as they are to eat (which is saying a lot!).

I first made these cheesecake bars for a last-minute holiday gathering when I didn’t have time for a full-blown cheesecake. The recipe was such a hit that my family insisted I make it part of our holiday traditions. I’ll never forget my nephew sneaking a second piece, claiming he needed to “make sure they tasted as good as the first bite.” Spoiler alert: they did.

The story behind this holiday classic

Christmas cheesecake bars are the ultimate mash-up of flavors and textures. While they’re not a traditional holiday dessert like fruitcake or gingerbread, the buttery crust and almond-studded topping give them a festive vibe. Cheesecake itself has been around for centuries, with its origins dating back to ancient Greece, but it wasn’t until the 20th century that the creamy New York-style cheesecake we know today became popular.

These bars are a modern twist, transforming the rich and indulgent flavors of cheesecake into a portable, sharable treat. With the convenience of a boxed sugar cookie mix and canned cherry pie filling, this recipe is approachable for even the busiest home baker.

Let’s talk ingredients: the stars of the show

Sugar cookie mix: This forms the buttery, sweet base and the crumbly topping. If you don’t have a mix on hand, you can use crushed shortbread cookies or graham crackers with a bit of melted butter as a substitute.
Butter: Cold butter is essential for creating the crumbly texture. Don’t skimp on quality here—a good European-style butter adds richness to the crust and topping.
Cream cheese: The heart of the cheesecake layer. Make sure it’s softened to room temperature for a smooth, lump-free filling.
Sugar: A touch of sweetness for the cheesecake layer. If you’re feeling adventurous, try swapping in brown sugar for a slightly caramel-like flavor.
Flour: Just a little to help stabilize the cheesecake layer.
Vanilla extract: The secret to that classic cheesecake flavor. Use pure vanilla for the best taste!
Egg: It helps bind the cheesecake mixture and gives it structure.
Cherry pie filling: The jewel-toned topper that adds a tart, fruity contrast to the creamy cheesecake. You can swap this for raspberry, blueberry, or even cranberry sauce for a seasonal twist.
Sliced almonds: These add a nutty crunch to the streusel topping. Pecans or walnuts work well, too.

Kitchen gear: What you need (and what you can skip)

The beauty of this recipe is that it doesn’t require any fancy equipment. You’ll need:

An 8×8 baking pan: This size ensures the bars are the perfect thickness. If you don’t have one, you can use a 9×9 pan, but the bars will be slightly thinner.
A hand mixer or stand mixer: For beating the cheesecake mixture. If you’re mixer-less, you can whip it by hand with a sturdy whisk (just be ready for an arm workout!).
A fork or pastry cutter: To combine the butter and sugar cookie mix into a crumbly texture.
Parchment paper (optional): Lining the pan makes it super easy to lift the bars out and slice them cleanly.

Step-by-step: My foolproof method for perfect bars

Preheat and prep: Start by preheating your oven to 350°F and greasing your 8×8 pan with non-stick spray. I like to line the pan with parchment paper for easy removal later.
Make the crust: In a small bowl, combine the sugar cookie mix and cold, cubed butter. Use a fork or your fingers to mix until crumbly. It should resemble wet sand with a few pea-sized bits of butter. Set aside 3/4 cup of this mixture for the topping, then press the rest firmly into the bottom of your pan. Bake for 10 minutes, then pop it in the fridge to cool. (Cooling helps the crust firm up, so it doesn’t mix with the cheesecake layer.)
Prepare the cheesecake layer: While the crust is chilling, beat the softened cream cheese, sugar, flour, vanilla, and egg in a mixing bowl until smooth. You want it creamy and lump-free, so scrape down the sides of the bowl as you go.
Assemble the layers: Spread the cheesecake mixture evenly over the cooled crust. Spoon the cherry pie filling over the top, spreading it gently to cover the cheesecake layer without mixing them.
Make the streusel topping: Stir the sliced almonds into the reserved sugar cookie mixture. Sprinkle this crumble evenly over the cherry layer, covering as much as possible for a golden, crunchy top.
Bake to perfection: Bake the bars for 40 minutes. They’ll be golden on top and slightly jiggly in the center (don’t worry—they’ll firm up as they cool). Let them cool at room temperature for 30 minutes, then refrigerate until completely cold and set, about 2 hours.

Variations to try: make it your own!

Gluten-free: Use a gluten-free sugar cookie mix and check that your pie filling is gluten-free.
Vegan: Swap the cream cheese for a plant-based alternative, use vegan butter, and replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Seasonal twists: Use cranberry sauce or spiced apple pie filling instead of cherry for a wintery feel.
Nut-free: Skip the almonds or replace them with rolled oats for a similar texture.
International flair: Try topping the cheesecake with lemon curd and shredded coconut for a tropical vibe, or add a dash of cinnamon and nutmeg to the crust for a warm, spiced version.

How to serve these festive bars

Presentation matters, especially during the holidays! Slice the bars into neat squares and arrange them on a pretty platter. A light dusting of powdered sugar or a drizzle of melted white chocolate adds an extra festive touch. These bars pair beautifully with coffee or tea for an afternoon treat, or serve them as the grand finale to your holiday dinner.

Drinks to pair with cheesecake bars

Looking for the perfect beverage? A classic pairing is hot coffee or espresso to cut through the richness. For something more celebratory, serve with a glass of sparkling wine or prosecco—the bubbles complement the creamy cheesecake beautifully. If you prefer non-alcoholic options, a spiced apple cider or cranberry punch adds a seasonal flair.

Storing and reheating tips

These bars are best stored in the fridge in an airtight container. They’ll keep for up to 5 days (if they last that long!). To freeze, wrap individual bars in plastic wrap, then store in a freezer-safe bag for up to 3 months. Let them thaw in the fridge overnight before serving.

Adjusting for different serving sizes

Need more or fewer bars? This recipe scales easily! For a larger crowd, double the ingredients and use a 9×13 pan. Just add 5-10 minutes to the baking time. For a smaller batch, halve the recipe and bake in a loaf pan.

Potential hiccups (and how to avoid them)

Crust too crumbly? Make sure you packed it down firmly before baking.
Cheesecake layer lumpy? Ensure your cream cheese is fully softened before beating.
Topping browning too quickly? Cover the pan loosely with foil during the last 10 minutes of baking.

Give these bars a try this Christmas!

There’s nothing like homemade desserts to bring people together during the holidays. These Christmas cheesecake bars are easy enough for beginners but impressive enough to earn rave reviews. Don’t be afraid to make them your own with different toppings and flavors—after all, the best recipes are the ones you can adapt and share. Happy baking!

FAQs

1. Can I use fresh cherries instead of pie filling?
Yes! Cook fresh cherries with sugar, a splash of water, and a little cornstarch to make your own filling.

2. What can I substitute for almonds?
Pecans, walnuts, or even shredded coconut work well. You can also leave them out entirely.

3. Can I make these ahead of time?
Absolutely! These bars taste even better after chilling overnight.

4. How do I get clean slices?
Use a sharp knife and wipe it clean between cuts for neat, professional-looking squares.

5. Can I double the recipe?
Yes, just use a 9×13 pan and adjust the baking time as needed.