Cherry Cheesecake Swirl Bars
with Philadelphia Cream Cheese & Sliced Almonds | 16 servings
- Eggs
- Wheat
- Milk
- Tree Nuts
Whip out this dessert for a gathering and people will think you deserve a spot on the Great British Baking Show. Don’t worry, though. This festive cheesecake looks super impressive but is actually easier than pie. The crust, which you simply press into the baking pan, uses packaged cookie mix as a clever shortcut. The cream cheese filling is just whisked together—no special equipment needed. Then the fun part is swirling the cherry jam on top. Get creative and channel your inner Jackson Pollock!
Ingredients
1 unit
Lemon
2 unit
Eggs
(Contains: Eggs)
2 tablespoon
Flour
(Contains: Wheat)
1.5 cup
Cream Cheese
(Contains: Milk)
3 unit
Cherry Jam
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
6.25 ounce
Sugar Cookie Mix
(Contains: Milk, Wheat)
Not included in your delivery
Salt
4 teaspoon
Sugar
4 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 350 degrees. Wash and dry produce. Line an 8-by-8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on two sides; lightly coat with oil (or nonstick cooking spray). Zest and halve lemon.
Quarter 4 TBSP unsalted butter; place in a medium microwave-safe bowl. Microwave until melted, 1 minute. Crack one egg* into a small bowl and lightly whisk. Using a rubber spatula or large spoon, stir cookie mix, flour, and a pinch of salt (leave out if your butter is salted) into bowl with melted butter. Stir in beaten egg until no dry streaks remain. Press dough into prepared baking dish in an even layer. Wash out bowls.
Place cream cheese in bowl used for butter; microwave until softened, 1 minute. Whisk in remaining egg, 1½ tsp lemon juice, ¼ cup sugar, and a big pinch of lemon zest until no lumps remain. Pour cheesecake filling on top of crust; spread out in an even layer.
To bowl used for egg, add jam. Stir in hot water 1 tsp at a time until mixture reaches a pourable consistency. Dollop spoonfuls of jam mixture all over cheesecake filling; using a butter knife or chopstick, swirl jam into filling. Sprinkle with almonds. Bake on middle rack until cheesecake is set and edges are golden, 28-33 minutes (TIP: To check if it’s set, give the pan a gentle shake—the center should only give a slight wobble and the edges should be firm.) Let cool completely in pan, then refrigerate until chilled, about 2 hours. Using foil overhang, lift cheesecake out of pan and place on a cutting board. Cut into 16 squares and serve. (TIP: Use a sharp knife and wipe between cuts with a wet, hot towel for clean edges.) Store covered in refrigerator for up to 4 days.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some found it tasty, while others thought it bland; consider adding extra cherry preserves or dark chocolate chips for more flavor.
- Ease of prep: Many found it simple to make, though opening multiple cream cheese packets was tedious for some.
- Suggestions: Try using a larger pan for a thinner crust, and consider doubling the cheesecake filling for better balance.
- Texture: The cookie crust was too thick for many; some preferred a traditional graham cracker base for a cheesecake-like experience.
- Customization: Experiment with different jams or zests; raspberry jam with orange zest could be a delicious variation.
Reviews from our home cooks
I liked the taste and how easy it was to assemble. However, I would have liked it better if there was more filling as the crust-to-filling ratio seemed off. The cookie crust was thick, about as thick as the cheesecake filling, if not thicker. I also didn't like that I had to open so many small tubes of cream cheese for this. It might have been more efficient to have an 8oz brick plus any additional tubes on top to make the required amount.
I'm not much of a "baker" but I found this kit fairly easy and straight-forward. I wouldn't say that these were my favorite dessert ever. I think I prefer the lighter, thinner traditional cheesecake crust, and I found the sugar cookie crust to be a little thick and too much, but I guess the cookie crust is what makes these easy to eat, and the family members to whom I served them really liked them. The finished product was impressive, and they looked fancy, like they took more time/effort than they actually required. They were good, but maybe I'll stick to cooking instead of baking - ha!
Not a baker at all but this was so easy to make and delicious!
Great recipe to make with kids! And they are delicious.
These were great and the perfect holiday treat. I added dark chocolate chips to the recipe.
First time I had a little dessert that I actually had to make. Was easy and yummy.
So good! First time getting a dessert kit and since I'm no baker myself.. it was fun for me.
The crust could have used some more sweetness, may have been better with a graham cracker base instead of sugar cookie but overall a good dessert!
Thought I was not going to be happy making them, but I was wrong. Easy to make and delicious.
The almonds didn't cook, so they were white and not tasty. Unless you eat all the bars, the leftover bars' sliced almonds got soggy, which was truly unappealing. The cream cheese (cheesecake) got dry and crumbly (ick), and finally but importantly, the cookie crust SUCKED. For a cheesecake bar, I would rather have done a graham cracker crust. Come on HF, you CAN do a better dessert!!!
