Cherry Cheesecake Swirl Bars
with 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! Nutrition values are representative of one square. There are approximately 16 squares per bundle.
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
¼ cup
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 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, ¼ cup sugar, 1½ tsp lemon juice, and a big pinch of lemon zest until no lumps remain. Pour cheesecake filling on top of crust; spread out in an even layer.
Place jam in bowl used for egg; 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 have only 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 Dec 2025- Flavor: Many enjoyed the taste, though some wanted more cherry flavor. The lemon added a nice touch, but a few found it overpowering.
- Ease of prep: Opening multiple small cream cheese packets was time-consuming for several cooks. Consider providing block cream cheese instead.
- Suggestions: For stronger cherry taste, skip adding water to the jam. Try increasing the cheesecake layer for better balance with the crust.
- Texture: The crust improved after a day, becoming less soft. Some found the almonds became chewy during baking.
- Baking time: A few needed to extend baking time to 45-50 minutes for the cheesecake to set properly.
Reviews from our home cooks
Wish there was more cherry flavoring. Cookie crust was okay. The cheesecake took about 45-50 minutes to bake.
Easy to make and delicious! It would be nice to not have to cut open and squeeze out 6 packages of cream cheese though.
Delicious but would have rather been sent a block of cream cheese instead of having to open and empty 12 individual servings. Took way too much time to make having to open each one.
Taste good, not enough filling. I understand they're snacks but the filling is difficult to taste with the cookie crust and it would be way better with more filling.
Love the cheesecake. The first day the cookie bottom was too soft. The next day it was much better.
Felt I should have made the day prior. A bit kind of messy to eat but was beyond delicious.
The cherry jam did not require adding water. One teaspoon made the jam too runny.
This was really good. You really didn't taste the cherry, but it is still very good.
These were tasty but, there was too much cookie and not enough cheesecake.
Didn't realize I had to put together but turned out ok. Still enjoying them, froze half for later hope they are as tasty?!
