Do you love cheesecake? Ha! Silly question! These Crock Pot Cherry Cheesecake Bars are delicious, easy and portable! Win, win, win!
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Aunt Lou here.
I love cheesecake. I had wanted to make a cheesecake in my crock pot, but hadn’t figured it out yet. I was so jealous that Cris figured out how to make a Crock Pot Cheesecake first. However, I couldn’t resist doing my own twist with these Crock Pot Cherry Cheesecake Bars. Little sister couldn’t be left out! 😉
Crock Pot Cherry Cheesecake Bars
Note: Scroll to the bottom for the printable recipe
Ingredients for Crock Pot Cherry Cheesecake Bars
- 1 cup crushed graham crackers
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar, packed
- 8 oz brick cream cheese
- 3/4 cup sugar
- 1 cup ricotta cheese
- 1 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 teaspoons all-purpose flour
- 1 1/2 teaspoons cornstarch
How to Make Cherry Cheesecake Bars in a Crock Pot
- Mix together your crushed graham crackers, melted butter and brown sugar until they are well combined
- Lightly spray your 6 quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot)
- Mix together your cream cheese and sugar in a large mixing bowl (I used my Kitchen-Aid mixer)
-
Then add your ricotta, sour cream or Greek yogurt and vanilla. Beat until smooth. Scraping sides as needed
-
Add one egg at a time, blending it completely before adding the next
-
Then beat in your flour and cornstarch
-
Pour your batter over your graham cracker crust
-
Put a couple of paper towels under the lid and cover
-
Cook on low for 3-4 hours or until the center is almost set. Carefully rotate your crock as needed throughout cooking to reduce uneven cooking
-
Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock (Be careful not to let the towel touch the top of the cake and cool for one hour)
-
Remove crock from unit and let it cool completely before placing in the fridge to chill for a few hours or overnight
- Once your cheesecake bars are chilled, top with cherry pie filling and slice into bars
Crock Pot Cherry Cheesecake Bars Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Cherry Cheesecake Bars
Crock Pot Cherry Cheesecake Bars
Do you love cheesecake? Ha! Silly question! These Crock Pot Cherry Cheesecake Bars are delicious, easy and portable! Win, win, win!
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Servings: 8 people
Ingredients
- 1 cup crushed graham crackers
- 2 tablespoons butter melted
- 2 tablespoons brown sugar packed
- 8 oz brick of cream cheese
- 3/4 cup sugar
- 1 cup ricotta cheese
- 1 cup sour cream or PLAIN Greek yogurt
- 1 teaspoon vanilla
- 2 eggs
- 1.5 tablespoons all purpose flour
- 1.5 tablespoons cornstarch
Instructions
- Mix together your crushed graham crackers, melted butter and brown sugar until they are well combined
- Lightly spray your 6 quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot)
- Mix together your cream cheese and sugar in a large mixing bowl (I used my Kitchen-Aid mixer)
- Then add your ricotta, sour cream or Greek yogurt and vanilla, beat until smooth, scraping sides as needed
- Add one egg, blending it completely before adding the next
- Then beat in your flour and cornstarch
- Pour your batter over your graham cracker crust
- Put a couple of paper towels under the lid and cover
- Cook on low for 3-4 hours or until the center is almost set (Carefully rotate your crock as needed throughout cooking to reduce uneven cooking)
- Once cooking is done, carefully remove lid (do not let lid liquid drip into cheesecake) and place a clean cooking towel over the top of the crock (Be careful not to let the towel touch the top of the cake and cool for one hour)
- Remove crock from unit and let it cool completely before placing in the fridge to chill for a few hours or overnight
- Once your cheesecake bars are chilled, top with cherry pie filling and slice into bars
Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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My copy of the recipe for cherry cheesecake bars does not list the numbers of How MANY bricks of cream ceese are needed for the recipes. Can you help me out here???
Hi LD!
You use an 8 oz brick of cream cheese (just one). Enjoy!
Aunt Lou
Unsure how the graham cracker crust is fashioned into bars….
Should I use foil like in the cheesecake recipe video? And then cut into bars?
How is this different than the cheesecake recipe ( not counting the fact one uses vanilla wafers, and this one uses graham crackers)
Hi Nebnp!
The graham cracker crust actually holds up quite well! This recipe has less filling in it so the crust to filling ratio is perfect for cheesecake bars. You don’t need to use foil in this recipe. Enjoy!
Aunt Lou
Can’t wait to make, bought all ingredients today.
Hi Sue!
I hope you enjoy this as much as we do!
Aunt Lou