Cherry Cheesecake Bars

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes 20 squares



2 sleeves graham crackers (I use the ones from Trader Joe’s)

3 Tbsp Unsalted Butter, melted

2 Tbsp sugar (I use organic Evaporated Cane Sugar)


3 packages 8oz. Cream Cheese Blocks, room temperature

1 cup sugar

3/4 cup sour cream, room temperature

1.5 tsp vanilla extract

1/4 tsp salt

3 large eggs, room temperature

1 can cherry pie filling, I use Omena Organics Organic Cherry Pie Filling


Heat oven to 325°F. Line a 9×13″ pan with parchment paper, leaving a 2″ overhang on both sides.


Place graham crackers, melted butter and sugar in a food processor and process on medium until its finely ground and incorporated with all the butter.

Pour on to the parchment paper and using the back of a dry measuring cup, press down and even put the layer. Bake for 15 min. Put on the cooling rack (leave the oven on) while you make the filling.


In a 9-cup food processor with a dough blade or regular blade, process 3 blocks of cream cheese with sugar, scraping down the sides and some of the bottom with a silicone spatula in between (about 3 min.) until uniform in consistency . Add sour cream, vanilla and salt and process for another 2 minutes until incorporated and creamy. Add one egg at a time processing until glossy in between (about 60 sec. ). Scrape down the sides and the bottom and process again. Pour over the crust, making sure the top is even and gently hit the pan against the table to let out any air bubbles.

Bake for 40 min. Until the filling is set around the edges but still slightly wobbly when you give a gentle shake to the pan. Move the pan over the cooling rack and let cool for an hour to room temperature. Cover with foil and refrigerate for at least 3 hours or overnight. (I chilled mine overnight)

To cut, use a sharp chefs knife to cut into bars. Wash with hot water in between and dry completely before making each cut. Scoop a table spoon of cherry pie filling over each square. Keep refrigerated until ready to serve. Enjoy!

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Rating: 5.0/5 (2 votes cast)


Vegan Chewy Peanut Butter Chocolate Chip Bars

Hi everyone! Hope your week is going well despite the depressing weather here in NY. I guess the fall season is always rather gloomy especially with Halloween coming up exactly a month from today. Pumpkin season has officially begun and I better get started with my pumpkin treats. Speaking of treats I originally stumbled upon this amazingly easy recipe from Sally’s Bake Blog. I tweaked it a bit and made it my own and they’re a huge hit! This recipe is vegan but it’s very versatile and you’re free to add anything that you like to it in terms of toppings such as dried fruit, different chocolate pieces or candy, nuts/seeds of all kinds and more. I really love this recipe since it is oh-so-effortless but looks like you spent hours making them. Hopefully you will appreciate them as much as I do. They’re packed with protein, antioxidants, and fiber! Enjoy!


1 Cup Organic All Natural Peanut Butter (make sure the ingredients are just peanuts and salt)

1/2 Cup Dark Brown Sugar (you can use any brown sugar. I just prefer the rich molasses flavor)

2 tsp Organic Vanilla Extract

1 Cup Organic Old Fashioned Rolled Oats

1 Cup White Whole Wheat Flour or any flour that you like

1 tsp Baking Soda

1/4 tsp salt

1/2 Cup Organic Almond Milk (unsweetened) but you can use any milk that you like

1/2 Cup Sliced Organic Almonds

1/2 Cup Vegan Chocolate Chips or any kind will work too

1/2 cup of any additional toppings that you like


Heat oven to 350F degrees. Line a 8×8 baking dish with parchment paper or spray with nonstick spray. Set aside.

With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips , alomonds and any other fixings you want.  Use your hands to make sure everything is combined, if needed.
Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks. And in the freezer for about 2 months. 

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Rating: 5.0/5 (2 votes cast)