These Cherry Cheesecake Bars are super easy to make, the hardest part is waiting for the cheesecake to chill in the fridge. I love making these cheesecake bars in the summer months, when I don’t want to be baking something in the oven for hours and heating up our home.
Preheat oven to 350F degrees. Line a 13x9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
Using a food processor, pulse graham crackers until crumbly. Mix in sugar and melted butter until crust forms.
Press graham cracker crust into prepared pan. Bake for 10 minutes. Let crust cool before topping with cheesecake mixture.
In a small saucepan, boil water. Add cherry gelatin mixture to a small bowl. Add boiling water to gelatin mixture and stir until completely dissolved. Let cool before adding to cream cheese mixture.
Using a hand mixer or stand mixer with paddle attachment, mix cream cheese and powdered sugar until light and creamy.
Add cooled cherry gelatin and heavy whipping cream and mix until completely combined.
Pour cheesecake mixture on top of cooled crust. Place in fridge for at least 4 hours before cutting into squares. Top with whipped cream and enjoy!
Notes
The cream cheese mixture will start out runny, but don’t give up. Keep beating it until it thickens. Also, if you're using a stand mixer switch to a wire whip attachment.