Christmas Cherry Bars are festive, crowd-pleasing treats with a buttery shortbread crust, juicy cherry pie filling, crumbly topping, and sweet almond glaze perfect for holiday potlucks, cookie exchanges, or dessert trays. This easy sheet-pan recipe serves a crowd and slices into beautiful red-and-white bars that stay moist for days.
Why You’ll Love These Cherry Bars
These bars deliver homemade cherry pie flavor in portable slices no pie crust rolling required. The soft dough bakes up tender around the fruit filling, while the glaze adds festive shine.
Make-ahead friendly and freezer-safe, they’re ideal for holiday hosting alongside Grinch Mini Cheesecakes from MyBakeRecipes.com.mybakerecipes
Table of Contents
Ingredients
Method
- Prepare the panLightly grease a 9×13-inch baking dish or line it with a parchment sling for easy lifting and slicing.Make the cookie crustAdd the Christmas cookies to a food processor and pulse into fine crumbs, or place in a zip-top bag and crush with a rolling pin. Stir the crumbs with melted butter and sugar (if using) until the texture resembles damp sand and holds together when pressed. Press the mixture firmly into the bottom of the pan in an even layer, using the bottom of a measuring cup to compact it. Chill while you make the next layer.Whip the cream for the cheesecake layerIn a cold mixing bowl, beat 1 ½ cups heavy cream to stiff peaks. Set aside.Make the cheesecake fillingIn another bowl, beat the softened cream cheese until smooth and creamy, scraping the bowl as needed. Add powdered sugar and vanilla and beat until fluffy with no lumps. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.Add the cheesecake layerSpread the cheesecake filling over the chilled cookie crust, smoothing it into an even layer. Return the pan to the fridge while preparing the pudding.Prepare the pudding layerIn a large bowl, whisk together both pudding mixes, cold milk, and peppermint extract for about 2 minutes until thickened and smooth. Fold in mini chocolate chips. Let the mixture sit for 2–3 minutes until it continues to thicken.Add the pudding layerCarefully spread the pudding mixture over the cheesecake layer, smoothing the top. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set the layers.Make the whipped toppingWhen ready to finish, beat 2 cups cold heavy cream, powdered sugar, and vanilla until medium–stiff peaks form.Top and decorateSpread the whipped cream over the chilled pudding layer. Sprinkle with crushed candy canes and Christmas sprinkles. Add mini cookies around the edges or in rows on top, if desired.Chill and serveChill for at least 30 more minutes for clean slices. Use a sharp knife to cut squares, wiping the blade between cuts. Serve cold and store leftovers covered in the refrigerator for up to 3 days.
Notes
- For a stronger peppermint flavor, increase peppermint extract in the pudding layer by ¼ teaspoon at a time, tasting as you go.baking-sense+1
- If using very soft cookies for the crust, reduce the butter by 1–2 tablespoons so the base does not become greasy.allrecipes
- For a firmer slice, freeze the lasagna for 30 minutes before serving; it will soften quickly at room temperature.
Ingredients
For the cookie crust
- 3 cups Christmas cookies, finely crushed (sugar cookies, shortbread, or speculoos)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional, if cookies aren’t very sweet)
For the cheesecake layer
- 12 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 ½ cups cold heavy whipping cream
For the pudding layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 (3.4 oz) box instant white chocolate or vanilla pudding mix
- 3 cups cold whole milk
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips or finely chopped chocolate
For the topping
- 2 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed candy canes or peppermint candies
- Assorted Christmas sprinkles
- Extra mini cookies for garnish (optional)
Instructions
- Prepare the pan
Lightly grease a 9×13-inch baking dish or line it with a parchment sling for easy lifting and slicing. - Make the cookie crust
Add the Christmas cookies to a food processor and pulse into fine crumbs, or place in a zip-top bag and crush with a rolling pin. Stir the crumbs with melted butter and sugar (if using) until the texture resembles damp sand and holds together when pressed. Press the mixture firmly into the bottom of the pan in an even layer, using the bottom of a measuring cup to compact it. Chill while you make the next layer. - Whip the cream for the cheesecake layer
In a cold mixing bowl, beat 1 ½ cups heavy cream to stiff peaks. Set aside. - Make the cheesecake filling
In another bowl, beat the softened cream cheese until smooth and creamy, scraping the bowl as needed. Add powdered sugar and vanilla and beat until fluffy with no lumps. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain. - Add the cheesecake layer
Spread the cheesecake filling over the chilled cookie crust, smoothing it into an even layer. Return the pan to the fridge while preparing the pudding. - Prepare the pudding layer
In a large bowl, whisk together both pudding mixes, cold milk, and peppermint extract for about 2 minutes until thickened and smooth. Fold in mini chocolate chips. Let the mixture sit for 2–3 minutes until it continues to thicken. - Add the pudding layer
Carefully spread the pudding mixture over the cheesecake layer, smoothing the top. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set the layers. - Make the whipped topping
When ready to finish, beat 2 cups cold heavy cream, powdered sugar, and vanilla until medium–stiff peaks form. - Top and decorate
Spread the whipped cream over the chilled pudding layer. Sprinkle with crushed candy canes and Christmas sprinkles. Add mini cookies around the edges or in rows on top, if desired. - Chill and serve
Chill for at least 30 more minutes for clean slices. Use a sharp knife to cut squares, wiping the blade between cuts. Serve cold and store leftovers covered in the refrigerator for up to 3 days.
Notes
- For a stronger peppermint flavor, increase peppermint extract in the pudding layer by ¼ teaspoon at a time, tasting as you go.
- If using very soft cookies for the crust, reduce the butter by 1–2 tablespoons so the base does not become greasy.
- For a firmer slice, freeze the lasagna for 30 minutes before serving; it will soften quickly at room temperature.
Helpful tips and variations
Make-ahead and storage
This dessert is best when made at least 4 hours ahead, because the layers have time to set and the cookie base gently softens into a cake-like texture. Leftovers keep well covered in the fridge for up to 3 days, making it a great project for the night before a party.
If you need to freeze it, wrap tightly and freeze up to 1 month, then thaw overnight in the refrigerator before serving; the whipped cream may lose a little volume but will still taste delicious.
Flavor twists
- Gingerbread twist: Use gingerbread cookies for the crust and add ½ teaspoon ground cinnamon to the cheesecake layer.
- Nutty version: Sprinkle toasted chopped pecans between the cheesecake and pudding layers for crunch.
- White Christmas: Swap chocolate pudding for all white chocolate or vanilla pudding and use white chocolate shavings on top.
For more layered holiday treats, you can adapt ideas from easy cookie bases and bar-style recipes similar to cake mix cookies and layered desserts.
Christmas Cherry Bars FAQ
Q1. Can I use fresh cherries instead of canned pie filling?
Yes, but pit and cook 4-5 cups fresh cherries with ½ cup sugar and 2 tbsp cornstarch until thickened first. Canned holds shape better for clean slicing.
Q2. How do I store Christmas Cherry Bars and how long do they last?
Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freeze unglazed bars up to 2 months in airtight container; thaw and glaze before serving.
Q3. Why does the batter curdle when adding eggs?
Cold eggs to room temperature first. Gradually add while beating prevents separation—warm butter helps emulsify properly.
Q4. Can I make these gluten-free or with substitutions?
Swap all-purpose flour for 1:1 gluten-free blend. Use dairy-free butter and almond milk in glaze. Texture holds well with quality substitutes.
Q5. My crumb topping sank into the filling what happened?
Dough was too warm or filling too hot. Chill dough 15 minutes before dotting over filling, and don’t overfill pan.
Q6. How can I tell when the bars are fully baked?
Edges golden brown, center set but slightly jiggly, and toothpick near (not in) filling comes out clean. Overbaking dries the crust.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.