Cherry-Almond Cheesecake Bars

Cherry-Almond Cheesecake Bars

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Rated: 0
  • Makes: 20 servings
  • Prep 25 mins
  • Bake 25 mins to 35 mins
  • Chill 2 hrs to 24 hrs
  • Serving Size: 1 bar
  • Carb Grams Per Serving: 14


  • 2/3 cup all-purpose flour
  • 2/3 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar or 1-1/2 teaspoons brown sugar substitute*
  • 2 tablespoons finely chopped almonds
  • 1/4 cup butter
  • 2 8 - ounce package reduced-fat cream cheese (Neufchatel)
  • 1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
  • 1/3 cup finely chopped dried cherries
  • 10 tablespoons fat free frozen whipped dessert topping, thawed (optional)
  • 2 tablespoons sliced almonds (optional)


  1. Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.
  2. Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.
  3. Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.
  4. Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator. Makes 20 bars.


  • *Sugar Substitutes: Use 1-1/2 teaspoons Sweet'N Low® Brown to substitute for the brown sugar. Choose from Splenda® Granular, Sweet'N Low® bulk or packets, or Nevella® to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 cup granulated sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 122 cal., 9 g carb.
  • *Sugar Substitutes: Exchanges: 0.5 other carb.
  • *Sugar Substitutes: Carb choices: 0.5.

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 141 cal., 8 g total fat (4 g sat. fat), 23 mg chol., 116 mg sodium, 14 g carb. (1 g fiber, 8 g sugars), 4 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 1;