Save A festive, decadent dessert bar combining creamy cheesecake, sweet cherries, and the nostalgic flavor of birthday cake, all in one colorful, celebratory treat.
I made these bars for my niece's birthday party, and they completely stole the show. Kids loved the colorful sprinkles while adults couldn't resist the creamy layers with cherries. It’s now a requested favorite for every family celebration.
Ingredients
- Crust: 1 1/2 cups (180 g) vanilla wafer cookie crumbs, 1/4 cup (55 g) unsalted butter, melted, 2 tablespoons sugar, Pinch of salt
- Cheesecake Layer: 16 oz (450 g) cream cheese, softened, 1/2 cup (100 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/4 cup (60 ml) sour cream
- Cherry Topping: 1 can (21 oz / 595 g) cherry pie filling
- Birthday Cake Crumble: 3/4 cup (90 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 tablespoons (28 g) unsalted butter, softened, 2 tablespoons (30 ml) milk, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, 2 tablespoons rainbow sprinkles
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang for easy removal.
- Make the Crust:
- In a bowl, combine vanilla wafer crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan.
- Bake Crust:
- Bake the crust for 8 minutes. Remove and let cool slightly.
- Mix Cheesecake Layer:
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Mix in eggs one at a time, then add vanilla and sour cream. Beat until smooth.
- Add Cheesecake Mixture:
- Pour cheesecake mixture over the cooled crust and spread evenly.
- Add Cherry Topping:
- Dollop cherry pie filling over the cheesecake layer. Use a knife or skewer to gently swirl some of the cherries and filling into the cheesecake.
- Make Crumble:
- In another bowl, combine flour, sugar, softened butter, milk, vanilla, and salt to form a crumbly dough. Gently mix in rainbow sprinkles.
- Add Crumble:
- Crumble the birthday cake dough evenly over the cherry layer.
- Bake:
- Bake for 25–27 minutes, until the topping is lightly golden and the cheesecake is just set.
- Cool and Refrigerate:
- Cool to room temperature, then refrigerate for at least 3 hours (preferably overnight) before slicing into bars.
Save My youngest cousin loves to help scatter the rainbow sprinkles before baking, turning it into a fun family project. We always share a laugh over who gets the most colorful slice.
Required Tools
9x9-inch (23x23 cm) baking pan, electric mixer, mixing bowls, measuring cups and spoons, spatula, parchment paper, knife
Allergen Information
Contains dairy, eggs, and wheat (gluten). May contain soy depending on cookie brand. Always check labels for allergens.
Nutritional Information
Each bar has approximately 270 calories, 14 g total fat, 33 g carbohydrates, and 4 g protein per serving.
Save Serve these bars chilled for the creamiest texture and brightest flavors. They’re sure to bring smiles to any celebration.
Recipe Questions & Answers
- → Can I use different fruit toppings?
Yes, you can substitute cherry pie filling with blueberry or raspberry for a delicious twist.
- → How do I prevent the crust from crumbling?
Press the wafer mixture firmly and let it cool slightly after baking for a stable base.
- → What is the best way to swirl the cherries?
Use a knife or skewer to gently mix some cherries into the cheesecake layer before baking.
- → Can these be made nut-free?
Yes. Use a nut-free vanilla wafer cookie brand and always check ingredient labels for allergens.
- → How long should bars chill before serving?
Refrigerate for at least 3 hours or overnight to ensure well-set, sliceable bars.
- → Any serving suggestions?
Pair with Moscato or fruity sparkling wine for a festive touch at gatherings.