I've made this recipe many times over the years and it is always a hit. The reviews complaining it wasn't sweet enough are kind of silly considering the whole point is that it is a low sugar recipe. In addition, if your cherries aren't sweet going in they won't be coming out. Also, use a cherry pitter and the process is a whole lot easier. The end result is always a delicious buttery crust and a creamy, just sweet enough filling. I am making again this weekend and can't wait!
I took these to a cookout and everyone enjoyed them. I added some vanilla bean to the crust, which added a nice flavor.
A suggestion about using the food processor: instead of washing the work bowl each time as directed, change the order of the steps but be sure to scrape the bowl well. While the crust is baking, process the cream cheese mixture and refrigerate, and then work on the cherry mixture.
very good dessert. Did you not use the raw egg.
I used canned black cherries, rinsed. Tasted great and would make again.
Yummy but took a long time to prepare. I used a package of frozen black cherries that made it really good. Was confused with instructions on how much flour to use so I used 4.5 ounces rich is closer to 1/2 cup (not 1 cup). I might have blended too long because it ended up like pie crust, but it still worked out OK. Will definitely make again.
These were soooo good!! Worth cleaning the food processor three times and pitting fresh cherries myself. Definitely need to allow extra time for cooling the crust. Fresh cherries make this dish and completely satisfied that cheesecake craving!
Made these for 4th of July 2013 and they were a huge hit. I had a hard time telling when they were done and overcooked them a bit but they were still great. Would be good to try with other fruits.
I made two batches one with cherries and then I substituted blueberries in one... I was making a red white and blue cheesecake bar platter. Both turned out well and I daresay the blueberry one may have been a bigger hit with the husband. I am not a big fan of the crust. I think next time I will try to substitute graham cracker crumbs for the flour.
My family ate these right up. Even my girls that dont typically like mix-ins. The cooking time was definitely longer than 36 minutes. I scraped out my food processor but didnt bother wiping it down. So my filling was slightly pink but still looked pretty against the dark cherry swirl.
It looks so tasty!
The bars taste great, but this recipe has some serious time and kitchen appliance management issues. Hands on time was much greater than the 20 minutes suggested. The dough needed a while to cool so I ended up stashing my cheesecake mixture in the fridge. Also, there's no reason to use and clean a food processor 3 times for a small batch of bars. Skip the food pro for the dough and use your fingers to cut the butter into the dough. I used the food pro to make the cheese cake mixture and opted to dirty my small food processor to puree the cherries. The dishes are worth it, but just make sure your dishwasher is clear when you start.
I absolutely loved this recipe - and so did all of my co-workers! Yes, it was a bit labor intensive, however I found that the fresh cherries really added to the taste. I also really enjoyed the short-bread crust! Cannot believe this is a Cooking Light recipe. Will absolutely make again!
I bake all the time but was very disappointed in this. It's a lot of work to pit cherries and I just thought this was uneventful. Also, mine didn't look a thing like the picture.
I cook from CL several times per week. This is one of my favorite desserts over the past 7-8 years.
I took this to a friend's bbq last night, and it was a nice refreshing treat. I cut the servings into little 1-inch bites instead of 12 squares, so everyone could try one or two with the other desserts they were taking. I used whole wheat flour for the crust, but otherwise, I followed the recipe exactly. Glad I got more use out of my food processor!
We enjoyed this low fat, low sugar recipe. I'd like to try it with another type of fruit. The easiest crust I've ever made, foolproof, too.
I just didn't think this had the flavor I was expecting. I love cherries but it just seemed bland to me.
These were a great hit! I loved the flavor of this version of a lighter cheesecake - and so did all of my co-workers. It was a pain to make, but I think it's worth it every once in a while.
After reading all the positive reviews, I was anxious to try this recipe. I'm sad to report I just don't agree with the 5-star ratings. In a nutshell, it's rather tasteless. I'm a baker and love to try new recipes but this one will not be a repeat. I almost felt like the author left the sugar out but alas, there was 1/3 cup in there. The cherries were fresh and even organic but their flavor was just lost. For the amount of time this recipe took (with cleaning the food processor 3 times!), I was hoping for a more stellar dessert. Not so.
These bars are wonderful - they have excellent flavor and my husband LOVED the shortbread crust. It's a little more brittle than traditional cheesecake crust, but it really enhanced the flavor of these bars, however, the small drawback is that because of the shortbread bottom, I thought the bars were a little hard to separate. I actually used my processor only twice since I have a small one (for the crust and the puree of cherries), and used my emulsifier hand-held blender for the cheesecake filling portion. Clean-up was a snap, and I actually liked that I reused the same container since I have to wash it anyways, why not? Beats getting out the big mixer! I used extra cherries, and omitted the vanilla bean (doesn't need it!) Otherwise, I stuck to the recipe - it's excellent and definitely will be making again. My self-proclaimed "non-dessert" eating husband can't get enough of these bars!!!!
I agree with a previous reviewer . .it is a pain to clean the food processor 3 times, but the result is definitely worth it!
WOW, these were SOOOO good!! I did use the whole bar of cream cheese and a little more cherries then given, and it was just unbelievably good! Will deffinatly be making this again!!
I made these for a 4th of July cookout and they were a hit... gone in an instant! The recipe is somewhat labor intense (I hated cleaning my food processor 3 times) but definitely worth it for a special occasion. Was very good with the fresh cherries but really you could use any type of stone fruit or berries.
I really liked the shortbread crust on this cheesecake. I didn't have any cherries on hand so I used strawberries instead. I followed the rest of the recipe as written. It was really good. I will be making this again.
Easy to make though the crust was a lttle hard the following day.
These bars were so delicious. The fresh cherries make the difference and even my kids loved them.
These are yummy, very quick & easy. Baking is my least favorite, but these came out perfet. I'm going to a BBQ next weekend, I think I'll bring a batch.