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We were lucky enough to go cherry picking when we took a trip to Michigan earlier this summer. After we ate cherries until they were practically coming out of our noses, we still had a lot left. Solution? Making some into cherry cream cheese bars and canning the rest, so we can make more cherry cream cheese bars later. Yeah, they’re that good. They’re slightly sweet, tart, soft, and delicious and perfect for everything from a Sunday dinner treat to a birthday celebration. So. Good.

Beware. Kids will try to taste them if you’re not watching.

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
2 cans (21 ounce each) cherry pie filling
Cheesecake Layer
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 to 3 Tablespoons milk
Preheat oven to 350F. With a stand mixer, make the crust by creaming together the butter, sugar, and salt until light and fluffy. Add the eggs one at time. Beat well then add the vanilla and almond extract. Gradually add in the flour and baking powder. Grease a 15x10x1-inch baking sheet and spread about 2 1/2 cups of the crust batter on the bottom. Reserve the rest for the top.
In a medium-size bowl, beat together cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling. Drop the remaining batter by spoonfuls over the filling. Bake about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
In a small bowl mix together powdered sugar, extracts, and enough milk to reach a drizzling consistency. Drizzle over the top of the cooled bars. Slice and serve. Store in a covered container in the fridge.




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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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