For the Crust:
1 ½ cups graham cracker crumbs (or vanilla wafer, shortbread, or pretzel crumbs)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
🌿 Gluten-free? Use GF graham crackers or almond flour crust.
🥛 Dairy-free? Swap butter for plant-based sticks.

For the Filling (The 3-Ingredient Magic!):
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 large egg
For the Topping:
1 (21 oz) can cherry pie filling (or homemade—see notes!)
🍒 Pro tip: Look for whole cherry filling (not “cherry sauce”) for the best appearance.

🍳 Step-by-Step Instructions (Two-Pan Method for Perfect Results!)
Why Two Pans?
Using a springform pan inside a larger roasting pan creates a makeshift water bath—preventing cracks and ensuring creamy texture—without the fuss of a traditional bain-marie.

What You’ll Need:
1 8×8-inch springform pan (or square cake pan)
1 9×13-inch or larger roasting pan
Aluminum foil (to line if needed)
1. Prep & Preheat
Preheat oven to 325°F (165°C)
Line the springform pan with parchment (if not non-stick)
2. Make the Crust
Mix graham crumbs, sugar, and melted butter
Press firmly into the bottom of the springform pan
Bake for 8 minutes, then cool slightly
3. Make the Cheesecake Filling
In a bowl, beat cream cheese until smooth
Add sweetened condensed milk—beat until creamy
Mix in egg just until combined (don’t overbeat!)
4. Assemble
Pour filling over the crust
Drop spoonfuls of cherry pie filling on top
Use a knife or toothpick to gently swirl (don’t overmix!)
5. Bake in a Water Bath (Two-Pan Style)
Place springform pan inside the larger roasting pan
Fill the roasting pan with 1 inch of hot water
Bake for 40–45 minutes, until edges are set but center jiggles slightly
6. Cool & Chill
Turn off oven, crack door, and let cool inside for 1 hour (prevents sinking)
Refrigerate at least 4 hours (overnight is best!)

7. Slice & Serve
Remove from pan, cut into 16 bars
Garnish with extra cherries or whipped cream
🍒 Make It Your Own: Easy Variations
Flavor Twist
Swap-In Idea
Berry Bliss
Use blueberry or mixed berry pie filling
Chocolate Cherry
Add ¼ cup mini chocolate chips to the crust
Lemon Cherry
Add 1 tsp lemon zest to the filling
No-Bake Version
Use cream cheese + whipped topping + pie filling (chill 4 hrs)
💡 Pro Tips for Perfect Bars Every Time
Room-temp cream cheese = no lumps!
Don’t over-swirl cherries—you want marbled elegance, not pink filling
Use a hot knife for clean slices (dip in hot water, wipe dry between cuts)
Make ahead: These taste even better on day 2!
Freeze uncut: Wrap whole pan in foil, thaw overnight in fridge
❤️ Final Thought: Simple Ingredients, Big Joy
In a world of complicated desserts, these 3-Ingredient Cherry Cheesecake Bars prove that less really is more.

They’re the kind of treat that brings people together—whether it’s kids begging for “just one more,” neighbors stopping by with empty plates, or holiday guests asking, “Did you really make this yourself?”

So grab that can of cherries, soften that cream cheese, and bake a little joy into your week.

Your future self—fork in hand, smiling over a creamy, fruity bite—will thank you.

🍒 Because the best desserts aren’t made with perfection—they’re made with love.

Loved this easy dessert?
👉 Pin it for your next potluck
👉 Share it with a fellow busy baker
👉 Comment below: What’s your favorite pie filling to swirl?

Prep: 10 min | Bake: 45 min | Chill: 4+ hrs | Makes: 16 bars