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square pan cherry cheesecake shortbread bars

Cherry Cheesecake Shortbread Bars

Servings 9 servings

Ingredients
  

  • 2 sticks (16 tablespoons) butter, softened to room temperature
  • 1/2 c. confectioner's (powdered) sugar
  • 2 c. all-purpose flour
  • 8 oz full-fat cream cheese, softened
  • 1/4 c. confectioner's sugar
  • 1 can (21 oz) cherry pie filling

Instructions
 

  • Lightly grease an 8x8 square baking dish with baking spray or butter.
  • Beat butter in bowl of stand mixer until lightened in color, or about 3 minutes.
  • Sprinkle 1/2 cup sifted powdered sugar over the butter and beat in until combines and fluffy, 3 minutes or so.
  • Beat flour in, 1/2 cup at a time, mixing in between.
  • Press crumbly dough firmly into 8x8 baking dish with fingers. Refrigerate at lest 1 hour.
  • Bake chill shortbread in preheated 325 degree oven for 28-35 minutes. Check at 25 minutes (in case oven runs hot), and remove when shortbread is light brown. Remove from oven and let cool completely.
  • Beat cream cheese in stand mixer until light and fluffy. Sprinkle in 1/4 cup powdered sugar and beat until smooth and creamy.
  • Spread cheesecake mixture over top of cooled shortbread layer.
  • Spoon dollops of cherry pie filling on top and use spoon or icing spatula to spread evenly.
  • Refrigerate until ready to serve, then cut into squares or rectangles to serve.