We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Choco-Cherry Cheesecake Bars

Simple chocolate-topped bars have a creamy filling and tender cookie crust.

(140)
(0)
Save and Share
  • prep time 35 min
  • total time 2 hr 10 min
  • ingredients 11
  • servings 48
 

Ingredients

1
roll Pillsbury® refrigerated sugar cookies
1
egg, separated
1
package (8 oz) cream cheese, softened
2
eggs
1
can (14 oz) sweetened condensed milk (not evaporated)
1/4
teaspoon almond extract
3
drops red food color
1
jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1
bag (12 oz) semisweet chocolate chips (2 cups)
1/2
cup butter or margarine
1/2
cup whipping cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
  • 2 Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake about 3 minutes longer or until egg white is set.
  • 3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
  • 4 Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
  • 5 Meanwhile, in 2-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
  • 6 Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Cover and refrigerate.
  • 1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
  • 2 Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake about 3 minutes longer or until egg white is set.
  • 3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
  • 4 Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
  • 5 Meanwhile, in 2-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
  • 6 Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Cover and refrigerate.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
160
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
30mg
30%;
Sodium
70mg
70%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.