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Cherry Bomb Extract Glazed Cherry Cheesecake Bars
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cherry Bomb
Author:
Dolce Flav
Servings
16
Prep Time
20 minutes
Cook Time
45 minutes
These Cherry Bomb Extract Glazed Cherry Cheesecake Bars are creamy, tangy cheesecake squares with a dramatic cherry punch. A crisp graham cracker crust gets topped with a smooth cream cheese filling infused with Cherry Bomb Extract, baked until just set, cooled, then glazed with a vibrant cherry syrup. The result is a dessert that balances sweet, tart, and silky textures—great for gatherings or as an indulgent treat. Most of the work is in mixing, baking, cooling, and glazing; chilling time is essential for proper texture.
Ingredients
For the crust
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Graham cracker crumbs 150 grams (about 1 ½ cups)
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Unsalted butter, melted 60 grams (≈ 4 Tbsp)
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Granulated sugar 2 Tbsp
For the cheesecake filling
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Cream cheese, room temperature 450 grams (≈ 2 standard 8‑oz packages)
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Sour cream 120 grams (½ cup)
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Granulated sugar 100 grams (≈ ½ cup)
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Eggs 2 large
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Cherry Bomb extract 1 teaspoon (adjust to taste)
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Vanilla extract 1 tsp
For the cherry glaze
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Cherry pie filling or fresh cherries, chopped 150 grams
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Cherry Bomb extract½ tsp
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Powdered sugar 2 Tbsp
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Lemon juice 1 tsp
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Water (if needed to thin)up to 1‑2 Tbsp
Directions
Preheat oven & prepare pan: Preheat your oven to 325 °F (163 °C). Line a 9×13‑inch baking pan with parchment paper, leaving some overhang to lift cheesecake bars later.
Make crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into bottom of prepared pan to form even crust. Bake crust for about 8‑10 minutes until lightly golden. Remove from oven and let cool slightly.
Prepare cheesecake filling: In a large mixing bowl, beat room‑temperature cream cheese until smooth. Add sour cream, sugar, eggs one at a time, vanilla extract, and Cherry Bomb extract. Mix on low speed until just combined to avoid over‑mixing (to prevent cracks).
Bake cheesecake layer: Pour filling over cooled crust. Smooth top with spatula. Bake cheesecake in preheated oven for roughly 45 minutes or until edges are set and center is just slightly jiggly. Turn off oven and leave door slightly ajar for 15 minutes to reduce shock.
Cool & chill fully: Remove from oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 2 more hours (or overnight if possible) so cheesecake bars properly firm up.
Make cherry glaze: In a small saucepan, combine chopped cherries (or pie filling), powdered sugar, Cherry Bomb extract, lemon juice, and a bit of water as needed. Heat gently, stirring, until glaze is smooth, slightly thickened and glossy. Remove from heat and cool slightly.
Glaze & serve: Once cheesecake is fully chilled, lift bars out using parchment overhang. Pour glaze evenly over top. Let glaze set in refrigerator about 10‑15 minutes before slicing.
Storage: Store cheesecake bars in airtight container in refrigerator for up to 5 days. For longer storage, freeze individual bars (without glaze), then add glaze after thawing.
Recipe Note
10 FAQs about Cherry Bomb Extract Glazed Cherry Cheesecake Bars
What is Cherry Bomb extract exactly?
It’s a concentrated flavoring that delivers intense, bright cherry flavor. Can be natural or artificial. Use it sparingly to avoid overpowering the dessert.
Can I adjust the amount of Cherry Bomb extract?
Yes — you can reduce to ½ tsp if you want a milder cherry aroma, or add slightly more (but no more than 1½ tsp) if you craving more punch. Always taste the filling before baking.
What if I don’t have Cherry Bomb extract — is there a substitute?
You can try cherry flavoring, cherry‑essence, or a mix of cherry juice + vanilla. But the flavor won’t be as concentrated. Fresh cherry purée helps, but it adds moisture so adjust baking and chilling carefully.
Why did my cheesecake crack?
Over‑mixing, baking at too high temperature, or sudden temperature changes (hot oven then cold fridge) can cause cracks. Use room temperature ingredients, bake in a water bath if possible, and cool gradually (use oven door ajar trick).
How long do these bars keep?
In refrigerator: up to 5 days in airtight container. If frozen (without glaze): up to 1 month. Add glaze after thawing for best texture.
Can I make it dairy‑free or vegan?
Yes, with substitutions: use vegan cream cheese, coconut cream or a plant‑based sour cream, and vegan butter in crust. Ensure extract is vegan‑friendly. Baking time may slightly vary.
Can I use other crusts (like cookie crust or gluten‑free)?
Definitely. Use cookie crumbs (oreo, vanilla wafer, etc.) or gluten‑free graham crackers. Adjust butter amount if crust seems too dry. Crust bake time might vary by a few minutes.
Is it possible to use fresh cherries instead of canned or pie filling?
Yes. If using fresh cherries, pit and chop them, cook them down a bit with sugar to reduce moisture. Use them in glaze or topping. For filling flavor, you might mix fresh cherry purée (strained) + extract.
How to ensure the glaze sets well and doesn’t run off?
Make glaze slightly thick (not watery), cool it a bit before pouring. Chill cheesecake fully so base is firm. Use parchment liners so slicing is clean.
What temperature is best for serving?
Serve chilled (straight from fridge) or about 15‑20 minutes at room temperature to allow flavors to bloom. Avoid serving too warm as cheesecake can become too soft.