June 29, 2015

Cherry Cheese Danish Bars

Y’all. I did NOT see this coming.

I’m a baseball mom.

A big, loud, green-and-gold-wearing, sweaty, cooler-toting, baseball-pants-scrubbing, whooping, hollering baseball mama.

And I got it bad.

Brutus made the all-star team so we’ve been practicing practically every day and have already played two tournaments (won them both thankyouverymuch and now we’re headed to State – holla!)

We are living, eating and breathing baseball right now. My laundry is piled up, the house is a wreck, I haven’t cooked a good supper in weeks and I might be growing the cure for cancer in my master shower.

I haven’t made y’all anything in weeks! So guess what Mama did? She made these and called me to come take pictures and get the recipe for the blog. I mean seriously, is that awesome or what?!

She’s got it bad too, though. Some grandparents skip games or only show up to make an appearance. My folks are big, loud, green-and-gold-wearing, sweaty, cooler-toting, whooping, hollering baseball grandparents. And they love it!

Cherry Cheese Danish Bars! Tender butter crumb bars with cherries and cream cheese in the middle. SO GOOD!

Cherry Cheese Danish Bars! Tender butter crumb bars with cherries and cream cheese in the middle. SO GOOD!

Cherry Cheese Danish Bars! Tender butter crumb bars with cherries and cream cheese in the middle. SO GOOD!

Cherry Cheese Danish Bars
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, at room temperature
2 1/4 cups sugar, divided
5 eggs, divided
1 teaspoon vanilla extract
2 cans cherry pie filling
1 8-oz. package cream cheese, at room temperature
1 cup powdered sugar
1/2 teaspoon almond extract
2-3 tablespoons milk

Combine flour, baking powder and salt in a medium bowl and stir to incorporate; set aside.

Cream butter and 2 cups sugar for two minutes with an electric mixer. Add 4 eggs and vanilla extract and mix until combined. Gradually add flour mixture and mix until all ingredients are incorporated to form a dough.

Grease a 15x10x1 pan then press half of the dough into the bottom of the pan. Cover with wax or parchment paper then use your hands to spread the dough evenly if desired.

Combine cream cheese, remaining egg and 1/4 cup sugar and beat with an electric mixer until smooth. Spread cream cheese mixture over dough. Spread cherry pie filling over cream cheese mixture.

Top cherries with remaining dough by evenly dolloping on small spoonfuls until all dough is used. Bake at 350 degrees for 35-45 minutes or until dough is golden brown. Cool completely.

Combine powdered sugar, almond extract and milk to make a glaze (start with 2 tablespoons milk and add more if necessary to make the glaze thin enough to pour. Drizzle glaze over bars then cut into squares. Store at room temperature in an air-tight container.

The recipes makes approximately 32 bars.

This recipe was featured at the Weekend Potluck

Recipe adapted from Taste of Home.


Cherry Cheese Danish Bars! Tender butter crumb bars with cherries and cream cheese in the middle. SO GOOD!

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  1. I have cherry trees so I harvest mine. What do you recommend for using fresh cherries or even frozen?

  2. What size of cherry filling do you use? My store had two sizes, I bought 1 can of the bigger one --30 ounces. Do I need to halve the recipe?

    1. No, that will be perfect. The regular cans have 14-15 ounces. Good luck!

  3. I like dessert, and this sounds delicious. Guess other flavors like mango or blueberry will be great too. I like the pictures so much, it looks so yummy. :)

  4. Yum! This looks perfect and seems so easy to make. :-)

  5. Just made this earlier today and it did not turn out at all. I'm not sure what I did wrong. The bottom crust never did get done. I baked it longer than it called for and it stayed doughy. Very disappointed.

    1. Hi Joan,
      I too made this today & it did not bake, but it tastes fantastic.

    2. Joan, I don't know what might have gone wrong. I've made this since I posted the recipe and so have a few friends and everything has turned out great.

  6. I'm thinking that about trying it one more time, but baking the bottom crust by itself first then add the remaining toppings and baking it longer. Maybe that will take care of the doughy crust. I agree, it did taste good so I know it would taste even better if I can get the crust to work. I did use a 15x10x1 pan so it I can't blame it on the pan size.

  7. I made this last nite and my family loved it! We vote for double the cream cheese filling in the future - it was not that noticeable and that is our favorite part!

  8. These are delicious! Do you see an issue with using an 11x17 pan? I have made them in a 9x13 and they turned out fine.

  9. Could I make these gluten free by using gluten free flour and gluten free cherry filing? My grandmother can not have anything with gluten in it and i'm trying to find something to make with cherrys for Easter brunch that she can enjoy with us all. Thanks.


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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