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Tart Cherry Cheesecake Parfaits

Tart Cherry Cheesecake Parfaits


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Great for beginner bakers

Photo courtesy of Jeanine Donofrio

This dessert is perfect if you're low on time but still want something delicious. These cherry cheesecake parfaits can be made in just 20 minutes and have the perfect blend of sweet and tart flavors.

Recipe courtesy of Jeanine Donofrio, LoveandLemons.com, provided by Choose Cherries

Ingredients

  • 1 Cup (8-ounces) mascarpone cheese or creme fraiche
  • 1/2 Cup coconut solids, scooped from 1 can chilled full fat coconut milk
  • 2 Tablespoons maple syrup
  • 1/4 Teaspoon pure vanilla extract
  • 1/4 Teaspoon lemon oil or lemon zest (optional, but delicious)lemon zest (optional, but delicious)
  • 6 graham crackers
  • 1/2 Cup raw, unsalted walnuts
  • 1/2 Teaspoon cinnamon
  • 1/2 Tablespoon butter or hardened coconut oil
  • 1/2 Tablespoon water, more as needed
  • pinch of salt
  • 1 and 1.2 Cup frozen Montmorency tart cherries

Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Tart Cherry Cheesecake Crumb Bars

Cherry Cheesecake Crumble Bars! A combination of all my favorite treats: easy, shortbread-style crust and crumble, tart cherry filling with hint of almond, and a lush cheesecake layer! Quick and Easy!

Things that are scarce are always valued more than things that are plentiful. This may be obvious. Because who doesn’t want a one-of-a-kind treasure? Or something that so few exist, any collector would want it? That beautiful furniture designed around a social movement, or that postage stamp with an upside-down airplane? Scarcity. It drives value. Whether it makes sense or not.

I think this is partly the basis for my love of cherries. It all started when I was a kid, when our dessert would often be a can of “Fruit Cocktail” divided into 6 bowls, for my 5 sisters and me. We all fought over who would get the single cherry that was always in the can. Ok, sometimes there would be 1 1/2 cherries, not that THAT was helpful…. Anyway, we would have to take turns, or scream “MY TURN” the loudest if that didn’t work.

We all really wanted it, but when it came down to it, it was not nearly as good as you imagined it would be. It was good marketing on the part of the fruit cocktail manufacturer. They obviously used the “scarcity” strategy here. Because we all wanted it, in the same way I had to find that rare Gustav Stickley Settle years ago (If you don’t know about these things, don’t worry. The adult version of the cherry in the fruit cocktail. It truly DOESN’T make sense. I do have the settle, by the way – but I digress.)

But, fresh cherries – now that’s totally different piece of furniture animal! And I always feel like I’m getting the prize when I find them at the grocery or Farmers’ Market. When they are fresh, they are among the best foods ever – sweet and juicy Bings, or tart and just waiting burst with flavor in a pie, cheesecake, tart, or some crumb bars!

We don’t often see Tart Cherries here in the Pacific Northwest, as they account for only 11% of all cherries grown here, and often are sold commercially, to restaurants and bakeries. We can find them frozen, occasionally, but to find them fresh? Pretty rare! So, when I stumbled upon to these fresh cherries, well, I’d truly gotten the cherry in the Fruit Cocktail. Maybe the “scarcity” made me want them more? But this time, with GOOD reason!

Anyway, what to do with them? Jam? Pie? Cheesecake? Crumble bars? Well, you all know I made a luscious Sour Cherry Pie with a Lattice Crust, but then I had some left and couldn’t decide between the cheesecake and the Crumble Bars. So, wouldn’t you know? I made Tart Cherry Cheesecake Crumble Bars! They are kind of a variation of the Rhubarb Crumble Cheesecake Bars I made awhile back. An easy, handmade shortbread-like base, which doubles as the top crumble. A beautiful, glossy, tart-and-sweet layer of cherry filling, resting upon a cloud of luscious cheesecake. I mean, WOW! A mouthful of flavor and texture! Hard to resist!

So, what was your prize when you were a kid? Something in a cereal box? Something in fruit cocktail can? All I can say is these Cherry Cheesecake Crumble Bars are a prize fit for the adult and the kid in me! So, try them, won’t you?

Looking for other cherry recipes? Why not try:


Watch the video: Cherry Cheesecake Parfaits


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