Easy Creamy Cherry Shortbread Fluff Bars

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These Cherry Shortbread Fluff Bars are so sweet, airy, creamy, cool, and beautifully easy. They are a perfect summertime treat for any hot weather occasion. This Cherry Fluff dessert is a winner when you’re craving a refreshing cool, cherry, chocolate, fluffy, special kinda something.

Cherry Shortbread Fluff Bars are a Two for One Dessert

It’s hot outside and the summer sweats are kicking in…what do you do to get your cool on? Making this delicious two in one dessert is the best way to beat the heat…in my kitchen.

These bars are like a big scoop of creamy ice cream on top of a crunchy, soft shortbread cookie. The shortbread balances out the sweet cherry chocolate mixture so you get the best of both cravings!!

Can You Make Cherry Shortbread Fluff Bars in Advance?

This cold Cherry Shortbread dish can easily be made days in advance and stored in the freezer. The cherry mixture doesn’t make the crust soggy when stored cold and can simply be transferred to the fridge an hour or so before serving. Cherry Shortbread Fluff is perfect for Backyard Barbecues, Bridal or Baby Showers, or just a special hot summer “because I love you” treat.

Cheery Cherries All The Time

My husband and son are cherry freaks so I try and treat them to something Cherry every now and then…hence Cherry Shortbread Fluff Bars with Chocolate Chunks were created. They are kind of a cross between a cold cherry old fashioned fluff with a Lemon Bar crust. Yep, it’s a keeper!

You Will Need These Ingredients

Cherry Pie Filling

• sweet bing cherries 
• sugar
• corn starch
• 1/2 fresh squeezed large lemon
• Almond Extract
• butter

Shortbread Crust

• flour
• quick oats
• confectioner’s sugar
• sliced almonds
• cardamom spice
• cold butter

Remaining Ingredients

• Cool Whip
• softened cream cheese
• confectioner’s sugar
• almond extract
• whipping cream
• large chocolate bar of your choice, I used a Baker’s Baking Chocolate Bar…in the baking section.

Putting It All Together

Cherry Pie Filling

• Place cherries with 1 can of juice, sugar, and corn starch in a medium sized heavy bottomed stove top pan. Stir while heating on medium until it starts thickening.
• When thick like heavy syrup, add lemon juice, extract, and butter. Turn down to low and let simmer for about 4 minutes. Should be consistency of loose jelly.
• Chill in fridge for about 20 minutes or until ready to use.

Shortbread Crust

• While Cherry Pie Filling is cooling. Preheat oven to 350°.
• Place the flour, oats, confectioner’s sugar, almonds, cardamom in a food processor and pulse for about 2 seconds…just to incorporate everything.
• Add the cold cubed butter and pulse until everything is mixed, crumbly but holds together in your hands.
• Butter or spray oil a 9″x13″ glass pyrex pan.
• Dump flour mixture into center of pan and spread out evenly. Mold mixture to sides and bottom until it is firm and packed.
• Bake at 350° for 25-30 minutes. It is done when just turning golden brown on the bottom and edges are a little darker. Let cool until room temperature.
• Note: This cooks longer than you would if you were adding a filling that needed to be cooked again in the crust.

Putting It All Together

• Cream the confectioner’s sugar and cream cheese together.
• Add the extract. Then add the whipping cream a little at a time until it is creamy and has an icing consistency.
• Fold in the half the cherry filling to the cream cheese whip. Fold in half the cool whip. Then repeat until all folded in. Be careful not to overmix.
• Add the cherry cream cheese mixture to the cooled pie crust and gently spread across all of the crust. Break up the chocolate bar into chunks, I used a malat but you can use the back of a knife. Dot with chocolate bar chunks and crumbs.
• Set it in the freezer for about 4 hours. Then let it sit for about 10 minutes on the counter before cutting.

Easy Substitutions

If you want to make this but don’t have the time to make every step from scratch here are a few helpful substitution ideas👇

• Use Store bought Cherry Pie filling and add the lemon and almond extra to it…you wouldn’t even need to heat it up!
• The homemade shortbread crust can be replaced with a store bought unbaked pie crust. A store bought graham cracker crust would be really good too. It would probably take two store bought pie crust to use all the cherry fluff.
• You could also use plain graham crackers as a “crust”. Line a cookie sheet with the crackers and spread the cherry fluff on top. Freeze as instructed.

More Sweet Ideas from TTC👇

Red Cherry, White Chocolate and Blueberry Cookies are sooo good and perfect for all Red, White and Blue events!

Not in the mood for a cold treat? Try these Chocolate Chunk Cherry Cookie Bars! These are a favorite among TCC fans!

Want something kinda citrusy? Try our Lemon Bars! They are made with the same delicious Shortbread Crust and are crazy good!

Print Pin

Cherry Chocolate Shortbread Bars

Beautiful Cherry Pie filling with cream cheese and Cool Whip on a delicious Shortbread Crust

Course Dessert

Cuisine American

Keyword Cherry, chocolate chip cookie bars, Cool Whip, Cream Cheese, shortbread crust

Prep Time 30 minutes

Cook Time 30 minutes

Servings 14

Calories 225kcal

Author Elise

Ingredients

Cherry Pie Filling

• 2 cans sweet bing cherries do not drain
• 1/2 cup sugar
• 1/4 cup corn starch
• 1/2 fresh squeezed lemon, large
• 2 tsp Almond Extract
• 1/2 stick butter

Shortbread Crust

• 2 1/4 cup flour
• 1 cup quick oats
• 1 cup confectioner's sugar
• 3/4 cup sliced almonds
• 1 tsp cardamon spice
• 1 cup cold butter, (2 sticks) cubed

Remaining Ingredients

• 1 large tub Cool Whip
• 8 oz cream cheese softened
• 1 cup confectioner's sugar
• 1 tsp Almond Extract
• 1/2 cup whipping cream or more if needed
• 1 large chocolate bar of your choice, I used a Baker's Baking Chocolate Bar…in the baking section.

Instructions

Cherry Pie Filling

• Place cherries with 1 can of juice, sugar, and corn starch in a medium sized heavy bottomed stove top pan. Stir while heating on medium until it starts thickening.
• When thick like heavy syrup, add lemon juice, extract, and butter. Turn down to low and let simmer for about 4 minutes. Should be consistency of loose jelly.
• Chill in fridge for about 20 minutes or until ready to use.

Shortbread Crust

• While Cherry Pie Filling is cooling. Preheat oven to 350°.
• Place the flour, oats, confectioner's sugar, almonds, cardemon in a food processor and pulse for about 2 seconds…just to incorporate everything.
• Add the cold cubed butter and pulse until everything is mixed, crumbly but holds together in your hands.
• Butter or spray oil a 9"x13" glass pyrex pan.
• Dump flour mixture into center of pan and spread out evenly. Mold mixture to sides and bottom until it is firm and packed.
• Bake at 350° for 25-30 minutes. It is done when just turning golden brown on the bottom and edges are a little darker. Let cool until room temperature.
• Note: You cook this longer than you would if you were adding a filling that needed to be cooked again in the crust.

Putting It All Together

• Cream the confectioner's sugar and cream cheese together.
• Add the extract. Then add the whipping cream a little at a time until it is creamy and has an icing consistency.
• Fold in the half the cherry filling to the cream cheese whip. Fold in half the cool whip. Then repeat until all folded in. Be careful not to overmix.
• Add the cherry cream cheese mixture to the cooled pie crust and gently spread across all of the crust. Break up the chocolate bar into chunks, I used a malat but you can use the back of a knife. Dot with chocolate bar chunks and crumbs.
• Set it in the freezer for about 4 hours. Then let it sit for about 10 minutes on the counter before cutting.
• Enjoy!!!

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