These cranberry cheesecake bars are a sweet and tangy treat that everyone will love! With a creamy cheesecake filling and a crumbly crust, they are perfect for any occasion.
I always find these bars vanish quickly at parties. It’s hard to resist that beautiful red berry topping! I like to serve them chilled for the perfect bite every time. 😋
Key Ingredients & Substitutions
Graham Crackers: The base of these bars is graham cracker crumbs. If you’re out of graham crackers, you can swap in digestive biscuits or almond flour mixed with a bit of sugar for a gluten-free option.
Cream Cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter option, Neufchâtel cheese works too, although it may be slightly less creamy.
Cranberries: Fresh cranberries are ideal, but frozen ones work just as well! If cranberries aren’t available, diced strawberries or blueberries can also create a lovely topping, just adjust the sugar as needed.
Orange Juice: The orange juice in the cranberry topping adds a nice zest. If you don’t have any, lemon juice can serve as a good substitute for that citrus kick.
How Do You Achieve the Perfect Cheesecake Texture?
For a smooth and creamy cheesecake, start with soft cream cheese at room temperature – this helps avoid lumps. Beat it until it’s fluffy before adding other ingredients. Also, be gentle when mixing in eggs; overmixing can introduce too much air and create cracks.
- Ensure all ingredients are room temperature to mix more evenly.
- Bake the cheesecake bars until only slightly jiggly in the center to prevent overcooking.
- Let the bars cool completely before chilling in the fridge for that perfect, firm texture.
Cranberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cranberry Topping:
- 1 cup fresh or frozen cranberries (if frozen, thawed)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon orange juice (optional, for cranberry topping)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus an additional 35-40 minutes for baking and 3 hours for chilling. All together, you’re looking at around 4 hours including chilling, but most of that is hands-off time. Perfect for making ahead!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While it’s heating up, line a 9×9-inch baking pan with parchment paper or lightly grease it with butter or cooking spray.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until all the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form a solid crust. Bake the crust in the preheated oven for about 10 minutes, then take it out and allow it to cool slightly.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add 2/3 cup of sugar and mix until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Assemble the Layers:
Pour the creamy cheesecake mixture over the baked crust in your pan. Spread it evenly using a spatula so that it fills up the crust nicely.
5. Make the Cranberry Topping:
In a small saucepan, combine the cranberries, 1/2 cup sugar, water, cornstarch, and orange juice (if you’re using it). Cook this mixture over medium heat, stirring frequently, until the cranberries break down and the sauce thickens, which should take about 5-7 minutes.
6. Combine Toppings with the Cheesecake:
Spoon the cranberry topping over the cheesecake layer. Use a knife or toothpick to gently swirl the topping into the cheesecake filling to create a marbled effect.
7. Bake the Bars:
Return the assembled pan to the oven and bake for 35-40 minutes. You want the edges to be set, while the center should still have a slight jiggle to it—this indicates it’s perfectly baked.
8. Cooling and Chilling:
Once done, remove the baking pan from the oven and let it cool completely at room temperature. Once it’s cool, cover it and refrigerate for at least 3 hours or overnight to let the cheesecake bars firm up properly.
9. Serve:
When you’re ready to enjoy your delicious bars, take them out of the fridge, cut them into squares, and serve chilled. Enjoy your creamy, tangy cranberry cheesecake bars with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a different flavor, try using cookie crumbs like Oreos or Nilla Wafers instead of graham crackers. Just be sure to adjust the sugar content to suit the sweetness of the cookies.
What Should I Do If I Don’t Have Fresh Cranberries?
No problem! You can use frozen cranberries instead. Just thaw them beforehand and proceed with the recipe as directed. Alternatively, fresh or frozen blueberries or raspberries can make a lovely topping as well.
How Do I Store Leftover Bars?
Store any leftover cranberry cheesecake bars in an airtight container in the fridge. They will keep well for up to 5 days. You can also freeze them for up to a month; just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.
Can I Make This Recipe Dairy-Free?
Yes! You can use dairy-free cream cheese made from nuts or tofu, and substitute the butter with a dairy-free alternative like coconut oil or vegan butter. Just check the labels on your ingredients to ensure they’re dairy-free!
