These cranberry cheesecake bars are a tasty treat with a creamy layer on top of a buttery crust. The sweet and tart cranberries make them extra special!
They are perfect for gatherings or just a cozy night in. Trust me, you’ll want to keep these bars close because they disappear fast! I love serving them chilled—they’re simply delightful!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They form the base of these bars. If you can’t find graham crackers, vanilla wafers or digestive biscuits work well too!
Cream Cheese: Use full-fat cream cheese for the best texture. If you’re dairy-free, try plant-based cream cheese as an alternative, but check the flavor as it varies widely.
Cranberries: Fresh cranberries are ideal, but frozen ones work great too! Just don’t thaw them before cooking. If you want a sweeter topping, consider using dried cranberries rehydrated in a bit of water.
Lemon Zest: It adds a nice brightness. If you don’t have a lemon, orange zest is a good substitute for a different flavor twist!
How Do I Get the Perfectly Creamy Cheesecake Layer?
The cheesecake layer requires careful mixing. Start with softened cream cheese; this ensures it’s smooth without clumps. When adding eggs, beat each one in fully before adding the next to maintain a silky texture.
- Beat the cream cheese first, then gradually add sugar.
- Add eggs one at a time, and mix on low to avoid overmixing.
- Ensure no lumps remain—this is key for a creamy finish!
What’s the Best Way to Swirl the Cranberry Topping?
To create a beautiful marbled look, spoon the cooled cranberry topping gently over the cheesecake layer. Instead of mixing it in heavily, use a skewer or a knife to lightly swirl, making it decorative without losing the layers.
This method also helps keep the sweet and tangy layers distinct, giving each bite the perfect balance of flavors! Enjoy your baking adventure with these delicious cranberry cheesecake bars!
Cranberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, for brightness)
For the Cranberry Topping:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch (to thicken cranberry topping)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 30-35 minutes of baking. After baking, you’ll need to cool the bars and refrigerate them for at least 3 hours (or overnight) to ensure they set properly. So, overall, plan for about 4 hours, including chilling!
Step-by-Step Instructions:
1. Prepare the Baking Dish:
Start by preheating your oven to 325°F (160°C). Line a 9×9-inch square baking pan with parchment paper, leaving some overhang on the sides to help lift the bars out later. It makes serving them so much easier!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until everything is well combined and crumbly. It should stick together when you press it in. Then, press this mixture firmly and evenly into the bottom of your prepared pan. Bake in the oven for 10 minutes, then set aside to cool slightly.
3. Prepare the Cranberry Topping:
While the crust is baking, grab a small saucepan. Add the cranberries, 1/2 cup sugar, and the 1/4 cup of water. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture begins to thicken. Once thickened, stir in the cornstarch that has been dissolved in a tablespoon of water to avoid lumps. Cook for another 1-2 minutes then remove it from heat and let it cool.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar together until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract and lemon zest (if using).
5. Assemble the Bars:
Pour the cream cheese filling over the cooled graham cracker crust, spreading it evenly to cover the base. Next, take the cooled cranberry topping and spoon it over the cream cheese layer. Use a skewer or knife to gently swirl it into the cheesecake for a lovely marbled effect.
6. Bake and Chill:
Return the pan to the oven and bake for 30-35 minutes. You want the edges to be set, but the center should still be slightly jiggly. Once baked, remove from the oven and allow the bars to cool to room temperature. Once cooled, place them in the fridge for at least 3 hours (or overnight) to set up perfectly.
7. Slice and Serve:
Finally, once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy your creamy, tart, and beautiful Cranberry Cheesecake Bars!
Can I Use Different Types of Berries for the Topping?
Absolutely! While cranberries provide a nice tartness, you can substitute them with other berries like blueberries, raspberries, or strawberries. Just adjust the sugar to taste, especially if using sweeter berries!
Can I Make These Bars Without Eggs?
Yes, you can make these cheesecake bars egg-free! Use 1/4 cup of applesauce or a commercial egg replacer for each egg. The texture will be slightly different, but they will still be delicious!
How Do I Store Leftovers?
Store leftover cheesecake bars in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze them! Just wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to 2 months.
Can I Use Store-Bought Cheesecake Filling?
Yes, you can substitute store-bought cheesecake filling for the homemade version! Just pour it over the crust and top with the cranberry mixture. This can save you time if you’re in a hurry!
