These cranberry cheesecake bars are a tasty treat that combines creamy cheesecake with a hint of tart cranberries. They sit perfectly on a buttery crust, making every bite a delight!
I love how these bars bring a fruity twist to classic cheesecake. They’re great for sharing, but let’s be real—I usually end up keeping them all to myself. 😋
Making these bars is a breeze! Just mix, layer, and bake. They’re perfect for holiday gatherings or whenever you want something sweet and special!
Key Ingredients & Substitutions
Graham Crackers: I love using graham cracker crumbs for the crust because they bring a nice texture and flavor. If you’re looking for a gluten-free option, try crushed almond flour cookies or gluten-free graham crackers.
Cream Cheese: The cream cheese is key for that creamy filling. If you prefer a lighter option, you can swap in Neufchâtel cheese. It has less fat but still gives good flavor!
Cranberries: Fresh cranberries give the best tartness here. If they’re out of season, frozen cranberries work great too. Remember to thaw them first. You can also use other fruits like cherries or blueberries if you want a different flavor!
What’s the Best Way to Ensure a Smooth Cheesecake Filling?
A smooth cheesecake filling starts with softened cream cheese. Make sure to let it sit at room temperature for at least 30 minutes before you mix. This helps prevent lumps.
- Use an electric mixer on medium speed to beat the cream cheese alone first until it’s soft and fluffy.
- Add sugar and mix until smooth, then follow with eggs one by one, mixing each just until combined.
- Be careful not to overmix once the eggs are added; this keeps the texture creamy rather than dense.
Following these tips will help your cheesecake bars turn out beautifully!
Cranberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cranberry Topping:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Time Needed:
This delightful dessert takes about 15 minutes to prep, plus 35-40 minutes to bake. Don’t forget to chill in the fridge for at least 4 hours or overnight to set properly. So, set aside some time for the full experience—you won’t regret it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper for easy removal later, or lightly grease it to prevent sticking.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are nicely moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. This will be your delicious crust! Bake it in the oven for about 10 minutes, then take it out and let it cool a bit.
3. Make the Cranberry Topping:
In a small saucepan, combine the cranberries, sugar, and water. Cook this mixture over medium heat until the cranberries burst open and the mixture becomes nice and syrupy—about 8-10 minutes. If you’d like a thicker topping, add the cornstarch slurry and cook for 1-2 more minutes. Remove from heat and let it cool slightly.
4. Create the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese with the sugar until it’s smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Finish by adding the vanilla extract and mixing until just combined.
5. Assemble the Bars:
Pour the cream cheese filling over the cooled crust, spreading it out evenly. Spoon dollops of the cranberry topping on top of the cream cheese layer. Use a knife or skewer to gently swirl the cranberries into the filling for a lovely marbled appearance.
6. Bake the Cheesecake Bars:
Bake in your preheated oven for 35-40 minutes, or until the edges look set and the center is slightly jiggly but not liquid. Keep an eye on it to avoid overcooking!
7. Cool and Chill:
Once done, take the bars out of the oven and let them cool at room temperature. After they’ve cooled down, cover them and place them in the refrigerator for at least 4 hours or overnight to set completely. Patience is key!
8. Serve and Enjoy:
When you’re ready to serve, take the cheesecake bars out of the fridge, slice them into squares, and enjoy! These bars are creamy, tangy, and utterly delicious—perfect for any occasion!
These cranberry cheesecake bars combine a buttery graham crust, rich and smooth cheesecake filling, and vibrant cranberry swirls for a festive, delicious dessert! 🍰
Can I Use Other Fruits Besides Cranberries?
Absolutely! While cranberries add a lovely tartness, you can substitute with other berries like blueberries, raspberries, or cherries. Just keep in mind that sweetness may vary, so you might want to adjust the sugar accordingly!
How Do I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. To thaw, simply place them in the fridge overnight before serving.
Can I Make the Filling in Advance?
Yes! You can prepare the cheesecake filling a day ahead and refrigerate it. Just give it a good stir before using. However, I recommend making the crust and topping fresh for the best texture.
What Should I Do If My Bars Are Too Soft After Baking?
If your bars are too soft, they may need more chilling time. Let them set in the fridge for a few hours more. Make sure they reach a firm texture before cutting into bars for the best results!
