Cranberry Cheesecake Bars

These Cranberry Cheesecake Bars are a sweet-tart, festive treat that’s perfect for the holidays, or anytime you want a little indulgence. They start with a buttery graham cracker crust, a rich and creamy cheesecake layer, and a bright cranberry topping finished with a golden crumble. I love how the tart cranberry sauce balances the creamy cheesecake; it just makes every bite irresistible! If you love creamy, fruit-topped cheesecake bars like my Strawberry Cheesecake Bars, this cranberry version delivers the same smooth, tangy filling with a bright twist.

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Ingredients & Substitutions

• Crust: The crust is a classic graham cracker crust. Make sure every bit of graham cracker crumb is coated in melted butter; this is what helps the crust hold together and slice cleanly. You can also use pre-made crumbs or even a store-bought graham cracker crust if you’d like a shortcut. Or, try the bars with a shortbread or vanilla wafer crust.
• Cranberry Topping: Fresh or frozen cranberries both work beautifully here. Fresh will give you the brightest flavor, while frozen may need an extra few minutes of cooking to thicken. The orange zest adds a subtle citrus note, but you can swap lemon zest or omit it completely if you prefer a straightforward cranberry flavor.
• Filling: For the smoothest, creamiest cheesecake layer, make sure your cream cheese and eggs are at room temperature. Cold cream cheese can lead to lumps, and overmixing to fix those lumps can introduce too much air, causing cracks. Vanilla adds warmth and flavor, but you can substitute almond extract if you want a slightly different twist.
• Crumble Topping: The crumble topping bakes into a lightly golden, buttery layer that adds just the right amount of texture to the creamy filling. It’s simple (just flour, brown sugar, salt, and melted butter), but it adds a satisfying crunch to every bite.

FAQs

Can I use frozen cranberries?

Yes! Frozen cranberries work just as well as fresh. They may release a little more liquid, so cook the topping for an extra few minutes until it thickens.

Why does the cranberry topping need to cool before using it?

The cranberry topping must cool completely before adding it to the cheesecake layer. If it’s still warm, it can soften or melt the cream cheese filling, causing the layers to blend together instead of baking into clean, defined layers. Cooling also helps the topping thicken, making it easier to spoon evenly without sinking into the batter.

Can I make these cranberry cheesecake bars ahead of time?

Definitely. These bars need chilling time anyway, so they’re a perfect make-ahead dessert. Bake them a day in advance and refrigerate until ready to slice. In addition, the homemade cranberry sauce can be made up to 2 weeks in advance and stored in the refrigerator. Then, it is ready to go when you are ready to make the bars! 

Why should my cheesecake ingredients be at room temperature?

Room-temperature cream cheese and eggs blend smoothly without overmixing. This ensures a silky, lump-free filling and reduces the chance of cracks.

Can I change the fruit topping?

Yes! This cheesecake bar base works with many fruits. Try cherries, blueberries (check out my blueberry lemon cheesecake bars!), raspberries, or a mixed-berry topping.

Serving Ideas

• Dust the bars with confectioners’ sugar or add a small dollop of whipped cream for a holiday-ready finish.
• Serve on a dessert tray with my Cherry Almond Cheesecake Bars, Gingerbread Brownies, or Chocolate Peppermint Cookies for a festive assortment.
• Pair a chilled bar with hot coffee or tea, especially nice with a hint of citrus or spice.

How to Store Cranberry Cheesecake Bars

Refrigerator: Store sliced bars in an airtight container for up to 5 days. They stay neat and creamy when chilled.

Freezer: Freeze the bars after chilling. Wrap the entire slab (or individual pieces) in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Room Temperature: These bars should not sit out for extended periods because of the cheesecake layer (limit to 2 hours).

Cranberry Cheesecake Bars

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cooling/Chilling Time 2 hours hrs

Total Time 3 hours hrs

These Cranberry Cheesecake Bars are a festive, sweet-tart treat perfect for holidays or anytime you want a little indulgence. A buttery graham cracker crust, creamy cheesecake filling, and bright cranberry topping finished with a golden crumble make every bite irresistible.

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Ingredients

Crust

• ▢ 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
• ▢ 6 tablespoons unsalted butter, melted
• ▢ ¼ cup (50 g) granulated sugar

Cranberry Topping

• ▢ 8 ounces cranberries
• ▢ ⅔ cup (133 g) granulated sugar
• ▢ 1 cup water
• ▢ 1 teaspoon orange zest

Filling

• ▢ 2 packages (8 ounces each) cream cheese, room temperature
• ▢ 2 large eggs, room temperature
• ▢ ⅓ cup (67 g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon kosher salt

Crumble

• ▢ ¾ cup (94 g) all-purpose flour
• ▢ ¼ cup (50 g) light brown sugar, packed
• ▢ ¼ teaspoon kosher salt
• ▢ 5 tablespoons unsalted butter, melted

Instructions

• Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides for easy removal after baking.

Crust

• In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until the texture resembles wet sand.
• Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Set aside.

Cranberry Topping

• In a medium saucepan over medium heat, combine sugar, water, and orange zest. Stir until the sugar dissolves.
• Add cranberries and cook for 25-30 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Remove from heat and let cool completely, about 1 hour.
• As the cranberry topping cools, make the filling.

Filling

• In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth and creamy.
• Spread the cream cheese filling evenly over the crust.
• Once the cranberry mixture is cool, dollop spoonfuls evenly over the cream cheese filling.

Crumble

• In a medium bowl, whisk together all-purpose flour, light brown sugar, and kosher salt. Stir in melted butter until a crumbly mixture forms.
• Sprinkle the crumble topping evenly over the cranberry layer.
• Bake the bars for 35-40 minutes, or until the center is set and the crumble topping is lightly golden.
• Transfer the baking dish to a wire rack and let cool completely, about 1 hour. Then refrigerate for at least 1 additional hour before slicing and serving.
• Serve chilled. Store leftovers covered in the refrigerator for up to 5 days

Nutrition

Serving: 1bar | Calories: 587kcal

Course: Dessert

Keyword: Cranberry Cheesecake Bars

Servings: 9 cheesecake bars

Calories: 587

Author: Amanda Rettke–iambaker.net

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What the Test Kitchen had to say about this recipe:

Autumn

These cranberry cheesecake bars are absolutely dreamy! The creamy cheesecake layer with the tart cranberry topping and buttery crumble is perfect.

Elizabeth

I really like the tart cranberry topping with the cheesecake! And, I always love a good graham cracker crust and crumble topping.

Stephanie

Loved them! Easy to make, and the cranberry topping gives just the right pop of flavor.

Bella

I’m usually not a cheesecake person, but these were so good I went back for seconds. The cranberry layer makes it feel festive without being overpowering.