These Cranberry Cheesecake Bars are the perfect holiday dessert. They have a buttery gingersnap crust, a creamy cheesecake filling, and a tart cranberry swirl that adds the perfect sweet and tangy balance. Elegant yet easy to make, they are rich like cheesecake but simple to serve as dessert bars, making them a beautiful addition to any Thanksgiving or Christmas dessert table.
Cranberry Cheesecake Bars are a simple and festive treat for the holidays or any day. They feature a velvety, rich, and creamy cheesecake filling swirled with a simple cranberry sauce for the perfect balance of sweet and tangy.
Unlike traditional cheesecake, these cranberry bars are easy to make with no springform pan, water bath, or complicated steps required. They bake up beautifully in a simple square pan, making them ideal for sharing and serving.
Best of all, you can make them ahead of time. Prepare them two to three days in advance to take some of the stress out of holiday entertaining.
For more easy holiday recipes try my mini pumpkin cheesecakes, cranberry pound cake or pumpkin dump cake.
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Why You'll Love These Cranberry Cheesecake Bars
- Festive and Flavorful: Sweet, creamy cheesecake paired with bright, tart cranberry flavor.
- Easy to Make: Simple layers and no water bath required.
- Perfect for Holidays: Elegant enough for entertaining but simple enough for any home baker.
- Make-Ahead Dessert: Tastes even better after chilling overnight.
- Ultimate Flavor Balance: The sweetness of the creamy rich cheesecake is perfectly balanced by the sharp, natural tartness of the cranberry topping. It's a sophisticated flavor combo everyone loves!
Ingredient Notes
For the Crust:
- Butter: Use melted, to bind the crumbs firmly.
- Gingersnap Cookies: I like the spice from the gingersnap cookies, but if you prefer a classic taste, graham crackers are a fine substitute. Make sure they are finely crushed.
For the cranberry swirl:
- Cranberries: Use fresh or frozen whole cranberries. If using frozen, do not thaw them first.
- Orange Zest/Juice: A touch of orange is the perfect pairing for cranberry! I recommend adding some fresh orange zest to the compote for an extra layer of flavor. You can use lemon juice in case you like the cranberry filling to be extra tart.
- White Sugar: Use the amount specified. Cranberries are very tart, and the sugar is necessary to create a thick, jammy compote that balances the cream cheese.
For the Cheesecake Filling:
- Eggs: Like the cream cheese, the eggs should be at room temperature. This ensures they incorporate evenly without requiring excessive mixing
- Cream Cheese: Full-fat block cream cheese is a must for a rich texture. Crucially, it MUST be at room temperature (softened for at least 1-2 hours) to avoid lumps.
- Sour Cream (or Greek Yogurt): Full-fat sour cream adds a desirable tang and extra creaminess, preventing the cheesecake from drying out. Use it at room temperature as well.
- All purpose flour: A little of flours stabilizes the cheesecake batter and prevents cracks
Step-By-Step Instructions
Here is how to make these easy cranberry cheesecake bars. You can use stand mixer fitted with a paddle attachment or large bowl with a hand mixer. Butter and line with parchment paper an 8 inch square baking pan, leaving an overhang on all sides.
Step 1: Make the Cranberry Compote
- Combine & Cook: In a medium saucepan, combine cranberries, sugar, orange juice and zest .
- Simmer: Cook over medium heat for 8-10 minutes, stirring until the berries burst and the mixture thickens to a jam-like consistency pressing with a back of spoon occasionally.
- Cool: Remove from heat and set aside to cool completely while you make the crust and filling.
Step 2: Prepare and Bake the Crust
- Prep: Preheat the oven to 350°F (175°C).
- Using a food processor or a plastic bag with a rolling pin , crush the gingersnap cookies into fine crumbs.
- Mix & Press: Combine the gingersnap crumbs, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Pre-Bake: Bake the crust for 10 minutes. Remove from the oven and reduce the oven temperature to 325°F (160°C).
Step 3: Make the Cheesecake Filling
- Cream Cheese: In a large bowl, beat the room-temperature cream cheese and sugar on medium high speed until perfectly smooth and fluffy (3-4 minutes). Scrape down the bowl.
- Add Ingredients: With the mixer on medium speed beat in the sour cream, vanilla extract, and salt until just smooth.
- Add Eggs: Beat in the eggs, one at a time, mixing on low speed only until combined. Do not overmix!
- Pour: Pour the cheesecake filling over the pre-baked crust.
Step 4: Swirl and Final Bake
- Swirl: Drop spoonfuls of the cooled cranberry compote randomly over the cheesecake layer. Using a butter knife or toothpick, gently swirl the sauce through the filling to create a marbled pattern.
- Bake: Bake at 325°F (160°C) for 30-35 minutes, or until the edges are set and the center is only slightly jiggly.
- Cool Slowly: Turn the oven off, crack the door open, and leave the bars inside for 15 minutes. This slow cooling prevents cracks.
Tips & Tricks
- Line the Pan: Use parchment paper with overhang for easy removal and clean slices.
- Press the crust firmly: Press the crust in tightly and evenly, being sure to get the edges and corners nice and compact.
- Don't Overbake: Bake until the center is slightly jiggly, it will firm up as it cools.
- Cool Before Chilling: Let the bars come to room temperature before refrigerating to prevent cracks.
- Room Temperature is Crucial: I can’t stress this enough! Use room-temperature cream cheese and eggs to ensure your filling is lump-free and flawlessly smooth.
- The Power of Low Speed: When adding the eggs to the cheesecake batter, mix only until they disappear. Overmixing incorporates too much air, which can cause the bars to puff too high and then crack as they cool.
FAQs
Can I make these ahead of time?
Definitely. These bars are best made a day in advance so they have time to chill and set.
Can I use store-bought cranberry sauce?
Yes, whole berry cranberry sauce works great in a pinch. Just reduce the sugar in the recipe slightly.
Can I double this recipe?
Yes! Double the ingredients and bake in a 9×13-inch pan for about 10 minutes longer.
Can I use dried cranberries?
No. Dried cranberries won't work well for the swirl in this recipe since they don't provide the same tart flavor, color, or texture as frozen or fresh cranberries. The swirl relies on a cranberry sauce made from whole cranberries that break down and release their juices as they cook.
Storage & Freezing
- To Store: Keep the fully chilled and cut bars in an airtight container in the refrigerator for up to 7 days.
- To Freeze: Once fully chilled, cut the bars. Flash freeze them on a tray for 1 hour until solid. Transfer the frozen bars to a freezer-safe container, separating the layers with parchment paper. Freeze for up to 3 months. Thaw them overnight in the refrigerator before serving.
More Cheesecake Recipes You Will Love
Recipe
Cranberry Cheesecake Bars
Cranberry Cheesecake Bars are a simple and festive treat for the holidays or any day. They feature a velvety, rich, and creamy cheesecake filling swirled with a tart homemade cranberry sauce for the perfect balance of sweet and tangy.
Equipment
- 8 inch square pan
- Stand Mixer or Hand mixer
Ingredients
For the Cranberry Swirl:
- 1 ½ cups (200 grams) fresh or frozen cranberries
- ½ cup (100 grams) granulated white sugar
- 1 tablespoon fresh orange zest
- 2-3 tablespoon orange juice or water
For the Crust:
- 1 ½ cups gingersnap cookie crumbs
- 4 tablespoon (58 grams) melted butter
For the Cheesecake Filling:
- 16 oz (453 grams) cream cheese softened to room temperature
- ½ cup (100 grams) white sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) sour cream at room temperature
- 2 tablespoon all purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Butter and line an 8-inch square baking pan with parchment paper.
- For the cranberry sauce, In a small saucepan, cook cranberries, sugar, orange zest and juice over medium heat for 8-10 minutes or until thickened. Set aside to cool.
- For the crust, Combine gingersnap crumbs and melted butter, then press into the prepared pan to form the crust.
- Bake the crust for 10 minutes. Remove from the oven and reduce the oven temperature to 325°F (160°C).
- For the cheesecake mixture, In the bowl of a stand mixer, beat the cream cheese and granulated sugar on high speed until smooth.
- With the mixer on medium speed stir in vanilla extract, all purpose flour, salt and sour cream.
- Add eggs one at a time on low speed, mixing well after each addition. Do not over mix the batter.
- Pour the cheesecake mixture over the baked crust. Drop spoonfuls of cranberry sauce on top and swirl gently with a knife or skewer.
- Bake for 30-35 minutes, or until the center is only slightly jiggly. Cool completely, then refrigerate for at least 4 hours before slicing.
- Using a sharp knife slice into bars and serve chilled.
Notes
- Use fresh or frozen cranberries: Either works great, but if using frozen, there's no need to thaw them before making the sauce.
- Room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to ensure a smooth, lump-free filling.
- Don't overmix the batter: Mix just until everything is combined to avoid incorporating too much air, which can cause cracks.
Nutritional Information
Calories: 241kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 59mgSodium: 216mgPotassium: 101mgFiber: 1gSugar: 16gVitamin A: 532IUVitamin C: 3mgCalcium: 45mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
Crystal Morris says
The instructions don’t say when to add flour. At the top it says add salt somewhere but that’s not listed in the ingredients.
Swapna Sachdev says
Hi Crystal
So sorry for the confusion. I have fixed the recipe card now. I really hope you try these.
Thank you
Swapna
Crystal Morris says
They were delicious! I made them for a party and they were loved! Thank you!
I made a second batch with gingerbread as the crust, too!
Swapna Sachdev says
Hi Crystal
So sorry for the confusion. I have fixed the recipe card now. I really hope you try these.
Thank you
Swapna