Irresistible Cranberry Cheesecake Bars: Your Go-To Easy Holiday Dessert
Prepare to delight your taste buds with these incredible cranberry cheesecake bars! Featuring a perfectly crisp, buttery graham cracker crust and a rich, creamy cheesecake filling generously swirled with a sweet-tart homemade cranberry sauce, these bars are an absolute showstopper. They offer all the luxurious flavor of a classic cheesecake but come in a convenient, easy-to-make bar format, making them an ideal choice for a stress-free Thanksgiving dessert, Christmas party, or any festive gathering throughout the holiday season.
Many home bakers find themselves intimidated by the prospect of baking a traditional cheesecake, often due to the complexities of the water bath method. While a trained pastry chef knows various hacks for a perfect cheesecake, the absolute best part about *this* cranberry cheesecake bar recipe is that it requires no water bath at all! You can achieve a wonderfully creamy and perfectly baked cheesecake texture without any of the fuss, allowing you to focus on the joy of holiday baking.
These delightful cranberry cheesecake bars are designed for simplicity and speed. They come together quickly, without the hassle and longer baking time of a full-sized cheesecake. Each bite features a harmonious blend of creamy cheesecake swirled with a vibrant, sweet-tart homemade cranberry sauce, all resting on a sturdy, crunchy graham cracker crust. It’s a truly satisfying dessert that’s sure to impress!
Cranberries, often relegated to a side dish, truly shine as the star in this festive dessert. Their bright, bold flavor cuts through the richness of the cheesecake, creating a perfectly balanced treat. If you’re a fan of cranberry desserts, you might also enjoy this easy cranberry pie, or these delightful cranberry orange shortbread cookies, both perfect for holiday indulgence.
For the smoothest cheesecake batter, it’s crucial to use room temperature cream cheese. If you accidentally forget to take it out ahead of time, don’t worry! You can easily learn how to soften cream cheese quickly. These cranberry cheesecake bars are fantastic for serving a crowd, but if you’re looking for individual portions or a fun, bite-sized option, consider making these baked mini cheesecake bites instead.
Why You Need to Make These Cranberry Cheesecake Bars
- Effortless Elegance: Forget the stress of a full cheesecake. These bars are significantly easier and quicker to prepare, yet they look incredibly impressive and taste absolutely gourmet. They offer a simple way to serve a sophisticated dessert without the culinary gymnastics.
- Perfect Holiday Dessert: With their festive red swirl and comforting flavors, these bars are tailor-made for holiday gatherings. They’re a fantastic alternative or addition to a traditional Thanksgiving or Christmas dessert spread, providing a unique and memorable sweet treat.
- Flavor Harmony: The combination of tangy cream cheese and the vibrant sweetness of homemade cranberry sauce is a match made in heaven. The tartness of the cranberries beautifully balances the rich, creamy cheesecake, preventing it from being overly sweet and creating a truly addictive flavor profile.
- Crowd-Pleaser: Cut into convenient bars, they’re perfect for potlucks, parties, or family dinners, allowing guests to easily grab a slice. No plates and forks required for individual servings, though they are certainly worth savoring with one!
- No Water Bath Required: This recipe simplifies the cheesecake-making process by eliminating the need for a water bath, a common source of intimidation for many bakers. You’ll achieve beautifully baked, crack-free bars with ease.
Essential Ingredients for Cranberry Cheesecake Bars
Crafting these delectable cranberry cheesecake bars requires three main components: the homemade cranberry sauce, the graham cracker crust, and the creamy cheesecake filling. Each part plays a vital role in creating the perfect texture and flavor.
For the Homemade Cranberry Sauce
Making your own cranberry sauce is simple and provides the best flavor and vibrant color for swirling. It’s truly worth the small extra effort.
- Whole Cranberries: Whether fresh or frozen, whole cranberries are the star. Both varieties work beautifully, offering that essential tartness. If using frozen, there’s no need to thaw them beforehand.
- Brown Sugar: This provides a deep, molasses-rich sweetness that complements the tart cranberries much better than white sugar, adding a cozy, caramel-like note to the sauce.
- Cinnamon: A warm and inviting spice, cinnamon enhances the festive feel of the cranberries, adding a subtle depth that ties into the holiday theme.
- Orange Zest & Juice: The bright, citrusy notes from both the zest and juice are crucial. Orange acts as a natural counterpoint to the cranberries’ tartness, brightening the overall flavor profile of the sauce. The juice also helps achieve the perfect saucy consistency.
For the Graham Cracker Crust:
A good crust is the foundation of any great cheesecake bar. This classic graham cracker crust is buttery, sweet, and provides a delightful crunch.
- Graham Cracker Crumbs: You can save time by purchasing pre-crushed graham cracker crumbs, or you can easily make your own by crushing whole graham crackers. You’ll need about 1 1/2 cups of fine crumbs for the ideal texture.
- Unsalted Butter: Melted butter binds the crumbs and sugar together, forming a sturdy and flavorful crust. Unsalted butter allows you to control the overall saltiness of your dessert.
- Granulated Sugar: A touch of sugar adds extra sweetness to the crust, making it a delicious counterpoint to the creamy, tangy cheesecake filling.
To Make the Cheesecake Batter:
This creamy, smooth cheesecake layer is what brings everything together. Ensuring your ingredients are at room temperature is key for a lump-free batter.
- Cream Cheese: The absolute foundation of these bars! Use full-fat cream cheese for the best flavor and creamiest texture. It *must* be at room temperature to mix smoothly, preventing lumps.
- Granulated Sugar: Sweetens the cream cheese base, balancing its tanginess without making the bars overly rich.
- Sour Cream: This secret ingredient adds an extra layer of tang and moisture to the cheesecake, resulting in a silkier, more tender crumb and a more complex flavor.
- All-Purpose Flour: A small amount of flour helps stabilize the cheesecake, preventing cracks and binding all the ingredients together for a cohesive texture.
- Large Eggs: Eggs provide essential structure to the cheesecake bars, helping them set properly during baking. Ensure they are also at room temperature for better incorporation.
- Milk: A touch of milk helps to thin out the batter slightly, ensuring a perfectly smooth and spreadable consistency that bakes up beautifully.
- Vanilla Extract: Pure vanilla extract adds a warm, classic flavor that complements both the cream cheese and cranberry notes.
How to Make Perfect Cranberry Cheesecake Bars
Making these cheesecake bars is a straightforward process, broken down into easy, manageable steps. Follow along for a delicious result!
Step 1: Prepare the Homemade Cranberry Sauce
In a medium-sized pot, combine the whole cranberries (fresh or frozen), brown sugar, cinnamon, orange zest, and orange juice. Stir everything together to combine. Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer. Cook the sauce for about 5-7 minutes, or until the cranberries have burst and released their juices, and the sauce begins to thicken. While it’s simmering, use the back of a spoon or a potato masher to gently mash some of the cranberries, creating a thicker, more uniform sauce texture. Once desired consistency is reached, remove from heat and set it aside to cool completely while you prepare the other components. A fully cooled sauce will maintain its beautiful swirl in the cheesecake batter.
Step 2: Assemble the Graham Cracker Crust
First, preheat your oven to 350°F (175°C). If you’re using whole graham crackers, crush them into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a medium-sized microwave-safe bowl, melt the unsalted butter in 30-second intervals until fully liquid. Add the graham cracker crumbs and granulated sugar to the melted butter. Mix everything thoroughly with a fork until all the crumbs are moistened. The mixture should have the consistency of wet sand, holding together when pressed. This is a crucial step for a firm crust.
Step 3: Bake the Crust
Lightly spray an 8×8 inch (20×20 cm) baking pan with baking spray. Transfer the graham cracker mixture into the prepared pan. Using the bottom of a flat glass or your fingers, firmly press the mixture evenly into the bottom and slightly up the sides of the pan. This creates a solid foundation for your cheesecake bars. Bake the crust in the preheated oven for 10 minutes, allowing it to become fragrant and lightly golden brown.
Step 4: Prepare the Cheesecake Batter
While the crust bakes, begin preparing your cheesecake filling. Reduce your oven temperature to 325°F (160°C). In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with an electric hand mixer), combine the room temperature cream cheese, granulated sugar, sour cream, and all-purpose flour. Mix on low speed initially to combine the ingredients without overmixing or incorporating too much air. Scrape down the sides of the bowl with a rubber spatula to ensure everything is fully incorporated. Add the large eggs, one at a time, mixing on low speed for just a few seconds after each addition until barely combined. Overmixing the eggs can introduce too much air, which can cause cracks. Finally, add the milk and vanilla extract and mix again on low speed until just smooth. Avoid aggressive mixing.
Step 5: Create the Cranberry Swirl
Pour the prepared cheesecake batter evenly over the pre-baked graham cracker crust in the pan. Retrieve your cooled homemade cranberry sauce. Using a teaspoon, carefully dollop spoonfuls of the cranberry sauce all over the top of the cheesecake batter. Don’t worry about perfection; the beauty is in the randomness of the swirls! Once all the sauce is dolloped, take a butter knife or a wooden skewer and gently drag it through the dollops, connecting them and creating beautiful swirls. You can go in various directions—circles, zig-zags, or random patterns—to achieve your desired marbled effect. This artistic touch makes each bar unique.
Step 6: Bake the Cheesecake Bars
Place the pan into the oven, which should now be at 325°F (160°C). Bake the cranberry cheesecake bars for approximately 30-35 minutes. The bars are ready when the edges appear set and lightly golden, but the center still has a slight jiggle when you gently shake the pan. This slight jiggle is normal and indicates that the cheesecake is perfectly baked, as it will continue to firm up as it cools.
How to Tell When Your Cheesecake Bars Are Perfectly Done
Achieving the perfect texture in cheesecake bars is all about knowing when to pull them from the oven. The key indicator is the “jiggle test.” Your cranberry cheesecake bars are done when the edges appear set and slightly golden brown, but the very center still has a slight wobble or “jiggle” when you gently move the pan. Don’t be tempted to bake them until the center is completely firm, as this will lead to an overbaked, dry, or cracked cheesecake. The residual heat will continue to cook the center as they cool, and the refrigeration process will firm them up perfectly. Trust the jiggle!
Once baked, remove the pan from the oven and let the bars cool completely on a wire rack at room temperature. This gradual cooling helps prevent cracks. After they’ve reached room temperature, transfer the pan to the refrigerator and chill for at least 4 hours, or ideally, overnight. This chilling period is crucial for the bars to fully set and develop their firm, creamy texture, making them much easier to slice.
Tips for Cutting Clean Cheesecake Bars Every Time
Presentation is key, especially with a beautiful dessert like cranberry cheesecake bars. To achieve perfectly clean, sharp slices that look professional:
- Chill Thoroughly: The most important rule! Ensure your cheesecake bars are thoroughly chilled, preferably overnight, before attempting to cut them. Warm or even slightly cool cheesecake will be soft and sticky, leading to messy, smushed slices.
- Use a Sharp Knife: A long, sharp chef’s knife or a non-serrated carving knife is essential. A dull knife will drag and tear the delicate cheesecake and cranberry layers.
- Clean Blade Between Cuts: This is the secret to pristine slices. After each cut, wipe the blade clean with a warm, damp cloth or paper towel. This removes any sticky residue, preventing it from transferring to your next slice and ensuring a smooth, clean edge every time.
- Heat Your Knife (Optional but Recommended): For even smoother cuts, you can dip your knife in hot water for a few seconds before wiping it clean. The warm blade will glide through the cheesecake more easily.
Expert Recipe Tips for Success
Follow these essential tips to ensure your cranberry cheesecake bars turn out perfectly creamy, smooth, and delicious every single time:
- Room Temperature Cream Cheese is Non-Negotiable: This cannot be stressed enough. Cold cream cheese will not mix smoothly with the other ingredients, resulting in a lumpy, inconsistent batter. For a velvety smooth texture, ensure your cream cheese (and eggs!) are at true room temperature. If you forgot to take it out, you can soften it quickly in the microwave on low power, flipping every 10-15 seconds, or submerge the foil-wrapped blocks in warm water for about 15-20 minutes.
- Sift the Flour: To further decrease the chance of any lumps and ensure an incredibly smooth cheesecake batter, take the extra step to sift your all-purpose flour before adding it to the mixture. This aerates the flour and removes any small clumps.
- Don’t Overmix the Batter: Once you add the eggs, mix only until just combined. Overmixing incorporates too much air into the batter, which can cause the cheesecake to puff up too much in the oven and then sink or crack as it cools. Mix on low speed and stop as soon as the ingredients are just blended.
- Embrace the Jiggle: As mentioned, the center of the cheesecake should still be slightly jiggly when it’s done baking. This indicates a perfectly cooked, creamy interior. Overbaking will lead to a dry, dense, or cracked cheesecake. Remember, it will firm up considerably as it cools in the refrigerator.
- Cooling Process is Key: After baking, allow the cheesecake bars to cool gradually. First, let them cool on the counter at room temperature, then transfer to the refrigerator for at least 4 hours (or overnight) before slicing. This slow cooling and chilling process helps prevent cracking and ensures a perfectly set texture.
- Use a Light-Colored Baking Pan: Lighter-colored metal pans help prevent the crust from over-browning too quickly, ensuring an evenly baked base.
Storing and Freezing Instructions
These cranberry cheesecake bars are perfect for making ahead, and they store beautifully, making them ideal for holiday entertaining or simply enjoying throughout the week.
Storing: After they have fully chilled and been sliced, store the cranberry cheesecake bars in an airtight container in the refrigerator. They will remain fresh and delicious for up to one week. Always keep them refrigerated as they contain dairy.
Freezing: If you’re looking to extend their shelf life, these cheesecake bars freeze exceptionally well for up to 3 months. To freeze them, place the cut or uncut bars on a baking tray lined with parchment paper. Freeze until completely solid (this prevents them from sticking together). Once frozen, transfer the bars to a heavy-duty zip-top freezer bag or an airtight freezer-safe container. Press out as much air as possible from the bag to prevent freezer burn. You can freeze the bars individually wrapped or stacked with parchment paper in between layers.
Defrosting: To enjoy frozen cranberry cheesecake bars, simply transfer them from the freezer to the refrigerator and allow them to defrost overnight. This slow thawing process ensures the best texture. Once defrosted, they can be enjoyed just like fresh-baked bars.
Recipe FAQ: Your Cranberry Cheesecake Bar Questions Answered
Here are answers to some common questions you might have about making these delightful cranberry cheesecake bars:
Q: Can I make these with store-bought cranberry sauce?
A: Yes, absolutely! While the homemade cranberry sauce offers superior flavor and allows for custom spice adjustments, you can certainly use good quality store-bought cranberry sauce. Just make sure it’s not too thick directly from the can. You might want to heat it up gently on the stove with a splash of orange juice or water to loosen it into more of a “sauce” consistency, making it easier to swirl. Let it cool before swirling.
Q: Can I double the recipe?
A: Yes, you can easily double this recipe! If doubling, you will need a larger pan, such as a 9×13 inch (23×33 cm) baking pan. The baking time will also increase slightly. Start checking for doneness after about 35-40 minutes, looking for the set edges and slight jiggle in the center. Ensure all ingredients are scaled up correctly.
Q: Can I use different types of crackers for the crust?
A: Yes, you can! While graham crackers are traditional, crushed digestive biscuits, shortbread cookies, or even vanilla wafers make excellent alternatives for the crust, offering slightly different flavor profiles.
Q: What if my cheesecake cracks?
A: Cracks in cheesecake usually occur from overbaking, overmixing the batter, or rapid temperature changes during cooling. While frustrating, a cracked cheesecake is still perfectly delicious! You can easily cover cracks with a dusting of powdered sugar, a dollop of whipped cream, or a few extra cranberries for garnish. Remember, the key is proper cooling and avoiding overmixing.
Q: Can I add other spices to the cranberry sauce?
A: Absolutely! Feel free to experiment with spices. A pinch of ground cloves, nutmeg, or allspice would complement the cinnamon and orange beautifully, adding even more complexity and warmth to your homemade cranberry sauce.
Q: What’s the best way to serve these bars?
A: These cranberry cheesecake bars are delicious on their own, but you can elevate them further! Serve them slightly chilled, perhaps with a dollop of fresh whipped cream, a sprinkle of orange zest, or a few candied cranberries for an extra festive touch.
Easy Cranberry Cheesecake Bars
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Ingredients
For the cranberry sauce
- 16 oz bag frozen whole cranberries, fresh works too
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 tsp orange zest
- 1/4 cup orange juice
For the graham cracker crust:
- 9 graham crackers, crushed or about 1 1/2 cup crumbs
- ⅓ cup butter, melted
- 2 tablespoons granulated sugar
For the cheesecake batter:
- 16 oz cream cheese , 2 blocks, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup sour cream
- 2 ½ tsp all purpose flour
- 2 eggs, large
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
For the cranberry sauce:
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In a medium sized pot combine the 16 oz cranberries, 1/2 cup brown sugar, 1 tsp cinnamon, 1 tsp orange zest, and 1/4 cup orange juice. Stir then bring to a boil for 2 minutes. Lower the heat to a simmer, and cook until the cranberries burst and the mixture thickens, about 10 minutes. Mash them up so they are not so lumpy.
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Remove from heat and allow to cool to room temperature.
For the graham cracker crust:
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Preheat your oven to 350° F and pulverize the graham crackers into crumbs if you need to. In a medium size bowl melt the 1/2 butter in the microwave, then add in the crumbs and 2 tbsp sugar. Mix together. The mixture should resemble wet sand.
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Spray an 8″ x 8” baking pan with baking spray and press the graham cracker mixture into the bottom and sides.
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Bake for 10 mins until it smells like heaven from your oven and the crust is golden brown.
For the cheesecake:
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Lower your oven temperature to 325° F. In the bowl of a stand mixer fitted with the paddle attachment, or a medium sized bowl add the 2 blocks cream cheese, 1/2 cup sugar, 1/3 cup sour cream, and 2 1/2 tsp flour.
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Mix on low-medium speed for 1 minute.
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Continue mixing on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions. Stop the mixer and scrape down the sides of the bowl.
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Start the mixer again on low speed and add in the milk and vanilla. Continue to mix for 2 more minutes.
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Pour the batter into the 8”x8” pan on top of the graham cracker crust.
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Dollop teaspoon-fulls of the cranberry sauce all over the top of the cheesecake batter and use a skewer or knife to make swirls in the batter.
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Bake for 30 minutes until the edges of the bars are golden and the middle it still slightly jiggly.
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Turn off the oven, open the door and allow the bars to cool inside. Remove and place in the fridge to chill for at least 4 hours or overnight.
Notes
The cheesecake bars are done when the edges are set but the middle is still a little jiggly.