These cranberry cheesecake bars are a sweet and tangy treat! With a creamy filling and a crunchy crust, they’re perfect for gatherings or just a cozy night in.
Plus, they’re super easy to make! Just mix, pour, and bake. I love enjoying them chilled with a cup of tea—such a lovely combo! 🍵
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crumbly base. If you can’t find them, you can substitute crushed digestive biscuits or even Oreo cookies for a chocolatey twist!
Cream Cheese: This is essential for the creamy texture of the cheesecake. If you’re looking for lower-fat options, consider using Neufchâtel cheese. For a dairy-free version, try vegan cream cheese made from nuts.
Cranberries: Fresh cranberries give a vibrant color and tart flavor. If fresh ones are out of season, frozen cranberries work just as well! You can also swap them for another berry if you prefer, like blueberries or raspberries.
Granulated Sugar: This sweetens both the filling and the topping. Brown sugar can be used for a richer flavor, and if you need a sugar substitute, try using honey or maple syrup but adjust the liquid in your mixture slightly.
How Do I Get Creamy & Smooth Cheesecake Filling?
The key to a smooth cheesecake filling lies in the mixing technique. First, ensure your cream cheese is at room temperature; this makes it easier to blend without lumps.
- Beat the cream cheese FIRST until it’s smooth before adding other ingredients.
- Add the granulated sugar gradually and mix well.
- Incorporate one egg at a time, mixing until just combined to avoid over-beating, which can lead to cracks in your cheesecake.
- Finally, mix in the vanilla extract and salt until just blended to keep that creamy texture.
Taking the extra time to mix each component properly will help your cheesecake bars be extra creamy and delicious! Enjoy the process!
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
- 1/4 tsp salt
For the Cranberry Topping:
- 1 1/2 cups fresh or frozen cranberries
- 2/3 cup granulated sugar
- 1/4 cup water
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus baking time of 35-40 minutes, and at least 3 hours to chill in the refrigerator. So, all in all, set aside about 4 hours for this delicious treat from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Begin by preheating your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it with cooking spray to prevent sticking later on.
2. Make the Crust:
In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until all the crumbs are coated. Press this mixture firmly into the bottom of the prepared baking pan to create an even layer.
3. Bake the Crust:
Place the crust in the preheated oven and bake for 8-10 minutes, or until lightly golden brown. Once finished, remove from the oven and let it cool slightly while you prepare the filling and topping.
4. Prepare the Cranberry Topping:
In a small saucepan, add the cranberries, sugar, water, and lemon juice. Heat over medium heat, stirring occasionally until the cranberries burst and the mixture begins to thicken, which should take about 8-10 minutes. After that, stir in the cornstarch slurry and cook for another 1-2 minutes, just until the mixture thickens more. Remove from heat and allow to cool slightly.
5. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar, mixing until combined. Then add the eggs, vanilla extract, and salt, and beat again until fully mixed and smooth.
6. Assemble the Cheesecake Bars:
Once your crust has cooled, pour the cheesecake filling onto the crust, spreading it into an even layer. Next, dollop spoonfuls of the cranberry mixture on top of the cheesecake filling. Use a skewer or a knife to swirl the cranberry topping gently into the filling for a marbled effect.
7. Bake the Bars:
Return the pan to the oven and bake for 35-40 minutes. The center should be nearly set but still slightly jiggly. It’s important not to overbake to keep it creamy.
8. Chill and Serve:
Once baked, remove the pan from the oven and allow it to cool to room temperature. Then, place it in the refrigerator to chill for at least 3 hours or overnight until fully set. When ready to serve, cut into squares, and if desired, garnish each square with a small sprig of rosemary for a festive touch!
Enjoy these creamy, tangy cranberry cheesecake bars chilled for a delightful holiday or anytime treat! 😊
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed digestive biscuits or Oreo cookies for a chocolatey flavor. Just make sure to adjust the sugar accordingly, especially with sweeter cookies like Oreos.
How Can I Make This Recipe Gluten-Free?
To make gluten-free cranberry cheesecake bars, simply use gluten-free graham cracker crumbs or a gluten-free cookie crust. Many brands offer gluten-free options that work perfectly in this recipe!
Can I Freeze These Cheesecake Bars?
Yes, you can! Once fully chilled, cut the bars into squares, then wrap them tightly in plastic wrap and aluminum foil or place them in an airtight container. They can be frozen for up to 2-3 months. Just thaw them in the refrigerator before serving.
How Do I Prevent Cracks in My Cheesecake?
Avoid overmixing the filling, as this incorporates extra air, which can lead to cracks during baking. Also, baking at a lower temperature and not overbaking will help keep the surface smooth. And always let the cheesecake cool gradually to room temperature before refrigerating!