Easy Cranberry Cheesecake Bars
Indulge in the perfect balance of creamy, tangy, and sweet with these Easy Cranberry Cheesecake Bars. Featuring a buttery graham cracker crust, a silky-smooth vanilla cheesecake layer, and a stunning swirl of homemade cranberry compote, these bars are as delicious as they are visually striking. With just 20 minutes of prep time, they’re a fuss-free dessert perfect for holiday gatherings or anytime you’re craving a festive treat. The luscious cranberry topping, made with fresh or frozen cranberries, adds a pop of tart flavor and vibrant color that elevates every bite. Serve these make-ahead cheesecake bars chilled for an effortlessly elegant dessert that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 2 cups Fresh or frozen cranberries
- 0.5 cups Granulated sugar (for cranberry topping)
- 0.25 cups Water
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together using a hand or stand mixer until smooth and creamy. Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cream cheese mixture over the prepared crust, spreading it out evenly with a spatula. Set aside.
In a small saucepan, combine the cranberries, 1/2 cup of sugar, and 1/4 cup of water. Cook over medium heat, stirring frequently, until the cranberries burst and form a thick, jam-like consistency (about 8-10 minutes). Remove from heat and let cool slightly.
Spoon dollops of the cranberry mixture over the cream cheese layer and gently swirl it with a knife to create a marbled effect.
Bake in the preheated oven for 40-45 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and let the bars cool to room temperature in the pan. Then, cover and refrigerate for at least 3 hours or until fully chilled.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into 16 squares and serve. Enjoy!
Nutrition Facts
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 485.2 g | 176% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 346.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 654 mg | 50% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
