Oatmeal Cheesecake Cranberry Bars
Indulge in the perfect harmony of creamy and crumbly with these Oatmeal Cheesecake Cranberry Bars—a decadent dessert that combines tangy swirls of cranberry sauce with a luscious cheesecake layer, nestled between a buttery oatmeal crust and crumble topping. This easy-to-make recipe features wholesome old-fashioned oats, rich cream cheese, and an optional sprinkle of crunchy pecans for added texture. Ideal for holiday gatherings or anytime you crave a festive treat, these bars deliver the perfect balance of sweetness and tartness in every bite. Ready in under an hour and chilled to perfection, they’re a crowd-pleasing dessert that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup cranberry sauce (homemade or canned)
- 0.25 cup pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a medium mixing bowl, stir together the flour, oats, and brown sugar. Pour in the melted butter and mix until the ingredients form a crumbly texture.
Press about two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to form the crust. Reserve the remaining mixture for topping.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool slightly while you prepare the filling.
In a separate bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and creamy. Add the egg and vanilla extract, and mix again until fully combined.
Spread the cheesecake filling evenly over the baked crust using a spatula.
Dollop the cranberry sauce on top of the cheesecake layer, then gently swirl it with a knife to create a marbled effect.
Sprinkle the reserved oat mixture evenly over the cranberry swirled cheesecake layer. If using, sprinkle the chopped pecans on top for added texture and flavor.
Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and the filling appears mostly set (it will firm up further as it cools).
Allow the bars to cool completely in the pan, then transfer them to the refrigerator and chill for at least 2 hours before slicing.
Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 24.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 104 mg | 2% | |
*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.
