These cranberry cheesecake bars are a tasty treat perfect for any occasion! With a smooth cheesecake layer on a buttery crust, topped with tangy cranberries, they are simply delicious.
What’s fun is that these bars offer a sweet and tart flavor combo that’s hard to resist. Just slice and serve—easy to share and even easier to enjoy with friends or family! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of our bars. If you don’t have graham crackers, you can substitute with crushed vanilla wafers or even Oreo cookies for a chocolatey twist!
Cream Cheese: A must for that creamy texture. Use full-fat cream cheese for the best results. If you need a lighter option, you could try Neufchâtel cheese, but it may be less creamy.
Cranberries: Fresh or frozen cranberries work great. If cranberries aren’t available, consider using raspberries or cherries for a different but delightful flavor!
Sugar: Regular granulated sugar is perfect here. If you’re cutting down on sugar, you can use a sugar substitute that measures like sugar, just be sure to check the label for baking compatibility!
What’s the Best Way to Ensure Perfectly Smooth Cheesecake?
Getting a smooth cheesecake mixture is key to great texture! Here’s how:
- Make sure your cream cheese is at room temperature. Cold cream cheese will result in lumps. To speed this up, cut it into smaller pieces.
- Use a handheld or stand mixer to ensure everything is combined smoothly. Start mixing at low speed to avoid splatters, then increase to medium.
- Mix just until combined; overmixing can introduce too much air, which might cause cracks during baking.
Following these tips will help you achieve that creamy, dreamy cheesecake layer everyone will love!
Cranberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Cranberry Topping:
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
- 1/2 cup granulated sugar (for cranberries)
- 1 tablespoon cornstarch
- 2 tablespoons water
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time, 10 minutes for baking the crust, and then 35-40 minutes to bake the full bars. After baking, let them cool at room temperature and chill in the fridge for at least 3 hours (or overnight). So, in total, you’ll spend about 1 hour of active time, plus some chilling time. Worth the wait for these yummy bars!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a greased 9×9-inch baking pan to create a nice, even crust.
2. Bake the Crust:
Now, pop the crust into your preheated oven and bake for about 10 minutes. Once it’s done, take it out and let it cool slightly while you prepare the filling.
3. Prepare the Cranberry Topping:
In a small saucepan over medium heat, combine the chopped cranberries, 1/2 cup sugar, cornstarch, and water. Cook, stirring occasionally, until the cranberries burst and the mixture thickens—this should take about 5-7 minutes. Once done, remove from heat and let it cool for a bit.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add in 2/3 cup sugar and continue beating until creamy. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and sour cream until everything is smoothly combined.
5. Assemble the Bars:
Pour the cheesecake mixture over the baked crust, smoothing out the top with a spatula. Next, spoon dollops of your cranberry mixture over the cheesecake layer and gently swirl it using a knife or toothpick to create a pretty marbled effect.
6. Bake the Bars:
Return the assembled bars to the oven and bake at 325°F (163°C) for about 35-40 minutes. You’ll know they’re done when the edges are set but the center still has a slight jiggle when you gently shake the pan.
7. Cool and Chill:
After baking, let the bars cool to room temperature. Then, refrigerate them for at least 3 hours or overnight to set completely. This chilling time is important for that perfect texture!
8. Serve:
Once they are chilled, cut the bars into squares and serve chilled. Enjoy every creamy, fruity bite of your delicious cranberry cheesecake bars!
Can I Use a Different Type of Cracker for the Crust?
Absolutely! If you don’t have graham crackers, try using crushed vanilla wafers or even digestive biscuits. For a chocolate twist, crushed Oreo cookies work well too!
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage—just ensure they are well-wrapped to prevent freezer burn!
What to Do If I Don’t Have Sour Cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or even cream cheese. Both will maintain the creamy texture and add that delicious tang!
Can I Make These Bars Gluten-Free?
Yes, you can! Simply use gluten-free graham crackers or an alternative like almond flour or crushed gluten-free cookies for the crust. Check the labels to ensure all ingredients are gluten-free!