These Cranberry Cheesecake Bars feature my favorite, tested for years, creamy cheesecake base, with the best buttery graham cracker crust, and a tangy swirl of cranberry sauce. Each bite is smooth, sweet, and a little tangy, with beautiful cranberry swirls that add a nice pop of color and flavor! These bars are so beautiful topped with whipped cream, and candied cranberries, making them perfect for parties or when you need a special dessert!
I’ve been making cheesecake bars with the same cheesecake base for over 12 years, and these are such a fun twist on those bars with a swirl of cranberry sauce throughout. They’re easier to make then a whole cheesecake with less risk of cracking, and no need to even use a water bath!
With the best buttery and crunchy graham cracker crust, a super smooth and creamy cheesecake, and the cranberry swirl with the best pop of color on top! The bars slice up so beautifully and would be a perfect dessert when you want to impress someone.
Why you’ll love these
- Delicious Flavor Combo: The buttery graham cracker crust, tangy cheesecake, and tart cranberry swirl all comes together so nicely.
- Beautiful Look: These bars are so beautiful, with such a nice pop of color on top. I like to pipe on some whipped cream, candied raspberries, and a sprig of fresh rosemary to make them look extra pretty.
- Easier than a Full Cheesecake: No water bath needed, and this bakes and chills faster than a classic cheesecake. And there is less risk of them cracking! Plus the whipped cream on top can hide if there are some small cracks.
- Great for Making Ahead: Since cheesecake needs a few hours in the fridge, and tastes even better after a day in the fridge these are perfect for making before Thanksgiving or Christmas dinner, so you don’t have to stress on the day of.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Cranberry Swirl Cheesecake Bars Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Cranberries – You can use fresh or frozen cranberries to make the cranberry sauce and if you’re making the candied cranberries on top too!
- Granulated Sugar – We’re using this to sweeten our graham cracker crust, cranberry sauce, and cheesecake filling.
- Graham Crackers – You can crush graham crackers in a blender or food processor, or buy store-bought graham cracker crumbs.
- Cream Cheese – Use two blocks of full fat cream cheese, don’t use the tubs of whipped cream cheese.
- Sour Cream – Light or Full Fat Sour Cream works great, this adds a little extra tanginess to the cheesecake.
- Eggs – Helps hold everything together and makes the cheesecake extra silky.
How to make Cranberry Cheesecake Bars
Step 1: Make the Cranberry Sauce. Add the cranberries, sugar, water, and cornstarch to a sauce pan over medium heat, and cook until its thickened a little. Remove from the pan and press through a strainer to remove the skins. Then let it cool a bit before using.
Step 2: Make the homemade graham cracker crust. You will need graham cracker crumbs, melted butter and a little sugar. Press them into the bottom of a lined 8x8inch pan and bake for about 10 minutes until the crust is golden. Remove from the oven and let it cool for a bit.
Step 3: Make the Cheesecake Filling. Mix the cream cheese in a large bowl with an electric mixer (hand mixer or stand mixer with a whisk works great) until it is smooth. Then add in the sugar, sour cream, and mix for a couple of minutes on medium speed. Add in the eggs, vanilla, and salt, and mix on low speed until just combined.
Step 4: Layer the Cheesecake. Pour half of the cheesecake filling on top of the crust. Drizzle with half of the cooled cranberry sauce. Spoon the remaining cheesecake filling, and the remaining cranberry sauce. Swirl everything together gently with a toothpick.
Step 5: Bake the Bars. Bake the cheesecake bars until the sides are set and the center is just barely jiggly. Remove the cheesecake from the oven and let it cool in the pan on the counter for about 2 hours. Transfer it to the fridge for another 2 hours to chill.
Step 6: Add Toppings. Once cooled, slice the cheesecake into bars. Top each bar with a dollop of whipped cream, and a couple fresh or candied cranberries.
Tips and Tricks
- Line your Pan: Line your pan with parchment paper or aluminum foil to make the bars easy to remove, and easier to cut into nice even slices.
- Softened Ingredients: Let the cream cheese, sour cream and eggs sit at room temperature for about 1 hour before mixing into the filling to avoid lumps, and ensure everything mixes together nicely.
- Don’t Over Bake: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done, and bake a little longer. Do not bake until the cheesecake is fully set in the oven.
- Add Orange: If you like cranberry and orange together like I do, you can add about 1 TBS of orange zest to the cheesecake filling, or cranberry sauce.
Storage Instructions
These cheesecake bars will keep in an airtight container in the fridge for up to 4 days. The crust will start to soften the longer they stay in the fridge. Top with whipped cream on each piece right before serving.
The bars can also be frozen by wrapping them individually in plastic wrap, then placing them in a freezer safe bag. Store the bars in the freezer for up to 3 months. Thaw them in the fridge overnight, then top with whipped cream and enjoy!
These Cranberry Cheesecake Bars are creamy, festive, beautiful, and delicious. They’re the perfect balance of sweet, and tart and so great for the holidays. You’ll love these for Thanksgiving, Christmas or just because!
More Cheesecake Recipes
- Sugar Cookie Cheesecake Bars Recipe
- Santa Hat Cheesecake Bites
- Blueberry Cheesecake
- Cheesecake Brownies
- Strawberry Cheesecake Ice Cream
- Banana Cheesecake
Cranberry Cheesecake Bars
Ingredients
For the Cranberry Sauce:
- 1 1/2 cups Fresh or Frozen Cranberries
- 1/2 cup Granulated Sugar
- 1/2 cup Water
- 1/2 TBS Cornstarch
For the Graham Cracker Crust:
- 1 1/2 cups Graham Cracker Crumbs (about 12 cracker sheets)
- 2 TBS Granulated Sugar
- 6 TBS Unsalted Butter (melted)
For the Cheesecake Filling:
- 16 oz Cream Cheese (Two blocks, softened)
- 3/4 cup Granulated Sugar
- 1/4 cup Sour Cream (Room Temperature)
- 2 large Eggs
- 1/2 TBS Vanilla Extract
- 1 pinch Salt
For Serving:
- 2 cups Whipped Cream
- 1/2 cup Candied Cranberries
- Fresh rosemary (for garnishing)
Instructions
For the Cranberry Sauce:
- Add the cranberries, sugar, water, and cornstarch to a small pot over medium heat. Stir frequently while cooking until the cranberries burst and the sauce starts to thicken. 1 1/2 cups Fresh or Frozen Cranberries, 1/2 cup Granulated Sugar, 1/2 cup Water, 1/2 TBS Cornstarch
- Remove from the heat and press the sauce through a fine mesh strainer into a bowl to remove the skins and some of the seeds. Set the sauce aside to cool.
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 or 9×9 inch baking pan with parchment paper and set it aside.
- Add the graham cracker crumbs and sugar to a medium bowl and whisk them together. 1 1/2 cups Graham Cracker Crumbs, 2 TBS Granulated Sugar
- Pour the melted butter over the top and stir together until you have a crumbly mixture. 6 TBS Unsalted Butter
- Pour the graham cracker crumbs into the bottom of the prepared pan and spread it to the edges of the pan evenly. Press it down with a spatula or the bottom of a greased cup.
- Bake the crust for about 8 to 10 minutes until golden and fragrant. Let it cool for about 20 minutes.
For the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer until it is smooth. 16 oz Cream Cheese
- Add the sugar, and sour cream and mix for about 2 minutes until nice and smooth. 3/4 cup Granulated Sugar, 1/4 cup Sour Cream
- Add in the eggs, one at a time and the vanilla extract, and salt and mix at low speed until just combined. 2 large Eggs, 1/2 TBS Vanilla Extract, 1 pinch Salt
- Pour half of the cheesecake mixture into the prepared pan and spread it evenly to the edges.
- Spoon half of the cranberry sauce over the cheesecake filling.
- Spoon the remaining cheesecake filling over the top. Then add remaining cranberry sauce, drizzled over the top.
- Use a toothpick or butter knife to gently marble the cranberry sauce on the top of the cheesecake, going both directions.
- Bake the cheesecake for for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature. Then place it in the fridge to chill for at least 2 hours, up to 3 days.
For Serving:
- Add a dollop of Whipped Cream on top of each slice of cheesecake. 2 cups Whipped Cream
- Top each piece with a couple fresh cranberries, and a sprig of rosemary if desired. 1/2 cup Candied Cranberries, Fresh rosemary
Notes
- Line your Pan: Line your pan with parchment paper or aluminum foil to make the bars easy to remove, and easier to cut into nice even slices.
- Softened Ingredients: Let the cream cheese, sour cream and eggs sit at room temperature for about 1 hour before mixing into the filling to avoid lumps, and ensure everything mixes together nicely.
- Don’t Over Bake: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done, and bake a little longer. Do not bake until the cheesecake is fully set in the oven.
- Add Orange: If you like cranberry and orange together like I do, you can add about 1 TBS of orange zest to the cheesecake filling, or cranberry sauce.
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