Cranberry Cheesecake Bars

Cranberry Cheesecake Bars are a delightful treat that combines a creamy, smooth cheesecake layer with a tangy cranberry topping and a buttery, crumbly crust. The tartness of the cranberries pairs…

By Willow • November 6, 2025 • Reading time: 7 min

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Cranberry Cheesecake Bars are a delightful treat that combines a creamy, smooth cheesecake layer with a tangy cranberry topping and a buttery, crumbly crust. The tartness of the cranberries pairs perfectly with the rich sweetness of the cheesecake, making each bite a wonderful balance of flavors and textures. These bars are simple to cut and serve, making them perfect for sharing at holidays or casual get-togethers.

I love making these bars because they’re easy to prepare ahead of time and always impress guests without any fuss. One tip I’ve learned is to use fresh cranberries for that bright, fresh flavor but feel free to toss in some frozen ones if fresh aren’t available. Plus, the slight tartness from the cranberries really cuts through the richness of the cheesecake, which keeps the bars from feeling too heavy.

My favorite way to enjoy these bars is chilled, straight from the fridge, perhaps with a cup of coffee or tea. They’re just the right size for an afternoon snack or a sweet finish to dinner. It’s one of those recipes that brings a little festive cheer and makes dessert time feel special, even on an ordinary day.

Key Ingredients & Substitutions

Graham Cracker Crumbs: These create a crunchy and buttery base. If you’re out of graham crackers, try digestive biscuits or any plain cookies. Just crush them finely for a similar texture.

Cream Cheese: The heart of the cheesecake layer. Use full-fat for the creamiest result. For a lighter option, you could try reduced-fat cream cheese but expect a less rich texture.

Cranberries: Fresh cranberries give a tart punch that balances sweetness. Frozen works too; just thaw and drain excess water. You can also mix in some orange zest for a fresh twist.

Butter: Butter helps bind the crust and adds richness. Unsalted is best, but salted butter works too—just reduce added salt elsewhere.

Sugars: Granulated sugar sweetens the crust, filling, and cranberry topping while brown sugar in the crumble adds a caramel-like flavor. You can swap light brown sugar for dark brown to intensify the taste.

How Do I Get the Perfect Creamy Cheesecake Layer?

Getting the cheesecake layer smooth and creamy is key. Here’s how to nail it:

• Make sure the cream cheese is fully softened—room temperature works best.
• Beat it by itself first to remove lumps before adding sugar and eggs.
• Add eggs one at a time, mixing gently after each to avoid extra air bubbles that can cause cracks.
• Don’t overmix once eggs are added; just blend until combined.
• Spread the filling evenly over the crust so it bakes uniformly.

Following these tips will give you a dense yet smooth cheesecake layer that holds together well when cut into bars.

Equipment You’ll Need

• 9×9-inch baking pan – perfect size for bars and makes cutting easy.
• Parchment paper – helps lift bars out smoothly without sticking.
• Mixing bowls – separate bowls for crust, filling, topping keep things organized.
• Hand mixer or stand mixer – makes cream cheese filling super smooth.
• Saucepan – for cooking the cranberry topping to the right thickness.
• Spatula – great for spreading layers evenly and scraping bowls clean.
• Pastry blender or fork – breaks down cold butter into crumble topping quickly.

Flavor Variations & Add-Ins

• Swap cranberries for raspberries or cherries for a different fruity twist that still pairs well with creamy cheesecake.
• Add a teaspoon of cinnamon or nutmeg to the crumble topping for cozy warm spice notes.
• Mix in chopped nuts like pecans or walnuts in the crumble for extra crunch and flavor.
• Try orange zest in the cranberry layer to boost freshness and complement the tart berries.

How to Make Cranberry Cheesecake Bars?

Ingredients You’ll Need:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cranberry Topping:

• 2 cups fresh or frozen cranberries
• 2/3 cup granulated sugar
• 1/4 cup water
• 1 teaspoon cornstarch

For the Crumble Topping:

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare, around 40 minutes to bake, and then requires at least 3 hours chilling time in the refrigerator to fully set before serving. Plan ahead so these bars can chill well for best taste and texture.

Step-by-Step Instructions:

1. Prepare the Crust:

Preheat your oven to 325°F (163°C). Lightly grease or line a 9×9-inch baking pan with parchment paper for easy removal later. In a medium bowl, mix together the graham cracker crumbs, 1/3 cup sugar, and melted butter until it looks crumbly and well combined. Press the mixture firmly into the bottom of your pan to create an even crust layer. Bake this crust for about 10 minutes, then take it out and set it aside while you prepare the next layers.

2. Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Gradually add 2/3 cup sugar and continue beating until fluffy and creamy. Beat in the eggs one at a time, making sure each one is well mixed before adding the next. Then, stir in the vanilla extract. Pour this cheesecake mixture evenly over the warm crust.

3. Cook the Cranberry Topping:

In a small saucepan, combine the cranberries, 2/3 cup sugar, and 1/4 cup water. Heat over medium, stirring occasionally, until the cranberries begin to burst, about 5 minutes. In a small bowl, dissolve the cornstarch in 1 tablespoon water, then stir it into the cranberry mixture. Keep cooking and stirring for another 1-2 minutes until thick and glossy. Remove from heat, let it cool slightly, then spread it evenly over the cheesecake layer in the pan.

4. Add the Crumble Topping & Bake:

In a bowl, combine the brown sugar and flour for the crumble topping. Add the cold cubed butter and use a pastry blender or fork to cut the butter into the dry ingredients until it looks like coarse crumbs. Sprinkle the crumble topping evenly over the cranberry layer. Place the pan in the oven and bake for about 35-40 minutes, until the cheesecake is set and the crumble topping turns golden brown.

5. Chill & Serve:

Remove the bars from the oven and let them cool completely on the counter. Then, cover and refrigerate for at least 3 hours or overnight to let the bars fully set. When ready, cut into squares and enjoy chilled. These bars are delicious as a holiday treat or a sweet everyday dessert!

Can I Use Frozen Cranberries Instead of Fresh?

Yes! Just thaw them completely and drain any excess liquid before cooking. This helps prevent your cranberry topping from becoming too watery.

How Should I Store Leftover Cranberry Cheesecake Bars?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bars for up to 2 months—just thaw them in the fridge before serving.

Can I Make These Bars Ahead of Time?

Absolutely! They actually taste better after chilling overnight, which allows the flavors to meld and the cheesecake layer to fully set.

What Can I Substitute for Graham Cracker Crumbs?

If you don’t have graham crackers, crushed digestive biscuits, animal crackers, or plain vanilla wafers work well. Just crush them finely and use the same quantity.