Easy Cranberry Cheesecake Bars

When it comes to holiday baking, nothing beats a dessert that’s both festive and stress-free. These easy cranberry cheesecake bars check all the boxes — creamy, tangy, and beautifully layered with sweet-tart cranberry sauce that makes every bite taste like the holidays. Whether you’re prepping for Christmas dinner or planning your Thanksgiving dessert table, these bars bring that perfect balance of flavor and nostalgia.

Imagine a buttery graham cracker crust topped with a silky cream cheese filling and swirls of ruby-red cranberry sauce. The contrast of creamy and tart is irresistible, and the best part? You can make them ahead of time. These cheesecake bars slice neatly into perfect squares, making them ideal for sharing or adding to a dessert platter. They’re festive enough for special gatherings but simple enough for a cozy night in with a cup of tea.

I love how versatile this cranberry bars recipe is — it fits right in with both cranberry Christmas desserts and Thanksgiving spreads. It’s also a genius way to use up leftover cranberry sauce from the holiday table. Instead of letting that extra sauce sit in the fridge, why not turn it into something irresistible? These bars transform leftovers into a showstopping dessert everyone will talk about.

The flavor combination of creamy cheesecake and tart cranberry feels elegant but comforting, too. They’re a little indulgent without being heavy, and each square captures that cheerful holiday spirit. Whether you call them cranberry cheesecake squares or cranberry cheesecake bars, they’re guaranteed to become one of your go-to cranberry Thanksgiving desserts for years to come.

Why You’ll Love It

• Festive and flavorful: The creamy cheesecake layer paired with tart cranberry sauce makes every bite taste like the holidays. It’s the perfect blend of sweet, tangy, and creamy.
• A beautiful dessert without the fuss: These bars look like something straight out of a bakery case but are simple enough to make in your own kitchen — no water bath or fancy equipment required.
• Perfect for any holiday occasion: Whether it’s a cozy Thanksgiving dinner or a big Christmas party, these bars fit right in with all your favorite cranberry Christmas desserts.
• Great use for leftovers: Got leftover cranberry sauce from your Thanksgiving feast? This easy cranberry cheesecake turns it into something completely new and delicious.
• Ideal for sharing (or not!): Cut them into neat cranberry cheesecake squares to serve at gatherings, or keep a few tucked away in the fridge for those quiet, late-night dessert cravings.

Ingredient List

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Cranberry Layer:

• ¾ cup cranberry sauce (homemade or leftover)

Ingredient Notes

• Graham cracker crumbs: You can crush your own or use pre-crushed crumbs to save time. I love using honey graham crumbs — they add a warm, slightly sweet base that complements the cranberry perfectly.
• Cream cheese: Make sure it’s fully softened before mixing; cold cream cheese leads to lumpy batter. I always go for full-fat cream cheese — it makes the filling rich and velvety.
• Sour cream: Don’t skip this! It adds a subtle tang and keeps the cheesecake extra creamy.
• Cranberry sauce: This is where the magic happens. You can use homemade, canned, or even leftover cranberry sauce from Thanksgiving. It adds that gorgeous swirl and burst of tart flavor.
• Vanilla extract: A splash of good-quality vanilla rounds out all the flavors beautifully. It’s the quiet hero of the cheesecake world!

Kitchen Equipment Needed

• 8×8-inch baking pan: Perfect size for thick, even cheesecake bars. I love using a nonstick pan with straight sides for cleaner cuts.
• Mixing bowls: You’ll need a few — one for the crust, one for the filling. Glass bowls make it easy to see if everything’s fully mixed.
• Electric mixer or hand mixer: Makes blending the cream cheese and sugar smooth and lump-free in seconds.
• Rubber spatula: Ideal for scraping every bit of batter (and trust me, you’ll want to).
• Measuring cups and spoons: Accuracy matters for cheesecake texture — too much or too little butter can change the crust.
• Parchment paper: Helps lift the cheesecake bars out easily once cooled — no crumbling edges or broken pieces.
• Small saucepan (optional): If you’re making your own cranberry sauce instead of using leftovers, this will come in handy.

Instructions

1. Prep the pan and oven

1. Preheat the oven to 325°F (160°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later.
3. Lightly grease the exposed sides of the pan (this helps the parchment stay put).

Pro tip: Let the oven fully reach temperature before baking — cheesecake likes steady, even heat.

---

2. Make the crust

1. Add 1½ cups graham cracker crumbs and ¼ cup granulated sugar to a medium bowl.
2. Pour in ½ cup melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed.
3. Press the mixture evenly into the bottom of your prepared pan — use the bottom of a measuring cup to get a compact, level crust.
4. Bake the crust for 8–10 minutes, then remove from oven and let cool while you make the filling.

Pro tip: Press the crust firmly and evenly — a denser crust prevents a crumbly base when slicing the bars.

---

3. Make the cheesecake filling

1. In a large mixing bowl, beat 16 oz softened cream cheese and ½ cup granulated sugar on medium speed until smooth and creamy (about 2–3 minutes).
   • Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
2. Add 2 large eggs, one at a time, beating just until combined after each addition.
3. Mix in 1 teaspoon vanilla extract and ½ cup sour cream until the batter is silky and fully combined.
   • Avoid over-mixing once the eggs are in — too much air can cause cracks while baking.

Pro tip: Beat the cream cheese until completely smooth before adding eggs to prevent lumps — stop and scrape the bowl if you see any little bits.

---

4. Assemble and swirl in the cranberry layer

1. Pour the cheesecake filling over the cooled crust and smooth the top with an offset spatula or the back of a spoon.
2. Spoon ¾ cup cranberry sauce in small dollops across the top of the filling.
3. Use a skewer, butter knife, or toothpick to gently swirl the cranberry sauce into the cheesecake layer. Don’t over-swirl — you want pretty marbling, not a uniformly pink filling.

Pro tip: Place the dollops in a loose grid pattern before swirling; this makes for nicer-looking cranberry cheesecake squares when sliced.

---

5. Bake

1. Place the pan in the preheated oven and bake at 325°F (160°C) for 22–28 minutes, or until the edges are set but the center still has a slight jiggle.
2. Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 30 minutes to reduce the chance of cracking.
3. After the 30-minute slow-cool, transfer the pan to a wire rack and let cool completely to room temperature.

Pro tip: The center should wobble like gelatin when gently shaken — it will set as the bars chill.

---

6. Chill and slice

1. Once completely cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Chilling firms the filling and makes the bars easier to slice.
2. Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board.
3. For clean slices, run a sharp knife under hot water, dry it, then slice into squares (an 8×8 pan yields 9 large or 16 smaller cranberry cheesecake squares). Wipe the knife between cuts.

Pro tip: Heat the knife between cuts (dip in hot water and wipe dry) for glossy, neat edges.

Tips and Tricks for Success

• Use room-temperature ingredients: Softened cream cheese and eggs blend smoothly for a silky filling — cold ingredients can make the batter lumpy.
• Don’t overbake: Remove the bars when the center still has a gentle jiggle. They’ll finish setting as they cool, keeping that creamy texture intact.
• Cool gradually: Sudden temperature changes can cause cracks, so let your cheesecake bars cool slowly before chilling.
• Line the pan with parchment: It makes removing and slicing the bars so much easier — no broken edges!
• Slice with a hot knife: Run the knife under warm water and wipe it clean between cuts for neat, bakery-style squares.
• Make ahead for easy entertaining: These bars taste even better the next day once the flavors meld — perfect for busy holiday prep.

Ingredient Substitutions and Variations

• Crust swap: Replace graham crackers with crushed gingersnaps, vanilla wafers, or even shortbread cookies for a different flavor twist.
• Cranberry sauce: Use homemade or store-bought — or substitute raspberry or cherry preserves if you’re out of cranberry sauce.
• Lighter version: Use light cream cheese and Greek yogurt instead of sour cream for a slightly lighter (but still creamy) version.
• Add citrus: Stir a bit of orange zest into the filling or cranberry sauce for a bright, festive flavor boost.
• Topping idea: Drizzle white chocolate over the cooled bars or sprinkle on crushed pistachios for extra holiday flair.
• Mini version: Make the same recipe in a muffin tin with liners for individual cranberry cheesecake squares — adorable for parties!

Serving Suggestions

• I love serving these easy cranberry cheesecake bars chilled with a light dusting of powdered sugar — it gives them that pretty, snow-kissed holiday look.
• Add a dollop of whipped cream or a swirl of white chocolate on top for a little extra indulgence (perfect for Christmas dessert tables).
• Pair with a cup of hot coffee, spiced chai, or even mulled wine — the creamy-tart combo is irresistible alongside warm drinks.
• For a festive touch, sprinkle orange zest or crushed pistachios over the top before serving — it adds both color and flavor.
• Serve smaller cranberry cheesecake squares as part of a dessert board with cookies, truffles, and mini pies — they fit right in with other cranberry Christmas desserts.

Storage and Reheating Instructions

• Refrigerate: Store the bars in an airtight container in the fridge for up to 4–5 days. Keep them covered to prevent the cheesecake from drying out.
• Freeze: Place individual squares on a parchment-lined tray, freeze until solid, then store in a freezer-safe bag for up to 2 months.
• Thaw: Move frozen bars to the fridge overnight or let them sit at room temperature for about 30 minutes before serving.
• Reheat (optional): If you prefer them slightly warm, let a slice sit out for 10–15 minutes before eating — no need for the microwave.
• Serving tip: For a clean, creamy texture after chilling or thawing, slice with a hot, dry knife right before serving.

Frequently Asked Questions

Can I use leftover cranberry sauce for this recipe?

Absolutely! This recipe is perfect for using up leftover cranberry sauce from Thanksgiving. Whether it’s homemade or canned, it adds that gorgeous swirl and tangy flavor that makes these bars shine.

How do I know when the cheesecake bars are done baking?

The edges should be set and the center should have a slight jiggle when you gently shake the pan. They’ll firm up as they cool and chill, so don’t worry if the middle looks a bit soft when you pull them out.

Can I double this recipe for a crowd?

Yes! Simply double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time, so keep an eye on it after 30 minutes.

Can I make these cranberry bars ahead of time?

Definitely. These taste even better the next day once the flavors have blended. You can make them up to two days in advance and keep them chilled until ready to serve.

What can I use instead of cranberry sauce?

If you’re out of cranberry sauce, try raspberry or cherry preserves — both add a similar tart contrast to the creamy cheesecake layer.

How should I store leftover bars?

Keep them in an airtight container in the refrigerator. They’ll stay fresh for several days and can even be frozen for longer storage.

---

Did you try these easy cranberry cheesecake bars? Let me know in the comments how they turned out — I’d love to hear if you used leftover cranberry sauce or tried your own fun twist!