Easy Cranberry Cheesecake Bars
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.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Small Saucepan (Optional)
Ingredients
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
Instructions
Prep the pan and oven
- Preheat the oven to 325°F (160°C).
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later.
- 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.
Make the crust
- Add 1½ cups graham cracker crumbs and ¼ cup granulated sugar to a medium bowl.
- Pour in ½ cup melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed.
- Press the mixture evenly into the bottom of your prepared pan — use the bottom of a measuring cup to get a compact, level crust.
- 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.
Make the cheesecake filling
- 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.
- Add 2 large eggs, one at a time, beating just until combined after each addition.
- 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.
Assemble and swirl in the cranberry layer
- Pour the cheesecake filling over the cooled crust and smooth the top with an offset spatula or the back of a spoon.
- Spoon ¾ cup cranberry sauce in small dollops across the top of the filling.
- 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.
Bake
- 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.
- 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.
- 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.
Chill and slice
- 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.
- Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board.
- For clean slices, run a sharp knife under hot water, dry it, then slice into squares (an 8x8 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.
Store and serve
- Store the bars in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze individual squares on a parchment-lined tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
- Serve chilled or at cool room temperature — add a dollop of whipped cream or a sprinkle of crushed graham crackers if you like.
Notes
Nutritional Value (per serving – based on 16 servings)
- Calories: 265
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 160mg
- Total Carbohydrates: 23g
- Dietary Fiber: 0.5g
- Sugars: 17g
- Protein: 4g