Cranberry Cheesecake Bars
Cranberry Cheesecake Bars are the holiday dessert you didn’t know you needed but won’t be able to stop making. They’ve got that sweet-tart cranberry magic on top, creamy cheesecake in the middle, and a buttery graham cracker crust to hold it all together. Honestly, they’re the perfect bite-sized treat for Thanksgiving, Christmas, or really any time you’ve got a can of cranberry sauce lying around.
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So here’s the thing, I first made these when I had leftover cranberry sauce from Thanksgiving dinner and didn’t want it to go to waste. Total game-changer. The combo of tangy cranberries and silky cheesecake is straight-up dreamy. We’ve been making them every year since, and now they’re kind of a non-negotiable holiday staple in our house.
If you love festive desserts, don’t miss our No Bake Christmas Tree Cake Cheesecake, Christmas Sugar Cookie Cheesecake, or these super easy Little Debbie Christmas Tree Cake Balls. Perfect for holiday parties or cozy nights in.
Why You’ll Love This Recipe
- Perfect Holiday Flavor: That cranberry swirl gives you all the cozy winter vibes.
- Make-Ahead Friendly: You can chill these in advance, which makes hosting a breeze.
- Great for a Crowd: Slice into small squares to serve up dessert to a whole crew.
- Leftover Hero: Got extra cranberry sauce? This is what you should be doing with it.
Ingredients
Cranberry Cheesecake Bars
Equipment
- 9×9 baking dish
- Parchment Paper or Aluminum Foil
- Large Mixing Bowl
- Electric Mixer
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup cranberry sauce homemade or canned, whole berry
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or aluminum foil leaving an overhang for easy removal.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth.
- Add eggs one at a time, then mix in vanilla and sour cream until combined.
- Pour cheesecake batter over the crust and spread evenly.
- Bake for 35–40 minutes, or until the center is just set.
- Let cool for 1 hour at room temperature, then spread the cranberry sauce evenly over the top.
- Refrigerate at least 2 hours before slicing into bars.
Notes
- Use full‑fat cream cheese for the best texture (room‑temperature is key).
- Press the crust firmly and bake briefly so it holds up under the filling.
- Let the bars chill thoroughly (2+ hours or overnight) so they cut cleanly.
- If using canned cranberry sauce, choose whole‑berry for texture; if fresh, cook lightly to thicken.
Storage
- Storing: Keep leftover bars in an airtight container in the refrigerator for up to 4–5 days.
- Make ahead: You can bake the bars a day ahead and refrigerate; add the cranberry layer a few hours ahead if you want maximum freshness.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Variations
- Use gingersnap crumbs instead of graham crackers: Adds a warm, spicy twist.
- Swap in raspberry jam: Still tart and sweet, and a gorgeous color too.
- Add orange zest to the batter: Gives a citrusy pop that pairs beautifully with cranberry.
- Top with whipped cream or white chocolate drizzle: For extra flair and flavor
Wendy’s Tips
- Room‑temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temp so filling mixes smooth and bakes evenly.
- Don’t over‑bake: The center should still jiggle slightly when you take it out. Residual heat will finish the setting. Over‑baking can lead to cracks or a dry texture.
- Chill thoroughly: The bars need time in the fridge to set fully and slice cleanly. Rushing that will lead to messy bars.
- Clean slicer: Run your knife under hot water, wipe dry, and then slice. Repeat between cuts for sharp, clean edges.
- Lift using parchment overhang: When cutting, use the parchment overhang to lift the whole block out and then cut on a cutting board for ease.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
If the center is still too soft after chilling, they may need a bit more bake time or longer chill. Make sure your oven temperature is accurate and allow full chill time.
You can, but the bars will be thinner and bake time may reduce. Keep an eye on the center, once it’s just set, you’re good. Or just make a double batch!
If your crust is soggy, most likely you didn’t press it in enough. You can also prebake your crust for 8-10 minutes, and allow it to cool completely before adding the cheesecake filling if you prefer a crispy crust.
