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A plate of cheesecake bars with a graham cracker crust and cranberry topping, garnished with fresh cranberries.
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Cranberry Cheesecake Bars

These Cranberry Cheesecake Bars bring together a buttery graham‑cracker base, a silky cream cheese filling, and a vibrant layer of cranberry sauce. They are make-ahead friendly and crowd‑pleasing.
Prep Time25 minutes
Cook Time40 minutes
Chill Time2 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 Bars
Calories: 269kcal
Author: Wendy

Equipment

  • 9x9 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 9x9-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.
    A glass bowl filled with a crumbly graham cracker mixture and a white spatula, next to an empty measuring cup on a white surface.
  • Press firmly into the bottom of the pan to form the crust.
    A foil-lined square baking pan filled with an even layer of crumbly mixture being spread with a white spatula.
  • In a large bowl, beat cream cheese and 3/4 cup sugar until smooth.
    A mixing bowl with creamy, pale yellow frosting and a paddle attachment, shown from above on a white surface.
  • Add eggs one at a time, then mix in vanilla and sour cream until combined.
    A mixing bowl contains a creamy batter with dollops of white cream and a splash of vanilla extract, partially blended with a paddle attachment.
  • Pour cheesecake batter over the crust and spread evenly.
    A square baking pan lined with foil filled with a smooth, pale batter sits on a white surface. A small bowl of red jelly and a bottle are visible at the bottom edge.
  • Bake for 35–40 minutes, or until the center is just set.
    A square cheesecake in a foil-lined baking pan next to a glass bowl of strawberry sauce and a butter knife on a white surface.
  • 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.
    A square baking pan lined with foil containing a dessert topped with a layer of red fruit or berry preserves.

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.

Nutrition

Serving: 1Bar | Calories: 269kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 153mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 594IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg