Easy Cranberry Cheesecake Bars

These cranberry cheesecake bars have a crispy graham cracker crust and are swirled with a sweet and tangy homemade cranberry sauce. They are easy to make and are a perfect to make for a Thanksgiving dessert or any holiday table!

Sometimes people are afraid to make cheesecake because they are intimidated by the whole water bath thing. As a trained pastry chef, I have made my fair share of cheesecake recipes and found a water bath hack that I use to make every perfect cheesecake. But the best part from this recipe is that you don’t need a water bath at all!

These cranberry cheesecake bars come together quickly without the hassle of making a whole cheesecake. They are swirled with a sweet and tart homemade cranberry sauce and baked with a crunchy graham cracker crust.

Cranberries are no longer just a condiment on your table, they can actually be the star of the show aa a Thanksgiving dessert! You can also try this easy cranberry pie, or these cranberry shortbread cookies.

For this recipe you’ll need to soften cream cheese to room temperature. If you forget to leave it out, you can learn how to soften cream cheese quickly. If you are serving a crowd try these baked mini cheesecake bites for a fun individual dessert idea.

Why you should make this recipe

• These cheesecake bars are easier to make than a whole cheesecake.
• They are the perfect easy Thanksgiving dessert.
• Tangy cream cheese combined with sweet cranberry sauce is a delicious combo.

Ingredients needed

For the homemade cranberry sauce

• Whole cranberries– Fresh or frozen, either one works great.
• Brown sugar– Brown sugar sweetens the sauce.
• Cinnamon– Cinnamon adds a warm spice to the sauce.
• Orange zest & Juice– Orange juice balances out the tart cranberry flavor

Graham cracker crust:

• Graham cracker crumbs- You can buy the crumbs in the box or you can crush your own, you’ll need 1 1/2 cups.
• Unsalted butter– Use melted butter to create the crust.
• Sugar– Sugar adds sweetness to the crust.

To make the cheesecake batter:

• Cream Cheese- This is the base of the bars and needs to be at room temperature.
• Sugar– Sugar sweetens the cream cheese.
• Sour Cream– Sour cream adds some extra tang to the cheesecake.
• All Purpose Flour– This helps bind everything together.
• Eggs– Eggs create structure in the bars.
• Milk– Milk thins out the bars.
• Vanilla Extract– Vanilla adds flavor.

How to make cranberry cheesecake bars

Make the cranberry sauce- In a medium sized pot add in the cranberries, brown sugar, cinnamon, orange zest and juice and bring the mixture to a boil. Reduce to a simmer and cook until the cranberries have popped and released some juices, about 5-7 minutes. Mash up the cranberries while cooking so it’s more of a sauce. Cool and set it aside while you make the cheesecake.

Make the graham cracker crust – Crush your graham crackers in a food processor if you didn’t buy the crumbs or smash them in a zip top bag with a rolling pin. In a medium sized bowl add the butter and melt for 30 seconds at a time until fully melted. Add in the crumbs and sugar and mix until combined. The mixture should resemble wet sand.

Bake the crust- Preheat the oven to 350° F and spray an 8×8 inch baking pan with baking spray and press the graham cracker mixture into the bottom and sides. Bake for 10 minutes.

Make the cheesecake batter- Combine the cream cheese, sugar, sour cream, and flour in a bowl of a stand mixer and mix on low speed to combine.Scrape down the sides, then add in the eggs one at a time, mixing in between each addition. Add in the milk and vanilla and mix again. Pour the batter into the pan.

Make the cranberry swirl-Using a teaspoon, dollop spoonfuls of the cranberry sauce all over the cheesecake batter. Take a knife or a skewer and drag it through the dollops, connecting the dots to the next one. Go around and around, side to side, it doesn’t matter!

Bake- Reduce the oven temperature to 325° F and bake the bars for 30 mins until the edges are set but the middle is slightly jiggly.

How to tell when cheesecake bars are done

The bars are done when the edges are brown and the middle is still a little jiggly. You want a little jiggle in the middle, no worries, it will firm up in the fridge!

Let them cool on the counter for a bit and then refrigerate for 4 hours or overnight before slicing.

How to cut cheesecake bars cleanly

To cut clean cheesecake bars, first make sure to cut them when they are super cold so they don’t get smushed. Also make sure you are using a sharp chef’s knife and that you are wiping off the blade after each cut.

Recipe Tips

• The cream cheese should be at room oom temperature otherwise it will be hard to mix with the other ingredients and be super lumpy. To ensure a smooth batter, make sure it’s at room temperature.
• Sift the flour into the batter to decrease the lumps.
• The center of the cheesecake should be slightly jiggly when it’s done, otherwise it will be overbaked. It will firm up in the fridge.

Storing and freezing instructions

Storing- Keep the cheesecake bars in the fridge for up to a week. They must be kept refrigerated.

Freezing- Freeze these cheesecake cars in the freezer for up to 3 months. Freeze the bars on a baking tray until completely frozen, then transfer them to a zip top bag and squeeze as much of the air out as possible. You can freeze the bars cut or uncut.

Defrost the cheesecake bars in the fridge overnight.

Recipe FAQ

Can I make these with store bought cranberry sauce?

Yes you can, make sure to heat it up first to turn it into more of a sauce.

Can I double the recipe?

Yes! You can bake the bars in a 9×13 pan instead and check after 35 minutes.

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