Cranberry cheesecake bars are a tasty treat that brings together creamy cheesecake and bright, tangy cranberries. They’re perfect for a sweet snack or dessert!
These bars are super easy to make, and the tartness of the cranberries adds a nice twist. I love serving them cold from the fridge—so refreshing! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: This ingredient makes the crust crunchy and sweet. If you don’t have graham crackers, you can use digestive biscuits or even vanilla wafers for a different flavor.
Butter: Unsalted butter is perfect for controlling the saltiness in your crust. If you need a healthier option, you could try coconut oil or even applesauce, though the texture may vary.
Cream Cheese: For a lighter option, you can use Neufchâtel cheese instead of regular cream cheese. It has lower fat and works well in this recipe.
Cranberries: Fresh cranberries are great for their tartness, but if they’re not in season, frozen cranberries work just as well. You can also try dried cranberries or cherries if you prefer a sweeter option.
How Can I Ensure My Cheesecake Bars Set Perfectly?
One key step to perfect cheesecake bars is managing the baking time and cooling process. Here’s how to nail it:
- Keep an eye on the baking time—look for edges that set while the center remains slightly jiggly.
- After you turn off the oven, let the bars cool inside. This gentle cooling helps prevent cracks.
- Chill in the fridge for at least 4 hours. It really helps the flavors develop and makes cutting easier.
These little details can make a big difference in the texture and overall experience of your cheesecake bars. Happy baking! 🍰
Cranberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cranberry Layer:
- 1 cup fresh or frozen cranberries, roughly chopped
- 2 tablespoons all-purpose flour
How Much Time Will You Need?
This delicious dessert will take about 20 minutes to prepare and about 45 to 50 minutes to bake. After baking, you’ll need to chill it for at least 4 hours, making the total time about 5 hours and 10 minutes. Perfect for planning ahead!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, making sure to leave some paper hanging over the sides. This will help you lift the bars out later!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
3. Bake the Crust:
Pop the pan into the oven and bake the crust for 10 minutes. When it’s done, take it out and set it aside to cool slightly while you prepare the cheesecake filling.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar together using an electric mixer until the mixture is smooth and creamy. This is where the magic starts!
5. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition to fully incorporate them. Then, mix in the vanilla extract for flavor.
6. Toss in the Cranberries:
Take your chopped cranberries and toss them with the 2 tablespoons of flour. This step helps keep the cranberries from sinking to the bottom of the bars.
7. Combine Everything:
Gently fold the floured cranberries into the cream cheese mixture. Be careful not to over-mix; you want to keep those lovely cranberry chunks intact!
8. Assemble and Bake:
Pour the cream cheese and cranberry mixture over the baked crust, spreading it evenly. Bake for 35 to 40 minutes or until the edges are set and the center is slightly jiggly. Just a little wiggle is a good sign!
9. Cool Gradually:
Once baked, turn off the oven and leave the bars inside with the door slightly ajar for 1 hour. This gradual cooling helps avoid cracks in your cheesecake.
10. Chill and Slice:
After an hour, take the bars out of the oven and let them chill in the refrigerator for at least 4 hours or until they are fully set. Once chilled, use the parchment paper overhang to lift the bars from the pan and cut them into squares.
Enjoy your creamy, tangy cranberry cheesecake bars! Perfect for any occasion or just a delightful treat for yourself. 😍
Can I Use a Different Type of Fruit Instead of Cranberries?
Absolutely! You can substitute cranberries with other fruits like blueberries, raspberries, or even diced peaches. Just be sure to adjust the sugar based on the sweetness of the fruit you choose.
What Should I Do If My Cheesecake Bars Are Too Soft?
If your cheesecake bars are too soft after chilling, it could mean they need more time in the fridge. Let them chill for an additional hour or two to firm up. If they still seem too soft next time, consider adding an extra tablespoon of flour to the filling before baking.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. They can last up to 3 months in the freezer!
Can I Make These Bars Gluten-Free?
Yes! To make these bars gluten-free, simply use gluten-free graham crackers for the crust and ensure that all other ingredients, like flour and baking powder, are gluten-free as well. Enjoy!
