Cranberry Cheesecake Bars

These cranberry cheesecake bars are the creamiest bars mixed with a delicious tang and a lovely, buttery base.

Cranberry Cheesecake Bars

Cheesecake is a favourite for so many people! These bars are so creamy, and can be made up to three days in advance, so you can easily be prepared when making them for a holiday season.

Making Cheesecake Bars Notes

• To make a great cheesecake, it is best to have all the ingredients at room temperature as this helps them combine easier and it gives a much better texture to the overall dish.
• Make sure that the biscuits / cookies that are being used in the base are fresh and crunchy. If they are soft and chewy, the base of the bars will end up too soggy.
• The crumbs need to be fine enough, so using a food processor is best to crush the biscuits. If using a rolling pin and smashing the biscuits, make sure to keep going until they are super fine.
• After adding the base to the prepared pan, use a flat-based measuring cup or a coffee tamper to really pack down the base.

Ingredients for Making Cranberry Cheesecake Bars

To make 16 bars, you will need:

Base

• 1 ½ cups Digestive Biscuits, Marie Biscuits or Graham Crackers Crumbs
• ¼ Cup White Sugar
• 6 TBSP Unsalted Butter, Melted

Cheesecake

• 16 oz Cream Cheese, Softened
• ¾ Cup White Sugar
• 2 Large Eggs
• 1 tsp Vanilla Extract
• ½ Cup Sour Cream

Topping

• 1 Cup Cranberry Sauce – Homemade or Canned

Making Cranberry Cheesecake Bars

Preheat the oven to 163˚C (325˚F).

Line a 9 x 9 inch baking pan with baking paper, leaving some as overhang for easy removal of the bars.

Add the biscuit crumbs, ¼ cup sugar and the melted butter to a small bowl.

Mix well and pour into prepared tin. Press down firmly to form the crust.

In a large bowl, add the cream cheese and ¾ cup sugar and beat until smooth.

Add the eggs, one at a time and mix through.

Add in the vanilla and the sour cream and mix until well combined.

Pour the cheesecake batter over the crust and smooth out evenly.

Place in the preheated oven and bake for 35 to 40 minutes, until the centre is just set.

Remove from the oven and let it cool on the kitchen bench at room temperature for 1 hour.

When cooled, evenly spread the cranberry sauce on the top of the cheesecake.

Place in the fridge for at least two hours to cool down before slicing into bars.

More Recipes 

• Coconut Seed Bars
• Banana Bread Bars
• Cranberry Gummies
• Cranberry and Pistachio Fudge
• Cranberry and White Chocolate Muffins
• Cranberry and White Chocolate Scones
• Chocolate Chip Banana Bars

Storing Cranberry Cheesecake Bars

After baking, store the cut bars in an airtight container in the fridge for up to three days.

The bars can also be wrapped well and placed in a freezer-safe container and frozen for up to three months. To serve, defrost in the fridge overnight.