These cranberry cheesecake bars are creamy, tangy, sweet, and just so good.
I make these every holiday season, and they always disappear fast.
They’ve got a buttery graham cracker crust, a smooth vanilla cheesecake filling, and a layer of sweet-tart cranberry sauce swirled on top.
They look fancy, but they’re honestly easy to make and perfect for sharing.
Why I Love This Recipe
I first made these bars for a Friendsgiving potluck, and they were the first dessert gone. People couldn’t stop asking for the recipe! Now they’re a must-have during the holidays, but honestly, I make them whenever cranberries are around. They hit the perfect balance of rich and fruity, and they cut so cleanly—great for parties or gifting.
- You can make them ahead, and they slice beautifully
- That cranberry swirl? Looks fancy but takes seconds
- Not overly sweet, so even the “not-a-dessert-person” people love them
- Freezer-friendly and easy to store
Servings: 16 bars
Total Time: 1 hour 15 minutes (includes baking and cooling)
What You’ll Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- ½ cup sour cream
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups whole cranberries (fresh or frozen)
- ½ cup water
- ½ cup granulated sugar (for cranberry sauce)
- 1 tsp orange zest
- Optional: powdered sugar for dusting
Pro Tips
- Let your cream cheese fully soften so it blends smooth—no lumps
- Use parchment paper to easily lift the bars out of the pan
- Swirl the cranberry sauce while the cheesecake layer is still soft
- Chill completely before slicing—overnight if you can
- Wipe the knife clean between cuts for clean edges
Tools Required
- 8×8-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Whisk
- Parchment paper
- Fine mesh strainer (optional)
- Zester or microplane
Substitutions and Variations
- Swap graham crackers with gingersnaps for a spiced crust
- Use Greek yogurt instead of sour cream
- Try raspberry or blueberry sauce instead of cranberry
- Add white chocolate chips to the cheesecake filling for extra sweetness
Make Ahead Tips
You can make these up to 3 days ahead. Store covered in the fridge. You can also freeze the bars (sliced or whole) for up to a month. Thaw in the fridge overnight before serving.
How to Make Cranberry Cheesecake Bars
Step 1: Make the Cranberry Sauce
In a saucepan over medium heat, combine 1 ½ cups whole cranberries, ½ cup water, ½ cup granulated sugar, and 1 tsp orange zest. Bring to a simmer and cook for 10 minutes, stirring often, until the cranberries burst and the mixture thickens slightly.
Step 2: Preheat Oven & Prep Pan
Preheat the oven to 325°F (163°C). Line an 8×8 baking pan with parchment paper, letting it overhang the sides.
Step 3: Make the Graham Cracker Crust
In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tbsp melted unsalted butter. Stir until the texture feels like wet sand. Press the mixture evenly into the bottom of the pan.
Step 4: Bake the Crust
Bake the crust for 8 minutes, then remove from the oven and let it cool slightly.
Step 5: Make Cheesecake Filling
In a large bowl, beat together 12 oz softened cream cheese, ½ cup sour cream, and ⅔ cup granulated sugar until smooth. Add 2 large eggs and 1 tsp vanilla extract, and mix until fully combined.
Step 6: Assemble the Bars
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cranberry sauce on top, then use a knife or toothpick to swirl it gently.
Step 7: Bake
Bake at 325°F (163°C) for 35–38 minutes, or until the center is set but still slightly jiggly. Remove and cool completely, then chill in the fridge for at least 3 hours (overnight is best).
Step 8: Slice and Serve
Lift the bars out using the parchment overhang. Slice into 16 squares and dust with powdered sugar if you’d like. Serve chilled.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the bars (wrap individually in plastic wrap and store in a freezer bag) for up to 1 month. Thaw in the fridge before eating.
Why This Recipe Works (Quick Science)
The fat in cream cheese gives that rich, creamy texture. Sour cream adds just enough tang and keeps the filling smooth when baked. The eggs help the cheesecake set while staying soft. Cranberries bring bright acidity, which cuts the richness of the cheesecake. Swirling the sauce in keeps the layers from separating and blends the flavors beautifully.
Common Mistakes
- Using cold cream cheese: Leads to lumpy batter. Let it soften fully.
- Overbaking: The cheesecake should jiggle a little in the center—it firms up as it chills.
- Not cooling long enough: These bars need at least 3 hours to set. Don’t rush it.
- Forgetting parchment: Makes it tough to get clean slices without it sticking.
What to Serve With
- Fresh brewed coffee or chai tea
- Sparkling cranberry or orange mocktail
- A light green salad if you’re serving these after a meal
- Vanilla whipped cream or scoop of frozen yogurt on the side
FAQ
Can I use frozen cranberries?
Yes, no need to thaw them first.
Can I use store-bought cranberry sauce?
You can, but homemade really gives a brighter flavor and better texture for swirling.
Can I double the recipe?
Yes—use a 9×13 pan and increase the baking time to about 45 minutes.
Do these taste like traditional cheesecake?
They have that rich cheesecake flavor but are lighter and fruitier thanks to the cranberry.
Can I make them dairy-free?
You can try dairy-free cream cheese and sour cream alternatives, but the texture may be slightly different.
