Cranberry Cheesecake Bars with Crumble Topping
Indulge in the perfect balance of tart cranberry, creamy cheesecake, and buttery shortbread with these delicious Cranberry Cheesecake Bars. This easy dessert is sure to be a crowd-pleaser!
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These luscious cranberry cheesecake bars are made with buttery shortbread crumbles, creamy cheesecake filling, and tart cranberries, plus a hint of orange zest. They are the perfect balance of sweet and tart flavors, with a buttery crunch from the shortbread.
My inspiration for these bars came from my Peaches and Cream Bars recipe. I knew the cheesecake layer and crumble topping would pair well with tart, tangy cranberries. The cranberries and hint of orange add a seasonal touch that makes these bars a perfect cozy winter dessert.
How to Make Cranberry Cheesecake Bars
Preparing The Shortbread Crust & Crumbs
The shortbread doubles as the crust, and the buttery crumbles on top. Combine flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Then stir in melted butter and vanilla extract until well combined. Press about ⅔ of the mixture in the bottom of the pan and set the remaining aside for the topping.
Making the Cheesecake Layer
Combine softened cream cheese with sugar, using an electric mixer, and beat until smooth. Mix in an egg and vanilla extract and mix just until everything is combined and no lumps remain.
Adding the Cranberry Layer
Add the cranberries to a bowl along with brown sugar, orange juice and zest, cornstarch, and cinnamon. Mix until the cranberries are fully coated with the sugar mixture. Add the cranberries on top of the cheesecake layer and spread out as evenly as possible.
Topping with Shortbread Crumbles
Take the remaining shortbread mixture, break it up with your fingers into crumbles, and sprinkle it over the top of the cranberry layer, covering the top evenly.
Baking & Cooling
The oven temperature for these bars should be at 350°F and they bake for 30-33 minutes. After baking, chill for a few hours until completely cool. Slice into squares and enjoy!
Why You’ll Love These
- Buttery shortbread that doubles as the crust and crumble topping
- A rich cream cheese filling that melds together with the tangy cranberries
- Quick and easy bars that are easy to slice up and share, perfect for the Thanksgiving and Christmas season
Recipe FAQs
Should I use fresh or frozen cranberries?
Either fresh or frozen cranberries will work in this recipe. I like to stock up on fresh cranberries when they’re in season and freeze them so you have them on hand and can make these cranberry bars any time of year!
Does the cream cheese need to be at room temperature?
Yes, the cream cheese should be at room temperature before mixing the cheesecake layer. This helps prevent any lumps in the mixture. Allow the cream cheese to sit out a few hours at room temperature, or if you’re short on time, soften the cream cheese in the microwave on the defrost setting.
Do I need a stand mixer for this recipe?
A stand mixer is not necessary, but it will make the process a bit quicker. I prefer to use an electric hand mixer and a medium bowl to combine the cheesecake mixture.
What is the best way to store Cranberry Cheesecake Bars?
The bars should be stored in an airtight container in the fridge for up to 3 days. If storing the bars in layers, be sure to use parchment paper in between to prevent the bars from sticking together.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Tips for Success
Serve chilled. Although tempting to eat right out of the oven, I think these bars are best after they’ve chilled and each layer has a chance to set up. Chilling the bars also makes slicing them much easier!
Prep your pan. This recipe works best in a 9” x 9” square baking pan. Spray a bit of nonstick cooking spray in the pan first, then line it with parchment paper. For easy removal, I like to make a sling with the parchment with an overhang on all four sides and use metal clips to keep it in place.
Slice with a hot knife. Between the creamy filling and crispy shortbread crust, these bars can get messy when you slice them. For a clean cut, dip the blade of a large, sharp knife into hot water, then dry the blade off with a towel and slice. Wipe the knife off, then repeat the process with the hot water for every cut.
More Bar Recipes You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Cranberry Cheesecake Bars with Crumble Topping
Ingredients
For the Shortbread Crust & Crumbs
- 2 cups (260g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light or dark brown sugar
- ¾ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup (1½ sticks or 170g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces (1 block or 227g) cream cheese, at room temperature
- ⅓ cup (70g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
For the Cranberry Layer
- 8 ounces (about 2 cups) fresh or frozen cranberries
- ¼ cup (50g) brown sugar
- 1 Tablespoon orange juice
- zest of 1 orange
- 1 teaspoon cornstarch
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
- Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, cinnamon, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and crumbly.
- Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. Use the bottom of a measuring cup or drinking glass to help press it out evenly. Set aside the remaining mixture.
- Cheesecake Layer: In a mixing bowl, combine the softened cream cheese and sugar with an electric mixer until smooth. Add the egg and vanilla and mix until combined. Pour the cream cheese mixture over the shortbread base and spread out in an even layer using a small offset spatula.
- Cranberry Layer: In a large bowl, combine the cranberries, brown sugar, orange juice, cornstarch, cinnamon, and zest until the cranberries are fully coated.
- Pour the cranberry mixture onto the cream cheese layer and arrange into one even layer. Crumble the remaining shortbread mixture into small pieces evenly on top of the cranberries.
- Bake the bars at 350°F for 30-33 minutes, or until the filling bubbles around the edges and the shortbread turns golden brown.
- Allow the bars to cool to room temperature then chill in the fridge to set before slicing and serving.
