Cranberry Cheesecake Bars

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Cranberry Cheesecake Bars are great when you want a dessert that feels a little fancy but is still simple to make. With their festive cranberry swirl and creamy filling, they're perfect for bringing to a holiday gathering or serving to guests at home. Plus, you can make them ahead of time, so there's one less thing to worry about on a busy day.

Individual squares of cranberry cheesecake bars with a creamy top layer and juicy cranberry filling in the center.

If you've tried my Strawberry White Chocolate Cheesecake, you already know how fruit and creamy cheesecake can create an unforgettable dessert. These cranberry cheesecake bars take that same indulgent idea, making it even more approachable for busy holidays or casual gatherings.

The tart cranberries add a festive twist that feels just right for the season, and the bar format makes them easy to slice and share.

After years of perfecting cheesecake recipes, I've crafted this one to be simple enough for beginners but impressive enough to wow your family or guests. With my step-by-step guidance, you'll feel confident tackling this recipe and proud to serve it—whether it's for a holiday party, a gift for a neighbor, or just something special to enjoy at home.

Ingredients and Substitutions

Ingredients for cranberry cheesecake bars arranged on a grey surface.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Cream Cheese: Full-fat, brick-style cream cheese is essential for a smooth and creamy cheesecake texture. Let it come to room temperature before mixing to avoid lumps in the filling.
Cranberries: Fresh or frozen cranberries both work well. If using frozen, there is no need to thaw—just cook them straight from the freezer for the cranberry topping.
White Chocolate: White baking chocolate melts smoothly and integrates beautifully into the cheesecake filling. White chocolate chips can be used but may not melt as evenly, so be patient and melt them slowly.
Eggs: Use large eggs at room temperature to ensure they mix evenly into the batter.
Sour Cream: Sour cream adds a slight tang and extra creaminess to the cheesecake filling. Greek yogurt can be a substitute, but stick to full-fat for the best texture.
Flour: Just a tablespoon of all-purpose flour helps stabilize the cheesecake, so it bakes evenly and resists cracking.
Graham Cracker Crumbs: You can use pre-crushed graham cracker crumbs or crush about 12-14 full graham cracker sheets to make your own. For a variation, digestive biscuits can replace graham crackers, especially if you're in the UK.
Orange Juice: Fresh orange juice adds a subtle citrus note that enhances the tartness of the cranberries. Bottled juice works in a pinch, but freshly squeezed gives the best flavor.

Tips for the Best Cranberry Cheesecake Bars

Left image: Fresh cranberries, sugar, and liquid simmering in a saucepan. Right image: Cooked cranberry sauce with a wooden spoon.

Make Homemade Cranberry Sauce

Let the cranberries cook until they pop and the sauce thickens. You'll know it's ready when it has a jammy texture that won't run all over your cheesecake.
Let the sauce cool completely—adding it warm can mess with the creamy texture of the filling.

A bowl of crushed graham crackers on the left sits next to a square baking pan with pressed graham cracker crust lined with parchment paper.

Prepare Graham Cracker Crust

Line your baking pan with parchment with long enough sides to pull up and remove the bars.
Press the crust mixture firmly (I like using the bottom of a measuring cup) to ensure it holds up when you slice the bars.
Let it cool before adding the filling, or the crust might get too soft underneath.

A glass bowl containing a creamy white cheesecake mixture with a spoon resting inside.

Melt White Chocolate

Melt your white chocolate slowly—it's a bit temperamental! I recommend short bursts in the microwave or a double boiler, stirring frequently.
Let it cool for a few minutes before adding it to the cheesecake batter so you don't accidentally scramble anything.

4 images showing the steps to make the filling progress from the initial mixing to achieving a smooth batter.

Make Cream Cheese Filling

Beat the cream cheese and sugar in a large mixing bowl until completely smooth. This is your chance to eliminate any lumps before the eggs are added!
Gently whisk the eggs before adding to the filling to avoid overmixing.
Scrape the bottom and side of the bowl several times so everything gets thoroughly mixed in.

4 images showing cheesecake in the pan, spooning sauce on top, swirling, and after it has baked.

Layer, Bake, and Chill

Layer half the cheesecake filling, dollop with cranberry sauce, and repeat. Swirl gently with a toothpick or knife for a marbled effect.
The cheesecake is done baking when the edges are set, but the center still has a slight jiggle—think Jell-O, not liquid.
Be patient during the chill time. I know it's hard to wait, but this step makes the bars slice cleanly and taste just right!

Make it Special✨

Drizzling melted white chocolate over the chilled bars (after slicing) adds a gorgeous finishing touch. You can also top each square with a few sugared cranberries!

16 squares of cheesecake nestled next to each other on parchment.

Storage Guidelines

Refrigerator: Store the bars in an airtight container or cover the pan tightly with plastic wrap. They'll stay fresh in the fridge for up to 4 days.

Freezer: To freeze, slice the bars and layer them between parchment paper in an airtight container. They can be frozen for up to 3 months. Thaw them in the fridge overnight before serving.

Recipe FAQ

Can I use canned cranberry sauce?

Yes, you can use canned cranberry sauce. Stir in 1 tablespoon of cornstarch to help it thicken while baking, and use whole-berry sauce for the best texture.

How do I make a full-sized Cranberry Cheesecake?

Double the filling and crust ingredients and use a 10-inch springform pan to make a full-sized cranberry cheesecake. Bake at 325°F (165°C) for 65-75 minutes, or until the edges are set and the center jiggles slightly. Cool completely, then chill overnight before serving.

A plate with a square of cranberry cheesecake with a bite out of it, and a bowl of cranberries in the background.

More Cheesecake Recipes

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

Ingredients and Substitutions