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Cranberry Orange Cheesecake Bars: Easy Holiday Dessert

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These cranberry orange cheesecake bars feature a buttery shortbread crust, creamy cheesecake filling, and a tart cranberry swirl. They’re the perfect make-ahead holiday dessert that’s both impressive and easy to prepare.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup powdered sugar (60g)
  • ¾ cup unsalted butter, cold and cut into small cubes (170g)
  • 1 tablespoon orange zest (from about 1 large orange)
  • ¼ teaspoon salt
  • 2 cups fresh or frozen cranberries (200g)
  • ⅓ cup granulated sugar (65g)
  • 2 tablespoons orange juice (freshly squeezed)
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese, softened to room temperature (two 8-oz blocks)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • ¼ cup sour cream (60g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Make the Cranberry Swirl: Add cranberries, sugar, orange juice, and orange zest to a medium saucepan over medium heat. Stir occasionally as cranberries pop and release juices, about 5-7 minutes, until mixture thickens to a loose jam consistency. Remove from heat and stir in vanilla. Let cool completely.
  2. Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes and orange zest. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Press mixture firmly and evenly into bottom of prepared pan. Bake for 15-17 minutes until edges are lightly golden. Set aside to co…
  3. Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sugar and beat for another minute. Add eggs one at a time, beating on low after each addition until just combined. Add sour cream, flour, orange zest, vanilla, and salt. Mix on low until smooth, scraping bowl as needed.
  4. Assemble the Bars: Pour cheesecake filling over cooled crust and spread evenly. Drop spoonfuls of cooled cranberry mixture over the top (6-8 dollops). Use a knife or toothpick to swirl cranberry into cheesecake in figure-eight patterns. Do not over-swirl.
  5. Bake and Cool: Bake at 350°F (175°C) for 35-40 minutes. Edges should be set and slightly puffed, but center should jiggle slightly when shaken. If top browns too quickly after 25 minutes, tent loosely with foil. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the crust or filling. The center should jiggle when done. Chill at least 4 hours (overnight is best) for clean slices. Use a hot knife for clean cuts.

Nutrition

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