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Family-Favorite Cranberry Orange Cheesecake Bars: Easy 20-Min Prep

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These Cranberry Orange Cheesecake Bars deliver all the creamy, decadent satisfaction of a full cheesecake without any of the stress. With a buttery shortbread crust, a velvety smooth cheesecake layer, and gorgeous ribbons of tart-sweet cranberry sauce, they’re the perfect easy dessert for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (1 stick, 113g) unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 2 cups (200g) fresh or frozen cranberries
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) water
  • Zest of 1 large orange
  • 2 tablespoons freshly squeezed orange juice
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ cup (120ml) sour cream, at room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly spray the parchment with non-stick cooking spray or rub with butter.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar, and ¼ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse, damp sand with some pea-sized butter pieces remaining. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes, until just lightly golden around the edges. Set on a wire rack to cool.
  3. While the crust bakes, combine 2 cups cranberries, ½ cup sugar, ¼ cup water, orange zest, and orange juice in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let cool.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes. Scrape down the sides and bottom of the bowl. Add ¾ cup sugar and beat until combined. Add the eggs one at a time, beating on low speed just until incorporated after each addition. Beat in the vanilla extract and 1 tablespoon flour until just combined. Fold in the sour cream by hand with a spatula until smooth.
  5. Pour the cheesecake filling over the pre-baked crust and spread into an even layer. Drop spoonfuls of the cooled cranberry sauce over the top. Use a butter knife or skewer to gently swirl the cranberry sauce into the cheesecake, creating distinct ribbons.
  6. Bake at 350°F (175°C) for 45-50 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when gently shaken.
  7. Place the pan on a wire rack and let cool completely at room temperature, about 1 hour. Then cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, use the parchment sling to lift the entire block out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overmix the filling to avoid cracks. Room temperature ingredients are essential. Pre-bake the crust to prevent sogginess. Use the jiggle test for doneness. Chill thoroughly before slicing for clean cuts.

Nutrition

Keywords: cranberry orange cheesecake bars, easy cheesecake bars, holiday dessert, potluck dessert, no water bath cheesecake

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