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Cozy Cranberry Orange Cheesecake Bars: Best Holiday Dessert

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These cranberry orange cheesecake bars feature a buttery shortbread crust, a silky cheesecake layer, and a bright, jewel-toned swirl of cranberry and orange. They are the perfect holiday dessert that feels special but isn’t a total project.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 2 cups (200g) fresh or frozen cranberries
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 16 oz (452g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) sour cream, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with a long sheet of parchment paper, leaving a 2-inch overhang on the two long sides.
  2. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture looks like coarse sand with a few pea-sized butter pieces remaining. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are just lightly golden. Set aside to cool slightly.
  3. While the crust bakes, combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 8-10 minutes, until the cranberries have burst and the mixture has thickened slightly. Stir in the vanilla extract, then remove from heat and let it cool completely.
  4. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until it is completely smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat until combined. Add the eggs one at a time, beating on low speed just until each yolk disappears. Finally, mix in the vanilla extract and the sour cream until just combined.
  5. Pour the cheesecake filling over the warm crust and spread it into an even layer. Drop spoonfuls of the cooled cranberry compote all over the surface of the cheesecake. Use a knife or a skewer to gently swirl the compote into the cheesecake.
  6. Place the pan in the oven and immediately reduce the oven temperature to 325°F (160°C). Bake for 35-40 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.
  7. Turn the oven off and crack the oven door open. Let the bars cool in the oven for 1 full hour. After an hour, remove the pan from the oven and let it cool completely on a wire rack. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
  8. Once fully chilled, use the parchment sling to lift the entire block of bars out of the pan. Place it on a cutting board. Use a long, sharp knife to slice into squares. Serve cold or let them sit at room temperature for 10 minutes to take the chill off.

Notes

For a gluten-free option, use a 1:1 gluten-free baking flour blend in the crust. To make it dairy-free, use a high-quality vegan butter and a dairy-free cream cheese alternative. You can swap the sour cream with full-fat Greek yogurt. The cranberry compote can be made up to 3 days in advance. For clean slices, wipe the knife clean between each slice.

Nutrition

Keywords: cranberry orange cheesecake bars, holiday dessert, cheesecake bars, cranberry dessert, easy cheesecake bars

Find it online: https://lolaspoon.com/cozy-cranberry-orange-cheesecake-bars-best-holiday-dessert/