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Cranberry Orange Cheesecake Bars Recipe
Samantha Jones

Cranberry Orange Cheesecake Bars

These vibrant cheesecake bars offer a sophisticated balance between the tartness of fresh cranberries and the rich, velvety texture of cream cheese. Set upon a buttery graham cracker base and brightened with fresh orange zest, these bars are the perfect handheld dessert for any celebration. They slice cleanly, making them an elegant and reliable addition to any dessert spread or brunch buffet.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings: 16 servings
Course: No Bake Cheesecake Recipes
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 12 full sheets graham crackers, crushed into fine crumbs
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar, divided
  • 1.5 cups fresh cranberries, washed and dried
  • 1 tablespoon fresh orange zest
  • 2 large eggs, room temperature

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine graham cracker crumbs and melted butter in a medium bowl until well mixed.
  3. Press the mixture firmly into the bottom of a parchment-lined 8x8 inch square baking pan.
  4. Bake the crust for 10 minutes, then set aside to cool slightly.
  5. Beat the softened cream cheese with 1/2 cup of sugar using an electric mixer until creamy.
  6. Add eggs one at a time, mixing on low speed until just incorporated.
  7. Fold in the orange zest gently with a spatula.
  8. Pour the cheesecake batter evenly over the pre-baked graham cracker crust.
  9. Toss the fresh cranberries with the remaining 1/4 cup of sugar.
  10. Scatter the sugared cranberries evenly over the top of the cheesecake batter.
  11. Bake for 35-40 minutes until the edges are set but the center remains slightly wobbly.
  12. Allow the bars to cool to room temperature, then refrigerate for at least 3 hours before slicing into 16 squares.

Notes

Ensure all dairy and eggs are at room temperature before starting to prevent lumps in the filling. For a cleaner look, use a sharp knife wiped with a hot, damp cloth between each cut. Keep refrigerated until ready to serve.