This healthy Cranberry Cheesecake Bars recipe is feel-good way to make a delicious treat during the holiday season. The taste of fresh cranberries in a creamy cheesecake filling make the perfect holiday dessert!
A Quick Look at the Recipe
✅ Recipe Name: Cranberry Cheesecake Bars
🕒 Ready In: ~1 hour + chilling time
👪 Serves: 12-16 bars
🍽 Calories: ~300 per bar (estimated)
🥣 Main Ingredients: Pecans, butter, honey, cream cheese, Greek yogurt, eggs, cranberries, orange zest
📖 Dietary Info: Naturally gluten-free, refined-sugar-free, and made with whole-food ingredients
👌 Difficulty: Easy - simple nut crust, creamy filling, and a quick homemade cranberry swirl
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This recipe doubles as a gluten-free cranberry cheesecake and a batch of healthy cranberry cheesecake bars, thanks to the nut-based crust, honey-sweetened filling, and Greek yogurt folded into the cream cheese for a lighter, smoother texture. The homemade cranberry topping is cooked just until the berries burst and thicken, giving these bars a tart-sweet flavor that balances the creamy base perfectly.
If you love wholesome dessert bars, make sure to try our Raspberry Bars, Pumpkin Chocolate Chip Bars, or Gluten-Free Lemon Bars for more naturally sweetened treats.
Jump to:
- Why You'll Love these Cranberry Cheesecake Bars:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Cranberry Cheesecake Bars:
- Recipe Notes & Tips:
- How to Store:
- Cranberry Cheesecake Bars FAQs:
- More Holiday Dessert Recipes You'll Love
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- Cranberry Cheesecake Bars
Why You'll Love these Cranberry Cheesecake Bars:
Creamy, tangy filling: A rich cheesecake layer made with Greek yogurt and honey for a naturally sweet twist.
Nutty, no-flour crust: Toasted pecans, butter, and honey make a flavorful, gluten-free base.
Bright cranberry topping: Sweet-tart cranberries cooked with orange juice and zest add festive flavor and color.
Lighter ingredients, full indulgence: Sweetened with honey and lightened with yogurt, but still rich and satisfying.
Perfect for the holidays: A beautiful dessert bar that's easy to slice, serve, and share.
Key Ingredients:
- pecans. Serve as the base of the crust, pulse finely in a food processor until crumbly. Toast lightly beforehand for extra flavor.
- honey. Natural sweetness throughout the recipe. Maple syrup can be used in a pinch, though the flavor will differ slightly.
- cream cheese. The main component of the filling. Soften at room temperature for easy mixing and a smooth texture.
- greek yogurt. Adds a light tang and creaminess. Use full-fat for the best consistency in the cheesecake layer.
- cranberries. Fresh or frozen both work, no need to thaw first if using frozen.
- orange. Brightens the cranberry swirl. Fresh-squeezed juice and zest add the best flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Frozen Cranberries: Fresh or frozen cranberries work equally well for the swirl. If using frozen, there's no need to thaw, just cook until the mixture thickens.
- Swap the Sweetener: Replace honey with maple syrup for a warmer flavor, or use a sugar-free liquid sweetener if you prefer ultra-low-sugar healthy cranberry cheesecake bars.
- Make It Dairy-Free: Use dairy-free cream cheese and a thick dairy-free yogurt. The texture will remain creamy, though slightly softer.
- Change the Nuts: If pecans aren't available, almonds or walnuts make an excellent gluten-free crust alternative.
- Add Orange Flavor: Increase the orange zest or add ¼ teaspoon orange extract to enhance the cranberry-orange pairing.
How to Make Cranberry Cheesecake Bars:
- Preheat the oven to 325°F and line an 8x8" baking pan with parchment paper.
- In a food processor, pulse pecans until finely ground. Add melted butter and 2 tablespoons honey. Pulse to combine, then press evenly into the bottom of the prepared pan.
- Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.
- In a small saucepan, combine cranberries, 2 tablespoons honey, orange juice, and orange zest. Cook over medium heat for 8-10 minutes, stirring often, until the cranberries have burst and the mixture thickens slightly. Let cool.
- In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, ½ cup honey, cornstarch, and vanilla extract. Mix until creamy. Beat in the eggs one at a time until just combined.
- Pour the cheesecake filling over the cooled crust. Spoon the cranberry mixture on top in small dollops, then gently swirl with a knife or toothpick for a marbled effect.
- Bake cheesecake bars for 35-40 minutes, or until the center is just set with a slight jiggle.
- Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
Recipe Notes & Tips:
- Use room temperature ingredients: Softened cream cheese and room-temp eggs mix more smoothly, preventing lumps in the batter.
- Toast the pecans: Lightly toast them in a dry skillet or oven for 5-7 minutes before processing to bring out a deeper nutty flavor.
- Don't over mix the filling: Beat just until smooth to avoid incorporating too much air, which can cause cracking as it bakes.
- Swirl gently: Use a butter knife or skewer to swirl the cranberry topping, too much swirling will muddy the color instead of creating a marbled effect.
- Check for doneness: The center should jiggle slightly when gently shaken but not look wet. It will continue to set as it cools.
- Chill fully before slicing: Refrigerate at least 4 hours (overnight is even better) for clean, sturdy slices. Don't forget to use a sharp knife!
- Line the pan with parchment: Leave an overhang so you can lift the bars out easily for cleaner slicing.
- Sweetness check: Taste the cranberry mixture before swirling. If it's too tart, add another teaspoon of honey to balance it.
How to Store:
Refrigerator: Store in an airtight container for up to 5 days. Keep the bars chilled until ready to serve for the best texture and flavor.
Freezer: Freeze sliced bars in a single layer until solid, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge before serving.
Make-ahead tip: You can bake and chill the bars up to 2 days in advance. Swirl in the cranberry topping before baking so it's fully set when ready to slice.
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Cranberry Cheesecake Bars FAQs:
Yes, these cranberry cheesecake bars are naturally gluten-free because they're made with a pecan-based crust instead of graham crackers. This creates a rich, nutty base that pairs perfectly with the creamy filling, making them a great option if you're looking for a gluten-free cranberry cheesecake dessert.
Yes, frozen cranberries work perfectly in cranberry cheesecake bars. Cook them with honey, orange juice, and zest just until they burst and thicken into a swirlable mixture. There's no need to thaw them first, frozen berries break down quickly and produce the same bright, tangy topping.
To prevent cracking, bake the cranberry cheesecake bars just until the center has a slight jiggle, then turn off the oven and let them cool gradually. Sudden temperature changes cause cracks in cheesecake, so allowing a gentle cool-down and chilling fully before slicing helps keep the top smooth.
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Cranberry Cheesecake Bars
Ingredients
- 1 ½ cups pecans
- 3 tablespoons butter, melted
- 2 tablespoons honey
- 24 ounces cream cheese, softened
- 1 cup plain greek yogurt
- ½ cup honey
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup cranberries, fresh or frozen
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 325°F and line an 8x8" baking pan with parchment paper.
- In a food processor, pulse pecans until finely ground. Add melted butter and 2 tablespoons honey. Pulse to combine, then press evenly into the bottom of the prepared pan.
- Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.
- In a small saucepan, combine cranberries, 2 tablespoons honey, orange juice, and orange zest. Cook over medium heat for 8-10 minutes, stirring often, until the cranberries have burst and the mixture thickens slightly. Let cool.
- In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, ½ cup honey, cornstarch, and vanilla extract. Mix until creamy. Beat in the eggs one at a time until just combined.
- Pour the cheesecake filling over the cooled crust. Spoon the cranberry mixture on top in small dollops, then gently swirl with a knife or toothpick for a marbled effect.
- Bake cheesecake bars for 35-40 minutes, or until the center is just set with a slight jiggle.
- Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
Nutrition
Notes
- Use room temperature ingredients: Softened cream cheese and room-temp eggs mix more smoothly, preventing lumps in the batter.
- Toast the pecans: Lightly toast them in a dry skillet or oven for 5-7 minutes before processing to bring out a deeper nutty flavor.
- Don't over mix the filling: Beat just until smooth to avoid incorporating too much air, which can cause cracking as it bakes.
- Swirl gently: Use a butter knife or skewer to swirl the cranberry topping, too much swirling will muddy the color instead of creating a marbled effect.
- Check for doneness: The center should jiggle slightly when gently shaken but not look wet. It will continue to set as it cools.
- Chill fully before slicing: Refrigerate at least 4 hours (overnight is even better) for clean, sturdy slices. Don't forget to use a sharp knife!
- Line the pan with parchment: Leave an overhang so you can lift the bars out easily for cleaner slicing.
- Sweetness check: Taste the cranberry mixture before swirling. If it's too tart, add another teaspoon of honey to balance it.
Jake P says
Perfect combination of tart and sweet. Looks pretty, too.