Cranberry Cheesecake Bars
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!
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The creamy filling is full of citrus flavors with cranberries and orange cooked down with honey and then added to the cream cheese mixture. This combination of cranberries and orange makes it the perfect dessert for your holiday table.
The best part, these Cranberry Cheesecake Bars are stunningly beautiful with the sharp ruby red of cranberries marbling the cheesecake batter. This cranberry dessert will visually impress at your next holiday party!
Instead of a crust made from graham cracker crumbs, these decadent Cranberry Cheesecake Bars feature a pecan crust. The pecan crust keeps this special treat gluten-free! Pecans provide just a hint of sweetness as graham crackers do so you aren’t missing out on anything.
Why You’ll Love This Recipe:
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.
Ingredients to Make Cranberry Cheesecake Bars:
- pecans. Serve as the base of the crust, pulse finely in a food processor until crumbly. Toast lightly beforehand for extra flavor.
- butter. Melted butter binds the crust and adds richness.
- 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.
- cornstarch. Helps the cheesecake set without cracking. Arrowroot powder can be substituted if needed.
- vanilla extract. Balances the tartness and adds warmth, pure extract gives the best flavor.
- eggs. Bind the filling and give it structure. Use large eggs and bring them to room temperature before mixing.
- 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.
How to Make Cranberry Cheesecake Bars:
- Preheat the oven to 325°F and line an 8×8″ 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.
Recommended Equipment
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.
Serving Suggestions:
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.
FAQs:
Yes you can, no need to thaw first. Just cook them a few extra minutes in the saucepan until they burst and thicken.
No water bath needed, this recipe is designed to bake evenly without one. Just don’t over bake, and let it chill fully before slicing.
Maple syrup or agave can be used, but honey gives the best flavor and consistency in both the crust and filling.
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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 8×8″ 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.
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.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 250
Fat: 19g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 120mg
Carbohydrates: 15g
Fiber: 1g
Sugars: 12g
Protein: 5g
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