I absolutely love how this Cranberry Crumble Cheesecake Bars Recipe combines the best of tangy cranberries, creamy cheesecake, and a buttery crumble all in one bite. It’s one of those desserts that makes you feel like you’re indulging but isn’t overly complicated to make. Whether you’re serving it at a holiday party, a casual weekend get-together, or just craving something sweet and luscious, these bars always hit the spot.
When I first tried this recipe, I was blown away by the balance of flavors and textures—the tartness from the cranberry compote perfectly complements the rich cheesecake, and that crumbly topping adds just the right crunch. You’ll find that once you make these bars, they quickly become a crowd favorite and a go-to recipe during cranberry season or anytime you want to impress without stress.
Why You’ll Love This Recipe
- Balanced Flavors: The tartness of fresh cranberries pairs beautifully with smooth cream cheese and sweet crumble.
- Layered Textures: Crispy crust, creamy filling, and crunchy topping make every bite interesting and satisfying.
- Make-Ahead Friendly: You can prep in advance and refrigerate, making it perfect for parties or busy days.
- Crowd-Pleaser: This recipe consistently gets rave reviews and is great for holiday dessert tables or casual family treats.
Ingredients You’ll Need
The ingredients for this Cranberry Crumble Cheesecake Bars Recipe are straightforward yet thoughtfully combined to bring out the best flavors. You’ll want to use fresh cranberries for that vibrant tartness and room temperature cream cheese to achieve a perfectly smooth filling.
- Cooking Spray: Helps prevent sticking and makes removing the bars easier.
- Graham Crackers: Crushed to form a sweet, crispy crust base.
- Unsalted Butter (for crust and topping): Melts evenly to bind the crust and crumble topping.
- Granulated Sugar: Sweetens the crust, compote, and filling—balance is key here.
- Kosher Salt: Enhances all the flavors without overpowering.
- Fresh Cranberries: The star ingredient; fresh gives the best texture and tartness.
- Orange Zest & Juice: Adds brightness and a citrusy note to the compote.
- Pure Vanilla Extract: Adds warmth and depth to the compote and filling.
- Large Eggs: Helps the filling set with richness and structure.
- Cream Cheese: The creamy heart of the cheesecake bars—make sure it’s softened for smooth mixing.
- All-Purpose Flour: Gives structure to the crumble topping.
- Dark Brown Sugar: Adds molasses notes and moisture to the crumble.
- Ground Cinnamon: Provides subtle warmth and complements the cranberries.
- Coarsely Chopped Raw Pecans: Adds crunch and a nutty flavor to the topping.
Variations
I love experimenting with this Cranberry Crumble Cheesecake Bars Recipe to suit different occasions or tastes, and honestly, it’s pretty forgiving. Feel free to customize the compote or topping to play with textures and flavors that you or your guests prefer.
- Berry Swaps: I sometimes replace half of the cranberries with fresh raspberries or blackberries for a mixed-berry twist.
- Nut Alternatives: If pecans aren’t your thing, walnuts or almonds make great substitutes in the crumble topping.
- Gluten-Free: Swap graham crackers and all-purpose flour for gluten-free versions to make it accessible for gluten-sensitive friends.
- Spices: For fall vibes, I add a pinch of nutmeg or allspice to the crumble topping, giving it an extra cozy flavor.
How to Make Cranberry Crumble Cheesecake Bars Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F and greasing a 9″ x 9″ pan with cooking spray. Lining it with parchment and spraying the parchment will make lifting the bars out later so much easier—trust me, this little trick saves a lot of headache. Next, crush your graham crackers finely either in a resealable bag with a rolling pin or a food processor. Mixing in melted butter, sugar, and salt until it feels like wet sand is key. Press this mixture firmly and evenly into the pan and bake for 10 to 12 minutes until golden and fragrant. Make sure it cools before you move on, or that cheesecake filling could get messy!
Step 2: Make the Cranberry Compote
While the crust is cooling, combine fresh cranberries, sugar, orange juice, and water in a pot over medium heat. Stir frequently as the cranberries burst and the mixture thickens, which takes about 15 minutes. Once it’s thick and glossy, take it off the heat and stir in the orange zest and vanilla. This compote packs such a flavor punch with that citrus zing, and you’ll want to keep it slightly warm or at room temp when spooning it over the cheesecake layer.
Step 3: Whip the Cream Cheese Filling
Beat the eggs, room temperature cream cheese, sugar, vanilla, and salt together using a handheld mixer until completely smooth. This step is crucial—if your cream cheese is too cold, you may end up with lumps. That smooth texture is what makes each bar luxuriously creamy.
Step 4: Assemble and Add the Crumble
Spread the cream cheese mixture evenly over the cooled crust. Then dollop the cranberry compote all over and gently spread or leave it in pretty patches for visual interest. To finish, mix the crumble topping ingredients—flour, brown sugar, cinnamon, salt, pecans, and melted butter—until crumbly. Sprinkle this generously over the top.
Step 5: Bake and Chill
Bake your cheesecake bars at 350°F for about 35 minutes, until they’re puffed and just set in the middle. Don’t worry if the center jiggles slightly—that’s perfect. Let the pan cool on a rack before covering and chilling for at least an hour, or up to 5 days if you want to make in advance. Using the parchment overhang to lift the bars out is my favorite way to keep them neat when cutting.
Pro Tips for Making Cranberry Crumble Cheesecake Bars Recipe
- Softened Cream Cheese: Always let your cream cheese reach room temp to avoid lumps in the filling.
- Parchment Paper Trick: Lining the pan with parchment and spraying it ensures clean edges and easy removal.
- Don’t Overbake: The center should still have a slight jiggle to keep it creamy, not dry.
- Cool Before Slicing: Refrigerate fully before cutting to get clean bars instead of a crumbly mess.
How to Serve Cranberry Crumble Cheesecake Bars Recipe
Garnishes
I love to keep things simple with a sprinkle of powdered sugar or a few fresh cranberries scattered on top. Sometimes, I add a dollop of whipped cream or a drizzle of white chocolate for an extra touch of indulgence. Fresh orange zest on top brings that citrus aroma right to your nose before the first bite—making it all the more irresistible.
Side Dishes
These bars are sweet enough to stand alone, but when I serve them, I like pairing them with a hot cup of coffee or a cozy mug of spiced tea. For holiday spreads, they go great alongside light fruit salads or even a scoop of vanilla ice cream for a truly festive touch.
Creative Ways to Present
For special occasions, I sometimes cut these bars into mini square bites and serve them on a pretty platter with fresh herbs like rosemary sprigs for a festive vibe. Another fun idea is layering the components in clear jars for individual servings—perfect for gifting or potlucks. Adding edible flowers on top can also make these bars feel extra special and fancy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in the original pan, tightly covered with plastic wrap or foil, and keep them refrigerated. The bars hold their texture and flavor wonderfully for up to 5 days, making them perfect for enjoying throughout the week.
Freezing
I’ve successfully frozen these bars by wrapping individual squares in plastic wrap and then placing them in an airtight container or freezer bag. When frozen, they keep well for up to 3 months. Just thaw them overnight in your fridge and they taste nearly as fresh and delicious as the day you baked them.
Reheating
Because these bars are best enjoyed chilled, I usually skip reheating. If you prefer a softer texture, letting them sit at room temperature for 20–30 minutes before serving works beautifully. Avoid microwaving, which can change the texture of the cheesecake.
FAQs
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Can I use frozen cranberries for the cranberry compote?
Yes, frozen cranberries work well in the compote. Just make sure to thaw them slightly and drain any excess liquid if needed. The cooking process will break them down perfectly, though the texture may be a little softer than with fresh berries.
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How can I tell when the cheesecake bars are done baking?
Look for puffed edges and a center that’s just set but still slightly jiggly when you gently shake the pan. The bars will firm up as they cool and chill, so it’s better to underbake slightly than overbake.
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Can I make these bars gluten-free?
Absolutely! To make this Cranberry Crumble Cheesecake Bars Recipe gluten-free, use gluten-free graham crackers and substitute the all-purpose flour in the crumble topping with a gluten-free flour blend. The texture might vary slightly, but the flavor will still shine.
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What’s the best way to cut these bars cleanly?
Use the parchment paper overhang to lift the whole block out. Warm your knife blade under hot water, then dry it well before slicing—this simple trick helps you get smooth, clean edges without crumbs sticking to the knife.
Final Thoughts
I truly believe this Cranberry Crumble Cheesecake Bars Recipe is a hidden gem that’s perfect for any season but especially shines during the holidays. It’s approachable, yet delivers that wow factor with fresh, vibrant flavors and comforting textures. I love sharing it with friends and family because it’s always a hit, and I’m confident you’ll enjoy making it as much as I do. Give it a try—you might just find your new favorite dessert!
Print
Cranberry Crumble Cheesecake Bars Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 4 hrs 30 mins
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully tart and sweet, these Cranberry Crumble Cheesecake Bars feature a buttery graham cracker crust, a creamy cream cheese filling, tangy cranberry compote, and a crunchy pecan crumble topping. Perfect for festive occasions or a comforting dessert, they balance flavors and textures beautifully in every bite.
Ingredients
Crust
- Cooking spray
- 12 graham crackers
- 6 Tbsp. unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp kosher salt
Cranberry Compote
- 12 oz. fresh cranberries
- 3/4 cup (150 g) granulated sugar
- 1 tsp finely grated orange zest
- 1/4 cup fresh orange juice
- 3/4 cup water
- 1/2 tsp pure vanilla extract
Cream Cheese Filling
- 2 large eggs
- 2 (8-oz.) blocks cream cheese, room temperature
- 1/3 cup (67 g) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
Crumble Topping
- 1/2 cup (60 g) all-purpose flour
- 3 Tbsp packed dark brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/3 cup coarsely chopped raw pecans
- 4 Tbsp unsalted butter, melted
Instructions
- Prepare crust: Arrange a rack in the center of the oven and preheat to 350°F. Lightly grease a 9″ x 9″ baking pan with cooking spray, then line the bottom with parchment paper leaving a 2″ overhang on two opposite sides. Grease the parchment with cooking spray for easy removal later.
- Make crust mixture: Crush graham crackers finely by placing them in a large resealable bag and smashing with a heavy skillet or pulse in a food processor until you have about 1 1/2 cups of crumbs. Transfer crumbs to a bowl and mix in melted butter, sugar, and salt until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
- Bake crust: Bake the crust for 10 to 12 minutes until golden brown. Remove from the oven and place on a wire rack to cool while preparing other components.
- Cook cranberry compote: In a medium pot over medium heat, combine fresh cranberries, granulated sugar, orange juice, and 3/4 cup of water. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the liquid has thickened and cranberries have burst, about 15 minutes.
- Finish compote: Remove from heat and stir in the finely grated orange zest and vanilla extract. Set aside to cool slightly.
- Make cream cheese filling: In a large bowl, using a handheld mixer on medium-high, beat the eggs, cream cheese, granulated sugar, vanilla extract, and salt together until the mixture is smooth and well combined.
- Prepare crumble topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add chopped pecans and melted butter and stir until the mixture forms a crumbly texture.
- Assemble bars: Spread the cream cheese filling evenly over the cooled crust. Dot the surface with spoonfuls of cranberry compote, then sprinkle the crumble topping evenly over the top.
- Bake cheesecake bars: Bake in the 350°F oven until the cheesecake is puffed and just set in the center, about 35 minutes. Remove from oven and transfer to a wire rack to cool.
- Chill: Cover the pan and refrigerate the bars until fully set, at least 1 hour and up to 5 days, for best flavor and texture.
- Serve: Using the parchment overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares and serve chilled or at room temperature.
Notes
- Make sure cream cheese is at room temperature to ensure a smooth filling.
- For a more intense citrus flavor, you can add a little extra orange zest to the filling or compote.
- Bars can be stored covered in the refrigerator for up to 5 days.
- To prevent the crust from getting soggy, allow the crust to cool completely before adding the filling.
- If you prefer a less sweet topping, reduce brown sugar slightly in the crumble.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
