Cranberry Cheesecake Bars
These White Chocolate Cranberry Cheesecake Bars have a buttery graham cracker crust topped with smooth and creamy white chocolate cheesecake and a sweet tart cranberry swirl. The cranberry filling balances the rich white chocolate for a perfect holiday dessert.
Servings 9 cheesecake bars
Ingredients
For the cranberry swirl:
- 1 ½ cups fresh or frozen cranberries 150 grams
- 1/3 cup granulated sugar 70 grams
- ¼ cup water 60 ml
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs 170 grams
- ¼ cup granulated sugar 50 grams
- 6 tablespoons unsalted butter, melted 85 grams
For the white chocolate cheesecake filling:
- 8 oz white chocolate, in chips or finely chopped 225 grams
- ¼ cup heavy cream 60 ml
- 16 oz cream cheese, softened 450 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs room temperature
- ½ cup sour cream, room temperature 120 ml
- 1 teaspoon vanilla extract
Instructions
For the cranberry swirl:
- In a small saucepan over medium heat, combine the cranberries, sugar, and water.
- Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 8–10 minutes.
- Blend the cranberries in a food processor until mostly smooth. Set aside to cool completely. The cranberry sauce will continue to thicken as it cools.
For the graham cracker crust:
- Preheat the oven to 325°F (160°C). Line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly coated.
- Press the mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake for 8–10 minutes. Remove from the oven and set aside while preparing the cheesecake filling.
For the white chocolate cheesecake filling:
- Place the chopped white chocolate and heavy cream in a microwave safe bowl.
- Microwave in 20 second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In a large mixing bowl with a hand mixer, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream, vanilla, and eggs. Mix until smooth.
- Pour in the melted white chocolate mixture and mix on low speed until fully combined.
To assemble and bake the cranberry cheesecake bars:
- Pour the white chocolate cheesecake filling evenly over the prepared crust and smooth the top.
- Drop small spoonfuls of the cranberry sauce over the cheesecake filling, spacing them evenly across the top.
- Use a butter knife or skewer to gently swirl the cranberry sauce through the cheesecake. Avoid swirling too much so that you still have distinct ribbons of cranberry.
- Bake for 40–45 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven and crack the oven door. Let the cheesecake bars sit in the oven for 15 minutes.
- Remove from the oven and allow the cheesecake bars to cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before slicing.
- Cut into 9 bars and serve chilled.
