Cranberry Orange Cheesecake Bars Recipe
These easy no-bake cranberry orange cheesecake bars are a festive, fuss-free dessert that comes together with just five simple ingredients. The bright, tangy flavor of cranberry pairs perfectly with creamy cheesecake and a zesty orange twist, creating a delightful treat perfect for the holidays or any gathering. For another vibrant dish featuring cranberries, try this Autumn Harvest Grain Salad with Cranberries Recipe.
PrintCranberry Orange Cheesecake Bars
Ingredients
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 teaspoon salt
- 16 oz (450 g) cream cheese, softened
- 2/3 cup (130 g) granulated sugar
- 2 large eggs
- 2 teaspoons orange zest (from 1 orange)
- 1/4 cup (60 ml) fresh orange juice
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) sour cream
- 1 1/2 cups (150 g) fresh or frozen cranberries
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tablespoon orange juice
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, ensuring an overhang on two opposite sides for easy removal.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter until thoroughly moistened. Press this mixture firmly and evenly into the prepared baking pan. Bake for 10 minutes. Remove from the oven and allow to cool slightly.
- In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Gently blend in the orange zest, fresh orange juice, vanilla extract, and sour cream until just combined. Avoid overmixing. Pour this filling carefully over the cooled crust.
- Bake for 30–35 minutes, or until the center of the cheesecake is just set but still has a slight wobble. Let the cheesecake cool to room temperature, then cover and chill in the refrigerator for at least 2 hours to allow it to firm up.
- While the cheesecake chills, prepare the cranberry topping. In a saucepan, combine cranberries, granulated sugar, water, orange juice, and orange zest. Bring the mixture to a simmer over medium heat, stirring occasionally. Continue to cook until the cranberries have burst and the mixture has thickened, approximately 8–10 minutes. Remove from heat and let cool completely.
- Once the cheesecake is thoroughly chilled, spread the cooled cranberry topping evenly over the surface. Use the parchment paper overhang to carefully lift the baked cheesecake from the pan. Cut into desired squares and serve.
Frequently Asked Questions
Can I use frozen cranberries for these Cranberry Orange Cheesecake Bars?
Yes, frozen cranberries work perfectly. Thaw and drain them well before chopping to avoid adding excess moisture to your cheesecake layer, which could affect the texture of your Cranberry Orange Cheesecake Bars.
How do I know when the cheesecake layer is fully set?
The center should jiggle slightly when gently shaken, but the edges will look firm. It will continue to set as it cools completely in the refrigerator. For the best texture, chill your Cranberry Orange Cheesecake Bars for at least 4 hours before slicing.
Can I make these bars ahead of time?
Absolutely. These bars are an excellent make-ahead dessert. Store them covered in the refrigerator for up to 3 days, or freeze them for up to a month for the best flavor and texture.
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