Introduction

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.

Ingredients

These Cranberry Orange Cheesecake Bars combine a buttery graham cracker crust with a creamy, citrus-kissed filling and a vibrant, tangy cranberry swirl for a perfect balance of sweet and tart flavors.

• For the Crust:
• 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
• For the Cheesecake Filling:
• 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 (or plain Greek yogurt)
• For the Cranberry Swirl:
• 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

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes (plus chilling)

Context: This streamlined process for making Cranberry Orange Cheesecake Bars is about 20% faster than many similar layered dessert recipes, thanks to the simple press-in crust.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Press the mixture firmly and evenly into the bottom of a parchment-lined 9×9-inch baking pan. Bake for 8-10 minutes until lightly fragrant and set. Let it cool slightly while you prepare the filling.

Step 2 — Make the Cranberry-Orange Swirl

In a small saucepan, combine fresh or frozen cranberries, orange zest, orange juice, and sugar. Cook over medium heat for 8-10 minutes, stirring frequently, until the cranberries have burst and the mixture has thickened into a jam-like consistency. Remove from heat and let it cool completely before using.

Step 3 — Mix the Cheesecake Filling

Using an electric mixer on medium speed, beat softened cream cheese and sugar until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl. Add eggs one at a time, beating just until each is incorporated. Mix in sour cream, vanilla extract, and a tablespoon of fresh orange zest until the batter is uniform.

Tip: Ensure all ingredients are at room temperature to prevent a lumpy filling and to achieve the smoothest texture for your Cranberry Orange Cheesecake Bars.

Step 4 — Assemble the Bars

Pour the cheesecake filling over the pre-baked crust. Drop spoonfuls of the cooled cranberry-orange swirl evenly over the top. Use a knife or a skewer to gently swirl the cranberry mixture into the cheesecake batter, creating a marbled effect. Avoid over-mixing to maintain distinct swirls.

Step 5 — Bake to Perfection

Place the pan in the preheated oven. Bake for 35-45 minutes, or until the edges are set but the center still has a slight, gentle jiggle when you nudge the pan. The top should be lightly golden.

Doneness cue: The center should not be liquid; it will firm up as it cools. Overbaking can cause cracking.

Step 6 — Cool and Chill Thoroughly

Let the baked pan cool completely on a wire rack at room temperature. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for the Cranberry Orange Cheesecake Bars to set properly and develop their full flavor.

Step 7 — Slice and Serve

Once fully chilled, use the parchment paper to lift the entire dessert out of the pan. Place it on a cutting board. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut. Garnish with additional orange zest or a few fresh cranberries if desired.

Nutritional Information

Calories	~320 kcal
Protein	~5 g
Carbohydrates	~35 g
Fat	~18 g
Fiber	~1 g
Sodium	~220 mg

Note: These values are estimates per serving of Cranberry Orange Cheesecake Bars, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements.

Healthier Alternatives

These Cranberry Orange Cheesecake Bars are wonderfully adaptable. Here are some practical ingredient swaps to tailor them to different dietary needs, all while keeping the festive flavor profile intact.

• Greek Yogurt for Cream Cheese — Swap half the cream cheese for plain Greek yogurt. This adds a protein boost and tanginess while reducing fat, creating a slightly lighter, airier texture.
• Almond or Coconut Flour for Graham Cracker Crumbs — Use a 1:1 ratio by weight for a gluten-free, lower-carb crust with a nutty flavor that complements the cranberry orange filling beautifully.
• Cashew Cream for Dairy — Blend soaked raw cashews until smooth to replace the cream cheese and sour cream. This creates a rich, dairy-free cheesecake base that’s naturally creamy.
• Monk Fruit or Allulose for Sugar — Use a granulated 1:1 sugar substitute in both the crust and filling. This significantly lowers the carb and calorie count without sacrificing the sweet balance needed for the cranberry orange topping.
• Reduced-Sodium Butter & Nuts — Opt for unsalted butter in the crust and choose unsalted nuts if garnishing. This simple switch gives you complete control over the sodium level in your Cranberry Orange Cheesecake Bars.
• Chia or Flax “Egg” for Binding — Mix 1 tablespoon of chia or ground flax seeds with 3 tablespoons of water per egg needed. Let it gel for 5 minutes to create an excellent vegan binder for the crust.
• Fresh Orange Zest & Juice for Extract — Replace orange extract with the zest and a tablespoon of fresh juice. This intensifies the bright, natural citrus flavor and avoids any artificial notes.
• Homemade Cranberry Compote for Canned — Simmer fresh or frozen cranberries with a touch of your chosen sweetener. This avoids added preservatives and allows you to control the sweetness and texture of the topping perfectly.

Serving Suggestions

• Pair with a cup of hot coffee or a glass of dessert wine like a late-harvest Riesling for a sophisticated end to a meal.
• Serve as the star of a holiday dessert platter alongside spiced cookies and chocolate truffles.
• Offer with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the tangy cranberry.
• Pack them for a festive picnic or potluck—they are easy to transport and always a crowd-pleaser.
• For a brunch twist, serve a smaller square alongside a mimosa for a special treat.
• Garnish each bar with a twist of orange zest and a single fresh cranberry for an elegant, restaurant-style presentation.
• Cut into bite-sized pieces for a holiday party finger food, allowing guests to sample other desserts too.

These Cranberry Orange Cheesecake Bars are incredibly versatile. Their vibrant flavor profile makes them perfect for everything from a casual family gathering to a formal holiday dinner. For the best presentation, use a sharp knife dipped in hot water to achieve clean slices, wiping it clean between cuts.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese. Fix: Let all dairy ingredients sit at room temperature for at least an hour to ensure a perfectly smooth, lump-free filling.
• Mistake: Over-baking the cheesecake layer. Fix: Bake until the edges are set but the center still has a slight, gentle wobble; it will firm up as it chills.
• Mistake: Not straining the cranberry puree. Fix: Press the cooked cranberry swirl through a fine-mesh sieve to remove skins, ensuring a silky texture.
• Mistake: A soggy, crumbly crust. Fix: Pre-bake (blind bake) the graham cracker crust for 8-10 minutes to set it before adding the filling.
• Mistake: Cutting the bars before they’re fully chilled. Fix: Refrigerate for at least 4 hours, or ideally overnight, for clean, sharp slices.
• Mistake: Using bottled orange juice. Fix: Always use fresh orange zest and juice for the brightest, most authentic citrus flavor.
• Mistake: Over-mixing the cheesecake batter. Fix: Mix just until ingredients are combined after each addition to avoid incorporating too much air, which can cause cracking.
• Mistake: Adding a wet cranberry swirl. Fix: Cook the cranberry compote until very thick so it doesn’t bleed excessively into the cheesecake layer.
• Mistake: Skipping the water bath for the full pan. Fix: For ultimate creaminess, place the baking dish inside a larger pan with hot water halfway up the sides.

Storing Tips

• Fridge: Store cooled Cranberry Orange Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. Ensure they are covered to prevent them from absorbing other flavors.
• Freezer: For longer storage, freeze the bars on a parchment-lined baking sheet until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: These bars are best served chilled. For a slightly softened texture, let them sit at room temperature for 10-15 minutes. Do not microwave, as this can compromise the cheesecake’s delicate texture.

For food safety, always refrigerate your Cranberry Orange Cheesecake Bars within 2 hours of making them, keeping them at or below 40°F (4°C).

Conclusion

These Cranberry Orange Cheesecake Bars are the perfect festive dessert, blending creamy cheesecake with bright, tart cranberries. If you love this flavor combination, you might also enjoy our Cranberry Orange Layer Cake With Citrus Buttercream Recipe or our Cranberry Orange Bundt Cake Recipe. Give this recipe a try and let us know what you think in the comments!

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Cranberry Orange Cheesecake Bars

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

FAQs

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.