Desserts/ Holiday Treats

Cheesecake Cranberry Bars

Cheesecake Cranberry Bars by 2sistersrecipes.com

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When you combine cheesecake with cranberries and white chocolate chips and make them into delicious Cheesecake Cranberry Bars, you just made a fabulous dessert!  The tart flavor of cranberries paired with the sweet cream cheese, white chocolate chips, and oats, makes these bars very crumbly-berry delicious!

 

 
 
 
Cheesecake Cranberry Bars by 2sistersrecipes.com
 
 

Bring these cheesecake cranberry bars to any get-together and they will disappear in a flash!  So good,  we guarantee these bars will be loved by kids and adults alike; and absolutely sure of that!

Easy to make, bake, and freeze!

 
Cheesecake Cranberry Bars by 2sistersrecipes.com
 
 

I wanted to make a cheesecake bar with my favorite holiday cranberries for some added tartness.  The white chocolate chips add a nice crunch in every bite. These bars really turned out so good, and better than I had expected.

So go ahead and make them!

You can make these bars one day ahead and freeze them until ready to serve. Cheesecake Cranberry Bars are festive enough for any holiday season.  Try them!

Here’s a GREAT Tip: We recommend when baking is done, allow it to cool completely and refrigerate overnight before cutting into bars. These bars are easier to cut after they have been chilled.

 

ENJOY!!

 

* Follow along with our step-by-step directions, or jump down to the bottom of this post for our full recipe card!

 

Ingredients for Cheesecake Cranberry Bars:

  • 2 cups all-purpose flour

  • 1+ 3/4 cup Quaker oats, uncooked

  • 1/4 cup brown sugar, packed

  • 3/4 cup butter, softened

  • 2 cups white chocolate chips

  • 8-ounce package cream cheese, softened

  • 14 ounce can sweeten condensed milk

  • 1/4 cup lemon juice

  • 1 tsp. vanilla extract

  • 14 ounce can whole-berry cranberry sauce

  • 2 Tbsp. corn starch

Directions:

1.  In a large bowl, combine flour, brown sugar, and oats.   Cut butter into pieces and mix into flour mixture until coarse crumbs form.

 

 

 
 

2.  Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping.  Press remaining mixture into a greased 12″ x 9″ x 2+1/2″ baking dish.  Set aside.

 

 

 

3.  In a large bowl, beat cream cheese, condensed milk, lemon juice, and vanilla extract. Beat until creamy.  Pour cream cheese mixture over the crust.   Spread evenly.

 

 
 

4.  Combine cranberry sauce with corn starch, spoon over cream cheese mixture. The cranberry sauce will be a very thin layer, so spread it evenly, the best you can.
5.  Sprinkle reserved crumb mixture over top.

 

 

 

6.  Preheat oven at 350 degrees. Bake for 20- 25 minutes, or until golden. Allow cooling completely before cutting into bars.  Refrigerate for 2 hours before serving, or overnight.  Best served chilled.

Yields: 2 dozen

Cheesecake Cranberry Bars by 2sistersrecipes.com

 

MORE DELICIOUS DESSERTS! 

 

 

Yield: 2 dozen

Cheesecake Cranberry Bars

Cheesecake Cranberry Bars

Cheesecake Cranberry Bars are creamy and sweet tasting with a delicious flavor of cranberries throughout. So yummy and perfect treat for the holidays! These bars will surely disappear as soon as they hit your buffet table!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1+ 3/4 cup Quaker oats, uncooked
  • 1/4 cup brown sugar, packed
  • 3/4 cup butter, softened
  • 2 cups white chocolate chips
  • 8-ounce package cream cheese, softened
  • 14 ounce can sweeten condensed milk
  • 1/4 cup lemon juice
  • 1 tsp. vanilla extract
  • 14 ounce can whole-berry cranberry sauce
  • 2 Tbsp. corn starch

Instructions

  1. Preheat oven to 350 degrees F (175 C)
  2. In a large bowl, combine flour, brown sugar, and oats.
  3. Cut butter into pieces and mix into flour mixture until coarse crumbs form.
  4. Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping. Press remaining mixture into a greased 12" x 9" x 2+1/2" baking dish. Set aside.
  5. In a large bowl, beat cream cheese, condensed milk, lemon juice, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
  6. Combine cranberry sauce with corn starch, spoon over cream cheese mixture. The cranberry sauce will be a very thin layer, so spread it evenly, the best you can.
  7. Sprinkle reserved crumb mixture over top.
  8. Bake for 20 to 25 minutes, or until golden. Allow cooling completely before cutting into bars. Refrigerate for 2 hours before serving, or overnight. Best served chilled.
  9. Yields: 2 dozen

 

If you make our delicious cheesecake cranberry bars ..let us know and leave a comment and a star rating below.  We’d love to hear from you!

Or snap a photo and hashtag it, and tag us @2sistersrecipes.  It’s fun to see what you cook! 🙂

For more delicious dessert ideas, follow us on Instagram and on Pinterest

Also, NEVER MISS our Recipes!  Subscribe to 2 Sisters Recipes Weekly Newsletter and get all new posts, and reminders of some great older ones too! 

Thanks for stopping by!  🙂

 xo Anna and Liz

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6 Comments

  • Reply
    Denise mcdonnell
    January 17, 2020 at 7:10 pm

    I made these gluten free by using gluten-free Bobs Red Mill oats and gluten free flour King Arthur’s all purpose flour. Absolutely delicious.

    • Reply
      by Anna and Liz
      January 18, 2020 at 1:41 pm

      Thank you Denise!! So glad you had a great outcome using gluten-free oats flour!! Everyone will be thrilled to hear they too can enjoy these cheesecake cranberry bars gluten-free!! Thanks again! Happy Baking ! 🙂

  • Reply
    Patty Cook
    January 23, 2013 at 6:06 pm

    These look amazing!! Just pinned them on Pinterest. Will try when not dieting to lose those holiday pounds!

    • Reply
      annaliz
      January 23, 2013 at 8:54 pm

      Thanks Patty! They will go fast!!

  • Reply
    Tricia @ saving room for dessert
    January 23, 2013 at 5:50 pm

    I bet they are tasty! Thanks and it's so good to see you again!

    • Reply
      annaliz
      January 23, 2013 at 8:54 pm

      Thank you Tricia! It feels good to be back!

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