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Creamy Small-Batch Cranberry Cheesecake Bars

creamy small-batch cranberry cheesecake bars - featured image
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A dense yet airy small-batch cheesecake bar featuring a buttery graham cracker crust, a tangy cream cheese filling, and a tart cranberry swirl. Perfect for holiday gatherings or weeknight treats.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 14 ounces cranberry sauce (jellied or whole berry)
  • 1 tablespoon sugar (optional, for fresh cranberries)
  • 1 squeeze fresh lemon juice (optional, for fresh cranberries)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and salt. Add melted butter and stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and toasty. Remove and let cool.
  4. While the crust bakes, prepare the cranberry topping. If using fresh cranberries, simmer with sugar and lemon juice for 5-7 minutes until thickened. Let cool slightly.
  5. In a large mixing bowl, beat cream cheese on medium speed until smooth (about 2 minutes). Scrape down sides.
  6. Add 3/4 cup sugar and beat until combined. Add egg and egg yolk, beating on low speed just until incorporated. Do not overmix.
  7. Stir in vanilla extract and heavy cream until the batter is thick, smooth, and glossy.
  8. Pour cheesecake batter over the cooled crust and spread evenly.
  9. Drop spoonfuls of cranberry sauce over the batter. Use a knife or toothpick to gently swirl the cranberry into the cheesecake.
  10. Bake at 350°F (175°C) for 25-30 minutes. Edges should be set, but the center should have a slight jiggle.
  11. Let bars cool in the pan on a wire rack for 1 hour.
  12. Cover and refrigerate for at least 4 hours, or ideally overnight, until firm.
  13. Lift bars out of the pan using parchment paper. Cut into 8 or 9 squares with a sharp knife and serve chilled.

Notes

Ensure all dairy ingredients (cream cheese, eggs, butter) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The bars must be chilled for at least 4 hours to set properly. For clean cuts, dip the knife in hot water and wipe dry between slices.

Nutrition

Keywords: cranberry cheesecake, small batch dessert, holiday bars, easy cheesecake recipe, fall desserts, cranberry bars

Find it online: https://shimmersnack.com/creamy-small-batch-cranberry-cheesecake-bars/