Cranberry White Chocolate Cheesecake Bars
Cranberry White Chocolate Cheesecake Bars are a perfect mix of sweet and tart, with creamy cheesecake layered over a buttery crust. The chunks of white chocolate add a smooth richness,…
Tip: save now, cook later.Cranberry White Chocolate Cheesecake Bars are a perfect mix of sweet and tart, with creamy cheesecake layered over a buttery crust. The chunks of white chocolate add a smooth richness, while the cranberries bring a fresh, tangy pop in every bite. These bars are colorful and festive, making them a real showstopper on any dessert table.
I love making these bars when I want something a little special but still easy to slice and share. The balance between the smooth cheesecake and the zing from the cranberries always surprises people in the best way. I usually use fresh cranberries, which give a nice burst of flavor, but dried cranberries work well too if you want something a bit sweeter.
My favorite way to enjoy these bars is right out of the fridge with a cup of hot tea or coffee. They also make a wonderful treat for holidays or potlucks since they’re easy to pack and travel well. Every time I serve them, I get compliments on how they look like a fancy dessert but taste like a cozy homemade treat.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a buttery, crunchy crust. If you don’t have graham crackers, digestive biscuits or vanilla wafers work well as a substitute.
Cream Cheese: Make sure it’s softened to room temperature for a smooth filling. Light or full-fat cream cheese both work, but full-fat gives a richer texture.
White Chocolate: Adds sweetness and creaminess. You can use white chocolate chips or a chopped bar. If you want less sweetness, try bittersweet chocolate instead.
Cranberries: Fresh cranberries give a bright tartness, but frozen or dried cranberries can be used. If using dried, soak them briefly in warm water to soften.
How Can I Prevent Cranberries from Sinking in the Cheesecake?
Cranberries can sink to the bottom while baking if not handled correctly. To keep them evenly distributed:
- Toss cranberries in sugar and flour before adding them to the batter. The flour helps them stick to the batter and sugar balances tartness.
- Gently fold the coated cranberries into the cheesecake mixture rather than mixing vigorously.
- Pour batter carefully over the crust and spread without pressing down on berries.
This keeps the cranberries nicely suspended for colorful, tasty bites in every bar.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for evenly baked cheesecake bars and easy slicing.
- Parchment paper – helps you lift out the bars cleanly without sticking or breaking.
- Electric mixer or hand mixer – makes beating cream cheese super smooth and creamy.
- Microwave-safe bowl – for melting white chocolate gently without burning.
- Mixing bowls – a few sizes help keep ingredients separate and make mixing easier.
- Spatula – great for folding in cranberries gently without crushing them.
Flavor Variations & Add-Ins
- Swap white chocolate for dark chocolate for a richer, less sweet flavor.
- Add chopped pecans or walnuts to the crust for extra crunch and nutty taste.
- Stir in orange zest with the cranberries to brighten the flavor with citrus notes.
- Use dried cherries or raspberries instead of cranberries for a different tart fruit twist.
How to Make Cranberry White Chocolate Cheesecake Bars?
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 sheet graham crackers)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, chopped or white chocolate chips
For the Topping:
- 1 cup fresh or frozen cranberries (if frozen, thaw and drain)
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 40-45 minutes to bake, plus 1 hour cooling in the oven, and at least 4 hours chilling in the fridge before serving. Planning ahead will make slicing and enjoying these bars easy and satisfying!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom of the pan. Bake for 8 to 10 minutes until set and lightly golden. Let it cool slightly while you prepare the filling.
2. Make the Cheesecake Filling:
In a microwave-safe bowl, melt the white chocolate by heating in 20-second bursts, stirring each time, until smooth. Set aside to cool a bit. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until creamy and smooth. Add eggs one at a time, beating after each addition. Then, mix in vanilla extract and the melted white chocolate until fully blended.
3. Add the Cranberries and Bake:
In a small bowl, toss cranberries with sugar and flour—this keeps them from sinking during baking. Gently fold the cranberry mixture into the cheesecake batter. Pour the batter evenly over the cooled crust and spread gently. Bake for 40 to 45 minutes, until the edges are set and the center slightly jiggles but isn’t liquid. Turn off the oven and crack open the door, allowing the bars to cool inside for 1 hour to prevent cracking. Once cool, refrigerate for at least 4 hours or overnight.
4. Serve:
Use the parchment paper overhang to lift the cheesecake bars from the pan. Cut into squares and serve chilled. Enjoy the creamy, slightly tart, and sweet flavors that make these bars so special!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well before tossing with sugar and flour. This prevents excess moisture from making your bars soggy.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the fridge for up to 4-5 days. They taste great chilled, so no need to reheat—just grab and enjoy!
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight as the flavors meld. Just cover tightly and keep refrigerated until ready to serve.
What Can I Substitute for Graham Cracker Crust?
You can use digestive biscuits, vanilla wafers, or even crushed shortbread cookies for the crust. Simply replace in equal amounts for a similar buttery base.