Cranberry Crumble Cheesecake Bars

Cranberry Crumble Cheesecake Bars combine rich cheesecake, cranberries, and a buttery crumb topping for a delicious dessert!

stack of Cranberry Crumble Cheesecake Bars on a white plate

We covered a lot of cranberry territory last month, with a buckle, a Bundt, and a pie/cheesecake hybrid. I’ve got one more bit of cranberry goodness up my sleeve, though, with these beautiful Cranberry Crumble Cheesecake Bars!

These lovely bars combine a lot of good things into one delicious place. There’s a sweet, buttery, nutty crust that also doubles as a crumb topping. And there’s cheesecake filled with sweet/tart dried cranberries and flavored with a bit of lemon juice. They are, in a word, delectable!

overhead view of Cranberry Crumble Cheesecake Bars on a white plate

Cranberry season is so brief that it can be tough to get your hands on a fresh batch when you want them. I used dried cranberries for these bars so they can easily be made year-round. I almost always have some dried cranberries in my pantry, and I’m betting a lot of you do, too.

If you prefer to use fresh cranberries, that will work as well. Just substitute the same amount by volume in the filling. You can also swap out the lemon juice for orange juice if you’d like to take advantage of the delicious synergy between cranberries and oranges.

Cranberry Crumble Cheesecake Bars on a white plate

These simple Cranberry Crumble Cheesecake Bars are a lovely addition to your holiday baking, or really for anytime you’re craving some cranberry deliciousness. The sweet and tart flavors complement each other wonderfully. Serve them to your guests, take them to a cookie swap, or mix them in among the other treats on your cookie trays this season.

Find more cheesecake recipes in the Recipe Index.

More Dried Cranberry Recipes

Yield: 24 2-inch bars

Cranberry Crumble Cheesecake Bars

Prep Time 25 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 25 minutes

Cranberries, rich cheesecake, and a nutty crumb topping combine in these layered bars for a lovely treat.

stack of Cranberry Crumble Cheesecake Bars

Ingredients

For the crust and crumb topping:

  • 2 cups (240g) all-purpose flour
  • 1 & 1/2 cups (149g) old-fashioned rolled oats
  • 1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (60g) chopped pecans

For the filling:

  • 16 ounces (454g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon juice (from 1 medium lemon)
  • 1 cup (114g) dried cranberries

Instructions

To make the crust and crumb topping:

  1. Preheat oven to 350°F. Grease and flour a 9”x 13”x 2” baking pan.
  2. Place the flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until the mixture is crumbly.
  3. Remove 1 cup of the mixture and mix with the pecans, forming small clumps with your fingers. Refrigerate until needed.
  4. Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan. Bake 15 minutes. Then, set aside to cool slightly.

To make the filling:

  1. Place the cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in the dried cranberries.
  2. Pour the filling mixture over partially cooled crust. Spread evenly.
  3. Scatter the reserved crumb topping over the filling.
  4. Bake 40 to 45 minutes, or until the edges are brown and the filling is set.
  5. Cool in the pan on a wire rack for 20 minutes. Cover and chill for at least 2 hours before serving.

Notes

Keep refrigerated.

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This recipe was originally developed for Clabber Girl, where I am a paid contributor.
Cranberry Crumble Cheesecake Bars bakeorbreak.com

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