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Serving Cranberry Crumble Cheesecake Bars for the holidays

Cranberry Crumble Cheesecake Bars

Cranberry Crumble Cheesecake Bars are a festive dessert that layers a buttery oat crumble with a rich cheesecake filling and tangy cranberry topping. Perfect for holidays or cozy weekends, these bars are easy to make, freeze well, and deliver sweet-tart perfection in every bite.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 16 bars
Course: Bars, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crumble Base and Topping
  • 1½ cups all-purpose flour
  • 1¼ cups rolled oats
  • ¾ cup brown sugar light or dark
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • ¼ cup sour cream or Greek yogurt (optional)
Cranberry Filling
  • 2 cups cranberries fresh or frozen
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp orange juice or water
  • 1 tsp orange zest optional

Equipment

  • 8x8 or 9x9 inch Baking Pan
  • Electric mixer
  • Mixing bowls
  • Rubber Spatula
  • Saucepan
  • Parchment paper
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking dish with parchment paper and lightly grease.
  2. Mix the crumble base: In a bowl, combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and mix until coarse crumbs form. Reserve 1 cup for topping.
  3. Press remaining mixture into the pan. Bake for 10–12 minutes until lightly golden. Cool slightly.
  4. Make cheesecake layer: Beat cream cheese until smooth. Add sugar and vanilla, then the egg, mixing just until combined. Stir in sour cream.
  5. Spread cheesecake filling over the cooled crust. Tap pan gently to remove air bubbles.
  6. Prepare cranberry filling: In a saucepan, combine cranberries, sugar, cornstarch, and juice. Simmer until thickened. Stir in zest and let cool slightly.
  7. Spoon cranberry mixture evenly over cheesecake layer.
  8. Sprinkle reserved crumble on top. Bake 35–40 minutes until golden brown and edges are set.
  9. Cool completely at room temp, then refrigerate at least 3 hours (preferably overnight) before slicing.

Notes

Bars keep for up to 5 days in the fridge or 2 months frozen. Let thaw and reheat slightly to re-crisp the topping. For a festive twist, drizzle with white chocolate or serve with sugared cranberries.