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Best Cranberry Cheesecake Crumble Bars for Holiday Parties

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These cranberry cheesecake crumble bars feature a buttery oat crumble base, a silky cheesecake layer, and a tangy homemade cranberry sauce. They’re make-ahead friendly, stunning to serve, and perfect for holiday gatherings.

Ingredients

Scale
  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup orange juice (freshly squeezed is best)
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats (not quick oats)
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small cubes
  • 16 ounces cream cheese, softened to room temperature (two 8-ounce blocks, full-fat)
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the cranberry filling: In a medium saucepan, combine cranberries, 3/4 cup granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until cranberries pop and mixture thickens, about 8 to 10 minutes. Stir in vanilla extract and remove from heat. Let cool slightly.
  3. Prepare the crumble: In a large mixing bowl, whisk together flour, rolled oats, brown sugar, and salt. Add cold cubed butter and work into dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Reserve about 1 1/2 cups for topping.
  4. Press the remaining crumble firmly and evenly into the bottom of the prepared pan. Bake for 12 minutes, then remove from oven and set aside.
  5. Make the cheesecake layer: In a medium bowl, beat softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
  6. Assemble the layers: Pour cheesecake mixture over pre-baked crumble base and spread evenly. Spoon cooled cranberry filling over cheesecake layer in dollops, then gently swirl with a knife or toothpick. Sprinkle reserved crumble topping evenly over the top.
  7. Bake for 35 to 40 minutes, or until edges are golden brown and center is just set with a slight jiggle. If top browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool completely in the pan on a wire rack, then refrigerate for at least 3 hours or overnight.
  9. Once fully chilled, use parchment overhang to lift bars out of the pan. Slice into squares using a sharp, wet knife, wiping clean between cuts.

Notes

Don’t rush the cranberry filling; let it simmer for the full 10 minutes to thicken properly. Use cold butter for the crumble. The cheesecake is done when the center has a slight jiggle. Chill overnight for best texture and clean slices. For gluten-free, use a 1-to-1 gluten-free baking flour blend and certified gluten-free oats.

Nutrition

Keywords: cranberry cheesecake bars, holiday dessert, cranberry crumble bars, cheesecake bars, holiday baking, make-ahead dessert

Find it online: https://vexifood.com/best-cranberry-cheesecake-crumble-bars-for-holiday-parties/