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Cranberry cheesecake bars.
At a Glance:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Get the Recipe: Cranberry Cheesecake Bars

Creamy, tangy, and deeply rich with a buttery gluten free cookie crust underneath and a cloud-like cheesecake filling made with Greek yogurt and cream cheese. A swirl of bright cranberry sauce runs through the top of every bar, cutting through the richness with a sweet-tart finish.
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Ingredients

9 bars

Crust

  • 2 cups gluten free cookies, see note
  • 4 tbsp melted butter

Cheesecake Filling

  • 16 ounces cream cheese, room temperature
  • 1 cup Greek yogurt or sour cream
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs

Cranberry Topping

  • ¾ cup cranberry sauce, see note

Instructions 

  • First, preheat your oven to 300 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • Make the crust. Add the cookies to a food processor. Process on high until it turns into crumbs. Then, add in the melted butter. Process until combined.
  • Press this mixture into the lined pan. It will resemble wet sand.
  • Then, make the filling. Combine the room temperature cream cheese, yogurt, sugar, and vanilla in a large bowl. Use an electric mixer to mix until creamy. Then, add in the eggs. Mix until just combined. Do not over mix.
  • Pour this mixture on top of the crust. Smooth into an even layer.
  • Drop dollops of cranberry sauce on top. Swirl together.
  • Bake for 40 to 45 minutes, or until slightly jiggly.
  • Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

  • Feel free to use ginger cookies, sugar cookies, or vanilla wafers for this recipe. I used gluten free vanilla wafers.
  • I used Farmers Market Foods organic cranberry sauce, which is naturally a little more runny than traditional canned cranberry sauce. You can also make a homemade cranberry sauce!
  • Bake until the middle is still jiggly when you gently shake the pan.
  • Store any leftovers in an airtight container in the fridge for up to 7 days.
Calories: 500kcal, Carbohydrates: 61g, Protein: 7g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 396mg, Potassium: 89mg, Fiber: 2g, Sugar: 44g, Vitamin A: 895IU, Vitamin C: 0.2mg, Calcium: 97mg, Iron: 3mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American