Why You’ll Love This Recipe

Lemon Cranberry Cheesecake Bars are a refreshing twist on traditional cheesecake. The smooth, creamy filling pairs beautifully with the tartness of cranberries and the citrusy zing of lemon. The graham cracker crust adds a satisfying crunch, while the cranberry swirl brings a pop of color and flavor to each bite. These bars are perfect for those who love fruity desserts with a creamy texture. Plus, they’re easy to make and can be enjoyed by everyone—whether you’re looking for a showstopper for a special occasion or a delicious homemade treat to enjoy anytime.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

2 packages (8 ounces each) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup sour cream

For the cranberry swirl:

1 cup fresh or frozen cranberries
½ cup granulated sugar
2 tablespoons water
1 teaspoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. Finally, mix in the sour cream until smooth. Set aside.
Prepare the cranberry swirl: In a small saucepan, combine the cranberries, sugar, water, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let it cool slightly.
Assemble the bars: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Drop spoonfuls of the cranberry mixture over the cheesecake filling, then use a toothpick or knife to swirl the cranberry mixture into the cheesecake, creating a marbled effect.
Bake the bars: Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly. Let the bars cool completely in the pan on a wire rack.
Chill and serve: Once cooled, refrigerate the bars for at least 4 hours or overnight to allow them to set completely. Once chilled, cut into squares and serve.

Servings and Timing

Servings: 12-16 bars
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Chill Time: 4 hours minimum (overnight for best results)

Variations

Other Berries: Try using raspberries, blueberries, or strawberries instead of cranberries for a different fruity twist.
Gluten-Free Crust: Use gluten-free graham crackers or a nut-based crust to make these bars gluten-free.
Dairy-Free: To make these bars dairy-free, use non-dairy cream cheese and a plant-based sour cream alternative.
Lemon Only: If you prefer a more intense lemon flavor, omit the cranberry swirl and add extra lemon zest and juice to the filling.

Storage/Reheating

Storage: Store the Lemon Cranberry Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. They’re best served chilled.
Reheating: These bars are meant to be served cold or at room temperature. If they become too hard in the fridge, let them sit for a few minutes before serving.

FAQs

1. Can I use frozen cranberries for the swirl?

Yes, you can use frozen cranberries. Just make sure to thaw and drain them before cooking with the sugar and water.

2. Can I make the cranberry swirl ahead of time?

Yes, you can prepare the cranberry swirl up to 2 days ahead. Just store it in an airtight container in the fridge until you’re ready to assemble the bars.

3. Can I use a different type of crust?

Yes, you can use a different crust such as an Oreo crust, shortbread cookie crust, or even a nut-based crust for a gluten-free option.

4. How do I know when the cheesecake bars are done?

The bars are done when the edges are set and the center is slightly jiggly but not runny. The filling will firm up as it cools and chills.

5. Can I use a different sweetener for the filling or crust?

Yes, you can substitute the sugar in the crust or filling with a natural sweetener such as honey, maple syrup, or a sugar substitute like stevia or monk fruit.

6. How do I cut these bars cleanly?

For clean cuts, use a sharp knife and wipe the knife clean between each slice. Allow the bars to chill completely before cutting for the best results.

7. Can I make these bars in advance?

Yes, these bars need to chill for at least 4 hours, but they can be made a day or two in advance. They’ll keep well in the refrigerator for up to 5 days.

8. Can I make these bars dairy-free?

Yes, you can use dairy-free cream cheese and sour cream to make these bars dairy-free. Make sure to also check the other ingredients for dairy-based additives.

9. Can I freeze these cheesecake bars?

Yes, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and foil, or store them in an airtight container. Thaw in the fridge before serving.

10. Can I double the recipe?

Yes, you can double the recipe and use a 9×13-inch baking dish. Just be sure to adjust the baking time accordingly, as the bars may need a few extra minutes to set.

Conclusion

These Lemon Cranberry Cheesecake Bars are a refreshing and flavorful dessert that perfectly blends the tanginess of lemon with the tart sweetness of cranberries. With a creamy cheesecake filling, buttery graham cracker crust, and a beautiful cranberry swirl, they make a wonderful treat for any occasion. Whether you’re serving them at a holiday gathering, a family dinner, or just enjoying them as an everyday dessert, these bars are sure to be a hit!

Lemon Cranberry Cheesecake Bars

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Author: Ava
Total Time: 4 hours minimum (overnight for best results)
Yield: 12-16 bars
Diet: Vegetarian

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Description

Lemon Cranberry Cheesecake Bars feature a creamy cheesecake filling with a buttery graham cracker crust, topped with a vibrant cranberry swirl. These bars strike the perfect balance of tangy lemon and tart cranberries, making them a delightful treat for any occasion.

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. Finally, mix in the sour cream until smooth. Set aside.
Prepare the cranberry swirl: In a small saucepan, combine the cranberries, sugar, water, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let it cool slightly.
Assemble the bars: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Drop spoonfuls of the cranberry mixture over the cheesecake filling, then use a toothpick or knife to swirl the cranberry mixture into the cheesecake, creating a marbled effect.
Bake the bars: Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly. Let the bars cool completely in the pan on a wire rack.
Chill and serve: Once cooled, refrigerate the bars for at least 4 hours or overnight to allow them to set completely. Once chilled, cut into squares and serve.

Notes

Store the Lemon Cranberry Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. They are best served chilled.
If you prefer, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap or place them in an airtight container before freezing. Thaw in the fridge before serving.
For a vegan version, substitute the cream cheese and sour cream with plant-based alternatives.
For a different berry option, you can substitute cranberries with raspberries, blueberries, or strawberries.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18g
Sodium: 160mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg