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Cranberry cheesecake squares are a simple treat for holiday entertaining or every day! A velvety (and easy) cheesecake filling that’s rich and creamy is striped with swirls of a tart cranberry compote. They both sit on a gingersnap crust that’s a spiced twist on a classic cheesecake recipe. What more could you want in a cranberry dessert?
Cranberry cheesecake bars are such a simple and delectable recipe! I cannot get over the sweet crust, creamy filling, and tart compote. The combination is just out of this world! Try them and see for yourself!
Ingredients for this recipe
- Cranberries – Fresh or frozen cranberries work interchangeably in this recipe.
- Sugar – Granulated sugar is in the compote and cheesecake filling.
- Orange – A little bit of bright acidity for the compote and a bit of zest in the filling.
- Water – Cranberries have a very low moisture content and the water is needed.
- Cream Cheese – Can’t have cheesecake bars without it!
- Egg – To bind everything together.
- Vanilla Extract – It’s hard to imagine a baked good without vanilla.
- Kosher Salt – The salt helps balance out the sugary sweetness.
- Gingersnap Cookies – you can make them from scratch or use store-bought (I did).
- Flour – To help give the crust more structure.
- Butter – Melted butter helps the crust come together and stay together.
Psst! If you don’t want to futz with making the cranberry compote from scratch for this recipe you can substitute 1 cup of leftover homemade cranberry sauce!
What are the components of cranberry cheesecake?
Cranberry Compote – So fresh, so simple, so perfect. It’s both tart and sweet and easy as can be to make. I love seeing the bright red swirl throughout the cheesecake.
Cheater Cheesecake Filling – These cranberry cheesecake squares don’t require a water bath! It’s such a smooth and creamy filling that isn’t too time consuming or labor intensive. It bakes up rich and decadent, all without cracking on top.
Gingersnap Crust – The spice from the ginger compliments the tart cranberries and zest of orange. You can also use shortbread or gingerbread cookies!
If you can’t tell, I’m obsessed with cheesecake bars for their versatility and how easy they are to make!
My rhubarb cheesecake squares and mulberry cheesecake squares are made with the same components as this cranberry version with their own delicious flavor variations and pairings.
Recipe for Cranberry Cheesecake
This is just a very brief overview, detailed instructions can be found in the recipe card below!
- Make the cranberry compote. Then blend it with an immersion blender to smooth it out.
- Make the crust. By combining gingersnap crumbs, flour, and sugar and holding them together with melted butter. Bake until golden brown.
- Make the cheesecake filling. I love this filling because it’s so easy and low-maintenance. It requires no water bath and doesn’t crack in the oven.
- Add the compote. Dot it all over the top of the cheesecake batter and then swirl with a knife or chopstick.
- Bake, chill, and enjoy. I love serving these bars plain, but a dollop of whipped cream and a garnish of sugared cranberries would send them right over the top.
Storage Instructions
These cheesecake squares can be refrigerated in the pan they’re baked in, covered in foil, for up to five days.
You can also transfer them to a food storage container, too. But why make more dishes for yourself?
Especially when you could be making more cranberry cheesecake bars instead!
Other Cranberry Recipes You May Enjoy
- 10 Minute Fresh Cranberry Compote
- Cranberry Sauce with Orange and Cinnamon
- Sugared Cranberries
- Poinsettia Cocktail
- No-Churn Cranberry Ice Cream
More Cheesecake Recipes to Enjoy
- No-Bake Lemon Cheesecake with Fresh Blueberry Sauce
- Rhubarb Cheesecake Squares
- Mulberry Cheesecake Squares
- Pecan Pie Cheesecake Squares
- Pumpkin Pie Cheesecake Dip
Cranberry Cheesecake Squares
Equipment
- 8x8 Square Metal Baking Pan
Ingredients
For the cranberry compote:
- 6 ounces cranberries, fresh or frozen (half a standard bag)
- 5 tablespoons granulated sugar
- ¼ cup water
- 2 tablespoons orange juice
For the gingersnap crust:
- 8 ounces gingersnaps, finely crushed
- 2 tablespoons flour
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake batter:
- 8 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup half and half, at room temperature
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon orange zest (optional)
Instructions
For the cranberry compote:
- In a small saucepan, combine 6 ounces of cranberries, with 5 tablespoons of granulated sugar, ¼ cup water, and 2 tablespoons of orange juice. Stir to combine and cook over medium heat for 10 minutes, or until cranberries have burst and juices have reduced slightly.
- Carefully transfer the compote to a large jar and blend with an immersion blender. (Alternatively, you can blend the compote in a blender.) Set compote aside to cool while you prepare the crust and cheesecake batter.
For the gingersnap crust:
- Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper and lightly coat with baking spray, set aside.
- Whisk together the gingersnap crumbs, 2 tablespoons flour, and 1 tablespoon sugar. Pour in 6 tablespoons melted unsalted butter and mix to form a crumbly dough. Press into the bottom of the prepared pan and bake in preheated oven for 10 – 12 minutes, or until edges are lightly browned.
- Remove from oven and allow to cool on wire rack while you prepare the cheesecake filling.
For the cheesecake batter:
- Using a stand or hand mixer, cream together 8 ounces softened cream cheese and ½ cup sugar until light and fluffy, about two minutes, scraping down the sides of the bowl as necessary. Add in ½ cup half & half, 1 egg, 2 teaspoons vanilla, ½ teaspoon kosher salt, and 1 teaspoon orange zest - mixing until smooth. While mixing, scrape down the sides and bottom of the bowl as necessary to be sure mixture is even and smooth.
- Pour the prepared batter into pre-baked crust.
- Place small spoonfuls of reserved compote around the cheesecake batter. Swirl with a chopstick or butter knife to incorporate slightly.
- Bake cheesecake bars in preheated oven for 25 – 35 minutes, or until edges are set and lightly golden and center just barely jiggles.
- Remove from oven and cool completely on wire rack before chilling in fridge for at least four hours, or overnight.
- When ready to serve, lift the cheesecake out of the pan using the parchment paper as handles. Run a sharp knife under a hot water and evenly slice cheesecake into 16 squares.
- Bars can be kept in the fridge in an airtight container for up to five days.
Notes
- I recommend using a metal or stoneware baking pan and not a glass pan for these. Glass is an insulator and doesn't conduct heat in the same way as metal or stone. Using glass will result in an increased bake time.
- 1 cup of leftover fresh cranberry compote or homemade cranberry sauce with cinnamon and orange can be substituted for making the compote fresh for this recipe.
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