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+ servings

Orange Cranberry Cheesecake Bars

Swirled with a tangy cranberry sauce and loaded with tons of orange flavor, these orange cranberry cheesecake bars are easy to make and a standout on any holiday table!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 servings
Calories 237kcal


Graham Cracker Crust

  • 3/4 cup graham cracker crumbs
  • 3 tablespoons melted unsalted butter
  • 1-1/2 teaspoons granulated sugar

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon grated orange zest
  • 1 tablespoon 2% or skim milk
  • 1 teaspoon vanilla extract
  • 2 large eggs

Cranberry Sauce Swirl

  • 1 cup fresh or frozen (and thawed) cranberries
  • 1/4 cup honey or agave nectar
  • 1/4 cup orange juice


Graham Cracker Crust

  • Preheat oven to 350F. In a small bowl, combine graham cracker crumbs, melted butter, and sugar, tossing until crumbly.
  • Press crumb mixture in the bottom and a little ways up the sides of a glass 8x8 baking dish. Bake crust at 350F 10-12 minutes until a light golden brown. Set aside to cool. Reduce oven heat to 325F.

Cheesecake Filling

  • In a medium bowl with an electric mixer, beat cream cheese and sugar together 1-2 minutes until completely creamy.
  • Beat in orange zest, milk, and vanilla until smooth. Beat in eggs one at a time, beating well after each addition until filling is completely smooth. Pour filling over cooled crust. Set aside for a moment.

Cranberry Sauce Swirl

  • In a small saucepan over medium-high heat, bring cranberries, honey, and orange juice to a boil. Reduce heat to medium and allow to simmer 8-10 minutes, stirring occasionally until cranberries have popped and reduced to a thick sauce. Remove from heat and cool slightly
  • Drop cranberry sauce by the spoonful on top of filling and use a knife to gently swirl into cheesecake filling.
  • Bake cheesecake bars at 325F 20-25 minutes until cheesecake is lightly golden, but still slightly jiggly in the center. Allow bars to cool completely on a wire cooling rack, then transfer to fridge to chill 2 hours until completely cold.
  • When ready to serve, cut cheesecake into squares and serve cold. Enjoy!


Storing Instructions
Store cheesecake bars in refrigerator up to 6 days. For best results, do not freeze bars.


Serving: 1bar | Calories: 237kcal | Carbohydrates: 23.7g | Protein: 3.9g | Fat: 14.4g | Saturated Fat: 8.3g | Cholesterol: 79mg | Sodium: 181mg | Potassium: 88mg | Fiber: 0.9g | Sugar: 17.8g | Calcium: 32mg | Iron: 1mg