How long do Lemon Cranberry Cheesecake Bars last?

They can be stored in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze them for up to 3 months .

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work just as well . Simply thaw them slightly before making the cranberry swirl.

Can I substitute another citrus fruit?

Yes, you can use lime or orange juice instead of lemon. Keep in mind that limes are more tart, while oranges are sweeter , so adjust the sugar level accordingly.

Can I make this recipe in advance?

Yes! These bars taste even better after chilling overnight , so they are great for making a day ahead.

Make Lemon Cranberry Cheesecake Bars in 5 Easy Steps

Description

These Lemon Cranberry Cheesecake Bars feature a buttery graham cracker crust, a smooth and creamy lemon cheesecake filling, and a vibrant cranberry swirl. The perfect combination of sweet and tangy flavors, these bars are great for holidays, family gatherings, or a simple treat. They are easy to make and can be prepared in advance for a convenient, make-ahead dessert.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs (or digestive biscuits, crushed)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Lemon Cheesecake Filling:

16 oz (2 packages) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/3 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Cranberry Swirl:

1 cup fresh or frozen cranberries
1/4 cup granulated sugar
2 tbsp water

Optional Toppings:

Powdered sugar, for dusting
White chocolate drizzle
Fresh cranberries and lemon zest, for garnish

Instructions

Instructions (Step-by-Step, Well-Formatted for Readability)

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared dish.
Bake for 10-12 minutes, until lightly golden. Let cool slightly.

Step 2: Make the Lemon Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs, one at a time, mixing after each addition.
Stir in lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
Pour the cheesecake filling over the cooled crust, spreading evenly.

Step 3: Prepare the Cranberry Swirl

In a small saucepan, heat cranberries, sugar, and water over medium heat. Cook until the cranberries burst and the mixture thickens (about 5-7 minutes).
Let cool slightly, then spoon dollops of cranberry sauce over the cheesecake filling.
Use a toothpick or knife to gently swirl the cranberry sauce into the filling.

Step 4: Bake & Chill

Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool at room temperature for 1 hour.
Refrigerate for at least 2 hours, or overnight for best results.

Step 5: Slice & Serve

Once fully chilled, use a sharp knife to cut into squares.
Dust with powdered sugar and garnish with fresh cranberries and lemon zest, if desired.

Notes

For a smoother swirl: Strain the cranberry sauce before adding it to the cheesecake layer.
For a gluten-free version: Use gluten-free graham crackers.
For a lighter option: Use reduced-fat cream cheese and less sugar.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Desserts, Bars & Squares
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280-320 kcal
Sugar: 20-24g
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 30-35g
Fiber: 1-2g
Protein: 5g

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