Cranberry Cheesecake Bars

A festive favorite for any holiday gathering, these creamy cheesecake bars feature a buttery oat crust and a vibrant cranberry-orange swirl baked right into the top for a sweet and tangy finish.

Prep Time:

30 mins

Additional Time:

6 hrs 15 mins

Total Time:

6 hrs 45 mins

Servings:

24

Yield:

24 servings

Nutrition Profile:

Low-Carb Nut-Free Low-Sodium Soy-Free Vegetarian Low-Calorie

                               WHY YOU'LL LOVE THIS RECIPE : 

These sweet-tart cheesecake bars bring a pop of color and flavor to any holiday table.
Cranberries, rich in antioxidants, help support gut and urinary tract health.
For a beautiful marbled effect, use a skewer or chopstick to gently swirl the cranberry mixture into the cream cheese layer before baking.

Ingredients

1/2x | 1x | 2x

Original recipe (1X) yields 24 servings

• 1 cup fresh or frozen cranberries

• ½ cup orange juice

• 2 tablespoons granulated sugar (see Tip)

• Nonstick cooking spray

• ½ cup regular rolled oats

• ½ cup whole-wheat flour

• ¼ cup packed brown sugar

• ¼ cup butter, melted

• 2 (8-ounce) packages reduced-fat cream cheese (Neufchâtel), softened

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ cup fat-free milk

• 4 eggs, lightly beaten

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Directions

1. Prepare the cranberry swirl:
   In a small saucepan, combine cranberries, orange juice, and 2 tablespoons granulated sugar. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, until slightly thickened. Cool slightly.
   Transfer to a food processor; cover and process until smooth. Strain through a fine-mesh sieve into a bowl (you should have about ⅓ cup). Discard solids. Wash the food processor bowl and blade for later use.

2. Make the crust:
   Preheat oven to 350°F (175°C). Lightly coat a 13x9-inch baking pan with cooking spray.
   Add oats to the food processor; pulse until coarsely ground. In a small bowl, combine the ground oats, flour, brown sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared pan (the crust will be thin).

3. Prepare the filling:
   In a large mixing bowl, beat the cream cheese, ¾ cup granulated sugar, and vanilla with an electric mixer on medium speed until smooth and creamy. Add the milk and beat just until combined. Stir in the eggs gently until incorporated—do not overmix.

4. Assemble and swirl:
   Spread the cream cheese mixture evenly over the oat crust. Drop small spoonfuls of the cranberry mixture over the top. Use a skewer or chopstick to swirl the cranberry mixture lightly through the cream cheese layer for a marbled look.

5. Bake:
   Bake for 25 minutes or until the edges are puffed and the center is just set. Cool in the pan on a wire rack.

6. Chill and serve:
   Cover and refrigerate for at least 4 hours or up to 24 hours before cutting into bars. Wipe the knife between cuts for clean edges.

Nutrition Facts (per serving)

135	Calories
7g	Fat
15g	Carbs
4g	Protein