Cranberry Cheesecake Crumb Bars

Cranberry cheesecake crumb bars are perfect for using up any left over cranberries from the holidays. They are bright and flavourful with layers of cranberry compote, cheesecake, and crumble.

Info and tips for cranberry cheesecake crumb bars

You can make this recipe with any berry if you don’t want to use cranberries. Strawberries, blueberries, blackberries, raspberries, or even saskatoons. All will be delicious!

When making the crumble layer it may at first seem too wet and almost dough like. At this point ditch the spoon/fork and go in with your hands. Use a light crumbling motion until all the flour is worked in. Avoid kneading or trying to mix it into a dough, you want it to be a crumbly texture. If it still is too wet you can add a tbsp of flour at a time until you get your desired texture.

Chilling in the fridge is super important after baking. This allows the bars to set and improve their flavour and texture. I recommend chilling until they are completely cool, but if you really can’t wait, an hour will be fine.

Equipment

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I used a Hand Mixer to make the cheesecake layer.

I used an 8×8 Baking Pan to bake the bars in.

Ingredients for cranberry cheesecake crumb bars

cranberry compote

• 1 bag (340g) cranberries
• 3/4 cup sugar
• 3/4 cup water
• 1/2 lemon juiced
• 1 tsp vanilla

Crumb

• 2 cups flour
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/2 cup melted butter
• 1 egg
• 1 tsp vanilla

Cheesecake

• 1 softened block of cream cheese (250g)
• 1 tsp vanilla
• 1/2 cup powdered sugar
• 1 egg

Instructions

1. Begin by adding the cranberries, sugar, water, lemon juice, and vanilla to a pot. Bring to a simmer and cook for 15 minutes stirring occasionally until the cranberries have broken down and thickened.
2. Next make the crumble by combining the flour, brown sugar, baking powder, melted butter, egg, and vanilla in a bowl. Mix with a fork at first, then switch over to your hands and work the rest of the flour in with a crumbling motion. If it looks to wet, add another tbsp of flour until the right consistency is reached.
3. Make the cheesecake by combining the softened cream cheese, vanilla, powdered sugar, and an egg with a hand mixer until smooth.
4. Preheat your oven to 350F.
5. Assemble by placing a sheet of parchment paper into an 8×8 baking pan. Leave some overhang so you can lift the cheesecake bars out after baking and cooling.
6. Add half of the crumble to the pan and press tightly with a spoon or your fingers to form a bottom crust. Next add the cheesecake and spread evenly across the bottom crust. Then spoon the cranberry compote on top of the cheesecake, and spread gently. Sprinkle the rest of the crumble on top and bake in the oven for 35-45 minutes until the top is browned.
7. Remove and allow to cool on the counter for 30 minutes before placing in the fridge to cool until set. I recommend at least an hour but overnight is best.
8. Cut into squares once set and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these!

• Strawberry Cheesecake Crumb Bars
• Cheesecake Stuffed Baked Apples
• Eggnog Gingersnap Cheesecake Bars

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Cranberry Cheesecake Crumb Bars

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Desserts

By Kenna's Cooks – Serves: 9 squares

Prep Time: 25 minutes – Cooking Time: 35 minutes – Total Time: 1 hour

Cranberry cheesecake crumb bars are bright and flavourful with layers of cranberry compote, cheesecake, and crumble.

Ingredients

• Cranberry compote
• 1 bag (340g) cranberries
• 3/4 cup sugar
• 3/4 cup water
• 1/2 lemon juiced
• 1 tsp vanilla
• Crumb
• 2 cups flour
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/2 cup melted butter
• 1 egg
• 1 tsp vanilla
• Cheesecake
• 1 softened block of cream cheese (250g)
• 1 tsp vanilla
• 1/2 cup powdered sugar
• 1 egg

Instructions

1

Begin by adding the cranberries, sugar, water, lemon juice, and vanilla to a pot. Bring to a simmer and cook for 15 minutes stirring occasionally until the cranberries have broken down and thickened.

2

Next make the crumble by combining the flour, brown sugar, baking powder, melted butter, egg, and vanilla in a bowl. Mix with a fork at first, then switch over to your hands and work the rest of the flour in with a crumbling motion. If it looks to wet, add another tbsp of flour until the right consistency is reached.

3

Make the cheesecake by combining the softened cream cheese, vanilla, powdered sugar, and an egg with a hand mixer until smooth.

4

Preheat your oven to 350F.

5

Assemble by placing a sheet of parchment paper into an 8x8 baking pan. Leave some overhang so you can lift the cheesecake bars out after baking and cooling.

6

Add half of the crumble to the pan and press tightly with a spoon or your fingers to form a bottom crust. Next add the cheesecake and spread evenly across the bottom crust. Then spoon the cranberry compote on top of the cheesecake, and spread gently. Sprinkle the rest of the crumble on top and bake in the oven for 35-45 minutes until the top is browned.

7

Remove and allow to cool on the counter for 30 minutes before placing in the fridge to cool until set. I recommend at least an hour but overnight is best.

8

Cut into squares once set and enjoy!