These bars always make me think of cozy Christmas baking days where the kitchen smells like butter, vanilla, and warm cranberries. They’re the kind of treat that feels fancy but comes together easily, making them perfect for parties or gifting. The creamy cheesecake layer pairs beautifully with the bright cranberry topping and crunchy almond crumble. It’s a dessert that looks impressive yet feels comforting, and once you taste them, they quickly become a holiday favorite.
Ingredients
For the shortbread crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter (cold, cut into cubes)
1/2 tsp salt
For the cheesecake layer:
16 oz cream cheese (softened)
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the cranberry topping:
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
For the crumble topping:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup unsalted butter (cold, cubed)
1/3 cup sliced almonds
Step-by-Step Guide
Step 1: Prepare the Cranberry Layer
In a saucepan, combine cranberries, sugar, lemon juice, water, and cornstarch. Cook over medium heat for 6–8 minutes until thick, glossy, and jam-like. Set aside to cool.
Step 2: Make the Shortbread Crust
Preheat the oven to 350°F (175°C). In a bowl, mix flour, sugar, and salt. Add the cold butter and cut it in with a fork or your hands until the mixture becomes crumbly. Press firmly into a parchment-lined 9×13 baking pan. Bake for 12 minutes.
Step 3: Prepare the Cheesecake Layer
In a mixing bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla, mixing until creamy with no lumps.
Step 4: Assemble the Layers
Pour the cheesecake mixture over the warm crust and spread evenly. Spoon the cranberry mixture on top and gently swirl or spread it across the surface.
Step 5: Make the Crumble Topping
In a small bowl, combine flour, sugar, and cold butter. Mix with your fingers until coarse crumbs form. Add sliced almonds and lightly toss.
Step 6: Add the Topping and Bake
Sprinkle the crumble mixture evenly over the cranberries. Bake for 30–35 minutes, or until the edges are lightly golden and the center is set.
Step 7: Cool and Slice
Let the bars cool completely in the pan, then refrigerate for at least 2 hours. Slice using a warm knife for clean edges.
Variations You Can Try
– Add orange zest to the cranberry topping for a citrus twist
– Replace almonds with pecans or walnuts
– Add a cinnamon swirl in the cheesecake layer for extra warmth
– Use raspberry or cherry topping instead of cranberry
– Add a handful of white chocolate chips to the crumble
Cooking Notes:
– Cold butter is key for a firm, crumbly shortbread crust
– Make sure the cranberry topping cools slightly before adding it
– Don’t overbake the cheesecake layer or it may crack
– Chill completely before slicing for the cleanest bars
Serving Suggestions:
– Dust with powdered sugar for a snowy Christmas look
– Serve chilled for the best texture
– Pair with hot chocolate, coffee, or warm tea
– Add whipped cream on top for extra sweetness
Storage, Freezing, Reheating
Store the bars in an airtight container in the fridge for up to 5 days. Freeze them individually wrapped for up to 2 months. Thaw overnight in the refrigerator. These bars should always be served chilled, no reheating needed.
FAQ :
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly; just cook them a few extra minutes until thick and jam-like.
Can I make them ahead of time?
Yes, they taste even better the next day after chilling in the fridge.
What can I use instead of almonds?
Walnuts, pecans, or leaving the crumble plain all work well.
Why is my crust crumbly?
- The butter may not have been cold enough, so always use cold cubes for the perfect shortbread texture.
These Cranberry Cheesecake Crumble Bars are festive, creamy, sweet, and full of holiday flavor. They’re beautiful enough for Christmas gatherings yet simple enough for everyday baking, making them the perfect dessert to enjoy all season long.
