Cranberry‑Lemon Cheesecake Bars — Tangy, Creamy & Festive

Tangy cranberry-lemon cheesecake bars with a buttery crust. Perfect for festive occasions, with make-ahead convenience and clean slicing.

If you’re aiming to serve a dessert that’s festive, balanced, and joyfully tart-sweet, these cheesecake bars are ideal. You’ll make a crisp graham-cracker crust, a smooth lemon cheesecake layer, and pop it all with bright cranberries. Whether for holidays or weekend indulgence, these bars store well, freeze perfectly, and slice cleanly.

You’ll Need (Makes 9 Bars)  

For the Crust  

• 1¼ cups graham cracker crumbs (~8 full sheets)
• 4 Tbsp (½ stick) unsalted butter, melted
• Zest of 1 large lemon, divided

For the Filling  

• 8 oz reduced-fat cream cheese, softened
• ⅓ cup granulated sugar
• ¼ cup sour cream or plain Greek yogurt
• 1 large egg
• 3 Tbsp lemon juice
• 1 tsp vanilla extract
• ⅛ tsp salt
• Remaining lemon zest
• 1 cup fresh or frozen cranberries (use frozen unthawed for quick prep)

Equipment  

• 8-inch square baking pan (sprayed)
• Medium bowls or food processor
• Whisk or spatula
• Wire rack for cooling

Step-by-Step Instructions  

1. Preheat & Prep Pan Set your oven to 350°F. Lightly coat an 8″ square pan with cooking spray.

2. Make & Bake the Crust Mix graham crumbs, melted butter, and half your lemon zest in a bowl. Press firmly into the pan base. Bake ~10 minutes until edges turn light golden. Let it cool at least 10 minutes on a wire rack.

3. Whisk the Cheesecake Filling In a bowl, whip together cream cheese, sugar, sour cream (or yogurt), egg, lemon juice, vanilla, salt, and remaining zest until velvety smooth—or combine in a food processor.

4. Prepare Cranberries Pulse cranberries with the remaining 2 Tbsp sugar in a food processor until finely chopped. Stir into the cheesecake mixture until evenly blended .

5. Bake & Chill Pour the filling over your crust and bake 35–40 minutes, until the center is just set. Cool to room temp, then refrigerate at least 4 hours or overnight for best slicing.

6. Slice & Serve Run a sharp knife under hot water and wipe clean between cuts for crisp edges. Cut into 9 bars and serve chilled or at room temperature.

Pro Tips & Variations  

• Par-bake the crust to prevent sogginess and ensure structure while slicing.
• Greek yogurt is smarter: it adds protein and probiotics while trimming fat compared to sour cream.
• Cranberries = antioxidants: they bring fiber, vitamin C, and bright flavor.
• Clean slicing trick: dip your knife in hot water before each cut for neater bars .
• Make ahead: Bake and refrigerate filling a day ahead; add cranberries and finish baking just before serving.
• Freezing tip: Slice, wrap individually, store in an airtight container, freeze up to 3 months—great for ready-made treats .

Storage & Nutrition  

• Store cooled bars in the fridge up to 3 days; let them soften at room temperature before serving .
• Each bar clocks in around 253 calories, with 16g fat, 25g carbs, and 4g protein—moderate and satisfying.

Final Thoughts  

You’re creating a dessert that’s festive, rich in texture, and thoughtfully balanced—sweet and tangy, creamy and structured. With clean-slicing techniques, strategic make-ahead steps, and smart yogurt swaps, these bars offer both visual impact and flavor finesse. Ready to wow your guests or treat yourself? Enjoy—and I’m happy to help adapt for gluten-free, dairy-free, or portion-controlled versions!