Cranberry Cheesecake Bars A great dessert option for your next holiday party, these sweet cheesecake bars have an oat crust and a cranberry-orange sauce that’s swirled on top and baked right in.


30 mins


6 hrs 45 mins




  • 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 (see Tip)
  • ¼ cup butter, melted
  • 2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened
  • ¾ cup granulated sugar (see Tip)
  • 1 teaspoon vanilla
  • ¼ cup fat-free milk
  • 4 eggs, lightly beaten


    Step 1

    In a small saucepan bring cranberries, orange juice and 2 tablespoons granulated sugar to boiling; reduce heat. Simmer 10 to 15 minutes or until slightly thick. Cool slightly. Transfer to a food processor; cover and process until smooth. Strain through a fine-mesh sieve into a bowl (should have about 1/3 cup); discard solids. Wash processor bowl and blade.

    Step 2

    Preheat oven to 350 degrees F. Lightly coat a 13×9-inch baking pan with cooking spray. For crust, place oats in food processor; cover and process until coarsely ground. In a small bowl combine ground oats, flour, brown sugar and melted butter. Press onto bottom of the prepared pan (crust will be thin).

    Step 3

    In a large bowl beat cream cheese, 3/4 cup granulated sugar and vanilla with a mixer on medium until smooth. Beat in milk. Stir in eggs just until combined.

    Step 4

    Spread cream cheese mixture over crust. Drop cranberry mixture by teaspoonfuls onto cream cheese mixture. Swirl slightly to marble.

    Step 5

    Bake 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Cut into bars, wiping knife between cuts.


Tip: We do not recommend using sugar substitutes for this recipe.

Nutrition Facts

Serving Size: 1 bar Per Serving: 135 calories; protein 3.5g; carbohydrates 14.5g; dietary fiber 0.6g; sugars 11g; fat 7.3g; saturated fat 3.9g; cholesterol 50.1mg; vitamin a iu 281.7IU; vitamin c 3.2mg; folate 9.5mcg; calcium 34.2mg; iron 0.4mg; magnesium 7.7mg; potassium 71.3mg; sodium 92.2mg. Exchanges:

1 fat, 1 other carbohydrate, 1/2 lean protein


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