No-Bake Cranberry Cheesecake Bars
- Cook Time: 4 hours 40 minutes
- Total Time: 4 hours 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 1.5 cups fresh or frozen cranberries
- 1/4 cup orange juice
- 1/2 cup granulated sugar (for cranberry sauce)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of an 8×8 inch square baking pan lined with parchment paper. Place the pan in the freezer for 15 minutes to set while you prepare the other components.
- In a small saucepan over medium heat, combine the cranberries, orange juice, and the second portion of granulated sugar. Cook for about 8 to 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from the heat and let it cool completely. For a smoother finish, you can pulse the sauce in a blender and strain out the skins.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until the mixture is completely smooth and no lumps remain. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy.
- Remove the crust from the freezer. Spread the cheesecake filling evenly over the base, smoothing the top with a spatula. Drop small spoonfuls of the cooled cranberry sauce over the filling. Use a knife or a toothpick to gently swirl the cranberry sauce into the cheesecake layer to create a marbled effect.
- Cover the pan tightly with plastic wrap or foil. Refrigerate the bars for at least 4 hours, though overnight is best for the cleanest slices. Once set, use the parchment paper overhang to lift the bars out of the pan and slice them into 12 even squares.