Christmas Cheesecake Bars (Cranberry White Chocolate Cheesecake Bars)
There’s something utterly magical about the scent of warm cheesecake wafting through your kitchen, especially during the holiday season. The creamy, luscious texture paired with the sweet-tart burst of fresh cranberries creates a harmony that’s hard to resist. As you slice into these Christmas Cheesecake Bars (Cranberry White Chocolate Cheesecake Bars), the silky cream cheese filling complements the buttery graham cracker crust perfectly, making each bite an indulgence of festive flavors.
Table of Contents
Last Christmas, my family gathered around the table, and I surprised everyone with these delightful cheesecake bars. The laughter and warmth filled the room as we enjoyed these treats, reminiscing about previous holidays and making new memories. These bars have since become a cherished tradition, perfect for sharing with family and friends. So let’s get baking—your home will be filled with the joy and spirit of the season, and I promise, these Christmas Cheesecake Bars will become a favorite at your gatherings.
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep and 40 minutes of baking, you’ll have a stunning dessert in no time!
- Irresistible Flavor: The creamy white chocolate mingles beautifully with tart cranberries, creating a delightful balance in each bite.
- Eye-Catching Appeal: These bars are a feast for the eyes—vibrant cranberry swirls atop a luscious cheesecake layer.
- Flexible Serving: Perfect for holiday parties, cozy family dinners, or festive brunches.
- Diet-Friendly Options: You can easily adapt this recipe for gluten-free graham crackers or other dietary preferences.
Ingredients You’ll Need
- Cranberries (16 oz): Fresh or frozen works perfectly here; they provide a tart flavor that cuts through the sweetness.
- White Granulated Sugar (1 cup): Sweetens the cranberry filling and balances the tanginess.
- Vanilla Extract (1 tsp + 1 tsp): Use pure vanilla extract for the best flavor; it adds warmth and depth.
- Graham Cracker Crumbs (2½ cups): These create a buttery, crunchy crust. Crushed digestive biscuits can be a nice alternative.
- Unsalted Butter (9 tbsp, melted): This helps bind the crust together; ensure it’s fully melted for an even mixture.
- Light Brown Sugar (¼ cup): Adds a hint of molasses flavor to the crust; dark brown sugar can be used too for more richness.
- Cream Cheese (32 oz total): Full-fat is best for a creamy texture. Ensure it’s softened for smooth blending.
- Eggs (2, room temperature): Provides structure to the cheesecake; room temperature helps them mix in well.
- Sour Cream (2 tbsp): Adds extra creaminess and a slight tanginess to the batter.
- Vanilla Bean (1): The seeds bring an aromatic intensity; you can substitute with an extra teaspoon of vanilla extract.
- Heavy Whipping Cream (¾ cup + 1½ cups): Serves multiple roles, from adding richness to making stabilized whipped cream; make sure it’s very cold when whipping.
- Cornstarch (2 tbsp): Helps set the cheesecake and gives it structure.
- White Chocolate (6 oz, melting chips or baking bar): Creamy sweetness to complement the tart cranberries. Choose high-quality chocolate for the best flavor.
- White Chocolate Bar: Use for garnish to create a beautiful finish.
How to Make Christmas Cheesecake Bars (Cranberry White Chocolate Cheesecake Bars)
Preheat and Prepare: Start by preheating your oven to 325°F (160°C). Line a 13×9-inch baking dish with parchment paper, allowing some overhang for easy lifting afterward. This step will help ensure your bars come out smoothly, without sticking to the pan.
Make the Cranberry Sauce: In a medium saucepan, combine 16 oz of cranberries, 1 cup of sugar, and 1 tsp vanilla extract. Cook over medium heat, stirring frequently until the mixture is bubbly and the cranberries burst, about 8-10 minutes. Once it thickens slightly, remove from heat, cover, and let it cool while you prepare the cheesecake filling.
Combine Crust Ingredients: In a mixing bowl, whisk together 2½ cups of graham cracker crumbs, 9 tbsp melted unsalted butter, and ¼ cup light brown sugar. Mix until the crumbs are evenly coated and resemble wet sand. This texture ensures a sturdy, flavorful crust that holds up well to the rich cheesecake.
Press the Crust: Evenly press the crumb mixture into the bottom of the prepared baking dish. Use the back of a measuring cup to pack it tightly, ensuring a uniform base. Bake the crust for about 10 minutes until fragrant and set. Let it cool slightly while you whip up the cheesecake filling.
Whisk Cheesecake Ingredients: In a large bowl, beat 24 oz of softened cream cheese with ½ cup granulated sugar until smooth and creamy, about 3-4 minutes. Scrape the bowl a few times to ensure everything is combined perfectly. Incorporate the 2 room temperature eggs one at a time, mixing well after each addition. Finally, add 2 tbsp sour cream, the seeds from 1 scraped vanilla bean, and 2 tbsp cornstarch, mixing until just smooth.
Incorporate White Chocolate: Melt 6 oz of white chocolate in a microwave-safe bowl, stirring at intervals to prevent burning. Allow it to cool slightly before adding to the cream cheese mixture. Fold it in gently with a spatula until incorporated; this will give your cheesecake a rich depth of flavor.
Layer the Filling: Pour the cheesecake filling over the cooled crust, smoothing it out evenly with a spatula. Spoon the prepared cranberry sauce on top and gently swirl it into the cheesecake using a knife or skewer, creating beautiful patterns that hint at the flavors inside.
Bake to Perfection: Place the baking dish in the preheated oven and bake for approximately 30-40 minutes. Look for a slight jiggle in the center while the edges are set and lightly browned. This ensures a creamy texture without overbaking.
Cool and Chill: After baking, let the cheesecake bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, or overnight for best results. Chilling enhances the flavors and solidifies the texture, making them easier to cut into perfect squares.
Make the Whipped Topping: In a cold mixing bowl, add 1½ cups heavy whipping cream and 3 tbsp granulated sugar. Whip until soft peaks form. This light and fluffy whipped cream topping adds a lovely contrast to the creamy cheesecake layers and cranberries.
Slice & Serve: Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into 12 squares for serving. Top each square with a dollop of whipped cream and a sprinkle of shavings from a white chocolate bar for an elegant touch!
Storing & Reheating
For optimal freshness, store your Christmas Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, wrap them tightly in plastic wrap and foil, then place them in a freezer-safe container. They can be frozen for up to 3 months. To enjoy them later, thaw in the refrigerator overnight and serve chilled. Note that the texture might be slightly denser after freezing, but refreshing them with whipped cream can revitalize their appeal.
Chef’s Helpful Tips
- Avoid Overmixing: When combining the cheesecake ingredients, overmixing can introduce too much air and lead to cracks during baking. Mix just until smooth!
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in the filling.
- Temperature Check: If you have an oven thermometer, use it to ensure your oven is at the correct temperature—cheesecakes love a steady heat!
- Cut Clean Lines: For perfectly cut bars, use a sharp knife dipped in hot water. Wipe it clean between each slice.
- Decorate Thoughtfully: A sprinkle of crushed cranberries or extra white chocolate shavings makes these bars as beautiful as they are delicious.
Holidays are a time for joy, togetherness, and a bit of experimentation in the kitchen. The balance of tart cranberries and sweet white chocolate in these Christmas Cheesecake Bars (Cranberry White Chocolate Cheesecake Bars) is a delightful celebration of flavors that can brighten any occasion. Whether you’re serving them at a festive gathering or enjoying them alone with a steaming cup of cocoa, these bars are bound to bring smiles and satisfy your sweet tooth. So, roll up those sleeves, gather your ingredients, and let’s create something special!
Recipe FAQs
Can I use frozen cranberries in this recipe?
Absolutely! Frozen cranberries work perfectly in this recipe. There’s no need to thaw them beforehand, as they will cook down just the same as fresh ones. Just be sure to adjust the cooking time slightly if needed to ensure they burst and create a thick sauce.
Can I make these bars ahead of time?
Yes! These Christmas Cheesecake Bars are perfect for making ahead. They can be prepared a day or two in advance and stored in the refrigerator. Allow them to chill thoroughly so that the flavors meld beautifully. Just top with whipped cream right before serving for the best texture.
How do I know when the cheesecake is done?
A properly baked cheesecake will be set around the edges but still have a slight jiggle in the center. It’s crucial not to overbake, as this can lead to a dry texture. The edges should have a soft golden hue and the center will set up more as it cools.
Can I substitute the cream cheese with another type of cheese?
While cream cheese provides a specific flavor and texture, you can experiment with mascarpone or ricotta cheese for a different taste. However, remember that the texture may change, and you might need to adjust the sugar levels accordingly.
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📖 Recipe Card
Christmas Cheesecake Bars (Cranberry White Chocolate Cheesecake Bars)
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 serving
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Cheesecake Bars feature a creamy white chocolate filling and tart cranberries on a buttery graham cracker crust, perfect for any holiday gathering!
Ingredients
- Cranberries (16 oz)
- White Granulated Sugar (1 cup)
- Vanilla Extract (1 tsp + 1 tsp)
- Graham Cracker Crumbs (2½ cups)
- Unsalted Butter (9 tbsp, melted)
- Light Brown Sugar (¼ cup)
- Cream Cheese (32 oz total)
- Eggs (2, room temperature)
- Sour Cream (2 tbsp)
- Vanilla Bean (1)
- Heavy Whipping Cream (¾ cup + 1½ cups)
- Cornstarch (2 tbsp)
- White Chocolate (6 oz, melting chips or baking bar)
- White Chocolate Bar (for garnish)
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 13×9-inch baking dish with parchment paper.
- Cook cranberries with sugar and vanilla over medium heat for 8-10 minutes until bubbly and thick.
- Mix graham cracker crumbs, melted butter, and brown sugar; press into the baking dish.
- Bake the crust for about 10 minutes and let it cool.
- Beat together cream cheese and sugar, add eggs one at a time, then incorporate sour cream, vanilla bean, and cornstarch.
- Melt white chocolate and fold it into the cream cheese mixture.
- Pour the cheesecake filling over the crust and swirl in cranberry sauce.
- Bake for 30-40 minutes until set but still jiggly in the center.
- Cool at room temperature and refrigerate for at least 4 hours.
- Whip cream with sugar until soft peaks form and top each slice before serving.
Notes
Consider adapting with gluten-free graham crackers for dietary needs.
Room temperature ingredients are key for a smooth filling.
Use quality white chocolate for the best flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
