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Kid-Approved Cranberry Orange Cheesecake Bars: Easy 9×9 Dessert

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These cranberry orange cheesecake bars feature a buttery shortbread crust, creamy cheesecake filling, and a tart cranberry swirl. They’re simple to make, perfect for any occasion, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) cold unsalted butter, cubed
  • ¼ teaspoon salt
  • 16 oz (452g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 1 ½ cups (170g) fresh or frozen cranberries
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons water
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, combine flour, ½ cup sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse meal with some pea-sized butter pieces. (Alternatively, use a pastry cutter.)
  3. Press about 2 cups of the crumb mixture firmly into the bottom of the prepared pan. Set remaining mixture aside for topping. Bake crust for 15-18 minutes until lightly golden around edges. Cool on a wire rack for at least 10 minutes.
  4. Make the cranberry swirl: In a medium saucepan, combine cranberries, ¼ cup sugar, water, and 1 teaspoon orange zest. Bring to a simmer over medium heat, then reduce to low. Cook for 8-10 minutes, stirring occasionally, until cranberries have burst and mixture thickens. Remove from heat and let cool slightly.
  5. Make the cheesecake filling: In a large bowl, beat softened cream cheese and ½ cup sugar with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add eggs one at a time, beating on low after each addition until just combined. Mix in vanilla, 1 tablespoon orange zest, and 2 tablespoons orange juice until just incorporated.
  6. Assemble: Pour cheesecake filling over cooled crust and spread evenly. Drop spoonfuls of cooled cranberry sauce over the filling. Gently swirl with a knife or skewer to create a marbled pattern.
  7. Sprinkle reserved crumb mixture evenly over the top.
  8. Bake for 35-40 minutes, until edges are set and center is slightly jiggly. If top browns too quickly, tent with foil for the last 10-15 minutes.
  9. Cool completely in the pan on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment sling to lift bars out of pan. Cut into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Use full-fat block-style cream cheese for best results. Let cream cheese and eggs come to room temperature before mixing. Do not overmix the filling after adding eggs. Chilling for at least 4 hours (overnight is best) is essential for clean slices. For gluten-free, use a 1:1 gluten-free flour blend containing xanthan gum.

Nutrition

Keywords: cranberry orange cheesecake bars, easy cheesecake bars, 9x9 dessert, holiday dessert, cranberry dessert, cheesecake bars, kid-friendly dessert

Find it online: https://willarecipes.com/kid-approved-cranberry-orange-cheesecake-bars-easy-9x9-dessert/