Description
These Cranberry Cheesecake Crumb Bars are the perfect balance of tart and sweet, featuring a luscious cranberry compote layered over creamy cheesecake and a buttery crumb crust. This easy dessert is great for the holidays or any time you’re craving a fruity cheesecake treat!
Ingredients
Units
Scale
Cranberry Compote:
- 1 bag (340g) cranberries
- 3/4 cup sugar
- 3/4 cup water
- 1/2 lemon, juiced
- 1 tsp vanilla
Crumb:
- 2 cups flour
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 cup melted butter
- 1 egg
- 1 tsp vanilla
Cheesecake:
- 1 block (250g) cream cheese, softened
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1 egg
Instructions
- In a pot, combine cranberries, sugar, water, lemon juice, and vanilla. Simmer for 15 minutes, stirring occasionally, until thickened. Set aside to cool.
- In a bowl, mix flour, brown sugar, baking powder, melted butter, egg, and vanilla until crumbly. If too wet, add an extra tablespoon of flour.
- In another bowl, beat softened cream cheese, vanilla, powdered sugar, and egg with a hand mixer until smooth.
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Press half of the crumb mixture firmly into the pan to form a crust. Spread the cheesecake mixture evenly over the crust.
- Spoon the cranberry compote over the cheesecake layer and gently spread. Sprinkle the remaining crumb mixture on top.
- Bake for 35-45 minutes, or until the top is golden brown.
- Cool on the counter for 30 minutes, then refrigerate for at least 1 hour (overnight is best).
- Cut into squares and enjoy!
Notes
- For a crunchier texture, add chopped nuts to the crumb topping.
- Swap cranberries for raspberries or cherries for a different flavor.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg