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White Chocolate Cranberry Cheesecake Bars

These White Chocolate Cranberry Cheesecake Bars are creamy, dreamy, and bursting with tart cranberries. Perfectly festive and easy to make!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: Bars, Cheesecake, Cranberry, Easy, Holiday, Quick, White Chocolate
Servings: 16 servings

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs for a crunchy, buttery base
  • ½ cup unsalted butter melted, binds the crust and adds richness

For the Cheesecake Filling

  • 1 cup white chocolate chips melts into the creamy cheesecake for sweetness
  • 2 cups cream cheese softened, the star of the cheesecake layer
  • ¾ cup granulated sugar sweetens the filling perfectly
  • 2 large eggs adds structure and richness
  • 1 teaspoon vanilla extract enhances overall flavor
  • 1 cup fresh or dried cranberries tart bursts of flavor throughout the cheesecake
  • ¼ teaspoon salt balances sweetness and enhances flavors

Instructions

Prepare Your Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of your greased 8x8 inch baking pan, creating an even layer. Bake the crust for about 8-10 minutes to set it. This step ensures a crisp base that won’t get soggy once the cheesecake filling is added.

Melt the White Chocolate

  • While the crust bakes, melt your white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until just melted and smooth. Be careful not to overheat as white chocolate can seize easily. Set aside to cool slightly—this will be folded into the cheesecake batter.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with granulated sugar and salt until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Finally, fold in the melted white chocolate, mixing until fully incorporated. Use a rubber spatula to gently fold in the cranberries, distributing them evenly throughout the batter.

Bake the Bars

  • Pour the cheesecake batter over the baked crust, spreading it out evenly with a spatula. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. This ensures a creamy texture once cooled. Remove from the oven and allow to cool to room temperature before refrigerating.

Chill and Serve

  • Cover the cheesecake bars with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling helps the bars set completely, making them easier to cut and enhancing the flavors. Once chilled, slice into squares and enjoy the perfect balance of creamy white chocolate cheesecake and tart cranberries.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Microwave-safe bowl

Notes

  • Let the bars cool completely to room temperature before refrigerating to prevent a soggy crust.
  • Use a sharp knife warmed under hot water to cut clean slices without dragging or tearing the bars.
  • These bars freeze well; wrap individual pieces tightly and thaw overnight in the fridge before serving.