These cranberry cream cheese bars feature a buttery oat crust, a smooth cheesecake layer, and a tangy cranberry topping for a perfectly balanced dessert.
Author:Emily
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:14 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1 1/2 cups rolled oats
2/3 cup packed brown sugar
1/2 cup unsalted butter, melted
1/2 teaspoon salt
16 oz full-fat cream cheese, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar (for cranberry layer)
2 tablespoons orange juice or water
1/2 cup rolled oats (for topping)
1/4 cup flour (for topping)
2 tablespoons brown sugar (for topping)
2 tablespoons melted butter (for topping)
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving an overhang.
In a bowl, combine oats, flour, brown sugar, and salt. Stir in melted butter until coarse crumbs form.
Press mixture firmly into the pan and bake for 12–15 minutes until lightly golden at the edges.
Beat cream cheese until smooth. Add sugar, egg, and vanilla extract, then beat until fully combined.
Spread the cream cheese mixture evenly over the warm crust.
In a saucepan over medium heat, cook cranberries, sugar, and juice until berries burst and mixture thickens, about 8–10 minutes.
Cool slightly, then spoon cranberry mixture over the cream cheese layer.
In a small bowl, mix oats, flour, and brown sugar for the topping. Add melted butter and stir until crumbly.
Sprinkle the crumble evenly over the cranberry layer.
Bake for 20–25 minutes until edges bubble slightly and center is set.
Cool to room temperature, then chill for 2–3 hours before slicing and serving.
Notes
Use fresh or frozen cranberries; no need to thaw if frozen.