Cranberry Swirl Cheesecake Bars
- 30m Prep Time
- 30m Cook Time
- 4h Ready In
Creamy cheesecake bars with a chocolate wafer crust and a cranberry-raspberry swirl. No water bath needed for this easy dessert.
Ingredients
- 1/2 cup cranberries thawed if frozen
- 1/2 cup frozen raspberries thawed
- 1 tsp freshly grated orange zest
- 1/4 cup orange juice
- 1 cup granulated sugar
- 4 tbsp unsalted butter melted, plus more for the pan
- 1 chocolate wafer cookies
- 3 cream cheese at room temperature
- 3/4 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp pure vanilla extract
- 3 large eggs
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.8 mg
- Iron: 0.49 mg
- Magnesium: 7.18 mg
- Phosphorus: 48.4 mg
- Potassium: 74.8 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp freshly grated orange zest
- 1/4 cup orange juice
- 1 cup granulated sugar
- 1 chocolate wafer cookies
- 3/4 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp pure vanilla extract
- 3 large eggs
Prepare
- 1/2 cup cranberries, thawed if frozen
- Thaw 1/2 cup frozen raspberries
- 4 tbsp unsalted butter, melted, plus more for the pan
- 3 cream cheese, at room temperature
Let's Cook
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Step 1.
In a medium saucepan, combine ½ cup cranberries (thawed if frozen), ½ cup thawed frozen raspberries, 1 teaspoon freshly grated orange zest, ¼ cup orange juice, and ¼ cup granulated sugar. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, 5 to 7 minutes. Transfer the mixture to a food processor and puree until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids; let cool for 10 minutes, then refrigerate until ready to use.
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Step 2.
Heat oven to 375°F. Grease a 9- by 13-inch baking pan with butter. In a clean food processor, pulse the 9-ounce package chocolate wafer cookies into fine crumbs. Add 4 tablespoons melted unsalted butter and pulse until incorporated. Press the crumb mixture firmly into the bottom and 2½ inches up the sides of the prepared pan. Bake until crust is set and fragrant, 10 to 12 minutes. Transfer to a cooling rack to cool completely. Reduce oven temperature to 325°F.
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Step 3.
While the crust is cooling, using an electric mixer, beat together three 8-ounce packages cream cheese (at room temperature), ¾ cup sour cream, 2 tablespoons all-purpose flour, 2 teaspoons pure vanilla extract, and the remaining ¾ cup granulated sugar in a large bowl until smooth. Beat in 3 large eggs, one at a time, mixing just until incorporated. Transfer ½ cup of the filling to a small bowl and set aside. Pour the remaining filling into the cooled crust and spread evenly.
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Step 4.
Whisk the reserved ½ cup filling into the cooled cranberry mixture (it will be thin). Transfer the mixture to a resealable plastic bag. Snip a tiny corner off the bag and pipe lines lengthwise over the cheesecake batter, spacing them about 1 inch apart. Drag a skewer or knife perpendicularly across the lines to create a swirl pattern. Bake at 325°F until the cheesecake is just set (the center should still wobble slightly), 18 to 20 minutes. Let cool completely on a wire rack, then refrigerate for at least 3 hours before cutting into bars.