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Easy Cranberry Cheesecake Squares Recipe

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4.4 from 34 reviews

These Easy Cranberry Cheesecake Squares feature a tangy homemade cranberry compote swirled into a smooth, creamy cheesecake layer atop a crunchy gingersnap crust. Perfectly balanced between sweet and tart, these bars are an effortless holiday dessert that’s both elegant and comforting.

  • Total Time: 5 hours 5 minutes
  • Yield: 16 squares

Ingredients

Cranberry Compote

  • 6 ounces cranberries, fresh or frozen (half a standard bag)
  • 5 tablespoons granulated sugar
  • ¼ cup water
  • 2 tablespoons orange juice

Gingersnap Crust

  • 8 ounces gingersnaps, finely crushed
  • 2 tablespoons flour
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Batter

  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup half and half, at room temperature
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 1 teaspoon orange zest (optional)

Instructions

  1. Prepare Cranberry Compote: In a small saucepan, combine cranberries, granulated sugar, water, and orange juice. Stir to combine and cook over medium heat for 10 minutes until cranberries burst and juices reduce slightly. Transfer to a large jar and blend with an immersion blender or regular blender. Set aside to cool.
  2. Make Gingersnap Crust: Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper, lightly coating it with baking spray. In a bowl, whisk together crushed gingersnaps, flour, and sugar. Stir in melted butter to form a crumbly dough. Press the mixture evenly into the bottom of the pan. Bake for 10–12 minutes until edges are lightly browned. Remove and cool on a wire rack.
  3. Prepare Cheesecake Batter: Using a stand or hand mixer, cream softened cream cheese and sugar until light and fluffy, about 2 minutes, scraping down bowl sides. Add half and half, egg, vanilla extract, kosher salt, and orange zest. Mix until smooth and even, scraping as needed.
  4. Assemble and Bake: Pour cheesecake batter over the cooled crust. Drop small spoonfuls of cranberry compote evenly over the batter and swirl gently with a chopstick or butter knife to incorporate slightly. Bake in preheated oven for 25–35 minutes until edges are set, lightly golden, and the center just jiggles.
  5. Cool and Chill: Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight for best results.
  6. Serve: Use the parchment paper to lift the cheesecake out of the pan. Run a sharp knife under hot water, dry it, and cut cheesecake into 16 equal squares. Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

  • For best texture, ensure all dairy ingredients are at room temperature before mixing.
  • If you prefer a chunkier compote, blend less or omit blending step.
  • Use parchment paper with plenty of overhang to easily lift the bars out for slicing.
  • You can substitute orange zest with lemon zest for a different citrus note.
  • Allow bars sufficient chilling time for clean slices and optimal flavor melding.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-cranberry-cheesecake-squares-recipe/