These festive cheesecake bars are the perfect balance of sweet and tangy. Cranberries add a pop of color and tang.
Cranberry-Lemon Cheesecake Bars
These festive cheesecake bars are the perfect balance of sweet and tangy. Cranberries add a pop of color and tang.
Ingredients
- 1 ¼ cups graham cracker crumbs (about 8 cracker sheets)
- 4 tablespoons unsalted butter (1/2 stick), melted
- Zest of 1 large lemon divided
- 1 (8 ounce) package reduced-fat cream cheese, at room temperature
- ⅓ cup granulated sugar plus 2 tablespoons divided
- ¼ cup sour cream or plain strained yogurt such as Greek-style
- 1 large egg
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup fresh or frozen (not thawed) cranberries
Instructions
- Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Stir 1 1/4 cups graham cracker crumbs, 4 tablespoons butter and half the lemon zest together in a medium bowl. Press the mixture firmly and evenly into the prepared pan. Bake until lightly browned around the edges, about 10 minutes. Let cool in the pan on a wire rack for at least 10 minutes.
- Meanwhile, thoroughly whisk 8 ounces softened cream cheese, 1/3 cup sugar, 1/4 cup sour cream (or yogurt), 1 egg, 3 tablespoons lemon juice, 1 teaspoon vanilla, 1/8 teaspoon salt and the remaining lemon zest together in a medium bowl. (Alternatively, combine ingredients in a food processor and process until smooth; transfer to a medium bowl and set aside.)
- Add 1 cup cranberries and the remaining 2 tablespoons sugar to a food processor. Pulse until well chopped. Add to the cream cheese mixture and stir until incorporated. Pour the filling evenly over the baked crust. Bake until the center appears to be just set, 35 to 40 minutes. Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.
Notes
To make ahead:
Prepare the graham cracker crust up to 2 days ahead of time (Steps 1 and 2). Store it in an airtight container at room temperature until ready to proceed with the recipe.
