Go Back

Creamy Cranberry Orange Crumb Bars

Delicious and festive bars combining creamy cheesecake with tart cranberries and a buttery crumb crust, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust & Topping
  • 2 cups all-purpose flour (or a 1:1 gluten-free blend) If using gluten-free flour, ensure it contains xanthan gum for texture.
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Keep your butter refrigerated until you're ready to use it for optimal texture.
  • 1 large egg
Cheesecake Layer
  • 1 large orange, zest
  • 8 oz cream cheese, softened Brand Recommendation: Philadelphia is a reliable choice for creamy texture.
  • 1/3 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice (fresh squeezed)
Cranberry Filling
  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar (for cranberry filling)
  • 1/4 cup orange juice (for cranberry filling)
  • 1 orange, zest for cranberry filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
  2. Prepare the cranberry filling: In a medium saucepan, combine cranberries, 1/3 cup sugar, 1/4 cup orange juice, and zest of 1 orange. Simmer over medium heat until cranberries pop and the mixture thickens, about 8-10 minutes. Let this cool while we move on.
  3. Make the crust: In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. Combine the zest of 1 large orange and rub it into the sugar mixture to release those fragrant oils.
  4. Add cold, cubed butter. Blend everything using a pastry cutter, or your fingers, until coarse crumbs form.
  5. Bind it together: Beat in 1 egg until the mixture clumps but remains crumbly. Reserve 2/3 cup of this mixture for topping later.
  6. Bake the crust: Press the remaining crumb mixture into your prepared pan and bake for 10 minutes, then remove from the oven.
  7. Prepare the cheesecake layer: In a medium bowl, beat softened cream cheese and 1/3 cup sugar until smooth. Beat in 1 egg, vanilla, and 1 tablespoon orange juice until creamy and blended.
  8. Assemble: Spread the cheesecake filling over the baked crust. Dollop the cooled cranberry-orange mixture on top and swirl gently with a knife for a beautiful marbled effect.
  9. Top it off: Sprinkle the reserved crumb mixture evenly over the cranberry layer. Bake for another 35-40 minutes until the topping is golden and the center is just set. If it’s browning too quickly, tent with foil.
  10. Cool and serve: Allow the bars to cool in the pan for at least 1 hour, then chill in the fridge for 2-3 hours or overnight for best results. Lift out with parchment, slice into squares, and serve chilled.

Notes

Keep an eye on the bars while they bake; they should remain slightly jiggly in the center. Store in an airtight container in the fridge for up to a week and can be frozen for up to 3 months.