Bakery-style cranberry bars for 49¢ each 🍒 Recipe ⬇️![]()
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Shortbread Crust & Crumble:![]()
-1½ cups all-purpose flour![]()
-½ cup granulated sugar![]()
-½ cup unsalted butter, cold and cubed![]()
-¼ tsp salt![]()
-½ tsp ground cinnamon![]()
-½ tsp vanilla extract![]()
Orange Cheesecake Filling:![]()
-16 oz cream cheese, softened![]()
-½ cup granulated sugar![]()
-2 large eggs![]()
-¼ cup sour cream![]()
-1 tbsp fresh orange zest![]()
-2 tbsps fresh orange juice![]()
-1 tsp vanilla extract![]()
-1 tbsp all-purpose flour![]()
Cranberry Filling:![]()
-1½ cups fresh or frozen cranberries![]()
-⅓ cup granulated sugar![]()
-¼ cup orange juice![]()
-1 tsp orange zest![]()
-1 tsp cornstarch![]()
-1 tsp water![]()
Optional Orange Glaze:![]()
-½ cup powdered sugar![]()
-1-2 tsps orange juice![]()
-¼ tsp vanilla extract![]()
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Instructions:![]()
1.Prepare the cranberry filling. In a small saucepan, combine the cranberries, sugar, and orange juice. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries begin to burst. In a small bowl, whisk together the cornstarch and water, then stir into the cranberry mixture. Cook for another 1–2 minutes until thickened. Remove from heat, stir in the orange zest, and set aside to cool.![]()
2. Preheat the oven. Preheat your oven to 325°F and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.![]()
3. Make the shortbread crust and crumble. In a mixing bowl, combine the flour, granulated sugar, salt, and cinnamon. Add the cold, cubed butter and vanilla extract. Using a pastry cutter or fork, work the butter into the dry ingredients until coarse crumbs form. Reserve ¾ cup of the mixture for the crumble topping.![]()
4. Prebake the crust. Press the remaining shortbread mixture firmly into the bottom of the prepared baking dish. Bake for 12–15 minutes, until the crust begins to set and the edges are lightly golden. Remove from the oven and set aside.![]()
5. Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream, orange zest, orange juice, vanilla extract, and flour. Mix until combined. Add the eggs one at a time, mixing on low speed just until incorporated.![]()
6. Assemble the cheesecake bars. Pour the cheesecake filling over the partially baked shortbread crust and spread evenly. Spoon small dollops of the cooled cranberry filling over the cheesecake. Using a butter knife or toothpick, gently swirl the cranberry filling into the cheesecake, being careful not to overmix.![]()
7. Add the crumble topping. Sprinkle the reserved shortbread crumble evenly over the cheesecake, leaving some of the cranberry swirls visible.![]()
8. Bake. Bake at 325°F for 35–45 minutes, or until the edges are set and the center has a slight jiggle. If the crumble begins browning too quickly, loosely cover the baking dish with aluminum foil.![]()
9. Cool and refrigerate. Allow the cheesecake to cool at room temperature for approximately 1 hour, then refrigerate for at least 4 hours, preferably overnight, until completely chilled.![]()
10. Prepare the optional orange glaze. In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Add a few extra drops of orange juice if needed to reach a drizzling consistency.![]()
11. Slice and serve. Lift the chilled cheesecake out of the baking dish using the parchment paper. Cut into 12 bars with a sharp knife, wiping the blade between cuts. Drizzle with the orange glaze, if desired, and enjoy!
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Figuring out what’s for dinner every week is the worst, right? 😅 every week I share the grocery list needed for all 7 dinners! I reuse the same ingredients across multiple meals to reduce waste and the grocery bill! Check out what’s for dinner in the comments 🩷
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