White chocolate and cranberries are a match made in dessert heaven! The tartness of the berries balances out the sweetness of the white chocolate for a fantastic flavor pairing in these beautiful, delicious cheesecake bars. A hint of orange complements the cranberries, adding a bite of fresh citrus flavor.

White Chocolate Cranberry Cheescake Bars

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 24 2-inch bars

White Chocolate Cranberry Cheescake Bars

Ingredients

    For the cranberry filling:
  • 8 ounces cranberries (fresh or frozen)
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 & 1/2 teaspoons orange juice
  • 1/2 teaspoon orange zest
  • For the crust:
  • 11 ounces vanilla wafer crumbs
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • For the cheesecake:
  • 16 ounces (2 packages) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 4 ounces white chocolate, melted and cooled
  • 1 teaspoon vanilla extract

Directions

For the cranberry filling:

Place cranberries, water, sugar, orange juice and zest in medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low and continue cooking for 10 minutes or until berries are soft. Set aside to cool.

For the crust:

Preheat oven to 350°F. Lightly butter a 9 x 13 baking dish.

Combine cookie crumbs and butter until thoroughly mixed. Press into bottom of prepared pan.

Bake 10 to 12 minutes or until lightly browned. Set aside to cool.

For the cheesecake:

Using electric mixer on medium speed, beat cream cheese and sugar until thoroughly combined and smooth. Add eggs, one at a time, mixing well after each addition. Mix in white chocolate and vanilla.

Spread cheesecake mixture evenly over the partially baked crust.

Drop the cranberry mixture by teaspoonfuls over the top of cheesecake. Use a thin knife to swirl cranberries into cheesecake.

Bake 40 to 45 minutes, or until center appears set. Cool completely, then cover and refrigerate at least 6 hours before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

3 thoughts on “White Chocolate Cranberry Cheescake Bars

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  1. Blue said:

    Oh this is delightful. Wondering. Could I make this as a wee tartlett? May very Drizzle a bit if white choc with Clear Creek Cranberry liqueur? .. maybe a bit of candied cranberries with mint leaves to dress it up? Blueangeldiver@aol.com

    • realbutter said:

      We think a tartlett sounds wonderful! And candied cranberries would probably be a great addition. :)

  2. Vivian Herren said:

    Nothing is better than real butter! None of the artificial junk can compare and none of it is better than the real thing!!