White Chocolate Cranberry Cheesecake Bars

Jennifer, Bake or Break

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.
1 hr 30 min Prep Time
50 min Cook Time
  • Prep Time: 1 hr 30 min
  • Cook Time: 50 min
  • Servings: 24 2-inch bars

Servings: 24 2-inch bars


  • 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


For the cranberry filling:

Step 1

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:

Step 2

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

Step 3

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

Step 4

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

For the cheesecake:

Step 5

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.

Step 6

Spread cheesecake mixture evenly over the partially baked crust.

Step 7

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

Step 8

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