why make this recipe
These bars pair a creamy cheesecake layer with bright cranberry and orange flavor. They are easy to share, hold well for parties, and feel special without a lot of work. The crumb topping gives a nice texture contrast to the smooth filling.
introduction
This recipe makes rich, tangy bars with a buttery crumb crust, a soft cream cheese center, and a zesty cranberry-orange jam on top. You can make them ahead and serve them cold. The flavors suit holidays, potlucks, or a simple dessert after dinner.
how to make Creamy Cranberry Orange Crumb Bars
Make the crust and crumb, press most into the pan, and bake a short time. Mix the cream cheese filling and spread it over the warm crust. Cook the cranberries with sugar and orange to make a jam, cool it, and dollop over the filling. Add the reserved crumbs and bake until the bars set and the top turns golden. Chill well, lift from the pan, and cut into squares.
Ingredients :
- 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg
- Zest of 1 large orange
- 8 oz (226g) cream cheese, softened
- 1/3 cup (67g) granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (fresh squeezed)
- 1 1/2 cups (150g) fresh or frozen cranberries
- 1/3 cup (67g) granulated sugar (for cranberry filling)
- 1/4 cup (60ml) orange juice (for cranberry filling)
- Zest of 1 orange (for cranberry filling)
Directions :
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- 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 mixture thickens, about 8-10 minutes. Let cool.
- In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. Rub orange zest into the sugar mixture.
- Add cold, cubed butter and blend with a pastry cutter, forks, or fingers until coarse crumbs form.
- Beat in 1 egg until mixture clumps but remains crumbly. Reserve 2/3 cup of this mixture for topping.
- Press remaining crumb mixture into prepared pan. Bake for 10 minutes, then remove from oven.
- In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Beat in 1 egg, vanilla, and 1 tablespoon orange juice until creamy.
- Spread cheesecake filling over the baked crust.
- Dollop cooled cranberry-orange mixture over cheesecake layer and swirl gently with a knife.
- Sprinkle reserved crumb mixture evenly over the top.
- Bake for 35-40 minutes, until topping is golden and center is just set. Tent with foil if browning too quickly.
- Cool in pan for at least 1 hour, then chill in fridge for 2-3 hours or overnight.
- Lift bars out with parchment, slice into squares, and serve chilled.
how to serve Creamy Cranberry Orange Crumb Bars
Serve these bars chilled or at cool room temperature. Cut into small squares for a party or larger pieces for dessert. A small dollop of whipped cream or a light dusting of powdered sugar is optional. If you like other cheesecake bars, try these pumpkin spice cheesecake bars for a fall option.
how to store Creamy Cranberry Orange Crumb Bars
Store in an airtight container in the refrigerator for up to 4 days. You can freeze bars in a single layer for 1-2 hours, then stack with parchment between layers and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Creamy Cranberry Orange Crumb Bars
- Use cold butter for the crumb to get a good crumb texture.
- Cool the cranberry mixture before adding it to the cream cheese layer to avoid mixing colors.
- Do not overbake. The center should be just set to stay creamy.
- Chill fully before slicing for clean squares.
- Use frozen cranberries if fresh are not available; no need to thaw.
variation (if any)
- Add 1/2 teaspoon ground cinnamon to the crumb for warm spice.
- Stir 1 tablespoon orange liqueur into the cranberry filling for a deeper orange flavor.
- Replace orange zest with lemon zest for a different citrus twist.
- Use a gluten-free 1:1 flour blend to make these bars gluten free.
FAQs
Q: Can I use frozen cranberries?
A: Yes. Use them frozen and cook the cranberry filling the same way.
Q: Can I make these ahead?
A: Yes. Bake, chill overnight, and slice before serving. They taste better after chilling.
Q: Can I skip the cheesecake layer?
A: You can, but the bars will change texture. The cream cheese layer adds a smooth balance to the tart cranberries.
Q: How do I get clean slices?
A: Chill well, use a sharp knife, and wipe the knife between cuts.
Q: Can I reduce sugar?
A: You can reduce sugar slightly, but the sugar balances the tart cranberries and keeps the filling texture.
Conclusion
For more cranberry bar ideas and similar recipes, see Cranberry Crumble Pie Bars – Sally’s Baking and Cranberry Crumble Bars – Cooking For My Soul.
Creamy Cranberry Orange Crumb Bars
Ingredients
For the Crust and Topping
- 2 cups all-purpose flour (or 1:1 gluten-free blend) Use gluten-free blend for gluten-free option.
- 1 cup granulated sugar 1 cup for the crust and topping.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Ensure butter is cold for better texture.
For the Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar For cheesecake layer.
- 1 large egg for cheesecake layer
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (fresh squeezed)
For the Cranberry Filling
- 1 1/2 cups fresh or frozen cranberries Use frozen cranberries if fresh are not available.
- 1/3 cup granulated sugar For cranberry filling.
- 1/4 cup orange juice For cranberry filling.
- Zest of 1 orange for cranberry filling
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- 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 mixture thickens, about 8-10 minutes. Let cool.
- In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. Rub orange zest into the sugar mixture.
- Add cold, cubed butter and blend with a pastry cutter, forks, or fingers until coarse crumbs form.
- Beat in 1 egg until mixture clumps but remains crumbly. Reserve 2/3 cup of this mixture for topping.
- Press remaining crumb mixture into prepared pan. Bake for 10 minutes, then remove from oven.
Making the Filling and Topping
- In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Beat in 1 egg, vanilla, and 1 tablespoon orange juice until creamy.
- Spread cheesecake filling over the baked crust.
- Dollop cooled cranberry-orange mixture over cheesecake layer and swirl gently with a knife.
- Sprinkle reserved crumb mixture evenly over the top.
- Bake for 35-40 minutes, until topping is golden and center is just set. Tent with foil if browning too quickly.
Cooling and Serving
- Cool in pan for at least 1 hour, then chill in fridge for 2-3 hours or overnight.
- Lift bars out with parchment, slice into squares, and serve chilled.
Notes
A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine
