Recipe Image

Cranberry Cheesecake Bars

  • 30 m
  • 6 h 45 m
Diabetic Living Magazine
“A great dessert option for your next holiday party, these sweet cheesecake bars have an oat crust and a cranberry-orange sauce that's swirled on top and baked right in.”


    • 1 cup fresh or frozen cranberries
    • ½ cup orange juice
    • 2 tablespoons granulated sugar (see Tip)
    • Nonstick cooking spray
    • ½ cup regular rolled oats
    • ½ cup whole-wheat flour
    • ¼ cup packed brown sugar (see Tip)
    • ¼ cup butter, melted
    • 2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened
    • ¾ cup granulated sugar (see Tip)
    • 1 teaspoon vanilla
    • ¼ cup fat-free milk
    • 4 eggs, lightly beaten


  • 1 In a small saucepan bring cranberries, orange juice and 2 tablespoons granulated sugar to boiling; reduce heat. Simmer 10 to 15 minutes or until slightly thick. Cool slightly. Transfer to a food processor; cover and process until smooth. Strain through a fine-mesh sieve into a bowl (should have about ⅓ cup); discard solids. Wash processor bowl and blade.
  • 2 Preheat oven to 350°F. Lightly coat a 13x9-inch baking pan with cooking spray. For crust, place oats in food processor; cover and process until coarsely ground. In a small bowl combine ground oats, flour, brown sugar and melted butter. Press onto bottom of the prepared pan (crust will be thin).
  • 3 In a large bowl beat cream cheese, ¾ cup granulated sugar and vanilla with a mixer on medium until smooth. Beat in milk. Stir in eggs just until combined.
  • 4 Spread cream cheese mixture over crust. Drop cranberry mixture by teaspoonfuls onto cream cheese mixture. Swirl slightly to marble.
  • 5 Bake 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Cut into bars, wiping knife between cuts.
  • Tip: We do not recommend using sugar substitutes for this recipe.
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