The bottom crust in these Cranberry Cheesecake Bars are similar to shortbread cookies, while the lemon cheesecake is decadent from the cream cheese and Greek yogurt. The oatmeal crumble is slightly sweet and the cranberry cuts through the richness.
FAQ:
Can I use regular all-purpose flour?
Yes, absolutely! The coconut sugar can also be swapped out for regular sugar.
How should the bars be stored:
I would store them in an airtight container in the refrigerator. They will keep for up to 5 days but I don’t think they will last that long!
Time Savers:
The great thing about these bars is they can be made the day before. If there is an event to attend they can be made the day before and the stress of making something before leaving is minimized.
Why should I make Cranberry Cheesecake bars?
Cheesecake is my weakness! I hardly make it but maybe once every other year because I can't stop eating it once I start. What I love about this recipe is it has half the amount of cream cheese. The other half is Greek yogurt which is high in protein. The cream cheese filling is creamy, slightly sweet, and has a pop of lemon.
The only sweeteners in the recipe are coconut sugar and maple syrup. This time of year we are bombarded with sweets so it’s great when there is a healthier option that still tastes rich and flavorful.
The bottom crust is hardly sweet but it has the texture of a shortbread cookie. The flour is gluten-free and so are the oats used as a flour. Don’t let gluten-free scare you away. You wouldn’t know this was a gluten-free dessert unless someone told you!
The Cranberry compote has orange juice and orange zest so it cuts through the richness of the dessert quite nicely. All combined there is crunch from the crumb topping, zing from the citrus and cranberries, and creaminess from the cream cheese and yogurt filling. You won’t be disappointed!
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Cranberry Cheesecake Bars
- Total Time: 1 hour 25 minutes
- Yield: 12
Description
The oatmeal crumble is slightly sweet and the cranberry cuts through the richness. On top of that, these Cranberry Cheesecake Bars are gluten free and naturally sweetened. It’s the perfect make-ahead dessert for holiday gatherings!
Ingredients
- ¾ cup gluten-free flour*(regular all-purpose flour will work also)
- ¾ cup oat flour*
- ½ cup cold unsalted butter cut into small cubes
- 2 Tablespoons coconut sugar (regular sugar works too)
- ¼ teaspoon sea salt
- 2 cups fresh or frozen cranberries
- ½ cup pure maple syrup
- 1 teaspoon orange zest
- ½ of a fresh orange juiced by hand
- 2 pinches sea salt
- ⅔ cup whole oats
- ½ cup oat flour
- ¾ cup gluten-free flour
- ½ cup coconut sugar
- ½ cup cold unsalted butter cut into small cubes
- ¼ teaspoon sea salt
- 8 ounces cream cheese at room temperature*
- 1 cup Greek yogurt
- ⅔ cup pure maple syrup
- 2 eggs
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 ½ Tablespoons arrowroot poeder or cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
Instructions
1. Start by preheating the oven to 375 degrees. Next, line an 8x8 pan with parchment paper. You will need to use two even pieces covering the pan one direction, and then turning the pan to cover the opposite side. Here are step by step instructions if needed for the parchment paper. If any areas of the pan are exposed, just add a thin coat of coconut oil with a paper towel.
Bottom Crust Instructions:
2. First, add flour, oat flour, butter, coconut sugar, and sea salt to a food processor (use the stainless steel chopping blade). Pulse until the butter is in tiny pieces. Next turn the processor on fully until the dough forms a ball and all ingredients are incorporated. The dough will feel soft. Press the dough in an even layer cover the entire bottom of the pan. Place the pan with the dough in the freezer for about 10 minutes. After 10 minutes, remove the pan from the oven and prick the dough all over with a fork. Place the pan with the base in the preheated oven and set a timer for 15 minutes. When the dough is finished, remove from the oven and set aside to cool. Decrease the oven temperature to 350 degrees.
Cranberry Compote Instructions:
3. While the base is baking, start simmering the compote. First, add cranberries, maple syrup, orange zest, fresh orange juice, and sea salt to a medium sauce pan. Place the pan over a small burner on medium heat for 10-15 minutes. Stir the ingredients together. Once the cranberries begin popping and burst, use a potato masher or large spoon to smash them until they are broken down and the sauce thickens. Remove from heat and set aside to cool.
Crumble Topping Instructions:
4. Using the same unwashed food processor (that was used for the base earlier) add the oats, oat flour, gluten-free flour, coconut sugar, butter, and sea salt. Pulse until the ingredients just begin to come together. Ensure it is not in one large piece. Place in a bowl and in the refrigerator for later use. Rinse out the food processor for the remaining steps.
Cheesecake Layer Instructions:
5. First, add cream cheese, Greek yogurt, maple syrup, eggs, lemon zest, lemon juice, arrowroot powder, vanilla extract, and sea salt to the food processor. Pulse the ingredients a few times first. Remove the top of the food processor and scrape down the sides. Place the lid back and turn the processor on and mix for about one minute.
Assemble Cranberry Cheesecake Bars:
6. First, add the cheesecake layer to the top of the base layer that was baked earlier. Next, drop small spoonfuls of the cranberry compote to the top of the cheesecake layer (it won’t spread evenly so don’t worry if it goes down into the cheesecake layer a bit). Lastly, evenly later the crumble topping over the compote.
7. Place the bars in the preheated oven for approximately 40 minutes. Check the bars to see if the topping is getting dark. If it is, place a loose piece of parchment paper over the top. Check the bars again after 7-10 minutes. When the sides begin turning a light golden color and the center jiggles a bit, that is when they are done.
8. Set the bars aside until they are cool enough to go in the refrigerator. Cool for about 4-5 hours. Overnight if possible. Cut into bars and enjoy!
Notes
Any gluten-free flour will work. Regular all-purpose flour can be swapped as well.
Oat flour can be purchased at most health food stores. I have a Vitamix and use it to make my own oat flour. Any high powered blender will do the job well.
Pull the cream cheese out of the refrigerator 4-6 hours prior to making.
Products used: I like to use Arrowhead Mills gluten free flour but any gluten-free flour will work. I purchase mine at Natural Grocers but any health food store should carry the. I like to use One Degree Organic oats. They are certified gluten-free, glyphosate free, sprouted (easier to digest), and organic. I purchase mine at Costco.
- Prep Time: 35
- Cook Time: 50
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