These festive cheesecake bars are the perfect balance of sweet and tangy.
Cranberries add a pop of color and tang.
TheseCranberry-Lemon Cheesecake Barswill become a new holiday tradition.
Photo: Alexandra Shytsman
They’re the perfect citrusy sweet-tart bar.
Coat an 8-inch-square baking pan with cooking spray.
Press the mixture firmly and evenly into the prepared pan.
Bake until lightly browned around the edges, about 10 minutes.
Let cool in the pan on a wire rack for at least 10 minutes.
Add 1 cup cranberries and the remaining 2 tablespoons sugar to a food processor.
Pulse until well chopped.
Add to the cream cheese mixture and stir until incorporated.
Pour the filling evenly over the baked crust.
Bake until the center seems to be just set, 35 to 40 minutes.
Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.
Store it in an airtight container at room temperature until ready to proceed with the recipe.
For these reasons, Greek yogurt has sour cream beat.
Like other berries, cranberries contain heart-healthy antioxidants.
you’re free to freeze the whole cheesecake or individual cheesecake bars.
To freeze cheesecake bars, place them on a rimmed baking sheet and freeze until firm.
Wrap each cheesecake bar in plastic wrap and store them in an airtight container or freezer bag.
Freeze for up to 3 months.
Store them in the refrigerator for up to 3 days.
Let them sit out a bit before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
United States Department of Agriculture.
FoodData Central.Cream, sour, cultured.
United States Department of Agriculture.
FoodData Central.Yogurt, Greek, whole milk, plain.
United States Department of Agriculture.
FoodData Central.Cranberries, raw.
