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Photo: Alexandra Shytsman
Active Time:40 minsTotal Time:5 hrsServings:9Jump to Nutrition Facts
Active Time:40 minsTotal Time:5 hrsServings:9
Active Time:40 mins
Active Time:
40 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:9
Servings:
9
Jump to Nutrition Facts
Jump to recipeTheseCranberry-Lemon Cheesecake Barswill become a new holiday tradition. A graham cracker crust forms the foundation and is topped with a creamy lemony cheesecake filling studded with tart cranberries. They’re the perfect citrusy sweet-tart bar. Keep reading for our expert tips, including how to freeze your bars so you’ve always got some ready for company.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Process about 8 graham cracker sheets in a food processor until fine or crush them in a large zip-top bag with a rolling pin to make graham cracker crumbs.Bake the graham cracker crust before adding the filling. It will firm up the crust and prevent it from getting too soggy from the filling. Par-baking also gives it structure and a crisp texture, which helps keep the crust from falling apart when cutting.Run a sharp knife under hot water for cleanly cut bars. Cut the cheesecake into 9 bars, wiping the knife clean between cuts. It also helps if you let it chill in the refrigerator overnight.Watch for fresh North American cranberries hitting the supermarkets between September and January. They freeze well for up to a year.Nutrition NotesGraham crackers(and butter) form the base of these bars. While graham crackers don’t add a lot of nutrition other than carbohydrates, they are low in saturated fat. And it’s hard to replicate the taste of graham crackers, which go perfectly with cheesecake, with anything else.While either can be used,Greek yogurtis a healthier choice than sour cream since it has more protein and less fat than sour cream. Either one will add some gut-loving probiotics to this cheesecake since both of them are fermented.Cranberriesare a quintessential holiday fruit. They add plant-power to these bars with their fiber, antioxidants and vitamin C.
Jump to recipe
TheseCranberry-Lemon Cheesecake Barswill become a new holiday tradition. A graham cracker crust forms the foundation and is topped with a creamy lemony cheesecake filling studded with tart cranberries. They’re the perfect citrusy sweet-tart bar. Keep reading for our expert tips, including how to freeze your bars so you’ve always got some ready for company.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Process about 8 graham cracker sheets in a food processor until fine or crush them in a large zip-top bag with a rolling pin to make graham cracker crumbs.Bake the graham cracker crust before adding the filling. It will firm up the crust and prevent it from getting too soggy from the filling. Par-baking also gives it structure and a crisp texture, which helps keep the crust from falling apart when cutting.Run a sharp knife under hot water for cleanly cut bars. Cut the cheesecake into 9 bars, wiping the knife clean between cuts. It also helps if you let it chill in the refrigerator overnight.Watch for fresh North American cranberries hitting the supermarkets between September and January. They freeze well for up to a year.Nutrition NotesGraham crackers(and butter) form the base of these bars. While graham crackers don’t add a lot of nutrition other than carbohydrates, they are low in saturated fat. And it’s hard to replicate the taste of graham crackers, which go perfectly with cheesecake, with anything else.While either can be used,Greek yogurtis a healthier choice than sour cream since it has more protein and less fat than sour cream. Either one will add some gut-loving probiotics to this cheesecake since both of them are fermented.Cranberriesare a quintessential holiday fruit. They add plant-power to these bars with their fiber, antioxidants and vitamin C.
TheseCranberry-Lemon Cheesecake Barswill become a new holiday tradition. A graham cracker crust forms the foundation and is topped with a creamy lemony cheesecake filling studded with tart cranberries. They’re the perfect citrusy sweet-tart bar. Keep reading for our expert tips, including how to freeze your bars so you’ve always got some ready for company.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1 ¼cupsgraham cracker crumbs(about8cracker sheets)4tablespoonsunsalted butter(1/2stick), meltedZest of1largelemon, divided1(8 ounce) packagereduced-fat cream cheese, at room temperature⅓cupgranulated sugarplus2tablespoons, divided¼cupsour creamorplain strained yogurt, such as Greek-style1largeegg3tablespoonslemon juice1teaspoonvanilla extract⅛teaspoonsalt1cupfreshorfrozen (not thawed) cranberries
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsgraham cracker crumbs(about8cracker sheets)
4tablespoonsunsalted butter(1/2stick), melted
Zest of1largelemon, divided
1(8 ounce) packagereduced-fat cream cheese, at room temperature
⅓cupgranulated sugarplus2tablespoons, divided
¼cupsour creamorplain strained yogurt, such as Greek-style
1largeegg
3tablespoonslemon juice
1teaspoonvanilla extract
⅛teaspoonsalt
1cupfreshorfrozen (not thawed) cranberries
DirectionsPreheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.Stir 1 1/4 cups graham cracker crumbs, 4 tablespoons butter and half the lemon zest together in a medium bowl. 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.Meanwhile, thoroughly whisk 8 ounces softened cream cheese, 1/3 cup sugar, 1/4 cup sour cream (or yogurt), 1 egg, 3 tablespoons lemon juice, 1 teaspoon vanilla, 1/8 teaspoon salt and the remaining lemon zest together in a medium bowl.(Alternatively, combine ingredients in a food processor and process until smooth; transfer to a medium bowl and set aside.)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 appears to be just set, 35 to 40 minutes. Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.To make aheadPrepare the graham cracker crust up to 2 days ahead of time (Steps 1 and 2). Store it in an airtight container at room temperature until ready to proceed with the recipe.Equipment8-inch-square baking pan, food processorFrequently Asked QuestionsAccording to the USDA, regular sour creamhas twice as many calories, four times as much fat and about a quarter of the amount of protein as whole milk plain Greek yogurt. For these reasons, Greek yogurt has sour cream beat.Like other berries, cranberries contain heart-healthy antioxidants. At just 46 calories, a cup of cranberries will give you about 13% of your daily fiber and 16% of your daily vitamin C.Yes, you can! You can 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.EatingWell.com, December 2022
Directions
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.Stir 1 1/4 cups graham cracker crumbs, 4 tablespoons butter and half the lemon zest together in a medium bowl. 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.Meanwhile, thoroughly whisk 8 ounces softened cream cheese, 1/3 cup sugar, 1/4 cup sour cream (or yogurt), 1 egg, 3 tablespoons lemon juice, 1 teaspoon vanilla, 1/8 teaspoon salt and the remaining lemon zest together in a medium bowl.(Alternatively, combine ingredients in a food processor and process until smooth; transfer to a medium bowl and set aside.)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 appears to be just set, 35 to 40 minutes. Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.To make aheadPrepare the graham cracker crust up to 2 days ahead of time (Steps 1 and 2). Store it in an airtight container at room temperature until ready to proceed with the recipe.Equipment8-inch-square baking pan, food processorFrequently Asked QuestionsAccording to the USDA, regular sour creamhas twice as many calories, four times as much fat and about a quarter of the amount of protein as whole milk plain Greek yogurt. For these reasons, Greek yogurt has sour cream beat.Like other berries, cranberries contain heart-healthy antioxidants. At just 46 calories, a cup of cranberries will give you about 13% of your daily fiber and 16% of your daily vitamin C.Yes, you can! You can 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.
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
Stir 1 1/4 cups graham cracker crumbs, 4 tablespoons butter and half the lemon zest together in a medium bowl. 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.
Meanwhile, thoroughly whisk 8 ounces softened cream cheese, 1/3 cup sugar, 1/4 cup sour cream (or yogurt), 1 egg, 3 tablespoons lemon juice, 1 teaspoon vanilla, 1/8 teaspoon salt and the remaining lemon zest together in a medium bowl.(Alternatively, combine ingredients in a food processor and process until smooth; transfer to a medium bowl and set aside.)
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 appears to be just set, 35 to 40 minutes. Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.
To make aheadPrepare the graham cracker crust up to 2 days ahead of time (Steps 1 and 2). Store it in an airtight container at room temperature until ready to proceed with the recipe.
To make ahead
Prepare the graham cracker crust up to 2 days ahead of time (Steps 1 and 2). Store it in an airtight container at room temperature until ready to proceed with the recipe.
Equipment
8-inch-square baking pan, food processor
Frequently Asked QuestionsAccording to the USDA, regular sour creamhas twice as many calories, four times as much fat and about a quarter of the amount of protein as whole milk plain Greek yogurt. For these reasons, Greek yogurt has sour cream beat.Like other berries, cranberries contain heart-healthy antioxidants. At just 46 calories, a cup of cranberries will give you about 13% of your daily fiber and 16% of your daily vitamin C.Yes, you can! You can 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.
Frequently Asked Questions
According to the USDA, regular sour creamhas twice as many calories, four times as much fat and about a quarter of the amount of protein as whole milk plain Greek yogurt. For these reasons, Greek yogurt has sour cream beat.
Like other berries, cranberries contain heart-healthy antioxidants. At just 46 calories, a cup of cranberries will give you about 13% of your daily fiber and 16% of your daily vitamin C.
Yes, you can! You can 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.
EatingWell.com, December 2022
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Nutrition Facts(per serving)253Calories16gFat25gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.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.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.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.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
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.
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.
