Lemon Cranberry Cheesecake Bars Recipe: A Tangy and Sweet Delight


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Elevate your dessert game with these Lemon Cranberry Cheesecake Bars, where zesty lemon meets tart cranberries in a beautifully layered treat. Perfect for holiday gatherings, potlucks, or as a satisfying finish to any meal, these cheesecake bars blend the rich, creamy texture of cheesecake with the vibrant, fruity flavor of cranberries, all encased in a flaky pastry.

About the Dish:

This recipe features a delectable cranberry filling enhanced with orange zest and pumpkin pie spice, layered between smooth, lemony cream cheese and buttery crescent roll dough. The result is a harmonious blend of flavors that are both refreshing and comforting.


For the Cranberry Filling:

  • 2 3/4 cups (285 g) frozen cranberries
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons fresh orange juice
  • 3/4 teaspoon pumpkin pie spice mix
  • 1/4 teaspoon kosher salt

For the Cheesecake Bars:

  • 16 oz. (two 8-oz. packages) cream cheese, softened
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (150 g) granulated sugar, divided
  • Cooking spray
  • 2 (8-oz.) packages refrigerated crescent roll dough
  • 2 tablespoons unsalted butter, melted


  1. Cranberry Filling:
    • In a medium saucepan, combine cranberries, sugar, cornstarch, orange zest, orange juice, pumpkin pie spice, and salt.
    • Heat over medium-high until boiling, then continue to boil, stirring frequently, until the cranberries burst and thicken to a jam-like consistency (about 5 minutes).
    • Remove from heat and cool to room temperature.
  2. Cheesecake Bars:
    • Preheat oven to 350°F (175°C).
    • Beat cream cheese, lemon zest, lemon juice, vanilla, and 1/2 cup sugar with an electric mixer until smooth.
    • Spray a 13-inch by 9-inch baking pan with cooking spray and line with parchment paper, allowing for a 2-inch overhang.
    • Press one can of crescent roll dough into the bottom of the pan, sealing seams.
    • Evenly spread the cream cheese mixture over the dough. Spoon the cranberry filling in dollops over the cream cheese.
    • Roll out the second can of dough, seal seams, and place over the cranberry layer.
    • Brush with melted butter and sprinkle with remaining 1/4 cup sugar.
    • Bake until golden brown, approximately 28 to 32 minutes.
    • Cool completely on a wire rack.
  3. To Serve:
    • Use the parchment overhangs to lift the bars from the pan.
    • Cut into 12 bars and serve at room temperature or chilled.

Expert Tips:

  • Ensure all ingredients are at room temperature to achieve a smooth cream cheese mixture.
  • When boiling the cranberry mixture, make sure to stir constantly to prevent sticking and ensure even thickening.
  • Let the bars cool completely before cutting to get clean, even slices.


These Lemon Cranberry Cheesecake Bars offer a delightful twist on traditional desserts, combining the tartness of cranberries with the zest of lemon in a decadently creamy setting. Whether you’re hosting a festive event or simply indulging in a sweet treat, these cheesecake bars are sure to impress with their bright flavors and stunning presentation. Enjoy the burst of citrus and berry in every bite!


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