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Cheesecake Cranberry Bars

I like to serve these wonderful bars as one of the desserts for Thanksgiving dinner. Everyone always goes back for seconds!—Kris Lehman
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    2-1/2 dozen


  • 1-1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 3/4 cup cold butter
  • 1 cup vanilla or white chips
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 can (14 ounces) whole-berry cranberry sauce


  • In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
  • In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture.
  • Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.

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  • Scottishprincess
    Dec 18, 2013

    this is delicious, with either homemade or canned cranberry sauce and it looks very colorful.

  • JudithRN3
    Dec 14, 2010

    I have been making this recipe for years now--it it my most asked-for cookie!I omit the chips; use fat-free 14oz Eagle brand Sweetened Condensed Milk (not evaporated milk), and store the finished cookie (cut into squares) in the freezer (has a scrumptious taste when eaten frozen!!)This cookie treat is definately a keeper for all the holidays

  • mike_mai
    Oct 6, 2008

    No comment left