White Chocolate Cranberry Cheesecake Cookie Bars

Name: White Chocolate Cranberry Cheesecake Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Crust:; 1 cup brown sugar; 1/2 cup butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1/8 teaspoon salt; 3/4 cup white chocolate chips; 1/2 cup dried cranberries; Filling:; 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) package cream cheese, softened; 2 large eggs; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 (12 ounce) jar cherry preserves

Servings: persons

Cookie Crust:
1 cup brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
3/4 cup white chocolate chips
1/2 cup dried cranberries
Filling:
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
2 large eggs
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (12 ounce) jar cherry preserves

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
3
Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
4
Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
5
Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.

1028

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cookie Crust:, 1 cup brown sugar, 1/2 cup butter, softened, 1 large egg, and more.

Yes, White Chocolate Cranberry Cheesecake Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!