Put your leftover cranberry sauce to good use with these deliciously festive cranberry cheesecake streusel bars! They’re quick, easy, and gluten-free too!
Gosh I’ve missed you guys! I know it doesn’t seem like it, of course, because I keep choosing the rugrat over you, but trust me when I say I miss the blogging community like a missing limb.
You guys are basically the equivalent of a foot to me. Er… that sounds a bit odd. I should have gone with something along the line of a squirrel missing his nuts something a bit less weird.
That’s weird too? Well then let’s get down to business!
To say thank you for sticking around, I have quite the treat for you today. Not only are these bars insanely delicious, but they’ll save you time and money. Really!
All you have to do is squirrel away a cup of leftover cranberry sauce from your holiday celebration and you’re good to go. Boring, forgotten leftovers are a thing of the past!
Cranberry Cheesecake Streusel Bars
Cranberry Cheesecake Streusel Bars
Put your leftover cranberry sauce to good use with these deliciously festive cranberry cheesecake streusel bars! They're quick, easy, and gluten-free too!
- 1 cup old-fashioned rolled oats
- 1 cup gluten-free flour blend
- 1/2 cup light brown sugar, packed
- 1/4 tsp salt
- 4 oz cold unsalted butter
- 2/3 cup finely chopped unsalted walnuts
- 8 oz cream cheese, softened
- 1/4-1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon orange zest
- 1 cup leftover cranberry sauce
- Pre-heat oven to 350 degrees F.
- Butter a 9-inch square baking pan [or skip it and line the pan with parchment paper!], and set out your cream cheese to soften.
- In a medium bowl, combine flour [gluten-free or regular], oats, brown sugar, and salt.
- Next grab a cold stick of butter from the fridge and cut it into the streusel by either chopping into small pieces, grating with a box grater [my method of choice] or using a good old fashioned pastry cutter! This will create the streusel for the base and the topping of the bars.
- The trick to a good streusel is getting your hands dirty and using your fingers to rub the butter into the flour/oat mixture. I keep squeezing and finger-mashing the mixture until it's nice and crumbly and no leftover bits of dry flour remain. It won't take long at all!
- Next stir in your chopped walnuts and grab a measuring cup.
- Measure out 2 cups of streusel and press it firmly into your greased baking pan to make a crust.
- In a separate bowl, beat together cream cheese and 1/4 cup granulated sugar until smooth. You can use a stand mixer or a hand-held electric mixer for this. [I used the latter]
- Once incorporated, add your egg, vanilla, and orange zest and mix to combine.
- Pour over crust and top with your cranberry sauce. Take the remaining streusel and crumble over the top.
- Bake at 350 degrees F for 30 minutes.
- Allow to cool completely before cutting into 9-12 squares. These can be enjoyed immediately after cooling or, even better, after chilling in the refrigerator! I adore them chilled.
I kept these GF for my friends and family but you can absolutely use all purpose flour in the recipe if needed! It works great both ways!Making these gluten-free? Double check your oats to make sure they're GF certified and you're good to go!
If you're using an especially tart sauce and have a bit of a sweet tooth feel free to sweeten your sauce with a few spoonfuls of honey, agave, or sugar.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
streusel adapted from Rachel Ray Magazine
If by some miracle you have leftovers, store in an air-tight container in the refrigerator for up to four days or pop a few in the freezer for a future indulgence.
so… how were they?
These Cranberry Cheesecake Streusel Bars were a huge hit!
I quality-tested three batches (one gluten-free, one regular, and one with double the cheesecake… yeah I said it!) partially because I wanted to make sure my measurements were spot-on and partially because everyone kept eating them all on me!
The crumbly streusel is a delicious substitution for the typical graham cracker crust and the zesty, creamy cheesecake is a perfect match for the sweet-yet-tart cranberry topping.
The extra streusel on top?
Well that just makes me happy. Farewell leftovers; hello deliciousness!
craving more cranberries?
- Cranberry Walnut Holiday Cheese Ball
- Cranberry Kale Quinoa Salad with Candied Pecans and Feta
- Apple Cranberry Spinach Salad
- Slow Cooker Apple Cranberry Sauce
If you get a chance to try these Cranberry Cheesecake Streusel Bars, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!