With a beautiful cranberry swirl and a creamy filling, these Cranberry Cheesecake Bars will be the hit of your dessert table. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
The flavors of this cheesecake make it one of the best. I think that the cranberry mixture adds the perfect balance of sweet and tart and pairs so well with the creaminess of the cheesecake. Sometimes I'll add a little extra kick of orange zest right on top to really enhance that citrus flavor.
When it comes to making a holiday dessert, the flavor doesn't get much better than this! This would be a perfect addition to your holiday table or a great way to kick off the fall months of the year.
Speaking of crazy good cheesecakes, be sure to check out my Keto Berry Cheesecake for another delicious dessert that is low in carbs.
I decided to make the crust for this recipe out of almond flour so that this cranberry cheesecake would be nut-free. It's not a traditional cheesecake crust, but it was delicious! You'll find the ingredients broken up below for ease. The top portion is what is needed for the crust, and the bottom portion is what is needed for the cheesecake.
Coconut Flour Crust Ingredients:
Coconut flour - This is a great texture for the crust and it also makes it gluten-free.
Cinnamon - A little bit of ground cinnamon pairs perfectly with the cranberry flavor.
Butter - Adding butter is the perfect way to add richness.
Half and half - Using half and half adds creaminess, richness, and a great texture.
Vanilla - Pure vanilla extract works best.
Eggs - I like using large eggs for my baking needs.
Sweetener blend - You can add any type of sweetener blend that works best for your needs.
I also decided to primarily use cottage cheese in this recipe. You CAN NOT taste that it is made from cottage cheese. But because of this secret ingredient, this has extra protein. That extra protein makes me feel good about eating it for breakfast.
Cranberry Cheesecake Ingredients:
Cottage cheese - You can also use keto cottage cheese as well which is really high in protein, too.
Cream cheese - Let it get to room temperature before adding it to the mixing bowl.
Eggs - Same as above, large eggs work best.
Sweetener - Use any sweetener that you like.
Vanilla - Adding pure vanilla adds a hint of warmth.
Sugar free cranberry sauce - I love this keto whole berry cranberry sauce. But you can use sugar free jellied cranberry sauce, too.
How to Make Cranberry Cheesecake
This whips up in a jiff if you have a food processor. I just pulse the crust ingredients and press those into the pan. Then process the cheesecake filling ingredients and top the crust. Lastly, I swirl in some homemade keto cranberry sauce and bake it.
For more detailed steps, they're written out below and available in the printable recipe card.
Step One: Preheat the oven to 350. Spray a 9x13 baking pan with cooking spray or line with parchment paper.
Step Two: Combine crust ingredients in a food processor and pulse until well-mixed.
Step Three: Press into the bottom of a 9 x 13 baking dish. Bake for 10 min.
Step Four: Meanwhile, combine the cheesecake ingredients in the food processor (no need to wash the bowl). Process until smooth. Pour over the parbaked crust.
Step Five: Drop small spoonfuls of the cranberry sauce on top.
Step Six: Swirl gently with a knife. You want some of the cranberry swirl to stay at the top.
Step Seven: Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely on a wire rack. Refrigerate for at least 2 hours before serving.
Add nuts - Chopped pecans or walnuts are always a great texture to add to desserts. Just add them to the top of the cheesecake when it's done baking.
Add toppings - Speaking of toppings, shredded coconut or even some sugar-free chocolate chips or white chocolate chips could be a fun addition, too!
Can I add more citrus flavor to this homemade cheesecake?
If you want to add a splash of lemon juice or orange juice, you can. Just be sure that it's MINIMAL and small so that it doesn't make the cheesecake too moist.
How do I know when cheesecake is done baking?
The easiest way to tell that it's done baking is to take it out of the oven and check the center. The way to do this is to give the pan (careful, it's hot!) a jiggle and see how the center of the cheesecake reacts.
If there is a SLIGHT jiggle, the cheesecake is done baking and will firm up as it cools. If there is a ton of jiggle, there needs to be more baking time given for the cheesecake.
How do I store leftover cheesecake?
You need to keep the cheesecake stored in an airtight container in the fridge. You can also freeze cheesecake as well, for up to 1 month. Just make sure it's in a freezer-safe container before storing.
Why is my cheesecake mixture lumpy?
You need to make sure that you stir well. Using a stand mixer or a hand mixer will ensure that the ingredients that you add to the mixing bowl will be free of lumps.
Low Carb Keto Cranberry Recipes
Cranberries are one of my favorite things about fall and winter and I have used them in an assortment of recipes over the years. Here are some of my favorites:
- ¾ cup coconut flour
- 1 teaspoon cinnamon
- 4 tablespoon melted butter
- 4 tablespoon half and half
- 1 teaspoon vanilla
- 2 eggs
- 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 cups cottage cheese
- 8 oz cream cheese
- 6 eggs
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
- 1.5 cups cranberry sauce
- Preheat oven to 350.
- Combine crust ingredients in a food processor and pulse until well mixed. Press into the bottom of a 9 x 13 baking dish. Bake for 10 min.
- Meanwhile combine the cheesecake ingredients in the food processor (no need to wash the bowl). Process until smooth. Pour over the parbaked crust. Drop small spoonfuls of the cranberry sauce on top. Swirl gently with a knife.
- Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely. Refrigerate for at least 2 hours before serving.
OriginallyPublished November 21, 2016. Revised and Republished September 22, 2022.