Cranberry Swirl Cheesecake Bars

Cranberry Swirl Cheesecake Bars. With a beautiful cranberry swirl and a creamy filling they will be the hit of your dessert table.

This is the last of my Cranberry Series. At least for a little while. I have officially used my last cranberry. I still want to make a savory chicken recipe with cranberries but that’s on the back burner until December.

In case you missed any of the previous recipes here they are:

MY LATEST VIDEOS

1. Cranberry Baked Brie

2. Orange Cranberry Custard Pie

3. Sweet Cinnamon Cranberry Danish

4. Cranberry Walnut Crumb Cake

5. Four Ingredient Cranberry Sauce

6. Cranberry Bliss Cupcakes

Cranberry Swirl Cheesecake Bars – Low Carb, Grain/Nut/Sugar Free, THM S

Crust Ingredients:

3/4 cup coconut flour

1 tsp cinnamon

4 tbsp melted butter

4 tbsp half and half

1 tsp vanilla

2 eggs

1 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Or substitute one of my nut based crusts: Pecan Crust or Almond Crust

Cheesecake Ingredients:

3 cups cottage cheese

8 oz cream cheese

6 eggs

3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 tsp vanilla

1.5 cups cranberry sauce

Instructions:

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.

Print

Cranberry Swirl Cheesecake Bars

Author: Taryn

Ingredients

Crust Ingredients:

• 3/4 cup coconut flour
• 1 tsp cinnamon
• 4 tbsp melted butter
• 4 tbsp half and half
• 1 tsp vanilla
• 2 eggs
• 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend

Cheesecake Ingredients:

• 3 cups cottage cheese
• 8 oz cream cheese
• 6 eggs
• 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp vanilla
• 1.5 cups cranberry sauce

Instructions

1. Preheat oven to 350.
2. 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.
3. 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.
4. Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely. Refrigerate for at least 2 hours before serving.