Christmas Cheesecake Bars (Cranberry White Chocolate Cheesecake Bars)

When I created my Christmas Cheesecake 8 years ago, I never imagined it would become such a beloved holiday tradition for so many families across the country and beyond. Year after year, I’ve received messages and photos from readers telling me it’s their most requested Christmas dessert – the one everyone looks forward to every December.

Over the years, two requests kept coming up: could I create a bars version that’s easier to serve at parties, and could I make the frosting with real whipped cream instead of Cool Whip? I’m thrilled to finally share this Christmas Cheesecake Bars recipe that addresses both of those requests!

Why This Bars Version is Perfect

These Christmas Cheesecake Bars feature all the same incredible flavors you love from the original: homemade cranberry jam, creamy vanilla bean cheesecake, and luxurious white chocolate mousse frosting. But it is in a format that’s easier to make, transport, and serve. The bars cut beautifully into neat squares (or even smaller), making them ideal for holiday cookie platters, potlucks, and gift-giving.

Real Whipped Cream Makes All the Difference

The biggest change in this recipe is the frosting. I’ve replaced the Cool Whip with homemade whipped cream for a lighter, more refined flavor that lets the white chocolate shine. The result is a mousse-like frosting that’s silky, elegant, and absolutely delicious. While it takes a few extra minutes to whip the cream, the taste and texture are completely worth it. (But of course, you can still make the original frosting for the ease of it.)

Key ingredients

You’ll see the full ingredient list in the recipe card, but here are a few highlights:

• Cranberries: You can use fresh or frozen cranberries to make the jam layer. They’re cooked with sugar and vanilla until thick and glossy. If using frozen, you will need to cook them a few minutes longer while covered.
• Graham cracker crust: A classic mix of graham cracker crumbs, melted unsalted butter, brown sugar, and vanilla creates a sturdy, buttery base that holds up well as bars. If you need to make your own crumbs, break up and pulse about 20 full graham cracker sheets in a food processor.
• Cheesecake filling: full fat cream cheese, sugar, eggs, sour cream, heavy whipping cream, vanilla bean, and a little cornstarch make a silky, rich cheesecake layer that bakes up smooth. Note, I do not recommend substituting heavy whipping cream for anything less or it will affect the texture and thickness of the batter.
• White chocolate mousse frosting: A combination of cream cheese, melted white chocolate melting chips (or a white chocolate baking bar), sugar and heavy whipping cream makes a light, yet stable frosting for the top.
• White chocolate bar for garnish: This is an optional decorating idea!

Frequently Asked Questions

Can other berries be used in place of cranberries?

You can swap the cranberries for other berries like raspberries, mixed berries, or even cherries. The jam will be sweeter and less tart, so you may want to slightly reduce the sugar if your berries are very sweet. Many readers have had great results using raspberries.

Can frozen cranberries be used instead of fresh?

Yes. Use frozen cranberries exactly the same way as fresh. There’s no need to thaw first, just cook a few extra minutes while covered with a lid.

Can vanilla bean paste be used in place of a vanilla bean?

Absolutely. Use vanilla bean paste according to the conversion on the jar (usually about 1 tablespoon paste for 1 vanilla bean). It will give you that same rich flavor and pretty vanilla specks in the cheesecake.

Can vanilla bean paste be used as a substitute for vanilla extract? Is it worth the swap?

Yes, you can use vanilla bean paste instead of extract. It’s essentially extract with whole bean components and a syrupy base for convenience and potency. I would just increase the amount of vanilla paste if using instead of extract and vanilla bean.

Can white chocolate chips be used instead of white chocolate baking bars or melts?

In a pinch, yes, but be careful! White chocolate chips don’t melt smooth and very often separate. White chocolate chips contain stabilizers that make them slower to melt, possibility or breaking, and can leave the mousse a bit grainy. You don’t want to be in a middle of a dessert when white chocolate chips separate. IF that is all you have, use a double boiler to melt them slowly. If you notice they are still separating, add in 1-2 teaspoons of oil and mix. That usually helps emulsify the white chocolate chips and will make it smoother.

How many days in advance can these cheesecake bars be made?

You can bake the cheesecake bars 2-3 days in advance. Keep it well covered in the refrigerator and wait to add the mousse and decorations until closer to serving for the best texture and look.

How many days in advance can I make them with frosting?

For the prettiest presentation, add the white chocolate mousse frosting up to 24 hours ahead. I recommend frosting it in the baking pan, don’t take it out, and cover it with a fitted domed lid. (I like to use this metal baking pan with fitted lid.)

Can this cheesecake be frozen (with and without topping)?

Freeze without topping: This is the best way. Bake and cool the cheesecake, skip the mousse, wrap tightly in plastic wrap and then in aluminum foil. Label and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the frosting and decorations.

Can this recipe be made into mini cheesecakes?

Yes. You can divide the crust, jam, and cheesecake filling between lined muffin tins or mini cheesecake pans. Fill the muffin cups no more than 3/4 of the way. Bake at the same temperature, but start checking much earlier, mini cheesecakes usually bake in 18-22 minutes, depending on size. Top with a little more jam and frosting once chilled.

Can I make these cheesecake bars gluten free?

Absolutely! Just use gluten free graham crackers and pulse them to make the crumbs! Remaining ingredients should be gluten free but double check your packaging.

How to Store Christmas Cheesecake Bars

• Refrigerator (best option): Once the bars are fully chilled and set, cover the pan tightly with plastic wrap or transfer slices to an airtight container. Keep in the refrigerator for up to 3-4 days. Because the topping is made with real whipped cream, the texture and look are best within the first 2-3 days.
• Make-ahead (without topping): You can bake the cheesecake bars up to 2 days in advance and store them (still in the pan) tightly covered in the fridge without the mousse topping. Add the whipped white chocolate topping and white chocolate shavings the day you plan to serve or 24 hour before.
• Freezing: For the best texture, freeze the bars without the frosting. Wrap the cooled whole cheesecake air-tight in plastic wrap and in foil, label and freeze for up to 2 months. Slow-thaw in the refrigerator.
• Individual: Chill the baked cheesecake fully, then cut into bars, wrap each piece tightly in plastic wrap, and place in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add the mousse and garnish before serving.
• Serving time: Because of the dairy and whipped cream topping, don’t leave the bars out at room temperature for more than 2 hours. Keep them chilled and only set out what you plan to serve.

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!

More Recipes You Will Want To Try

I absolutely love making cheesecakes, in my circle, I am knows as “the cheesecake queen.” Feel free to check out all my cheesecake recipes and for holidays, I recommend eggnog cheesecake as well. Some other highlights include white chocolate blueberry cheesecake and coconut cheesecake. For similar flavors of white chocolate and cranberry, try my white chocolate cranberry crinkle cookies and cranberry white chocolate fudge.