Cranberry Cheesecake Dream Bars with an Almond Shortbread Crust

Cranberry Cheesecake Dream Bars with an Almond Shortbread Crust. Festive. Lovely. Just the right balance of sweet and tart. Creamy. Luscious! And comes together pretty quickly for such an impressive dessert; it helps that the cheesecake part is no-bake!
Servings 16
Author Debi



Cranberry layer

  • 2 cups fresh cranberries
  • ¼ cup granulated sugar
  • ¼ cup water

Cheesecake layer


Make the crust

  1. Preheat the oven to 350° F. Butter a 9x9-inch baking pan, and set aside. Using a sturdy fork, a stand-mixer, or a hand-held mixer, beat the butter and sugar until very fluffy and well blended. Gradually stir in the almond flour, flour, and salt until well combined. Press the mixture into the bottom of the buttered 9x9 dish, trying to get it as level as possible. Bake in the preheated oven for 15-20 minutes, or until lightly golden and fragrant. Set aside to cool completely.

Make the cranberry layer

  1. Place cranberries, sugar, and water in a small saucepan, and cook over medium heat until cranberries have softened and popped, and mixture has thickened, about 5 minutes. Set aside to cool.

Make the Cheesecake layer

  1. In a large bowl, using an electric hand held mixer or an electric stand mixer, mix the softened cream cheese, powdered sugar, vanilla, and salt until smooth, about 2-3 minutes. Add the sour cream and cream, and continue to mix until the mixture is thickened about, 4-5 minutes. Spread the cheesecake mixture over the top of the completely cooled crust, use an offset spatula to help smooth it out.
  2. Gently spoon the cranberries over the top of the cheesecake. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight (if you can wait that long!).