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Christmas Cheesecake Bars

These delightful Christmas Cheesecake Bars feature a buttery graham cracker crust, tart homemade cranberry jam, a silky vanilla cheesecake filling, and a light white chocolate mousse topping, making them the perfect holiday treat to share.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 6 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 368
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2.5 cups Graham cracker crumbs About 20 sheets
  • 3/4 cup Unsalted butter, melted
  • 1/4 cup Brown sugar
  • 1 teaspoon Vanilla extract
For the Cranberry Jam Layer
  • 2 cups Cranberries, fresh or frozen
  • 3/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Water
For the Cheesecake Filling
  • 24 ounces Cream cheese, full-fat, softened About 3 blocks
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1/2 cup Sour cream
  • 1/2 cup Heavy whipping cream
  • 1 unit Vanilla bean, or 1 tablespoon vanilla bean paste
  • 2 tablespoons Cornstarch
For the White Chocolate Mousse Frosting
  • 4 ounces Cream cheese, softened
  • 1 cup White chocolate melting wafers, melted
  • 1/4 cup Granulated sugar
  • 1 cup Heavy whipping cream
For Garnish
  • 1 bar White chocolate, shaved Optional, for topping

Method
 

Preparation
  1. Preheat your oven to 325°F and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment as well.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and vanilla extract. Stir until the mixture looks like damp sand.
  3. Press this mixture firmly and evenly into the bottom of your prepared pan.
  4. Bake the crust alone for about 8 to 10 minutes until set and slightly golden at the edges. Let it cool slightly.
  5. In a small saucepan, combine the cranberries, granulated sugar, vanilla extract, and water. Cook over medium heat until the cranberries burst and the mixture thickens into a glossy jam.
  6. Remove the jam from heat and let it cool for about 10 to 15 minutes before spreading.
  7. Spread the cranberry jam evenly over the pre-baked crust.
  8. In a large mixing bowl, beat the softened cream cheese until smooth, then gradually add the granulated sugar, mixing until fully combined.
  9. Add the eggs one at a time, mixing just until incorporated.
  10. Mix in sour cream, heavy whipping cream, vanilla bean, and cornstarch until fully combined and smooth.
  11. Pour the cheesecake batter gently over the cranberry jam layer.
  12. Bake for 45 to 50 minutes until set, let cool for about an hour.
  13. Cover and refrigerate the cheesecake for at least 4 hours to set.
  14. While the cheesecake chills, melt the white chocolate wafers slowly.
  15. Beat the softened cream cheese with sugar, add melted white chocolate and mix until combined.
  16. Whip the heavy cream until stiff peaks form, then gently fold it into the white chocolate mixture.
  17. Once the cheesecake bars have set, frost with the white chocolate mousse.
  18. Garnish with optional white chocolate shavings and slice into bars.

Notes

Use full-fat cream cheese for the best texture and flavor. Chill for at least 4 hours before slicing for clean layers.