Description
These lighter cranberry cheesecake squares feature a buttery orange shortbread crust, a creamy Greek yogurt cheesecake filling, and a tart-sweet cranberry swirl. They are a healthier, crowd-pleasing dessert that is surprisingly simple to make.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- Zest of 1 large orange
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ¼ teaspoon salt
- 16 oz (450g) cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (240g) plain Greek yogurt (full-fat or 2%)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 2 cups (200g) fresh or frozen cranberries
- ½ cup (100g) granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh orange juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
- Make the cranberry swirl: In a medium saucepan, combine cranberries, ½ cup sugar, 2 tablespoons water, and 1 tablespoon orange juice. Cook over medium heat, stirring occasionally, until cranberries pop and soften (5-7 minutes). Stir in cornstarch slurry and cook for 1 minute until thickened. Remove from heat and cool completely.
- Prepare the crust: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. In a food processor, combine flour, ½ cup sugar, orange zest, and salt; pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse sand. Press firmly into the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Cool slightly.
- Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (1-2 minutes). Add ¾ cup sugar and beat until combined. Add Greek yogurt, vanilla extract, and 1 tablespoon orange juice; beat until smooth. Add eggs one at a time, beating on low just until incorporated. Do not over-mix.
- Assemble: Pour cheesecake filling over pre-baked crust and spread evenly. Drop spoonfuls of cooled cranberry mixture (about ¾ of it) over the filling. Gently swirl with a knife or skewer to create a marbled effect.
- Bake: Bake for 30-35 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour. Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve: Lift cheesecake out of pan using parchment handles. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature, with reserved cranberry sauce if desired.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth filling. Do not over-bake; the center should jiggle slightly. For clean cuts, dip knife in hot water and wipe dry before slicing. The cranberry swirl can be made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Keywords: cranberry cheesecake squares, lighter cheesecake, orange shortbread crust, healthy dessert, holiday dessert, Greek yogurt cheesecake