Cranberry cheesecake slices

    1 hour 20 min

    This is a great way of using up any leftover cranberry sauce from Christmas. A buttery oat base is topped with a cheesecake filling, cranberry sauce and an oat crumble topping.

    72 people made this

    Makes: 24 bars

    • 250g plain flour
    • 120g porridge oats
    • 110g dark brown soft sugar
    • 225g butter, softened
    • 225g cream cheese
    • 1 (397g) tin sweetened condensed milk
    • 4 tablespoons lemon juice
    • 1 tablespoon dark brown soft sugar
    • 2 tablespoons cornflour
    • 450g cranberry sauce

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, stir together the flour, oats and 110g dark brown soft sugar. Rub in the butter until the mixture is crumbly. Reserve 200g of this mixture and press the remaining mixture into the bottom of a 20x30cm tin.
    3. Bake for 15 minutes in the preheated oven.
    4. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared base.
    5. Empty the cranberry sauce into a small bowl and stir in the cornflour and dark brown soft sugar. Spoon over the cheese layer. Sprinkle the top with the reserved oat mixture.
    6. Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into slices. Store covered in the fridge.

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    Reviews in English (56)


    This is absolutely decadent! I made a slight change after the first time I made the recipe. I wanted more cranberry sauce so I added a second can, doubled the corn starch, and omitted the brown sugar that was added to the cranberry sauce to make it a little more tart! But the basic recipe is incredible! I've taken it to 3 parties so far and it always gets gobbled up first and gets rave reviews! Thanks for my new favorite recipe!--Kim Johnston  -  06 Dec 2001  (Review from Allrecipes US | Canada)


    These are absolutely delicious! I didn't have any whole cranberry sauce, so I used a can of jellied cranberry sauce and omitted the corn starch. They were great! Reminds me of the raspberry cheese bars that I make. You could also use any flavor of jam or preserves without the corn starch and extra brown sugar..  -  17 Nov 2002  (Review from Allrecipes US | Canada)


    Needed more cranberries! It was good, but tasted more like a cheese cake with strudle on top. I would add another can of cranberry sauce as 1 only left blobs in the middle to mix in, not enough to make an actual layer. Very tasty way to use up left over cranberry sauce.  -  13 Dec 2004  (Review from Allrecipes US | Canada)