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Gluten-Free Cranberry Orange Cheesecake Cookie Bars

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 21 servings
Calories: 400kcal
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Description

These festive gluten-free bars feature a soft sugar cookie base swirled with creamy cheesecake and tangy cranberry orange sauce. Perfect for holiday desserts or special occasions. Easy to prepare with simple ingredients and sure to impress with their beautiful marbled appearance.

Ingredients

Sugar Cookie Layer

  • 2 1/2 cups gluten-free measure for measure flour such as King Arthur Baking Co.
  • 1/2 cup granulated sugar
  • 1/4 cup maple sugar such as Crown Maple Organic
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder such as Clabber Girl
  • 1/4 teaspoon baking soda such as Clabber Girl
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon orange zest
  • 1/2 cup unsalted butter, melted such as Plugrà European
  • 1 large egg such as Pete & Gerry's Organic
  • 1 teaspoon pure vanilla extract such as Nielsen-Massey
  • 2 teaspoons cashew milk, unsweetened such as Elmhurst Milked Cashews
  • 1/2 cup reserved cheesecake batter from cheesecake layer
  • 1/3 cup reserved cranberry orange sauce from cranberry swirl

Cheesecake Layer

  • 16 ounces cream cheese such as Philadelphia
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream such as Daisy
  • 1/4 cup heavy whipping cream such as Organic Valley
  • 2 large eggs such as Pete & Gerry's Organic
  • 1 tablespoon cornstarch such as Bob's Red Mill GF
  • 2 teaspoons pure vanilla extract
  • 2-3 teaspoons orange zest
  • 1/8 teaspoon fine sea salt

Cranberry Swirl

  • 2/3 cup cranberry orange sauce leftover or store-bought

Instructions

Prepare the Pan

  • Line a 9x13 baking pan with parchment paper, leaving overhang on two sides for easy lifting.

Mix the Cookie Base

  • In a large bowl, whisk together flour, granulated sugar, maple sugar, salt, baking powder, baking soda, cinnamon, and orange zest.
  • In a separate bowl, whisk melted butter, egg, vanilla, and cashew milk.
  • Add wet ingredients to dry ingredients and mix until a soft dough forms.
  • Fold in reserved cheesecake batter and cranberry orange sauce gently to marble without overmixing.
  • Chill the dough for 10 minutes to hydrate the gluten-free flour.

Press and Par-bake the Base

  • Press the dough evenly into the lined 9x13 pan.
  • Bake at 350°F for 10 minutes. The top will look soft and uneven; this is correct.
  • Reduce oven temperature to 325°F for the next step.

Make the Cheesecake Layer

  • Beat cream cheese until smooth using a stand mixer on low or a spatula.
  • Add sugar and salt; mix until creamy.
  • Add sour cream and heavy cream; mix until smooth.
  • Add vanilla and orange zest.
  • Add cornstarch; mix to combine.
  • Add eggs one at a time, mixing on low or folding gently. Do not whip or overmix; the batter should stay silky.

Assemble and Swirl

  • Pour approximately 2 1/4 cups of cheesecake batter over the warm cookie base.
  • Tap the pan gently to level the batter.
  • Dollop approximately 3/4 cup of thinned cranberry sauce over the surface.
  • Swirl gently in long figure-8 motions using a knife or skewer.

Bake the Cheesecake Layer

  • Bake at 325°F for 48-50 minutes, or until the edges are set, the center jiggles slightly, the top looks pale and glossy, and there is no browning.

Cool and Chill

  • Cool on the counter for 1 hour.
  • Chill in the refrigerator for 2-4 hours; longer chilling results in cleaner slices.
  • Lift out by the parchment paper and slice into 21 bars.

Notes

  • The cookie base will appear soft and uneven after par-baking; this is normal.
  • For cleaner slices, chill the bars for at least 2 hours before cutting.
  • Ensure all ingredients are at room temperature for the cheesecake layer to avoid lumps.