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Creamy Cranberry Lemon Bars

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These creamy cranberry lemon bars feature a buttery shortbread crust, a silky lemon cream cheese filling, and a vibrant cranberry swirl. Perfect for festive gatherings, potlucks, or as a bright, tangy treat any time of year.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup powdered sugar
  • 1/4 teaspoon fine sea salt
  • 8 ounces cream cheese, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1/3 cup fresh lemon juice
  • Zest from 1–2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, beat together butter and powdered sugar until smooth. Add flour and salt, mixing until crumbly but able to hold together when pressed. If dry, add 1 tablespoon water.
  3. Press the crust mixture evenly into the prepared pan. Bake at 350°F for 16-18 minutes, until lightly golden. Cool slightly.
  4. In a small saucepan, combine cranberries, granulated sugar, water, and lemon juice. Simmer over medium heat for 7-9 minutes, stirring often, until berries burst and sauce thickens. Let cool to room temperature.
  5. In a clean bowl, beat cream cheese until smooth. Add sweetened condensed milk, eggs, lemon juice, lemon zest, and vanilla extract. Mix until creamy and lump-free.
  6. Pour the lemon filling over the cooled crust. Dollop cranberry sauce in spoonfuls across the top. Swirl gently with a knife or skewer for a marbled effect.
  7. Bake at 350°F for 24-28 minutes, until filling is set but still slightly wobbly in the center. Tent with foil after 18 minutes if edges brown too quickly.
  8. Cool bars in the pan for 1 hour, then chill in the fridge for at least 2 hours (overnight is best).
  9. Lift bars from the pan using the parchment overhang. Cut into 16 squares with a sharp, warmed knife, wiping between slices for clean edges.
  10. Optional: Dust with powdered sugar or extra lemon zest before serving.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend for the crust. Dairy-free versions work with vegan cream cheese and coconut condensed milk. Swirl gently for a marbled look and chill thoroughly before slicing for clean bars. Cranberry sauce can be made ahead and stored in the fridge. Bars freeze well for up to 2 months.

Nutrition

Keywords: cranberry lemon bars, creamy lemon bars, holiday dessert, festive bars, fruit dessert, easy lemon bars, cranberry swirl, shortbread crust, potluck dessert, Christmas baking

Find it online: https://avabake.com/creamy-cranberry-lemon-bars-recipe-easy-festive-dessert-idea/