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Cranberry Swirl Cheesecake Squares

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Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!Cranberry Swirl Cheesecake Squares

A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it’s a standard for me. It’s a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl recipe, and my chocolate raspberry swirl cheesecake, only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you’ll love this!

Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

How To Make Cranberry Swirl Cheesecake

Cranberry Swirl Cheesecake Squares

4.58 from 7 votes
9
Cals:197
Protein:6
Carbs:22
Fat:10
Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
Course: Dessert
Cuisine: American
Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
Prep: 10 mins
Cook: 45 mins
Chill Time: 2 hrs
Total: 2 hrs 55 mins
Yield: 9 servings
Serving Size: 1 cheesecake square

Ingredients

For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh orange zest

For the Crust:

  • 3 oz gingersnap crumbs, from 12 gingersnap cookie, I used Nabisco brand
  • 1 oz pecans, crushed
  • 1 1/2 tablespoons light butter, melted

For the Cheesecake:

  • 8 oz 1/3 less fat cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 6 oz nonfat Greek yogurt, Chobani
  • 2 egg whites
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon flour

Instructions

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
  • Line an 8x8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.
  • Begin by preparing the cranberry sauce.  Combine the cranberries, sugar, water, and orange zest in a small saucepan.
  • Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.  Remove from the heat, allow to cool as you prepare the remaining ingredients.
  • Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl.  Stir together to moisten the crumbs, then pour into the prepared baking pan.  Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.  Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
  • Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
  • Add the cooled cranberry mixture to a food processor, and puree until smooth.  If the mixture is too thick, add 1/2 tablespoon water.  Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
  • Bake the cheesecake in the preheated oven for 25 minutes.
  • Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.  Once chilled, cut into squares and serve.

Last Step:

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Nutrition

Serving: 1 cheesecake square, Calories: 197 kcal, Carbohydrates: 22 g, Protein: 6 g, Fat: 10 g, Saturated Fat: 0.5 g, Sodium: 101 mg, Fiber: 1 g, Sugar: 14 g

Categories:

Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

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107 comments on “Cranberry Swirl Cheesecake Squares”

  1. Gina, what can I substitute for the pecans in the crust? I have a guest who has tree nut allergies…

    1. pepitas Mexican sunflower seeds more flavor and fatter lol then reg seeds works grat mix in with some light gr ham crackers still get that nutty flavor with out nuts, im allergic to peanuts no cross contamination, if they are truly allergic to nuts they cant have sesame seeds if they do they BS they only sensitive not allergic. but the same be safe.

  2. These cakes are truly lovely. Some of them remind me of the beautiful English wallpaper that you see in magazines. I can only imagine how much time goes into each one! Thank you for sharing this with us!

  3. Will the sauce turn out good if I prepare it with dried cranberries ? Fresh ones were no where to be found -_-

  4. I made these last year for Thanksgiving & they were such a hit I was asked to make them again this year. Fine by me, they are so easy & can be prepared the day before. Thx Gina!
    BTW, I used chocolate graham crackers instead of gingersnaps. 🙂

  5. Hi!
    My sister is allergic to both gluten and corn. Is there another substitute you would recommend for the flour?
    Thanks.

  6. Great to see a skinny recipe for a dessert without sweetener. Look forward to following your posts 🙂 xx

  7. It's National Cheesecake Day, and I decided to make this recipe, a family favorite, to celebrate! Since it's summertime, I'm using raspberries instead of cranberries, and I had to make the sauce a little differently (pureed/strained raspberries, lemon juice, sugar, cornstarch), and I baked the cheesecake at 325 for 35 minutes. Looks gorgeous!

  8. Avatar photo
    Carrie Stelley

    Hi Gina! I want to make these for Christmas Eve, but already have so much to do. Do you think it would be ok to make over the weekend and freeze until Tuesday?

  9. These are amazing! When I served these for dessert my family couldn't get enough of them. The only difference in the recipe I didn't add the pecans and they were still great. Nicest thing it was "whole lot less fattening " Loved it Thanks for sharing your recipe its a "keeper"

  10. Avatar photo
    Emily Rainbow Delicious

    These look divine and I included them in my holiday dessert round up on my blog, thank you! I love that the crust is made from gingersnaps!

  11. I would like to make this in a 9 X 13 pan. Will I need to double the recipe or just do 1 1/2 times it? I am making this in 2 days and need to make sure I have enough ingredients. Please email me at jewelzht@gmail.com as soon as possible with a response. I love your recipes! Thanks!

  12. Avatar photo
    Sunita Chaudhar

    WOW! This looks absolutely yummy..Very Nice post. I like it. I use to do buy online cheese cake as its time saving.very informative post about cheese cake.thanks for sharing this.

  13. Avatar photo
    Carli Gannone

    These were almost gone before dinner was served! They were a huge hit even with the "I only like full fat goodies" crowd. Of course I waited until they all said how much they loved them before telling my "not so much fat" secret. I had plenty of cranberry topping leftover so I've been mixing it with my morning oatmeal… YUM.

  14. I made these for Thanksgiving and on my they were loved. My son kept wanting to go back for more and more. They were so good!!!

  15. Made them for Thanksgiving desert, and they were absolutely delicious! Thanks for another great recipe success!

  16. Made this for thanksgiving desert….what a hit, so many people asked for the recipe….thanks again, and Happy Thanksgiving to you and your family