Healthy • Festive • Protein-Packed • Potluck-Perfect
These Cranberry Cheesecake Bars are everything I love in a holiday dessert — gluten-free, nut-free, no bake, and secretly full of protein thanks to Greek yogurt. The crust holds together beautifully, the cheesecake layer is creamy and sliceable, and the fresh cranberry topping adds the perfect sweet–tart pop.
They’re ideal for Thanksgiving, Christmas, school events, office potlucks, or a simple “just because” treat. And if cranberries aren’t in season, blueberries, raspberries, or mixed berry sauces work beautifully too.
🛒 Ingredients
Crust
2 boxes Pamela’s Gluten-Free Graham Crackers, crushed into fine crumbs
8 tablespoons refined coconut oil, melted
2 tablespoons maple syrup Pinch of salt
Cheesecake Layer
48 oz Greek yogurt (whole or low-fat; MUST be Greek)
28g sugar-free cheesecake pudding mix
2–4 tablespoons maple syrup, depending on preferred sweetness
Fresh Cranberry Topping
1 bag fresh cranberries
¼ cup water
1 tablespoon lemon juice
🍒 Homemade Cranberry Sauce
Add cranberries, ¼ cup water, and 1 tablespoon lemon juice to a saucepan over medium heat. Bring to a boil, then cover and reduce heat to medium-low.
Simmer 4–5 minutes until some berries burst.
Mash about 75% of the berries with a fork.
Turn off heat, cover for 5 minutes, then transfer to a container. Refrigerate until fully cooled.
This creates a thick, glossy topping that spreads or swirls beautifully.
🍰 Instructions
1. Prep the Pan
Line a 9×13 Pyrex dish with parchment paper, leaving extra on the sides so you can lift everything out cleanly once chilled.
2. Make the Crust
Crush both boxes of Pamela’s GF grahams into fine crumbs. Add 8 tablespoons melted refined coconut oil, 2 tablespoons maple syrup, and a pinch of salt. Mix until the crumbs resemble damp sand and hold together when pressed. Press firmly and evenly into the parchment-lined pan.
3. Make the Cheesecake Layer
In a large bowl, whisk together: 48 oz Greek yogurt (not regular yogurt) 30g cheesecake pudding mix 2–4 tablespoons maple syrup Let the mixture thicken for 5 minutes — Greek yogurt provides the structure. Spread evenly over the crust.
4. Add the Cranberry Topping
Spoon the completely cooled cranberry sauce across the top.
You can swirl it lightly with a knife or spread it for a marbled look.
5. Chill Overnight
Cover and refrigerate overnight to fully set the crust and cheesecake layer.
6. Slice + Serve
Lift the entire slab out of the Pyrex using the parchment. Place onto a cutting board and peel away the parchment. Use a large chef’s knife to cut into 24 squares (edges trimmed for tasting). Serve each square in a clear disposable cup for the prettiest, most potluck-friendly presentation.
The cups make these look like individual mini cheesecakes — so cute for a holiday gathering.
🔢 Macros (24 Pieces)
Based on:
Pamela’s GF grahams 8 tbsp refined coconut oil 48 oz whole Greek yogurt 30g pudding mix Cranberries + lemon 2 tbsp maple syrup in crust + ~3 tbsp in cheesecake layer
PER PIECE (24 servings):
Calories: ~165
Protein: ~7g
Carbs: ~21g
Fat: ~6g
If using low-fat Greek yogurt:
Reduce calories by ~10–15 Reduce fat by ~1–2g per piece
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