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No-Bake Winter Cranberry Yogurt Cheesecake Bars
By Beginnerbakes Editorial TeamPublished May 11, 2026 | Updated Jul 11, 2026
Modern British
20 mins
winter-bakingno-fussno-bakefruiteasybeginner-friendlystep-by-stepfrosting
No-Bake Winter Cranberry Yogurt Cheesecake Bars with measured ingredients, 20-minute total timing, 9-serving yield, oven settings, and step-by-step instructions.
Prep
20 min
Cook
0 min
Total
20 min
Servings
9
Difficulty
easy
Cuisine
Modern British
Ingredients
Servings
9
- 150g digestive biscuits (or graham crackers), crushed into fine crumbs
- 2 tbsp coconut oil, melted
- 300g low-fat cream cheese, softened
- 250g Greek yogurt (preferably fat-free or low-fat)
- 80g powdered erythritol or caster sugar
- 1 tsp vanilla extract
- 200g fresh or frozen cranberries
- 2 tbsp honey or maple syrup (optional, for sweetening cranberries)
- 1 tbsp water
- 150g plain Greek yogurt (for frosting)
- 1 tbsp powdered erythritol (for frosting)
- ½ tsp vanilla extract (for frosting)
Instructions
-
Line an 8x8 inch (20x20 cm) square baking tin with parchment paper, allowing some overhang for easy removal.
-
Make the biscuit base by combining crushed digestive biscuits with melted coconut oil in a medium bowl. Mix until crumbs are evenly coated.
-
Firmly press the biscuit mixture into the bottom of the lined tin evenly. Chill the base in the fridge while preparing the filling.
-
Beat softened cream cheese in a large bowl with a handheld mixer or whisk until smooth and creamy.
-
Add Greek yogurt, powdered erythritol (or caster sugar), and vanilla extract to the cream cheese. Mix until fully combined.
-
Cook cranberries with honey or maple syrup (if using) and water in a small saucepan over low-medium heat until they soften and burst (about 5-7 minutes). Remove from heat and let cool completely.
-
Gently fold half of the cooled cranberry mixture into the cream cheese filling to create a marbled effect; reserve the remainder for topping.
-
Pour the marbled filling over the chilled biscuit base and spread evenly with a spatula.
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Refrigerate the assembled bars for at least 3 hours until set and firm.
-
Prepare the yogurt frosting by stirring together Greek yogurt, powdered erythritol, and vanilla extract until smooth.
-
Spread the frosting evenly over the chilled cheesecake bars once set.
-
Decorate with dollops of the reserved cranberry mixture on top of the frosting.
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Return the bars to the fridge for 30 minutes to allow the frosting to set slightly.
-
Use the parchment paper overhang to lift the cheesecake from the tin and cut into 9 equal bars.
-
Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 1 month.
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