White chocolate cranberry cream cheese bars

White Chocolate Cranberry Cheesecake Bars

Cookie Base

2 cups al-purpose flour

½ cup sugar

½ teaspoon salt

½ cup vegetable oil

Filling

2 (8oz/250g) packages of cream cheese, softened

½ cup sugar

¼ cup whipping cream (heavy cream)

2 teaspoon vanilla extract

2 eggs, beaten

1 cup white chocolate chips

½ cup dried cranberries

¼ cup sliced almonds

Instructions

Pre-heat oven to 375º F and grease an 9 inch square baking pan.

In a large mixing bowl, mix together flour, sugar and salt. Add in oil and stir until mixture is crumbly. Reserve ⅓ cup of the mixture for later. Press remaining mixture into a baking pan. Bake for 25 minutes or until the edges of the cookie base turn golden brown.

For the filling, combine cream cheese, sugar, whipping cream and vanilla in a mixing bowl. Beat with a mixer on medium speed until smooth. Add in the eggs and beat on low speed until the eggs are fully incorporated in the mixture.

Spread half the white chocolate chips and half the cranberries over the cookie base. Pour cream cheese mixture over top. Spread the remaining white chocolate chips and cranberries on top of the cheesecake mixture.

Stir almonds with the reserved cookie base mixture and then evenly spread over the top of the cheesecake. Bake for 30 minutes or until the cheesecake is slightly jiggly in the middle. Remove from oven and cool to room temperature. Then place in the fridge to chill completely before serving.

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