The very first morning I made these Cranberry Cream Cheese Soft Breakfast Squares, my whole kitchen filled with the warm aroma of sweet cream, tart cranberries, and that unmistakable scent of something cozy baking in the oven. I remember pulling the pan out and hearing that gentle crackle as the top settled, and I couldn’t wait for it to cool. The squares were unbelievably soft—almost like a cross between a cheesecake and a breakfast cake—and I fell instantly in love. It was one of those rare recipes that feels comforting, nostalgic, and surprisingly simple all at once.
Ingredients
(Using only the ingredients shown or clearly implied)
2 cups fresh cranberries
16 ounces cream cheese, softened
2 cups all-purpose flour
1 cup sugar
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ cup butter, melted
This recipe works beautifully with fresh cranberries, but you can use frozen cranberries without thawing them if that’s what you have—just add a couple extra minutes to the bake time. Make sure your cream cheese is softened to room temperature; cold cream cheese won’t mix smoothly and will leave lumps in the batter. The melted butter gives these squares their wonderfully tender edges, while the baking powder and soda help lift the batter into that fluffy, cake-like texture. You can substitute part of the milk with orange juice for a citrusy twist, but using milk alone keeps the flavor neutral and lets the cream cheese shine.
Equipment Needed
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
9×13 baking dish
Measuring cups and spoons
Oven
Cooling rack
A hand mixer makes beating the cream cheese much easier, especially when you’re trying to achieve that silky smooth texture. A rubber spatula helps fold in the cranberries gently so they don’t burst too early. I prefer a 9×13 baking dish for this recipe because it creates that perfect thickness shown in the photo, but you could use a slightly smaller dish for taller squares. Just keep in mind that baking time might increase a little. A cooling rack is helpful because these squares cut much more cleanly once they’ve cooled completely.
Step-by-Step Instructions
I always start by preheating my oven to 350°F and greasing my baking dish generously with butter or nonstick spray. This is one of those recipes where sticking could ruin the beautiful creamy texture on the bottom, so don’t skip prepping your pan. While the oven heats, I let the cream cheese soften fully; it should be soft enough that your finger can press into it easily. If it’s still cold, the batter won’t be smooth, and you won’t get that gorgeous tender crumb.(See the next page below to continue…)