Berry Oatmeal Cheesecake Bars (Print Version)
# Ingredients:
→ Oatmeal Cookie Base
01 -
1 3/4 cups (228g) all-purpose flour
02 -
1 tsp baking soda
03 -
3/4 tsp ground cinnamon
04 -
1/2 tsp salt
05 -
3/4 cup (168g) unsalted butter, room temperature
06 -
3/4 cup (168g) packed light brown sugar
07 -
1/2 cup (104g) sugar
08 -
2 large eggs
09 -
2 tsp vanilla extract
10 -
2 cups (175g) uncooked quick cook oats
→ Berry Cheesecake Filling
11 -
8 oz cream cheese
12 -
1/2 cup (104g) sugar
13 -
1 large egg, divided
14 -
3/4 cup (127g) white chocolate chips
15 -
1 1/4 cups chopped strawberries
16 -
1 1/4 cups (163g) blueberries
# Instructions:
01 -
Preheat oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper extending above the long sides of the pan. Spray short sides with baking spray. Set aside.
02 -
In a medium-sized bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
03 -
In a large mixer bowl, beat butter and sugars on medium speed for 2-3 minutes until light in color and fluffy. Scrape down sides as needed.
04 -
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract until smooth.
05 -
Add dry ingredients to wet mixture and mix until just combined. Avoid overmixing. Stir in oats until evenly distributed. Dough will be thick but sticky.
06 -
Press half of the cookie dough evenly into the bottom of the prepared pan. Reserve the rest for topping.
07 -
In a large mixer bowl, beat cream cheese and sugar until smooth. Add egg yolk and mix thoroughly, then add egg white and mix until combined.
08 -
Melt white chocolate chips in 10-15 second increments, stirring in between. Add melted chocolate to the cream cheese mixture and mix until well combined.
09 -
Spread cheesecake mixture evenly over the cookie base. Sprinkle strawberries and blueberries evenly on top.
10 -
Crumble reserved cookie dough over the fruit layer.
11 -
Bake for 25-30 minutes until golden brown on top. Bars may jiggle slightly but should look set.
12 -
Cool bars to room temperature on a cooling rack, then refrigerate until cold and firm. Slice into bars and serve.
13 -
Store bars in an airtight container in the refrigerator. Consume within 4-5 days.
# Notes:
01 -
Add eggs separately to the cheesecake filling to prevent lumps.