Description
These Berry Oatmeal Cheesecake Cookie Bars combine the hearty texture of oatmeal cookie dough with a creamy white chocolate cheesecake layer and fresh berries for a delightful treat. Perfectly baked until golden brown, these bars offer a balance of chewy, creamy, and fruity flavors that make for a great dessert or snack.
Ingredients
Dry Ingredients
- 1 3/4 cups (228g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups (175g) uncooked quick cook oats
Wet Ingredients and Sugars
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar for cookie dough
- 2 large eggs
- 2 tsp vanilla extract
Cheesecake Layer
- 8 oz cream cheese
- 1/2 cup (104g) sugar
- 1 large egg (separated yolk and white)
- 3/4 cup (127g) white chocolate chips
Fruits and Toppings
- 1 1/4 cups chopped strawberries
- 1 1/4 cups (163g) blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper extending above the long sides for easy lifting later. Spray the short sides with baking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large mixer bowl, beat the unsalted butter, light brown sugar, and sugar on medium speed until the mixture is light in color and fluffy, about 2-3 minutes. Scrape down the sides occasionally to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and combine thoroughly.
- Combine Dry Ingredients and Oats: Slowly add the dry ingredients to the wet mixture and mix until just combined—avoid overmixing. Stir in the quick cook oats, resulting in a thick and sticky dough.
- Form the Cookie Base: Press half of the oatmeal cookie dough evenly into the bottom of the prepared pan. Reserve the remaining cookie dough for later.
- Prepare Cheesecake Layer: In a separate large bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg yolk and mix until combined, then add the egg white and mix again to keep the filling smooth.
- Melt White Chocolate: Place the white chocolate chips in a medium bowl and microwave in 10-15 second intervals, stirring between each until fully melted. Stir the melted white chocolate into the cream cheese mixture until combined.
- Assemble Layers: Spread the cheesecake mixture evenly over the oatmeal cookie base in the pan.
- Add Fruit and Crumble Topping: Sprinkle the chopped strawberries and blueberries evenly over the cheesecake layer. Then crumble the reserved cookie dough on top of the fruit layer for a textured topping.
- Bake: Bake the bars for 25-30 minutes until the top is golden brown and the cheesecake layer looks set though it may still jiggle slightly.
- Cool and Chill: Remove from the oven and place on a cooling rack until reaching room temperature. Refrigerate afterwards until cold and firm, about 2 hours or more.
- Serve and Store: Use the parchment paper overhang to lift the bars from the pan. Cut into 15 bars and serve. Store leftover bars in an airtight container in the refrigerator and consume within 4-5 days for best freshness.
Notes
- Be sure not to overmix the dough to keep the bars tender.
- Melting the white chocolate in short intervals prevents burning and ensures smooth incorporation.
- Using parchment paper makes it easier to remove the bars from the pan without sticking.
- Allow the bars to fully chill for clean cutting and the best texture.
- Store bars in the fridge to keep the cheesecake filling firm and fresh.
- For extra texture, you can toast the oats slightly before mixing into the dough, but it’s optional.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
