Berry Cheesecake Treats (Printable Version)
Creamy cheesecake oatmeal bars with berries—ideal for sweet tooth cravings.
# Ingredients:
→ Cookie Layer Foundation
01 -
2 cups (175g) quick oats, uncooked
02 -
3/4 cup (168g) room-temp unsalted butter
03 -
1/2 tsp table salt
04 -
3/4 tsp cinnamon powder
05 -
3/4 cup (168g) packed brown sugar
06 -
2 tsp vanilla flavoring
07 -
1/2 cup (104g) granulated sugar
08 -
1 teaspoon baking soda
09 -
1 3/4 cups (228g) plain flour
10 -
2 large eggs
→ Creamy Berry Mixture
11 -
1 1/4 cups sliced strawberries
12 -
8 oz softened cream cheese
13 -
3/4 cup (127g) white chocolate chunks
14 -
1/2 cup (104g) plain sugar
15 -
1 big egg, split between yolk and white
16 -
1 1/4 cups (163g) whole blueberries
# Steps:
01 -
Heat oven to 350°F (180°C). Prepare a 9x13-inch pan with parchment hanging over the edges. Spray the shorter sides lightly with nonstick spray. Keep it aside for now.
02 -
Mix together the flour, salt, cinnamon, and baking soda in a medium-sized bowl. Leave this mixture on the side for now.
03 -
Beat the butter, brown sugar, and white sugar in a large mixing bowl for a couple of minutes on medium. Scrape the sides if needed. The mixture should turn soft and creamy.
04 -
Drop in one egg at a time, blending until each is incorporated. Then pour in the vanilla and stir for a smooth consistency.
05 -
Gently mix dry ingredients into the wet mixture. Stop just as it comes together. Stir in the oats until they’re evenly spread through the dough. Expect it to feel thick and sticky.
06 -
Evenly press half of the oat dough firmly into the bottom of the pan. Save the other half to use later as a topping.
07 -
With a mixer, beat the cream cheese and sugar until smooth. Add the separated egg yolk first and mix until blended, then stir in the egg white.
08 -
Warm white chocolate chunks at short 10-15 second bursts, stirring each time. Pour this melted chocolate into the cream cheese mix and stir it all together until smooth.
09 -
Spread the smooth cheesecake batter over the cookie layer in the pan. Sprinkle the chopped strawberries and blueberries on top, making sure they’re evenly spread.
10 -
Crumble the reserved cookie dough across the fruity cheesecake layer.
11 -
Bake for about 25-30 minutes. Keep an eye out for a golden top—it’s okay if it jiggles just a little as long as the surface looks set.
12 -
Let everything reach room temp by cooling on a rack. Then put it in the fridge until chilled and firm. Slice into squares and serve when ready.
13 -
Store in a tight-lidded container in the fridge. Finish them off within 4-5 days.
# Notes:
01 -
Add the egg yolk first when mixing the cheesecake to keep it lump-free.