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Strawberry and Blueberry Oatmeal Cheesecake Cookie Bars

These delightful bars combine the chewy texture of oatmeal cookies with creamy cheesecake and fresh strawberry and blueberry toppings, making them a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Oatmeal Base
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar Packed
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon Optional
Cheesecake Layer
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
Fruit Toppings
  • 1 cup fresh strawberries, chopped
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing well.
  3. In another bowl, whisk together the oats, flour, baking soda, salt, and optional cinnamon. Gradually mix the dry ingredients into the wet ingredients until combined.
  4. Press half of the oat mixture evenly into the bottom of the prepared baking pan.
Making the Cheesecake Layer
  1. In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth. Spread this layer over the pressed oat mixture.
  2. Scatter the chopped strawberries and blueberries over the cheesecake layer.
  3. Crumble the rest of the oat mixture over the top of the berries.
Baking
  1. Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheesecake is set.
Final Steps
  1. Let the bars cool in the pan before lifting them out. Slice into squares and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze them for up to 3 months. Thaw in the fridge overnight and warm briefly in the microwave before serving.