There’s something magical about the combination of creamy cheesecake, hearty oats, and sweet-tart berries. These Berry Oatmeal Cheesecake Bars bring together the best of all worlds in one irresistible treat that’s perfect for any occasion. The buttery oatmeal crust and topping sandwich a luscious cheesecake filling studded with vibrant berries.
Whether you’re looking for a special breakfast treat, an afternoon pick-me-up, or a dessert that won’t keep you in the kitchen all day, these bars deliver. The contrast between the crunchy, golden oatmeal layers and the smooth, berry-swirled cheesecake center creates a texture and flavor experience that will have everyone asking for the recipe.
Why You’ll Love This
- Perfect balance of textures: crisp oatmeal crumble and creamy cheesecake in every bite
- Make-ahead friendly: can be prepared the day before and refrigerated
- Versatile: works as a special breakfast, snack, or dessert
- Seasonal adaptability: use whatever berries are fresh and in season
- Crowd-pleaser: appeals to both cheesecake lovers and fruit crisp enthusiasts
Ingredients
- 1 3/4 cups (228g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (175g) uncooked quick cook oats
- 8 oz cream cheese
- 1/2 cup (104g) sugar
- 1 large egg, divided
- 3/4 cup (127g) white chocolate chips
- 1 1/4 cups chopped strawberries
- 1 1/4 cups (163g) blueberries
Instructions
- 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.
- In a medium-sized bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
- 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.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract until smooth.
- 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.
- Press half of the cookie dough evenly into the bottom of the prepared pan. Reserve the rest for topping.
- 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.
- 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.
- Spread cheesecake mixture evenly over the cookie base. Sprinkle strawberries and blueberries evenly on top.
- Crumble reserved cookie dough over the fruit layer.
- Bake for 25-30 minutes until golden brown on top. Bars may jiggle slightly but should look set.
- Cool bars to room temperature on a cooling rack, then refrigerate until cold and firm. Slice into bars and serve.
- Store bars in an airtight container in the refrigerator. Consume within 4-5 days.
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Add 1/2 cup chopped nuts (walnuts or pecans work well) to the oat mixture for extra crunch.
- If using frozen berries, do not thaw first – add them frozen to prevent excess moisture.
- For a citrus twist, add 1 teaspoon of lemon or orange zest to the cheesecake filling.
- Make a single-berry version with just blueberries or strawberries if you prefer.
- For cleaner cuts, refrigerate overnight and use a warm knife, cleaning between slices.
Serving Suggestions
These Berry Oatmeal Cheesecake Bars are delicious on their own, but for an extra special touch, serve them with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. The cool creaminess pairs beautifully with the fruity bars, especially when served slightly chilled.
For brunch, pair with a cup of coffee or tea. As a dessert, consider serving alongside additional fresh berries or a drizzle of warm berry compote for an elegant presentation that highlights the berry flavors.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- The bars will continue to set as they cool, so don’t worry if the center seems slightly jiggly when you remove them from the oven.
- For best flavor, allow the bars to come to room temperature for about 15 minutes before serving.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can substitute quick oats, but the texture will be slightly less chunky. Avoid using instant oatmeal packets as they contain added sugars and flavorings.
How do I know when the cheesecake bars are done baking?
The edges should be set and slightly golden, while the center may still have a slight jiggle. The bars will continue to set as they cool.
Can I make these with other fruits besides berries?
Absolutely! Try diced peaches, apples, or pears. Just be sure to adjust sweetness as needed and consider cooking time for firmer fruits.
My oat topping seems dry and crumbly. What went wrong?
The butter should be cold but not frozen. Make sure to work it into the dry ingredients thoroughly enough that the mixture holds together when pressed between your fingers.
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