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If you’re seeking a dessert that effortlessly marries rich creaminess with a satisfying crunch, look no further than Raspberry Oatmeal Cheesecake Bars. This deliciously unique recipe combines the velvety texture of cheesecake with a hearty oatmeal crust, crowned with the natural sweetness and tartness of fresh or frozen raspberries. Whether you're hosting a family gathering, attending a potluck, or simply indulging in a sweet treat at home, these bars are sure to impress.

Raspberry Oatmeal Cheesecake Bars

Experience the delightful fusion of creamy and crunchy with these Raspberry Oatmeal Cheesecake Bars. This unique dessert features a rich cheesecake filling paired with a hearty oatmeal crust and fresh or frozen raspberries for a burst of flavor. Perfect for gatherings or a cozy night in, these bars are easy to prepare ahead of time and can be served chilled or warm. Enjoy a nutritious treat that combines indulgence with wholesome ingredients!
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Ingredients
  

For the Oatmeal Crust and Topping:

1 ½ cups rolled oats

1 cup all-purpose flour

¾ cup packed brown sugar

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, melted

1 teaspoon vanilla extract

For the Creamy Cheesecake Filling:

16 oz cream cheese, softened to room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

1 cup fresh or frozen raspberries (thaw and gently drain if using frozen)

For Serving:

Fresh raspberries and powdered sugar (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly or lining it with parchment paper, allowing some overhang. This will help you lift the bars out easily later.

    Prepare the Oatmeal Mixture: In a large mixing bowl, combine the rolled oats, all-purpose flour, packed brown sugar, baking soda, and salt. Stir well to ensure everything is evenly mixed. Pour in the melted butter and add the vanilla extract; mix until the mixture resembles coarse crumbs.

      Create the Crust: Press about two-thirds of the oatmeal mixture firmly into the bottom of the prepared baking dish, forming an even layer for the crust. Set aside the remaining mixture for later use as a topping.

        Make the Cheesecake Filling: In a separate bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add the granulated sugar, continuing to mix until well combined. Add the vanilla extract, then crack in the eggs one at a time, mixing thoroughly after each addition. Finally, fold in the sour cream gently until just combined.

          Incorporate the Raspberries: Carefully fold the raspberries into the cheesecake filling, being cautious not to mash them too much. You want to maintain their beautiful shape and freshness.

            Layer the Cheesecake: Pour the cheesecake filling over the oatmeal crust in the baking dish, spreading it out evenly with a spatula. Crumble the reserved oatmeal mixture over the top, ensuring the cheesecake layer is well covered.

              Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The cheesecake filling should be set, with the topping lightly golden. You should still see a slight jiggle in the center, indicating the cheesecake is creamy.

                Cool: Remove the baking dish from the oven and allow it to cool at room temperature for about 30 minutes. Then transfer it to the refrigerator and chill for at least 2 hours, or overnight, to allow it to fully set.

                  Serve: Once the bars are chilled and firm, use the parchment overhang to lift them out of the pan. Cut them into squares and serve with fresh raspberries on top, adding a light dusting of powdered sugar for an extra touch of sweetness, if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour and 30 minutes (plus chilling time) | Servings: 12 bars