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Pick Your Flavor Cheesecake Bars

by on November 29, 2011 · 9 comments

I’ve you’ve been invited to a cookie exchange and don’t know what to take or if you just need a bar cookie for holiday gatherings, here’s a suggestion. The crust is made of flour, coconut and nuts and the filling is a combination of your favorite preserves plus a thin layer of cheesecake.

Triple Berry Cheesecake Bars

For this batch, I used Triple Berry Flavor Orchard’s Finest, but you can use any flavor you want. The cheesecake layer seems pretty thin at first and you might worry there’s not enough coverage, but once it’s all baked the ratio of cheesecake to jam to crust is perfect. I made a few different batches of these and with one batch, I accidentally left out the egg. I liked it a little better with the egg, but if you know someone with an egg allergy or every store in town is out of eggs (because that happens a lot, right?), you can just leave out the egg.

 

Triple Berry Cheesecake Bars
 
Prep time
Cook time
Total time
 
Bar cookie made with preserves and cream cheese
Author:
Recipe type: Dessert
Serves: 32
Ingredients
  • Base:
  • 1 1/3 cups oats
  • 1 cup (4.5 oz) all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup tightly packed light or dark brown sugar
  • 1/2 teaspoon salt**
  • 12 tablespoons unsalted butter, cold
  • 1 cup coconut flakes
  • 1 cup lightly toasted pecans
  • Filling:
  • 1/2 to 2/3 cup your favorite flavor preserves
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 teaspoon of vanilla extract
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350ºF. Line a 13×9 inch pan with non-stick foil or line with regular foil and spray with cooking spray.
  2. Combine the oats, flour, sugar, brown sugar and salt in the bowl of a food processor. Add the butter and pulse until crumbly. Add the nuts and coconut and pulse once or twice to mix. Measure out about 1 2/3 cups of crumbly mixture and set aside, then press the rest into bottom of pan. Bake for 15 minutes and then spread with preserves.
  3. Meanwhile, wipe out the food processor and add the softened cream cheese, sugar, egg, vanilla and lemon juice; Process until smooth. Carefully drop spoonful’s over the preserves, spreading gently to cover the jam the best that you can. Sprinkle reserved crumbly mixture over the top. Return to oven and bake for about 20 to 25 minutes or until top is lightly browned. Cool at room temperature for about an hour, then transfer to the refrigerator and chill for several hours. Lift bars from pan and cut into 32 squares.
Notes
**If using salted butter, omit the salt

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Published on November 29, 2011

{ 9 comments… read them below or add one }

Lisa Ernst November 29, 2011 at 8:17 am

Another great looking recipe, and I’m sure there’s a way to get some chocolate in there. I love the coconut and pecan crust. Raspberry and chocolate would go well together for the next layer. :-)

Martha in KS November 29, 2011 at 10:52 am

Strawberry cheesecake ice cream is one of my favorites. I think this might have the same flavor – the oatmeal & nuts will replace the little bits of sugar cone. I’ll make them soon, cutting the recipe in half and baking in a square pan. Should they be stored in the refrigerator?

Anna November 29, 2011 at 11:58 am

Lisa, I like your idea of incorporating chocolate.

Martha, it’s probably best to keep them refrigerated, but they taste good cold or room temperature and they can sit out for a while.

Debbie November 29, 2011 at 5:12 pm

Oh these look wonderful….love that you used coconut. I think I would enjoy these with raspberry preserves. This is a keeper, thanks for posting.

sue @ Cakeballs, cookies and more November 29, 2011 at 7:39 pm

great recipe, I would have to work chocolate in too some how, it’s my weakness.

Adam November 29, 2011 at 7:54 pm

Somehow I got roped into bringing all the desserts (minus cake) for a friends birthday party next week, with a specific request for cheesecake. I was going to just do my “cheesecake pie” in a square pan but I’ve never done a cheesecake bar and now I’m thinking this was the inspiration I needed :). Thanks!

Jennifer November 30, 2011 at 10:03 am

Looks delicious! For the coconut, is it unsweetened? Did you use frozen?

Erin November 30, 2011 at 12:51 pm

Dang girl do you know how many recipes I’m going to have to make in 2 months with all these fantastic posts your putting up?!

Gloria November 30, 2011 at 4:19 pm

These bars look good! I like that there is salt in the crust-it deepens the flavors!
I love nuts in the crust, but adding coconut brings it to a whole new level.
I love chocolate, but not with cheese cake desserts so nix on the chocolate. I’ll bet you could make the crust and then melt some chocolate and spread it on the crust, and then maybe sprinkle more coconut on top,

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