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Triple Berry Cheesecake Bars
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Triple Berry Cheesecake Bars

Bar cookie made with preserves and cream cheese. This recipe makes a 9x13 inch pan, but if you have half a block of cream cheese you need to use you can halve it and make an 8-inch pan.
Course Dessert
Cuisine American
Keyword Blackberry, Cheesecake Bars, Jam
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 32 cookies
Author Anna
Cost 5

Equipment

Ingredients

  • 1 ⅓ cups oats
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup tightly packed light or dark brown sugar
  • ½ teaspoon salt**
  • 12 tablespoons unsalted butter, coled
  • 1 cup coconut flakes
  • 1 cup lightly toasted pecans
  • ½ to ⅔ cup your favorite flavor preserves
  • 8 oz cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 large egg
  • ¼ teaspoon of vanilla extract
  • 1 teaspoon lemon juice

Instructions

  • Preheat oven to 350ºF. Line a 13x9 inch pan with non-stick foil or line with regular foil and spray with cooking spray.
  • 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 ⅔ cups of crumbly mixture and set aside, then press the rest into bottom of pan. Bake for 15 minutes and then spread with preserves.
  • 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