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Triple Berry Cheesecake Bars

Triple Berry Cheesecake Bars

Bar cookie made with preserves and cream cheese
Servings 32
Author Cookie Madness


  • 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


  • 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 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.
  • 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.


**If using salted butter, omit the salt