Description
Delicious layered bars featuring a crunchy oat base, silky cheesecake filling, and a bright cranberry layer.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour (or 1/2 cup flour + 1/4 cup almond meal)
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter, melted (or coconut oil for vegan)
- 8 oz cream cheese, softened (use vegan cream cheese if needed)
- 1/3 cup granulated sugar
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or 2 tablespoons sour cream
- 1 cup cranberries (fresh or frozen) or 3/4 cup dried cranberries softened
- 2 tablespoons sugar + 1 teaspoon cornstarch if using fresh cranberries
Instructions
- Combine oats, flour, brown sugar, baking soda, and salt.
- Add melted butter and stir until sticky crumbs form.
- Press two-thirds of the mixture firmly into the bottom of a lined 8×8 pan to form an even crust.
- For the cranberry layer, simmer cranberries with sugar and a splash of water until softened; stir in cornstarch if desired.
- Beat softened cream cheese until smooth; add sugar and mix until glossy. Beat in the egg and vanilla, and stir in lemon juice or sour cream.
- Spread half of the cheesecake filling over the pressed crust, add a layer of cranberry mixture, dollop remaining filling on top, and sprinkle remaining oat mixture as streusel.
- Bake at 325°F for 35–45 minutes until edges are set and center has a slight wobble.
- Cool in the oven with the door ajar for 20–30 minutes, then chill in the refrigerator for at least 3 hours before slicing.
Notes
For best texture, chill overnight. Can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg