These rich and creamy cheesecake bars are bound to be a hit at your next party, potluck or barbeque. The buttery shortbread crust is made with exceptional organic oats and flour from the quartz millstones of Bob’s Red Mill. Garnish with seasonal berries, using colors to match the season or celebration!
Cheesecake Bars with Shortbread Crust & Seasonal Berries
- ½ cup Bob’s Red Mill Organic Old Fashioned Rolled Oats
- 1 cup Bob's Red Mill Organic Unbleached All-Purpose White Flour
- 8 Tbsp. unsalted butter room temperature
- ¼ tsp. kosher salt
- ¼ cup sugar
- 1 Tbsp. lemon zest
- 2 cups fresh mixed berries raspberries, blueberries, blackberries, strawberries
Preheat oven to 325 degrees F. Spray 8 x 8-inch square pan with baking spray; line with parchment paper.
In bowl of food processor, blitz together oats, flour, butter, salt and sugar. Blend for 45-60 seconds to create large crumbles that hold together when squeezed.
In prepared pan, spread and smooth crust. Bake 25 minutes, until golden.
In clean food processor bowl, blend cream cheese, sour cream, sugar, lemon juice and vanilla until smooth (30-45 seconds). Scrape sides, add eggs and pulse until just combined.
Into baked crust, pour batter; tap to remove air bubbles.
Bake for 35-37 minutes, until edges turn golden and center doesn’t jiggle.
Let cool to room temperature; refrigerate before serving.
Serve chilled, sliced into 16 squares and garnished with lemon zest and fresh berries.