Name: Cheesecake Bars with Shortbread Crust & Seasonal Berries
Prep time: 20 min
Cook time: 65 min
Total time: 205 min
Ingredients: 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; 16 oz. cream cheese (room temperature); ¼ cup sour cream; ½ cup sugar; 1 Tbsp. lemon juice; 1 tsp. vanilla extract; 2 eggs; 1 Tbsp. lemon zest; 2 cups fresh mixed berries (raspberries, blueberries, blackberries, strawberries)

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 Topped With Berries Sliced into Squares on Parchment Paper | Vitacost.com/Blog

5 from 1 vote

Cheesecake Bars with Shortbread Crust & Seasonal Berries

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Chill Time 2 hours

Total Time 3 hours 25 minutes

Servings 16

Calories 253 kcal

Author Bob's Red Mill

Ingredients

Crust

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

Filling

16 oz. cream cheese room temperature
¼ cup sour cream
½ cup sugar
1 Tbsp. lemon juice
1 tsp. vanilla extract
2 eggs

Garnish

1 Tbsp. lemon zest
2 cups fresh mixed berries raspberries, blueberries, blackberries, strawberries

Instructions

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.

Recipe Notes

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Nutrition Facts

Cheesecake Bars with Shortbread Crust & Seasonal Berries

Amount Per Serving

Calories 253 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g50%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 67mg22%

Sodium 129mg5%

Potassium 86mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 628IU13%

Vitamin C 3mg4%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.