Raspberry Cheesecake Bars
These bars have the best buttery oat crust, the perfect layers of cheesecake and raspberry jam! So good, SO EASY
Ingredients
- 2 cups (300g) all purpose flour
- 1½ cups oats
- ¾ cup (167g) brown sugar
- 2 sticks unsalted butter, room temperature
- 1 (8 oz.) block cream cheese, room temperature
- 1 (14 oz.) can sweetened condensed milk
- ¼ cup lemon juice from concentrate
- 2 tbsp cornstarch
- 1 (18 oz) jar raspberry seedless jam
Instructions
- preheat oven 350°, spray a 9x13 baking dish with cooking spray and set aside
- combine flour, oats, brown sugar in a mixing bowl and cut in butter with pastry blender, fork or with a mixer until crumbly
- reserve 1½ cups of crust for top, press the rest of the crust into bottom of baking dish and bake for 15 min
- while crust is baking, beat cream cheese until it is smooth and creamy
- add sweetened condensed milk to cream cheese and combine until smooth and creamy
- mix in ¼ cup lemon juice from concentrate
- in another small bowl, combine 2 tablespoons cornstarch with the raspberry jam
- remove crust from oven and assemble, smooth cheesecake batter over crust, then add jam on top of cheese cake layer, then sprinkle evenly the reserved 1½ cups of crust over the top
- bake for an additional 40 min, until crust is golden brown
- cool completely, chill and store covered in refrigerator
Nutrition
Calories: 178kcal
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