Triple Berry Cheesecake Bars is a recipe originally adapted from Orchard's Finest. They are perfect for a cookie exchange, any seasonal gathering, picnics and late night snacks. Do you want cheesecake but don't need a whole one? Break out the food processor and whip up (pulse up?) some of these. The crust is made of flour, coconut and nuts and the filling is a combination of your favorite preserves plus a thin layer of cheesecake.
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Cheesecake Bars Texture Notes
The cheesecake layer seems pretty thin at first. You might worry there's not enough coverage, but once it's baked the ratio of cheesecake to jam to crust is perfect. I made a few different batches. With one batch, I accidentally left out the egg. I liked it a little better with the egg. However, if you know someone with an egg allergy or every store in town is out of eggs, you can just leave out the egg.
Orchard's Finest Triple Berry and Other Brands
For the batch in the photos I used Orchard's Finest. Orchard's Finest is (or was) a very line of preserves, but I haven't seen them in a while. I and am not sure they still sell them. but obviously, you can use any brand.
Recipe
Triple Berry Cheesecake Bars
Equipment
Ingredients
- 1 ⅓ cups oats
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup tightly packed light or dark brown sugar
- ½ teaspoon salt**
- 12 tablespoons unsalted butter, coled
- 1 cup coconut flakes
- 1 cup lightly toasted pecans
- ½ to ⅔ cup your favorite flavor preserves
- 8 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 large egg
- ¼ teaspoon of vanilla extract
- 1 teaspoon lemon juice
Instructions
- 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 ⅔ 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.
Gloria says
These bars look good! I like that there is salt in the crust-it deepens the flavors!
I love nuts in the crust, but adding coconut brings it to a whole new level.
I love chocolate, but not with cheese cake desserts so nix on the chocolate. I'll bet you could make the crust and then melt some chocolate and spread it on the crust, and then maybe sprinkle more coconut on top,
Erin says
Dang girl do you know how many recipes I'm going to have to make in 2 months with all these fantastic posts your putting up?!
Jennifer says
Looks delicious! For the coconut, is it unsweetened? Did you use frozen?
Adam says
Somehow I got roped into bringing all the desserts (minus cake) for a friends birthday party next week, with a specific request for cheesecake. I was going to just do my "cheesecake pie" in a square pan but I've never done a cheesecake bar and now I'm thinking this was the inspiration I needed :). Thanks!
sue @ Cakeballs, cookies and more says
great recipe, I would have to work chocolate in too some how, it's my weakness.
Debbie says
Oh these look wonderful....love that you used coconut. I think I would enjoy these with raspberry preserves. This is a keeper, thanks for posting.
Anna says
Lisa, I like your idea of incorporating chocolate.
Martha, it's probably best to keep them refrigerated, but they taste good cold or room temperature and they can sit out for a while.
Martha in KS says
Strawberry cheesecake ice cream is one of my favorites. I think this might have the same flavor - the oatmeal & nuts will replace the little bits of sugar cone. I'll make them soon, cutting the recipe in half and baking in a square pan. Should they be stored in the refrigerator?
Lisa Ernst says
Another great looking recipe, and I'm sure there's a way to get some chocolate in there. I love the coconut and pecan crust. Raspberry and chocolate would go well together for the next layer. 🙂