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Desserts have an enchanting ability to bring people together, often captivating us with their rich flavors and diverse textures. The perfect dessert strikes a balance between sweet and savory, light and indulgent. Among the plethora of dessert options, Raspberry Oatmeal Cheesecake Bars stand out as a delightful fusion that transcends the ordinary cheesecake experience. This innovative twist offers a harmonious blend of creamy cheesecake and a hearty oatmeal crust, making it an irresistible treat for any occasion.

Raspberry Oatmeal Cheesecake Bars

Indulge in the delightful flavors of Raspberry Oatmeal Cheesecake Bars, where creamy cheesecake meets a hearty oatmeal crust and bursts of fresh raspberries. Perfectly balanced between sweet and tangy, these bars are not only easy to make but also visually stunning, enhancing any occasion. With a simple layering process and a combination of wholesome ingredients, this dessert offers both indulgence and nutrition. Discover the joy of sharing these irresistible bars with family and friends!
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Ingredients
  

For the Oatmeal Crust and Topping:

1 ½ cups rolled oats

1 cup all-purpose flour

¾ cup brown sugar, packed

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, melted

1 teaspoon vanilla extract

For the Creamy Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

1 cup fresh or frozen raspberries (if frozen, thaw and gently drain)

For Serving:

Fresh raspberries and powdered sugar (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper, leaving some overhang for easy removal later.

    Prepare the Oatmeal Mixture: In a large bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Stir to combine. Add melted butter and vanilla extract, and mix until the mixture resembles coarse crumbs.

      Create the Crust: Press about two-thirds of the oatmeal mixture evenly into the bottom of the prepared baking dish to form the crust. Set aside the remaining mixture for the topping.

        Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until just combined.

          Add the Raspberries: Gently fold the raspberries into the cheesecake batter, taking care not to crush them too much.

            Layer the Cheesecake: Pour the cheesecake filling over the oatmeal crust in the baking dish, spreading it evenly. Crumble the reserved oatmeal mixture over the top, covering the cheesecake layer.

              Bake: Bake in the preheated oven for 30-35 minutes or until the cheesecake filling is set and the topping is lightly golden. The center should have a little jiggle but not be wet.

                Cool: Remove from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours (or overnight) to fully set.

                  Serve: Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and serve with fresh raspberries on top and a dusting of powdered sugar, if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 bars