Lemon-Raspberry Cheesecake Bars {with Oatmeal Crust}

LemonRaspberryBarsMain

Cheesecake is one of my very favorite desserts! And my husband loves raspberries (and pretty much any kind of dessert!). We happened to get a gorgeous organic pint of them in our food co-op basket this past Friday along with oats, lemons, and cream cheese…all organic! So it seemed like destiny to make these bars.

I had some leftover fresh whipped cream in the fridge and these were so good topped with it. I whip one small package Organic Valley Heavy Whipping Cream with ⅓ cup organic powdered sugar to make fresh whipped cream. I’d definitely recommended topping these bars with it! :)

Lemon-Raspberry Cheesecake Bars with Oatmeal Crust (cleanish eating style)

What You’ll Need:

*To keep this recipe cleanish, use organic ingredients. Powdered sugar is the main thing that’s not technically a clean-eating food…thus the “cleanish” label. Dessert is something we enjoy in moderation but I do try to modify recipes to make them healthier (but still just as tasty) when we do have it.

  • 1 cup oat flour (I make it by using a NutriBullet or my food processor and running the oats through until they are a flour-like consistency).
  • 1 cup old-fashioned oats
  • 6 tbsp butter, melted
  • 3 tbsp pure maple syrup
  • ¼ tsp salt
  • 3 (8oz) packages cream cheese (I use Organic Valley Neufchâtel actually, which is slightly lower in far and higher in moisture content)
  • 6 tbsp freshly squeezed lemon juice
  • 3 tbsp lemon zest
  • ¾ cup powdered sugar
  • 3 large eggs
  • 1 pint raspberries

Preheat oven to 325. Line a 9×13 baking pan with parchment paper.

Combine oat flour, oats, butter, maple syrup and salt in a bowl and stir until well-combined. Press into the bottom of pan. It will look scant but if puffs up while baking. Bake for 10-12 minutes or until golden brown at 325 degrees.

While the crust is baking, beat together cream cheese, lemon juice and zest, powdered sugar and eggs until smooth and creamy. Pour over the cooled crust. Place raspberries evenly over the top, slightly pushing them into the cheesecake mixture.

Lemon-Raspberry Cheesecake Bars with Oatmeal Crust (cleanish eating style)

Bake at 325 for 35-40 minutes. The middle might “wiggle” a bit slightly and that’s ok. Chill for 3-4 hours and then dust with powdered sugar and cut into bars. Top with fresh whipped cream for serving, if desired.

Store leftover bars in refridgerator.

Lemon-Raspberry Cheesecake Bars {with Oatmeal Crust}
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 1 cup oat flour (I make it by using a NutriBullet or my food processor and running the oats through until they are a flour-like consistency).
  • 1 cup old-fashioned oats
  • 6 tbsp butter, melted
  • 3 tbsp pure maple syrup
  • ¼ tsp salt
  • 3 (8oz) packages cream cheese (I use Organic Valley Neufchâtel actually, which is slightly lower in far and higher in moisture content)
  • 6 tbsp freshly squeezed lemon juice
  • 3 tbsp lemon zest
  • ¾ cup powdered sugar
  • 3 large eggs
  • 1 pint raspberries
Instructions
  1. Preheat oven to 325. Line a 9x13 baking pan with parchment paper.
  2. Combine oat flour, oats, butter, maple syrup and salt in a bowl and stir until well-combined. Press into the bottom of pan. It will look scant but if puffs up while baking. Bake for 10-12 minutes or until golden brown at 325 degrees.
  3. While the crust is baking, beat together cream cheese, lemon juice and zest, powdered sugar and eggs until smooth and creamy. Pour over the cooled crust. Place raspberries evenly over the top, slightly pushing them into the cheesecake mixture.
  4. Bake at 325 for 35-40 minutes. The middle might "wiggle" a bit slightly and that's ok. Chill for 3-4 hours and then dust with powdered sugar and cut into bars. Top with fresh whipped cream for serving, if desired.
  5. Store leftover bars in refridgerator.

Adapted from this recipe.

Lemon-Raspberry Cheesecake Bars with Oatmeal Crust (cleanish eating style)

Enjoy!

Linking up on Link Party Palooza

Signature2014

Trackbacks

  1. […] Asian Strawberry Spinach Salad and Lemon Raspberry Cheesecake Bars for […]

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge

Google+