An oatmeal cookie and cheesecake collide in this Oatmeal Cookie and Cream Cheese Bars recipe. They are luscious, sweet, and can be made quickly and easily.
I didn’t think I liked oatmeal cookies until a couple of years ago. My husband received some as a gift and he made the mistake of bringing them home. I ate all of them then proceeded to find myself the perfect oatmeal raisin cookie recipe. I made oatmeal raisin cookies, oatmeal and dried cranberry cookies, oatmeal and dried apple cookies, and oatmeal and chocolate chip cookies. Because… that’s what I do. I obsess about a recipe and make it and make it and make it until I get it just right.
Oatmeal Cookie and Cream Cheese Bars have a great contrast of texture between the oatmeal cookie and the creamy cream cheese filling. Oatmeal cookie dough forms the base and top of these bars, with a cheesecake filling mixed throughout. It all comes together for a mouth-watering treat!
Oatmeal Cookie and Cream Cheese Bars
The texture of a cookie with ooey, gooey goodness running throughout. What could be better?
These bars make a wonderful sweet dessert. Because they are sturdy, they make good lunchbox treats.
An easy combination of cookie and cheesecake, my Oatmeal Cookie and Cream Cheese Bars start with cookie mix for a super easy treat.
- 1 17.5-ounce package Oatmeal cookie mix
- 2 large eggs
- 1/2 cup butter at room temperature
- 4 ounces cream cheese
- 1/2 cup sugar
Preheat oven to 350 degrees.
In a large bowl of your electric mixer, mix together cookie mix, 1 egg, and 1 stick butter. The dough will be thick and stiff.
In another bowl, mix together the cream cheese, 1 egg, and 1/2 cup sugar.
- Press half the cookie dough mixture in the bottom of 8x8 inch pan. Pour cream cheese mixture over cookie dough. Crumble the rest of the cookie dough mixture evenly over top of cream cheese mixture.
- Bake 25 to 28 minutes or until center is slightly set. Cool completely before cutting.
- Store in the refrigerator.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula