Ingredients
Scale
- 1 3/4 cups (228g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (175g) quick cook oats
- 8 oz cream cheese
- 1/2 cup (104g) sugar
- 1 large egg, divided
- 3/4 cup (127g) white chocolate chips
- 1 1/4 cups chopped strawberries
- 1 1/4 cups (163g) blueberries
Instructions
- Preheat oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper, spray short sides. Set aside.
- Combine flour, baking soda, cinnamon, and salt. Set aside.
- Cream butter and sugars until light and fluffy. Add eggs one at a time, then vanilla.
- Add dry ingredients until just combined. Stir in oats.
- Press half the cookie dough into pan; set remaining aside.
- Beat cream cheese and sugar until smooth. Add egg yolk and then egg white, mixing well. Melt white chocolate and stir into cream cheese mixture.
- Spread cheesecake mixture over cookie base. Sprinkle strawberries and blueberries on top. Crumble remaining cookie dough over fruit.
- Bake 25-30 minutes until golden. Cool to room temperature, then refrigerate until firm.
- Cut into bars and serve. Store in airtight container in fridge up to 4-5 days.
Notes
- Use parchment paper with overhanging sides for easy removal.
- Best eaten cold and within 4-5 days for optimal freshness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American