Raspberry Oatmeal Cheesecake Dessert

I realize raspberry season in our part of the country is still a number of months away. I still see nothing wrong with using some of those frozen ones from last years crop. If there’s one thing I love, its an easy dessert that is still totally delicious. Combining raspberries and cream cheese is a match made in heaven then add some oatmeal and it becomes amazing. 

The cheesecake part of this recipe has been one of my ‘go to’  recipes when it comes to the base for any any number of variations. Since I had some frozen raspberries on hand I though they would give this dessert just what it needs. I have also used different pie fillings and preserves in it  or just left it as a plain cheesecake bar — all are good. These bars freeze well  so its great when you need a bit of dessert on short notice.

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Raspberry Oatmeal Cheesecake Dessert
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Raspberry Filling
Oatmeal Crust
Cheesecake Filling
Course Brunch, dessert
Servings
Ingredients
Raspberry Filling
Oatmeal Crust
Cheesecake Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Raspberry Filling
  1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar & water until sugar is dissolved. Bring to a boil, stirring often. Reduce heat & add vanilla. In a small dish, combine cornstarch & 2 Tbsp water; mix well. Add to boiling mixture, stirring over medium-low heat for about 4 minutes or until mixture has thickened. Remove from heat & allow to cool for 15 minutes, then fold in the last of the raspberries. Set aside.
Oatmeal Crust
  1. In a bowl, combine flour & brown sugar; cut in butter until crumbly. Stir in oatmeal. Reserving 1 1/2 cups; press remainder onto bottom of a 15 x 10-inch jelly roll pan.
Cheesecake Filling
  1. Preheat oven to 350 F. In a large bowl, using an electric mixer, beat cream cheese & sugar until fluffy. Add eggs; beat well. Add milk & vanilla then lemon juice & beat well.
Assembly
  1. Pour cream cheese mixture over crust evenly. Next, carefully pour raspberry filling over cheesecake evenly. Sprinkle top evenly with reserved crumb mixture. Bake 25 minutes or until tests down. Cool thoroughly & cut into bars or diamond shapes.
Recipe Notes
  • This recipe will divide easily into thirds for a smaller batch.
  • If you prefer the raspberries sweeter, add another 1/4 cup sugar.