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Lemon-Oat Cheesecake Bars

 Lemon-Oat Cheesecake Bars
Because it's prepared in a jelly-roll pan, this dessert is easier than a traditional cheesecake. But it still has the same great flavor.—Sarah Miller, Wauconda, Washington
32 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 2 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 1-1/2 cups quick-cooking oats
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1/4 cup lemon juice
  • 1/4 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, combine the flour, brown sugar and salt; cut in
  • butter until crumbly. Stir in oats. Set aside 1-1/2 cups for
  • topping.
  • Press the remaining oat mixture into a greased 15-in. x 10-in. x
  • 1-in. baking pan. Bake at 350° for 10-12 minutes or until golden
  • brown.
  • Meanwhile, in a large bowl, beat cream cheese and sugar until smooth.
  • Add eggs; beat on low speed just until combined. Stir in the lemon
  • juice, milk and vanilla. Pour over crust. Sprinkle with reserved oat
  • mixture.
  • Bake for 24-26 minutes or until edges are lightly browned and filling

2 of 2

Lemon-Oat Cheesecake Bars (continued)

Directions (continued)

  • is set. Cool on a wire rack. Cut into bars. Store in the
  • refrigerator. Yield: 32 bars.
Nutritional Facts: 1 bar equals 202 calories, 11 g fat (7 g saturated fat), 51 mg cholesterol, 131 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.