These Oatmeal Cranberry Cheesecake Bars are so incredibly delicious and can be made ahead of time to help with your busy holiday schedule!
The holiday baking season is here! I am so excited for Thanksgiving and Christmas this year. We are hosting Thanksgiving (after several years off) and I am happily preparing our menu for the big day. I LOVE having my family over and making them something special. Too often the food I make for my blog is sent to Chris’s work the very next day and no one in my family really gets a chance to enjoy it.
I went with these Oatmeal Cranberry Cheesecake Bars because I LOVE bars and I happen to know that cranberries and cheesecake go very well together š Ā I used the base from my Blackberry Crumble Bars and followed it with a smooth cheesecake layer. I topped the cheesecake with jellied cranberry sauce and then sprinkled on the remaining crumb mixture. Totally. Divine.
Oatmeal Cranberry Cheesecake Bars
Ingredients
- 15.25 oz yellow cake mix 1 box
- 2 1/2 cups quick cooking oats
- 3/4 cup butter melted
- 8 oz cream cheese room temperature
- 14 oz can sweetened condensed milk 1 can
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 16 oz jellied cranberry sauce
- 2 tbsp cornstarch
Instructions
- Preheat oven to 350 degrees.
- Line 9x13 baking dish with parchment paper or grease with cooking spray.
- Mix cake mix and oats in a large bowl.
- Add melted butter and stir until crumbly.
- Press two-thirds of the mixture onto the bottom of the dish.
- Beat cream cheese in a mixer bowl until light and creamy.
- Add sweetened condensed milk, lemon juice and vanilla and continue mixing until smooth.
- Pour over crust.
- Combine cranberry sauce and cornstarch in a small bowl.
- Spoon over cream cheese mixture and gently spread out.
- Sprinkle white chocolate chips over tops of cranberry sauce.
- Sprinkle remaining crumb mixture over the top and press down gently.
- Bake for 35-40 minutes or until center iss set.
- Cool on a wire rack.
- Refrigerate and cut into bars before serving.
Nutrition
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Steph @ Crafting in the Rain says
Finger foods are great for making little waste, because you don’t need all the utencils…but maybe more napkins…perhaps it’s a toss up š
Lisa Cameron says
I use carton chicken/veggie/beef stocks in soups and sauces. My favorite White Bean and Kale Soup only uses 1 carton and 1 can (recyclable) plus a ton of veggies. It’s delicious and there is very little waste. I’m looking forward to trying the Oatmeal and Cranberry bars. They look yummy!
Debbie Jackson says
carton pureed pumpkin is perfect for my pumpkin rolls
Gloria says
The pumpkin would be great in cookies.
Dawn Paa says
I use the Swanson’s chicken broth in the cartons. I buy them at Sam’s club and get 3 at a time. I love using them for making (boiling) the spaetzles before I add them to my chicken and spaetzle soup. This add so much extra flavor to them.
Shelby says
My entertaining tip is just to skip on the paper plates, silverware, plastic cups and paper napkins. It causes SO much waste! Use cloth napkins and dinnerware you can wash and reuse! It not only reduces waste, it saves money. All of that disposable stuff really adds up!
Laura Barrera says
I use boxed chicken broth in so many different recipes. I use it to cook rice, I cook many meals in my crock pot using boxed chicken broth, I use it cook soups and stews, and I also like to cook it with fresh kale for a nice veggie soup. I always have a couple of extra boxes of chicken broth in my pantry.
Jacqueline M says
I always grab cartons of sweet potato soup to use as a base for my curry stir fry. I love the taste of the sweet potatoes in curry.
gayle honnold says
I don’t have anything new, we use real tableware to reduce paper and plastic waste, I often use veggies as dip bowls, friends with rabbits get veggie waste, leftovers go home with guests in glass dishes and I plan on looking forthe Pacific products at my grocery stores. I cannot wait to try the Oatmeal Cranberry Cheesecake Bars, they contain all my favorites!
Shannon says
Our area hasn’t gotten into cartons much except for milk and Broths. I love using the cartons because there is so much less waste. Love your sites, caring and recipes.
DeniseG says
Aluminum foil! It’s recyclable; cling wrap is not. Use it for storage/leftovers instead. You can even use it for prep…makes cleanup easy peasy. (Just rinse off any crazy sauces or baked-on cheese, etc first!)
MaryB says
I have never seen the jellied cranberry sauce in a carton! I will be looking for it. My tip is to use chicken stock or broth to cook quinoa, rice or noodles for extra flavor boost and use the remaining broth or stock in the carton for soup.
lori w. says
My homemade icing is made with a carton of heavy whipping cream, vanilla, powdered sugar and cream cheese. Best on chocolate cake.
Mami2jcn says
We use chicken broth from cartons to make homemade chicken noodle soup.
Danielle says
I use 1 carton pacific cream of mushroom soup with i large onion and 1 1/2 pounds of stew meat combined in my crock pot for 3 hours on low. add sour cream and serve over buttered noodles. ( you can add more mushrooms as well)
SO GOOD!
Trish - Mom On Timeout says
That does sound good Danielle – yum!