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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Gina Guthrie says
I love to make a quick soup using ingredients that I have in cartons and cans, i.e. beans, broth, veggies.
S^3 says
Make a whole chicken so you can make make multiple meals.
Danielle says
I like to use fresh produce when entertaining. Very little waste with fruit and veggie trays!
Simone says
I’m stoked to try these bars!!! My favorite “smart” entertaining tip is to use pretty washable cloth napkins and use fruits or veggies as the platter to serve in š
Trish - Mom On Timeout says
Thank you Simone and good luck!
Lauren C. says
Not just for entertaining, but for our everyday meals we use real plates, glasses, cups, silverware etc. We do have a roll of paper towels in the kitchen but use dish towels to dry hands, and another to dry dishes. To get ready for company, windows and mirrors are dried with recycled newspaper for a sparkling finish. When cooking, fresh is best. Shopping for fresh fruits and vegetables and always using reusable bags helps the environment. I always used the carton chicken broth instead of butter in our mashed potatoes. My daughter enjoys Butternut Squash soup in the carton. I haven’t seen the cranberry sauce in a carton yet, but now I’m going to hunt it down. š Personally, I think that foods that are in cartons taste better than from a can too!
If I win, my charity of choice would be Epiphany Center in San Francisco. The Epiphany Center is 161 years old and provides client-centered care to a diverse population of children, women, and families who are the most vulnerable in our society. Our purpose is to strengthen family life and to enhance the physical, social-emotional, intellectual and spiritual growth of each person in our care.
Thank you to Carton Smart and you, Trish for this opportunity!
Trish - Mom On Timeout says
Love all these great tips Lauren! Good luck!
Claudia says
I use cartoon chicken broth to make mashed potatoes I cut the potatoes on small chunks and boil with chicken broth until the potatoes get soft and the broth reduces enough to use the broth to mashed the potatoes add salt and paper to taste no need to add butter, I also make mexican rice,
Tabitha Arguelles says
If we make too much masa for tortillas for dinner, we like to reserve some for dessert as bunuelos. Then you have dessert without much extra effort!
Kirsten says
My favorite way to use chicken broth is to make chicken noodle or chicken and rice soup in my crock pot. It’s SUPER easy and leaves your house smelling delicious.
Shelly T. says
We use chicken broth in a carton for soups. My daughter loves it!
Jessie C. says
We like using carton miso broth to make quick noodle tofu soup.
Janet M. says
I love to use fruit, veggies, or bread as my serving containers. Lots less waste and less dishes to wash.
heather says
I use the carton chicken stock in my chicken vegi potato crockpot resipe
Dawn says
Always looking for better ways to cook for our
Environment. Using chicken broth in box
packaging is a great start. Better than in
the can for my chicken and dressing recipe.
Bryn says
I hate the foam trays that meat is packaged on so I always buy meat in bulk and repackage in recyclable foil and freeze. Each time we do this we are avoiding at least four foam trays.
Kristen says
I’ve been making my own coffee creamer with half and half. Saves money too. š I also add heavy cream to my homemade sauces, alfredo and red sauces.