I’m so happy to be posting these Oatmeal Chocolate Chip Cheesecake Bars today. I feel like celebrating, just a little!
Let me try to explain…
This blogging thing is a crazy thing. When I started a year ago, I had no idea what it was all about. I enjoyed following a few well known bloggers, but I really didn’t know how people could call this -sharing recipes with pretty pictures- their actual JOB. How could they be so passionate about it? I still remember laying in bed, trying to think of a cute name to call my baby blog-to-be. I had no idea of the journey I was about to begin.
Well, a year later and I’m still learning something new every day, but I feel like it’s starting to become a big part of who I am, and I’m just loving it! I love dreaming up what recipe I’ll try next, and I love styling food and photographing it so that it looks as beautiful on your screen as it does on my kitchen table. I love how all of you leave me sweet comments and questions, and even tell me you tried the recipe and LOVED it too! I’ve never experienced a runner’s high (just pure exhaustion), but I’m definitely on cloud nine when something floating around in my brain comes to fruition and inspires someone else to do their thing in their own kitchen.
I feel like my first year of consistently posting recipes, doing my best to say no to mediocre, learning from and being inspired by fellow bloggers, and connecting with readers who like what they see here has been immensely satisfying for me. It scratches me where I itch so to speak! So thank you to all of you who take the time to read my ramblings, make my recipes, and “like” my whatever. Whether you are a fellow blogger, a faithful friend of LLK, or just stopped by for the cheesecake, I big fat puffy HEART you!
Now onto the cheesecake! This is me pulling out the big guns – make this recipe when you need a dessert this does NOT mess around. These bars are really rich and buttery and creamy and chocolatey and just so good. Here’s what you do:
Make your oatmeal cookie crust, bake for 10 minutes and then top with the chocolate chip cheesecake batter. Bake for another 40 minutes, then refrigerate until set. Cut into bars, and then here’s the fun part, turn them upside down and give them a gentle dunk in chocolate.
See that glossy chocolate coating? It’s really delicate, and because of the coconut oil, it doesn’t crack into a million pieces and fall into your lap when you take a bite. I learned that trick from Gerry from the wonderful Foodness Gracious in his Chocolate Covered Strawberry recipe.
If you love oatmeal chocolate chip cookies, and if cheesecake holds a special place in your heart, you must make these! I promise you will big fat puffy HEART love them too.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 cup old fashioned oats
- 1/2 cup dark brown sugar packed
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 6 tablespoons butter, melted
- 16 ounces cream cheese (2 blocks) softened at room temperature
- 1/3 cup dark brown sugar packed
- 2 eggs
- 2 teaspoons vanilla
- 2 tablespoons all purpose flour
- 1/2 cup mini semi sweet chocolate chips
- 1/2 cup semi sweet chocolate chips
- 2 tablespoons coconut oil
- Preheat oven to 350 degrees.
- In a medium bowl, mix together oats, dark brown sugar, flour, baking soda, and melted butter by hand until well combined.
- Line an 8x8 inch baking pan with parchment paper, making sure to leave a couple of inches hanging over the edges on two sides.
- Firmly press the oat mixture into the bottom of the pan.
- Bake for 10 minutes and then remove from the oven. Set aside.
- In the bowl of an electric mixer on low speed, mix cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, and mix until just combined. Avoid over mixing so that you don't incorporate too much air into the cheesecake batter.
- Mix in vanilla, and then flour, and lastly the chocolate chips.
- Pour the cheesecake batter over the oat crust and smooth to the edges. Return to the oven and bake for an additional 40 minutes. The middle should still be slightly unset when you take it out of the oven.
- Allow the cheesecake to cool at room temperature for one hour, and then refrigerate for at least four more hours before cutting.
- Lift the cheesecake out of the pan using the parchment paper onto a cutting board. With a sharp knife, slice the cheesecake into nine squares.
- To make the chocolate coating, combine the chocolate chips and coconut oil in a small microwave safe bowl. Microwave for 20 seconds, then stir. If needed, add 10 more seconds.
- Gently holding the bottom of each bar, dip the top third of the cheesecake into the chocolate coating and allow the excess to drip off. The chocolate will harden, but will still be easy to bite into even when cold.
- Repeat with remaining bars and refrigerate until serving.