Oatmeal Chocolate Chip Cheesecake Bars

Jamie Lothridge | My Baking Addiction

Oatmeal Chocolate Chip Cheesecake Bars are a semi-homemade treat the whole family will love. Top them with a drizzle of chocolate sauce to make them extra special!

Oatmeal Chocolate Chip Cheesecake Bars Photo

If you've been reading My Baking Addiction for any length of time, you're probably well aware of the fact that I'm mildly obsessed with cheesecake - in any form. From No Bake S'mores Cheesecake and Bailey’s Irish Cream Cheesecake to Cherry Cheesecake Cookies, cheesecake will always be my favorite dessert in all the land.

Want to know what else I'm mildly obsessed with? Purchasing random products from the grocery store when they're on sale.

Our main pantry (yes, we have two), needed some serious attention last week. The shelves were packed with holiday sprinkles and open packages of just about every baking chip you could imagine.

During this little clean up session, I also realized that I had seriously over-purchased those little pouches of Betty Crocker cookie mix during the holidays. What can I say? Clearly, I was feeling festive during that trip to the grocery store, because no one truly needs five packages of gingerbread cookie mix.

Oatmeal Chocolate Chip Cheesecake Bars Picture

I also had far too many pouches of sugar cookie and oatmeal chocolate chip cookie mixes. Most of which were packed up to deliver to the local food bank along with four ginormous cans of yams that I don't remember buying, a portion of my canned pumpkin stash and loads of baking chips that I knew would expire before I could put them to use.

Last week, I decided to channel my inner Sandra Lee and whip up a semi-homemade cheesecake bar because a.) I wanted to start using up the cookie mix pouches I kept and b.) I was craving cheesecake.

I used the oatmeal chocolate chip cookie mix as a crust, followed by additional chocolate chips, because more is always more, and of course, a sweet and tangy layer of cheesecake. The results were pretty amazing.

Oatmeal Chocolate Chip Cheesecake Bars Image

The oatmeal cookie crust was slightly crisp, but also a bit chewy making it the perfect match for the cheesecake. I even went a little overboard and topped some of the bars with chocolate sauce, but I think macerated strawberries would be even more amazing.

This oatmeal chocolate chip cheesecake bars recipe is super simple to throw together and sure to be a huge hit for just about any occasion!

Craving more cheesecake recipes? Be sure to check out this Cheesecake Factory Red Velvet cheesecake and this chocolate stout cheesecake!

Oatmeal Chocolate Chip Cheesecake Bars Recipe

    20 Servings


For the Crust:
  • 1 pouch Betty Crocker Oatmeal Chocolate Chip Cookie Mix
  • 1/2 cup Unsalted Butter, room temperature
  • 1 large Egg
For the Cheesecake:
  • 3 8 ounce packages Cream Cheese, softened
  • 3/4 cup Granulated Sugar
  • 3 large Eggs
  • 1/2 cup Heavy Cream
  • 2 teaspoons Pure Vanilla Extract
  • 2/3 cup Chocolate Chips


  1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil and spray the foil with non-stick cooking spray.
  2. In a large bowl with an electric mixer, combine the cookie mix, butter, and egg until a dough is formed.
  3. Use clean hands, or a spatula to evenly press the dough into the prepared pan to create a crust layer.
  4. Bake in preheated oven for 13 to 15 minutes. Remove pan to a cooling rack and allow the crust to cool while you prepare the cheesecake layer.
  5. In a large bowl with an electric mixer, beat cream cheese and sugar on medium speed for about 2 minutes. Add in eggs, one at a time, and mix until fully incorporated. Be sure to scrape down the sides of bowl to make sure all of the ingredients are mixed well. Add in the heavy cream and vanilla and mix until combined.
  6. Sprinkle the chocolate chips over the crust layer and pour the cheesecake batter directly over the chocolate chips.
  7. Bake in preheated oven for 40 minutes, or until the center is set.
  8. Remove pan to a cooling rack and allow the cheesecake to cool completely. Once the cheesecake has cooled, cover the pan and refrigerate the cheesecake for at least 4 hours.
  9. If desired, top with chocolate sauce or strawberries before serving. 


  • Store leftover cheesecake in the refrigerator for up to 3 days.
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Jamie Lothridge

About Jamie

Jamie has an addiction to all things baking, as you'd guess from her blog, My Baking Addiction. She creates all things cookies just for us Food Fanatics, though.