These Oatmeal Crumble Peanut Butter Cheesecake Squares are SO easy to make and always a hit at gatherings! So creamy that you would never know they’re lightened up with Greek yogurt and whole wheat flour!
HI! I actually haven’t packed myself into a box yet! WOO HOO>
But, today is the actual MOVE IN DAY, so there is STILL TIME.
However, I have a question for you:
Did your mom have “that dessert” that she ALWAYS brought to every.single.event that required some sort of food bring-age, without fail?
My mom did. I can recall MANY church potlucks, get-togethers at friend’s places, family gatherings and even some random after-school snack-age that involved these chewy chocolate oatmeal bars.
But, really, they were made of butter, oats, brown sugar, chocolate and marshmallows. They were also completely ready in about 20 minutes.
Do you blame her? SO MUCH GOODNESS.
Random side note: Growing up, my brother and I just called it “square.” “Chocolate oatmeal bars” was way out of our speech capacity, and they were cut into squares. So “Square” was an obvious name choice.
Clearly, we were wise beyond our years.
But, then I grew up and marshmallows, butter and refined flour just didn’t “do it” for me anymore.
For the Cheesecake Base:
- 1/2 cup Brown Sugar Packed
- 1/2 cup White Whole Wheat Flour Plus 3 tablespoons
- 3/4 cup Old Fashioned Rolled Oats Plus 2 tablespoons
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup Coconut Oil Plus 2 tablespoons, at room temperature
For the Cheesecake:
- 8 ounces Reduced Fat Cream Cheese Softened (not fat free)
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 cup Plain Greek Non Fat Yogurt Plus 2 tablespoons
- 1 large Egg White
- 1/2 cup Peanut Butter Chips Plus additional for topping (optional)
- Peanut Butter For drizzling (optional)
- Preheat oven to 375°F and spray an 8×8 inch pan with cooking spray.
- In a large bowl, combine the brown sugar, flour, oatmeal, baking soda and salt until well mixed. Add the coconut oil and use your hands to combine, until the mixture forms crumbs.
- Press 1 1/2 cups of the mixture firmly into the bottom of the prepared pan and bake for 5 minutes, just until lightly golden brown. Lower the heat to 350°F.
- In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add in the vanilla, Greek yogurt and egg white and beat until just combined, being careful not to over beat. Stir in the peanut butter chips.
- Pour the cheesecake filling onto the crust and spread out evenly. Top with remaining crumbs, and additional peanut butter chips if desired, pressing them into the cheesecake lightly.
- Bake until the top is golden brown and the sides have slightly risen, leaving the center of the cheesecake feeling a little bit jiggly, about 22-23 minutes. Let cool on the counter for 1 hour and then refrigerate for 4 hours to overnight, to set.
- Cut into squares, drizzle with peanut butter and devour!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.