25 June 2012

strawberry lime cheesecake bars with oatmeal cookie crust

So here's what happened:
we were having company for dinner and I had the menu planned, grocery shopping done, and my house was clean.
It was a miracle, and a lot of it had to do with me letting the kids binge out on tv for the day because I had sent my husband golfing for Father's Day.
Sometimes you just gotta do what you gotta do.
Well in all my productivity - I have no idea how this happened - I forgot to think about dessert.
I mean, who am I? What is happening to my brain?
I really had no desire to rally the boys to the store on a Saturday afternoon, so I was determined to make something with what I had. And thus, this little delight was born:
I had cream cheese and berries, so I went from there. I tweaked a recipe I found online to work with what I had and I decided to make an oatmeal cookie crust since we were out of graham crackers.
They turned out to be pretty delightful and even semi healthy. Well, healthier than regular cheesecake, so there's that.
Now let's get down to brass tacks. 

First, make your cookie dough. 
1/2 cup softened butter
1/2 cup whole wheat flour
1/2 cup sugar
1 cup oats
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon of salt

Throw everything into a bowl and mix it until it all comes together.
Spray a 9x13 or 7x11 baking dish with some nonstick spray and press in your dough.
Bake at 350 for about 8 minutes until it's just about golden.

In the meantime, whip up your cheesecake layer.
Here's what you need:
8 ounces reduced fat cream cheese, softened
1/2 cup nonfat plain yogurt (something on the thicker side, like greek, works best.)
two limes, zested
1/2 cup sugar
one egg
1/2 teaspoon vanilla
1 1/2 cups sliced strawberries

Put everything except the strawberries into the food processor, blender or mixer.
Blend until everything is mixed well and looks a little something like this:
Pour the cheese mixture over the cookie crust and cover with strawberries.
Stick it back in the oven for 20-25 minutes, until the center no longer jiggles.
Once they're done, let them chill out in the fridge for at least three hours before cutting into them, but this is also a great dessert to make the day before and have ready for the party!
Or yourself, whatever.
The tangy lime and sweet strawberries are the perfect summer combo, 
and I think you might make some new friends with these little loves.
You could even add in some blueberries for a festive fourth of July shindig!

Now, go forth, bake and eat.

11 comments:

  1. This looks UNBELIEVABLY good!

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  2. i just want to live in or around your house so i can just come by for some... hmm lets say strawberry lime cheesecake bars with oatmeal cookie crust

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  3. This looks so yummy! May have to give this recipe a try. x

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  4. Oh my goodness Carina! This looks and sounds so lovely!

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  5. Well, now I know what we are having for 4th of July weekend! HUZZAH!

    (and thank you!)

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  6. And now my life is complete. YUM! Looks amazing! Totally making!

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  7. Sounds and looks really good. Even better because it was a "use what you have" creation. Those are the days that the SAHM league should be passing out promotions :)

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  8. I love that you used an oatmeal cookie crust, very original.

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  9. OMG... THIS looks like heaven! I sooo want to make this. I really wish I could just taste it now!!

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