Raspberry Cheesecake Granola Bars


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This recipe is kind of a hack for eating dessert for breakfast! Marrying a creamy layer of raspberry-swirled cheesecake with a crunchy crust of Cascadian Farm Organic Oats & Honey Granola, these bars pack a healthy-ish sweetness that just can’t be beat. The best part is how easy it all comes together. Because you’re using crunchy granola, there’s no need to par-bake the crust. Just be sure to let the bars chill well in the fridge to set up and you’ve meal-prepped a sweet treat to last you through the week. You can even customize the swirl with your favorite jam or preserves for an endless combo of cheesecake bliss!

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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 16 bars

Recipe Card

For the Crust:


For the Cheesecake:


  • 1 pound full fat cream cheese, room temperature
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup raspberry preserves


  • Step 1

    Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.

  • Step 2

    Make the crust: In a blender or food processor, add the Cascadian Farm Organic Oats and Honey Granola and pulse until coarse crumbs form. Transfer to a bowl and add in the melted coconut oil, cinnamon, and salt. Stir until well combined, then press into the prepared pan.

  • Step 3

    In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese, honey, sugar, vanilla, and salt. Mix on medium speed until light and fluffy. With the motor running, add the eggs and mix until smooth. Pour over the crust and spread evenly with an offset spatula.

  • Step 4

    Dollop the raspberry preserves on top and swirl with the tip of a knife or offset spatula. Bake for 30 minutes, until just set and lightly jiggles. Let cool completely, then chill for at least 4 hours, or preferably overnight.

  • Step 5

    Carefully transfer the bars to a cutting board and slice into squares, then serve.