Reviewed: Oct. 5, 2009

These were great, but I am not sure I liked the tough oats in the crust.

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Lauren

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Reviewed: Sep. 1, 2009

This is super yummy!!! I added chopped pecans to the crust because you can never have too many nuts!

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Angela

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Reviewed: Aug. 6, 2009

I substituted butter for the shortening. I loved the thick layer of cheesecake filling with great lemon flavor. The raspberry filling and oatmeal crust balanced it very well. My husband and I had some right away after cooling, but was much better the next day after chilling in the fridge overnight. I did use fresh lemons and fresh zest. I made it to share with a neighbor who needed to gain weight after 25 days in the hospital. My new favorite dessert! I'm taking this with me the next time I'm supposed to bring something.

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MegB

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Reviewed: Jul. 13, 2009

Made these for a work function and they went over great! I did decide to use lime in place of the lemon, but followed everything else as written. I thought the crust was fine, but not outstanding. I would consider just using a simple graham cracker crust in the future. Between the jam and the filling, you really could do a ton of easy variations on this recipe. I thought it was easy to put together and I didn't have to futz with a spring-form pan. Very tasty!

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LEO317

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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Reviewed: Jul. 9, 2009

Fantastic. I made them for a party and everyone wanted the recipe. Easy to make and delicious. Don't change a thing.

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Lu

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Shiocton, Wisconsin, USA

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Reviewed: Jul. 1, 2009

I just tried these yesterday, and they were amazing! Really easy to make, and they taste soo good. Thank you for a great recipe; I'll make this again.

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Jenison

Cooking Level: Expert

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Apr. 6, 2009

These were really yummy!

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dlbeeson

Cooking Level: Beginning

Home Town: Meridian, Idaho, USA

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Reviewed: Mar. 15, 2009

Yum! Everyone at worked raved about these treats - they loved the crust, that they could pick it up and eat it without it crumbling all over like a graham cracker crust. I actually modified the recipe slightly, after reading another review: I only used 2 8oz packages of 1/3-less fat cream cheese. It still had plenty of great cream cheese flavor - certainly "thick" enough. Because I did that, i decreased the sugar slightly. I had SUCH a hard time getting some of the bars out of the pan, that's my only complaint. I'm glad I plated them at home and didn't just take in the pan... I literally chiseled them out. They still looked and tasted great... I just might use tinfoil or parchment next time. To make them pretty, I melted white chocolate chips with a bit of sweetened condensed milk and did a cute swirl on top!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 27, 2009

These were good, but not much raspberry. next time 'i would double the amount of raspberry jam, and let the crust cool a bit before putting the layers together.

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Isaac Hewitt

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Reviewed: Feb. 23, 2009

A rather unique and very delicious twist on plain old cheesecake, cut into dainty little squares. Loved the different, oatmeal crust, and the little bit of raspberry was just the right amount without overtaking the lemon cheesecake and was a nice touch! Pretty to look at and a treat to eat. I made half a recipe in an 8x8 pan (I tried a 9x9 but there was not enough crust for it), then cut into 16 squares, each of which I topped with a fresh raspberry.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 17, 2009

Really easy and fast. Fresh lemon juice and the zest from three lemons produced a tart/sweet combo that my family loved. Had to bake for 15 minutes longer than called for in the recipe, and as other reviewers said, chilling for a few hours made it easy to cut into bars. Thanks!

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jcliff

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Reviewed: Feb. 2, 2009

I can't believe I can make a very good cheesecake. I use lime the second time and the flavor and texture turn out just as excellent!

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MotoMeMotoU

Cooking Level: Beginning

Living In: Hampshire, Illinois, USA

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Reviewed: Feb. 1, 2009

Very easy to make and they turned out beautifully! I cut the cream cheese down to 3 packs and it was the perfect amount.

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charity

Cooking Level: Expert

Home Town: Hollywood, Alabama, USA

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Reviewed: Jul. 30, 2008

Really easy. I halved the recipe and made it in a 9" round springform pan.

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bolson79

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

This was a VERY delicious dessert that I brought to a friend's housewarming party. I added 1/4 cup ground pecans and 2 Tablespoons ground flaxseed to the crust mixture for added nuttiness. I doubled the juice and zest but will probably only double the zest next time. It was a bit too liquid but I did like the extra zing of lemon flavor. I had to sub strawberry jam mixed with a bit of orange marmalade for the raspberry but I think the sharpness of the raspberry is probably much better.

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AlaskaWild71

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: May 4, 2008

The oatmeal cookie crust was a nice change from the graham cracker crust. The raspberry layer took this to a fancier level than just plain cheesecake. It was a nice, rich recipe and pretty in presentation too. Thank you for a good recipe!

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Apr. 24, 2008

I made this for a work contest. Everyone loved it. I got second place. I thought it was ok. I was expecting someting a little more tart, but it was 100% sweet. But everyone else liked it

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logansmom

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Apr. 11, 2008

I didn't have any oats so I used a graham cracker crust and strawberry jam instead of raspberry. I made these for an event and went to cut them into squares and the cheesecake kept sliding off the crust a little because of the jam. (That's why the 4 stars, not great presentation.) But the taste was very good!

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cbwillis

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

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Reviewed: Feb. 14, 2008

To me, the crust tasted like flour before baking. I bumped the brown sugar up to 3/4 cup - just to give it some flavor. I doubled the jam and halved the cream cheese mixture. Still with it being halved - it was a pretty thick layer of cheesecake. Turned out very yummy!!!

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