Triple Berry Cheesecake Cobbler

triple berries

Triple Berry Cheesecake Cobbler



2 pt each of strawberries, blueberries, and raspberries or 2 12 oz packages of frozen mixed berries, thawed


4 pkg softened cream cheese

1 c sugar

2 tsp vanilla extract

4 lg eggs


2/3 c quick oats

2/3 c brown sugar

2/3 c flour

1 tsp cinnamon

1/2 tsp nutmeg

3/4 c butter, softened


2 c cake flour

2 tsp baking powder

1/2 tsp salt

1/2 c butter, softened

1 c sugar

3 lg eggs, room temperature

2 tsp vanilla

3/4 c Dairy Maid Dairy Whole Milk


1. Preheat oven to 350 degrees

2. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar. Set aside

3. In medium bowl, beat together 4 packages of Cream Cheese and 1 cup of sugar till combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs, one at a time until all are combined. Set aside

4. In medium bowl, mix together, 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside

5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk. Set aside. In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons of vanilla and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until mixture is smooth. Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes).

6. Pour cream cheese batter over cake batter. Sprinkle half of berry mixture, without sugar, over entire surface of cake. Sprinkle oat crumble evenly over top of berries.

7. Bake at 350 degrees for 50 minutes. Let cake cool completely. Cut into squares. Pour remaining berry mixture over each serving

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