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Triple Berry Cheesecake Cobbler


Looking for a dessert loaded with fresh berries? Try this Triple Berry Cheesecake Cobbler. Strawberries, blueberries and raspberries don't get any better.

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Rate this recipe 4.7/5 (6 Votes)


  • 2 pints 2 pints strawberries
  • 2 pints 2 pints blueberries
  • 2 pints 2 pints raspberries
  • OR 2 (12-ounce) packages frozen mixed berries, thawed
  • 1/2 cup 1/2 cup sugar
  • 4 (8-ounce) packages 4 (8-ounce) packages softened cream cheese
  • 1 cup 1 cup sugar
  • 2 teaspoons 2 teaspoons vanilla extract
  • 4 large 4 large eggs
  • 2/3 cup 2/3 cup quick oats
  • 2/3 cup 2/3 cup brown sugar
  • 2/3 cup 2/3 cup flour
  • 1 teaspoon 1 teaspoon cinnamon
  • 1/2 teaspoon 1/2 teaspoon nutmeg
  • 3/4 cup 3/4 cup butter, softened
  • CAKE:
  • 2 cups 2 cups cake flour
  • 2 teaspoons 2 teaspoons baking powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/2 cup 1/2 cup butter, softened
  • 1 cup 1 cup sugar
  • 3 large 3 large eggs, room temperature
  • 2 teaspoons 2 teaspoons vanilla
  • 3/4 cup 3/4 cup milk


Servings 12
Preparation time 15mins
Cooking time 110mins


Step 1

Preheat oven to 350°F.

Mix fresh or thawed berries (drained) with sugar; set aside.

In a medium bowl, beat together cream cheese and sugar until combined. Add vanilla and mix well. Add eggs, one at a time until all are combined; set aside.

In a medium bowl, mix together oats, brown sugar and flour. Add cinnamon and nutmeg; mix well. Add softened butter until mixture is completely moist and crumbly; set aside.

In a small bowl, combine cake flour, baking powder and salt with a wire whisk; set aside.

In a separate large bowl, mix butter and sugar with beaters until light and fluffy. Beat in eggs, 1 at a time, until combined.

Add vanilla and mix until completely combined.

Slowly beat in flour mixture and milk alternating each one until mixture is smooth.

Pour half of cake batter into greased 9- by 13-inch baking pan. (Use the rest of batter for another cake or cupcakes.)

Pour cream cheese batter over cake batter. Sprinkle half of the berry mixture over entire surface of cake. Reserve remaining berries for serving. Sprinkle oat crumble evenly over top of berries.

Bake 50 minutes.

Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.

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