Description
These Raspberry Cheesecake Crumble Bars feature a luscious layer of tangy raspberry filling atop a creamy, rich cream cheese layer, all nestled between buttery, crumbly streusel layers. Baked to golden perfection, these bars are the ideal dessert combining fruity brightness and indulgent cheesecake texture in every bite.
Ingredients
Raspberry Filling
- 12 oz bag frozen raspberries (or 3 cups, 340g)
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water or lemon juice (for tartness)
Cream Cheese Filling
- 12 ounces full fat cream cheese, room temp
- 1/3 cup (67g) granulated sugar
- 1 tsp vanilla bean paste
- 1 large egg
Crumble
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 3/4 cups (354g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 cup (224g) unsalted butter, melted and cooled
Instructions
- Prepare Raspberry Filling: In a medium saucepan, combine frozen raspberries with sugar, cornstarch, and water or lemon juice. Stir to coat all ingredients evenly. Place the pan over medium heat and stir occasionally until the mixture begins to steam and bubble, about 5 minutes. Continue stirring continuously for another 3 to 5 minutes until the mixture thickens to a glossy, jam-like consistency.
- Cool Raspberry Mixture: Pour the thickened raspberry filling into a wide, shallow dish and refrigerate to cool while preparing the remaining layers.
- Make Cream Cheese Filling: In a medium bowl, mash the cream cheese and sugar together with a fork until smooth. Add vanilla bean paste and egg, then whisk the mixture until creamy and fully blended. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish and line the bottom and longest sides with parchment paper, leaving an overhang for easy removal.
- Mix Crumble Ingredients: In a large bowl, combine brown sugar, granulated sugar, flour, kosher salt, and baking powder. Use your hands to mix and break up any brown sugar lumps. Stir in the melted and cooled butter with a silicone spatula, continuing to mix thoroughly until the mixture is moist but crumbly with no dry patches.
- Assemble Bars: Press about two-thirds of the crumble mixture evenly into the bottom of the prepared pan in a thin, compact layer extending to all edges. Spread the cream cheese filling evenly over the crumble base. Layer the raspberry filling on top carefully, spreading it evenly but gently to avoid mixing with the cream cheese. Finally, crumble the remaining crumble mixture over the raspberry layer, nearly covering it.
- Bake Bars: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the edges turn golden, the surface looks dry, and the center jiggles slightly but is set when the pan is nudged.
- Cool and Chill: Let the baked bars cool at room temperature for about 20 minutes. Then transfer the pan to the refrigerator to chill completely for approximately 2 hours.
- Serve: Using the parchment paper overhang, lift the bars out of the pan. Slice into 12 large squares and serve chilled for the best texture and flavor.
Notes
- Using frozen raspberries helps prevent the filling from becoming too watery.
- For a tart flavor, lemon juice is preferred over water in the raspberry filling.
- Room temperature cream cheese ensures a smooth, lump-free cream cheese layer.
- Pressing the crumble firmly into the pan helps create a stable base.
- Chilling the bars thoroughly before slicing helps them hold together well.
- You can substitute gluten-free baking flour 1-to-1 for an allergy-friendly option.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
