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Raspberry Cheesecake Crumble Bars Recipe

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4 from 12 reviews

These Raspberry Cheesecake Crumble Bars combine a sweet and tangy raspberry filling with a creamy cheesecake layer and a buttery crumb topping. Perfectly balanced and baked to golden perfection, these bars make an impressive dessert that’s great for gatherings or a special treat.

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 temperature
  • 1/3 cup (67g) granulated sugar
  • 1 tsp vanilla extract
  • 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

  1. Make Raspberry Filling: In a medium saucepan, combine frozen raspberries, sugar, cornstarch, and water or lemon juice. Stir to coat and place over medium heat. Stir occasionally until the mixture starts to steam and bubble (about 5 minutes). Continue stirring continuously for another 3 to 5 minutes until thickened and glossy like jam.
  2. Cool Raspberry Filling: Pour the thickened raspberry mixture into a wide and shallow dish and refrigerate to cool as you prepare the other layers.
  3. Prepare Cream Cheese Filling: In a medium bowl, mash cream cheese and sugar together with a fork. Add vanilla extract and egg, then whisk until smooth and creamy. Set aside.
  4. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom and two longest sides with parchment paper, leaving some overhang for easy removal.
  5. Make Crumble Base: In a large bowl, combine brown sugar, granulated sugar, flour, salt, and baking powder. Use your hands to mix, breaking up brown sugar lumps. Stir in melted butter using a silicone spatula until mixture is evenly hydrated and crumbly but moist.
  6. Assemble Bars: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan in a thin, even layer up to the edges. Spread the cream cheese filling evenly over the base. Spoon the cooled raspberry filling on top, spreading gently to avoid mixing with the cream cheese layer. Crumble the remaining crumble mixture evenly over the raspberry layer to nearly cover it.
  7. Bake Bars: Bake for 35 to 40 minutes until the edges are golden, the surface appears dry, and the center jiggles tightly when nudged.
  8. Cool and Chill: Let bars cool at room temperature for about 20 minutes. Then transfer to the refrigerator and chill completely for about 2 hours.
  9. Serve: Using the parchment paper overhang, lift the bars from the pan and slice into 12 large squares. Enjoy your rich and tangy raspberry cheesecake crumble bars!

Notes

  • Using lemon juice instead of water in the raspberry filling enhances the tartness.
  • For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
  • Ensure cream cheese is room temperature for smooth mixing and better texture.
  • Press the bottom crumble layer firmly to form a sturdy base that holds the cheesecake and raspberry layers well.
  • Bars should be fully chilled before slicing to achieve clean cuts.
  • Store bars in an airtight container in the refrigerator for up to 4 days.

Find it online: https://dishcooks.com/raspberry-cheesecake-crumble-bars-recipe/