Raspberry Cheesecake Crumble Bars That Taste Like Bakery Desserts
Buttery Raspberry Cheesecake Crumble Bars layered with creamy cheesecake filling and sweet tart raspberry jam for the perfect bakery-style dessert.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 5 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz frozen raspberries 1/4 cup granulated sugar 1 tbsp cornstarch 2 tbsp lemon juice 12 oz full-fat cream cheese 1/3 cup granulated sugar 1 tsp vanilla extract 1 large egg 1/2 cup light brown sugar 1/2 cup granulated sugar 2 3/4 cups all-purpose flour 1/2 tsp kosher salt 1 tsp baking powder 1 cup unsalted butter melted and cooled
Instructions
1. Combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thick and glossy like jam. Transfer filling to refrigerator to cool slightly. Preheat oven to 350 degrees Fahrenheit. Grease and line a 9×13 baking dish with parchment paper. Mix cream cheese and sugar until smooth. Whisk in vanilla and egg until creamy. Combine flour, sugars, salt, and baking powder in a large bowl. Stir melted butter into the crumble mixture until evenly moistened. Press two-thirds of the crumble into the bottom of the baking dish. Spread cream cheese filling evenly over the crust. Spoon raspberry filling over the cheesecake layer carefully. Sprinkle remaining crumble evenly on top. Bake for 35 to 40 minutes until golden and set. Cool at room temperature, then refrigerate for 2 hours before slicing.
Notes
Frozen raspberries work perfectly for thick filling. Allow the bars to chill fully before slicing. Use parchment paper overhang for easier removal. Store leftovers in airtight containers in the refrigerator.