Raspberry Cheesecake Crumble Bars
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Fruit desserts
These fantastic raspberry cheesecake crumble bars have it all. They feature a juicy, sweet and tart raspberry filling, a cream cheese layer, and an irresistible crumble topping.
Ingredients
Scale
For the crust (top and bottom):
- ⅓ cup (70g) sugar
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons baking powder
- 1 stick (115g) unsalted butter, softened at room temperature
- 1 large egg
For the cream cheese layer:
- 1 ½ cups (12 ounces / 340g) cream cheese, softened
- ⅓ cup (70g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the raspberry jam:
- 3 cups (12 ounces / 340g) frozen raspberries
- ¼ cup (50g) granulated sugar
- 1 Tablespoon cornstarch
- Zest of 1 lemon + 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23 cm) square pan with parchment paper. Leave an overhang of paper to use as a sling to lift the bars out.
- For the crust. Mix all the dry ingredients together. Incorporate softened butter with your finger tips until no lumps remain. Add the egg, and stir well until the dough comes together.
- Pour half of the dough into the prepared pan and press flat into the base of the pan, using the palm of your hand, a glass or a measuring cup. Pre-bake for about 10 minutes, until lightly golden.
- For the cream cheese filling. In a large bowl, beat together the cream cheese and sugar using an electric mixer at medium speed until creamy and smooth, about 1 minute. Then add the egg, vanilla, and beat to combine. Pour over the crust, smoothing out the surface, and place in the refrigerator while making the raspberry jam.
- For the raspberry jam. In a medium saucepan combine the raspberries with sugar, cornstarch, lemon zest and juice. Stir to coat. Place over medium heat and stir regularly, until the mixture start bubbling. Stir continuously for another 3 to 5 minutes or until the mixture is thickened and glossy, like raspberry jam. Pour into a wide and shallow dish and allow to cool in the refrigerator for 15 minutes.
- Spoon the raspberry filling over the cream cheese layer and spread out, being careful not to disrupt the cream cheese underneath. Scatter the remaining dough over the raspberry filling, nearly covering the raspberry filling.
- Bake for 35-40 minutes, or until the crumble is golden brown and the filling is oozing and bubbling. Remove from the oven and allow to cool at room temperature for about 20 minutes. Once chilled, lift the bars out and slice into 12 large squares using a large knife. Enjoy!
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