Description
Savor the perfect blend of tangy raspberries and creamy cheesecake in these Raspberry Cheesecake Crumble Bars. With a buttery crumble topping and simple preparation, they are a delightful treat for any occasion, satisfying your sweet cravings easily.
Ingredients
Scale
- 12 oz bag frozen raspberries (or 3 cups, 340g)
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- Juice of 1 lemon
- 12 ounces full fat cream cheese, room temp
- 1/3 cup (67g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 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 the raspberry filling by combining raspberries, sugar, cornstarch, and lemon juice in a saucepan. Heat over medium until thickened, about 8-10 minutes, and let cool.
- In a bowl, mix cream cheese with sugar, egg, and vanilla until smooth. Set aside.
- Preheat oven to 350°F. Grease a 9×13 baking dish and line with parchment paper.
- Combine brown sugar, granulated sugar, flour, salt, and baking powder in a large bowl. Mix well and stir in melted butter until crumbly.
- Press two-thirds of the crumble mixture into the bottom of the prepared pan. Spread the cream cheese mixture over it, followed by the raspberry filling. Top with the remaining crumble mixture.
- Bake for 35-40 minutes until golden and set, then cool at room temperature before chilling in the refrigerator for 2 hours before slicing.
Notes
Make sure cream cheese is softened for smooth mixing.
For easy removal of bars, ensure parchment paper overhangs on the sides.
Store leftovers in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg