Raspberry cheesecake crumble bars

Shavuos is coming up, and I'm making a list of all the delicious dairy baked goods I can make! Generally, we really only bake Pareve and I think it opens up a whole new world when we can use butter, cheese, and all the dairy goodies! I'm so excited to share these raspberry cheesecake crumble bars with you! It combines a buttery shortbread crumble with a silky vanilla cheesecake and a jammy raspberry swirl. No water baths, no cracks, just handheld cheesecake perfection.

Ingredients needed for raspberry cheesecake crumble bars:

Crust/crumbs:

This batch is used for both the crust and the crumbly topping. Combine flour, sugar, brown sugar, salt, and baking powder. Add melted butter to combine.

Cream cheese filling:

Mix together cream cheese, sugar, egg and vanilla extract. You can mix this by hand but I like to do it with a hand mixer for the best texture.

Raspberry jam:

This homemade raspberry jam is incredibly easy yo make. Frozen strawberries, sugar, corn starch and lemon juice.

How to make them:

1. Start by making the raspberry jam since it will need time to cool before you assemble the bars. Combine the frozen raspberries with sugar, cornstarch and lemon juice. Stir to coat and heat over a medium flame for 5 minutes, stirring occasionally. The mixture will start to bubble. Stir for an additional 3 to 5 minutes until the mixture is thick and glossy like jam.
2. Pour it into a dish and refrigerate.
3. In a medium bowl, mix together the cream cheese, sugar, vanilla and egg with a hand mixer or by hand until it's smooth and creamy.
4. Preheat the oven to 350F and line a 9x13 pan with parchment paper. Leave some paper overhanging on the edges so you can lift the bars out later.
5. Combine the brown sugar, sugar, flour, salt and baking powder in a large bowl. Mix with your hands or your fork, breaking up any sugar lumps as you go, Add in the melted butter and use your hands to form moist crumbs.
6. Press ⅔ of the crumble mixture into the bottom of the 9x13 pan.
7. Spread the cream cheese over the crust.
8. Spoon the cooled raspberry filling over the cream cheese, gently as to not mix it in.
9. Gently toss the remaining crumble over the jam to cover.
10. Bake for 35 to 40 minutes.
11. Allow the bars to cool for 20 minutes before transferring them to the fridge for at least 2 hours.
12. Lift the bars out and slice into 16 squares.

Storing:

Store raspberry cheesecake crumble bars in an airtight container in the refrigerator for up to 3–4 days to maintain freshness, as they contain cream cheese. For longer storage, freeze them for up to 3 months by wrapping them tightly.

More dairy baked goods

The easiest magic lemon cobbler

Raspberry rugelach with cream cheese

Rich Creme Brûlée Cheesecake Bars

Raspberry cheesecake crumble bars

aspberry cheesecake crumble bars with you! It combines a buttery shortbread crumble with a silky vanilla cheesecake and a jammy raspberry swirl. No water baths, no cracks, just handheld cheesecake perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chill time 2 hours hrs

Servings: 16 bars

Course: Dessert

Ingredients Method Video

Ingredients

  

Raspberry filling

• 12 oz frozen raspberries
• ¼ c sugar
• 1 tablespoon cornstarch or arrowroot starch
• 2 tablespoon fresh lemon juice

Cream cheese filling

• 12 oz whipped cream cheese
• ⅓ c sugar
• 1 egg
• 1 teaspoon vanilla extract

Crumble

• ½ c packed light brown sugar
• ½ c sugar
• 2 ¾ c all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 sticks unsalted butter melted and cooled

Method

 

1. Start by making the raspberry jam since it will need time to cool before you assemble the bars. Combine the frozen raspberries with sugar, cornstarch and lemon juice. Stir to coat and heat over a medium flame for 5 minutes, stirring occasionally. The mixture will start to bubble. Stir for an additional 3 to 5 minutes until the mixture is thick and glossy like jam.
2. Pour it into a dish and refrigerate.
3. In a medium bowl, mix together the cream cheese, sugar, vanilla and egg with a hand mixer or by hand until it's smooth and creamy.
4. Preheat the oven to 350F and line a 9x13 pan with parchment paper. Leave some paper overhanging on the edges so you can lift the bars out later.
5. Combine the brown sugar, sugar, flour, salt and baking powder in a large bowl. Mix with your hands or your fork, breaking up any sugar lumps as you go, Add in the melted butter and use your hands to form moist crumbs.
6. Press ⅔ of the crumble mixture into the bottom of the 9x13 pan.
7. Spread the cream cheese over the crust.
8. Spoon the cooled raspberry filling over the cream cheese, gently as to not mix it in.
9. Gently toss the remaining crumble over the jam to cover.
10. Bake for 35 to 40 minutes.
11. Allow the bars to cool for 20 minutes before transferring them to the fridge for at least 2 hours.
12. Lift the bars out and slice into 16 squares.

Video