Irresistible Raspberry Cheesecake Crumb Bars with Homemade Jam

Dive into the delightful world of Raspberry Cheesecake Crumb Bars, a heavenly combination of creamy cheesecake, tangy raspberry jam, and a buttery crumb crust. This recipe offers a homemade raspberry jam option, but store-bought works just as well if you’re short on time. The crumbly, buttery layers, paired with the luscious cream cheese filling and swirls of raspberry jam, create an irresistible treat that’s perfect for any occasion.

Why You’ll Love This

You’ll love these Raspberry Cheesecake Crumb Bars because they offer the perfect balance of creamy, sweet, and tangy flavors. The homemade raspberry jam adds a fresh and vibrant touch, while the crumbly, buttery crust provides a satisfying texture. The cream cheese filling is smooth and rich, making these bars an indulgent yet easy-to-make dessert that’s sure to impress.

Perfect Occasion

These bars are perfect for any gathering, from casual family get-togethers to elegant parties. They make a wonderful addition to a brunch spread or a delightful treat for afternoon tea. Their portable nature also makes them a great choice for picnics and potlucks, ensuring you have a show-stopping dessert that’s easy to share.

Decoration Tips

For an elegant presentation, add a light dusting of powdered sugar on top before serving. You can also garnish with fresh raspberries and a sprig of mint for a pop of color and freshness. To achieve perfect swirls, use a toothpick or a skewer to gently mix the raspberry jam into the cream cheese layer, creating a beautiful marbled effect.

Ingredients:

Raspberry Jam (optional if using store-bought):

• 1 1/2 cups raspberries (fresh or frozen) (180g)
• 1/3 cup granulated sugar (66g)
• 1 teaspoon lemon juice
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water

Crumb:

• 1 1/2 cups all-purpose flour (180g)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened (170g)
• 2/3 cup granulated sugar (132g)
• 3/4 cup light brown sugar (159g)
• 1 1/3 cups quick oats (132g)

Cream Cheese Filling:

• 8 ounces cream cheese, softened (226g)
• 14 ounces sweetened condensed milk (397g)
• 2 teaspoons vanilla extract
• 1 egg yolk

Instructions:

Raspberry Jam:

1. In a small bowl, combine 1/2 tablespoon cornstarch with 1 tablespoon water and set aside.
2. In a medium saucepan, add the raspberries, granulated sugar, and lemon juice. Stir and bring to a boil.
3. Reduce the heat and let it simmer for about 10 minutes, stirring frequently.
4. Add the cornstarch mixture and stir until thickened. Remove from heat and let it cool.

Crumb:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
4. Using a spatula, mix in the dry ingredients and quick oats until well combined.
5. Press a little more than half of the crumb mixture into the prepared baking pan to form an even layer.
6. Bake for 13 minutes, then remove from the oven and set aside.

Cream Cheese Filling:

1. In a medium bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the sweetened condensed milk, mixing until well combined. Adjust the amount to taste if you prefer a less sweet filling.
3. Add the egg yolk and vanilla extract, mixing until fully incorporated.

Assemble:

1. Pour the cream cheese filling over the baked crumb layer, spreading it evenly.
2. Drop dollops of the cooled raspberry jam over the cream cheese layer and use a toothpick to gently swirl it, creating a marbled effect.
3. Sprinkle the remaining crumb mixture evenly over the top.
4. Bake for 22-25 minutes, or until the top is golden and the filling is set.
5. Allow the bars to cool completely, then refrigerate for at least 2-3 hours if you prefer to serve them chilled.

Enjoy!