Description
A crisp golden crust yields to a velvety cream cheese layer swirled with bright raspberry jam and sprinkled with fresh berries, all topped with a golden, buttery crumble for a satisfying crunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter cold and diced
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 cup raspberry jam
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, and salt.
- Add cold diced butter and vanilla extract, then use a pastry cutter or fork to blend until mixture resembles coarse crumbs.
- Reserve about one-third of the crumb mixture, then firmly press the remaining crumbs into the bottom of the prepared pan to form an even crust.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Spread the cream cheese mixture evenly over the crust.
- Gently warm the raspberry jam in the microwave or over low heat until it is pourable, then dollop it over the cheesecake layer and use a knife to create a marbled pattern.
- Sprinkle fresh raspberries evenly over the cheesecake layer, then crumble the reserved topping over the fruit.
- Bake for 30 to 35 minutes, or until the top is lightly golden and the cheesecake layer is set.
- Allow to cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Chill bars for at least 2 hours for clean, firm slices.
- Use cold butter to achieve a light, crumbly topping.
- Substitute raspberry jam with blueberry or strawberry jam for variation.
- Store bars in an airtight container in the refrigerator for up to 3 days.