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Raspberry Swirl Cheesecake Crumble Bars

2023-02-15 - Written by: Emily J. Miller

cheesecake raspberry oatmeal

Raspberry Swirl Cheesecake Crumble Bars

A creative twist on traditional cheesecake and crumble, these bars combine a creamy raspberry swirl with a crunchy oat topping.

Raspberry Swirl Cheesecake Crumble Bars

These innovative bars bring together the best of both worlds - the creaminess of cheesecake and the crunch of oat crumble. A sweet raspberry swirl adds an extra layer of flavor to these delightful treats.

Ingredients:

For the crust:

  • 1 cup (200g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened

For the cheesecake layer:

  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the raspberry swirl:

  • 1 cup (200g) fresh raspberries
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar

For the crumble topping:

  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed brown sugar
  • 1/4 cup (50g) unsalted butter, softened
  • 3/4 cup (90g) rolled oats

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
  2. Prepare the crust: In a medium bowl, whisk together the flour, brown sugar, and granulated sugar. Add the softened butter and mix until a crumbly mixture forms. Press this mixture into the prepared baking pan.
  3. Bake the crust for 20-22 minutes or until lightly golden. Let cool completely.
  4. Prepare the cheesecake layer: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Pour the cheesecake mixture over the cooled crust.
  6. Prepare the raspberry swirl: Mash the raspberries with a fork to release their juices. Mix the cornstarch and granulated sugar together, then stir into the mashed raspberries. Drizzle this mixture evenly over the cheesecake layer.
  7. Prepare the crumble topping: In another medium bowl, whisk together the flour, brown sugar, and softened butter until crumbly. Stir in the rolled oats.
  8. Top the raspberry swirl with the crumble mixture, spreading it evenly to cover.
  9. Bake for an additional 35-40 minutes or until the crust is golden brown and the cheesecake layer is set. Let cool completely in the pan before refrigerating overnight.

Slice and serve chilled, garnished with fresh raspberries if desired.