Raspberry Tiramisu Cheesecake Crumble Bars
A creative take on the classic Italian dessert, combining the flavors of tiramisu and cheesecake with a crunchy oat topping.
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (84g) unsalted butter, melted
For the filling:
- 12 oz (340g) mascarpone cheese
- 8 oz (225g) ricotta cheese
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 cups strong brewed coffee
- 12 ladyfingers, split lengthwise
- 1 cup fresh raspberries
For the topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
- Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
Crust:
- In a medium bowl, whisk together crumbs and sugar.
- Stir in the melted butter until well combined.
- Press mixture evenly into prepared baking pan.
Filling:
- Beat the mascarpone and ricotta cheese together until smooth.
- Add granulated sugar, egg yolks, vanilla extract, and cocoa powder; mix on medium speed until combined.
- Dip each ladyfinger into the coffee for about 3 seconds on each side. They should be soft and pliable but not too wet.
Assemble:
- Press half of the prepared crust mixture evenly into the bottom of a separate baking pan (about 8 inch square).
- Arrange the coffee-dipped ladyfingers over the crust layer.
- Pour the cheese mixture over the ladyfingers, spreading it out evenly to fill the pan.
- Top with the remaining crust mixture and add fresh raspberries.
Crumble:
- In a small bowl, whisk together oats, flour, sugar, and cold butter until crumbly.
Baking and topping:
- Bake for 45-50 minutes or until the cheesecake filling is set and the top is golden brown.
- Sprinkle the oat mixture evenly over the top of the baked cheesecake layer.
- Return to oven for an additional 5-10 minutes, until the oat topping is lightly toasted.
Cooling and serving:
- Let cool completely in pan on a wire rack. Refrigerate overnight or for at least 4 hours.
- Cut into bars and serve chilled, dusting with powdered sugar if desired.