<- Back To Recipes
Raspberry Tiramisu Cheesecake Crumble Bars

2023-02-20 - Written by: Emily J. Miller

Raspberry Tiramisu Cheesecake Crumble Bars

A creative twist on traditional cheesecake and tiramisu, combined with a crumble bar.

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:

  1. 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.