Raspberry Cheesecake Crumble Bars with Homemade Jam

By:

Ruby Bennett

Published:

August 27, 2026

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Raspberry Cheesecake Crumble Bars

If you are looking for a dessert that looks like it came straight from a bakery display case but is actually completely doable in your own kitchen, these Raspberry Cheesecake Crumble Bars are exactly what you need.

I have made these bars more times than I can count, and every single time they disappear within minutes. There is just something about that combination of buttery crumble, tangy cream cheese, and bright raspberry jam that makes people come back for a second piece.

The beauty of this recipe is that it is built in three distinct layers, but none of them require any fancy technique.

You do not need a stand mixer, you do not need a candy thermometer, and you do not need to stress about perfectly smooth surfaces. The rustic look is part of the charm.

The crumble on top gets golden and crisp, the cream cheese layer stays soft and rich, and that homemade raspberry jam in the middle is super flavorful and glossy.

I especially love making these for spring and summer gatherings. They feel light and fresh thanks to the raspberry filling, but they are also substantial enough to satisfy a serious sweet tooth.

You can make them a day or two ahead, which takes so much pressure off when you are hosting. The jam layer turns out perfectly every time as long as you keep stirring it on the stove, and the cream cheese filling comes together in minutes with nothing more than a fork and a whisk.

One of my favorite things about these bars is how adaptable they are. You can use frozen raspberries, which keeps the cost down and means you can make them any time of year. You can swap in other fruits.

You can even use a good quality jarred jam if you are short on time. But when you make the homemade raspberry filling from scratch, that is what takes these bars from good to so dang good.

Let me walk you through everything you need to know, from the three components to the assembly, baking, and chilling. I will also share my best baking tips so your bars come out perfectly on the first try.

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Layered Raspberry Cheesecake Bars

These bars are all about the layers.

Each component plays a specific role, and when you put them together, you get a dessert that is rich, fruity, and texturally satisfying all at once. Let me break down each layer and exactly how to build them.

Raspberry Filling

The homemade raspberry jam is the heart of these bars. You start with a 12 ounce bag of frozen raspberries, which is about 3 cups or 340 grams.

Combine the raspberries in a medium saucepan with 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and 2 tablespoons of water or lemon juice. The lemon juice adds a nice tartness that balances the sweetness, but water works fine too.

Place the saucepan over medium heat and stir to coat everything. After about 5 minutes, the mixture will start to steam and bubble.

At that point, you want to stir continuously for another 3 to 5 minutes until the mixture thickens and becomes glossy, just like raspberry jam.

Pour it into a wide and shallow dish and let it cool in the refrigerator while you prepare the rest of the layers.

Cream Cheese Filling

The cream cheese layer is what makes these bars feel indulgent. You will need 12 ounces of full fat cream cheese at room temperature. I always use Philadelphia cream cheese because it has the best texture and flavor, and it blends smoothly without lumps.

Mash the cream cheese together with 1/3 cup of granulated sugar using a fork. Then mash in 1 teaspoon of vanilla extract and 1 large egg. Switch to a whisk and mix until everything is smooth and creamy. Set it aside while you make the crumble.

Room temperature cream cheese is non negotiable here. If it is cold, you will end up with lumps no matter how hard you whisk. Let it sit out for about 30 minutes before you start.

Crumble Base and Topping

The crumble does double duty in this recipe. It forms the buttery base that holds everything together and the crumbly topping that adds texture. Here is what you need:

1/2 cup packed light brown sugar (100g)
1/2 cup granulated sugar (100g)
2 3/4 cups all purpose flour or a 1 to 1 gluten free baking flour, spooned and leveled (354g)
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsalted butter, melted and cooled (224g)

Add the brown sugar, granulated sugar, flour, salt, and baking powder to a large bowl. Use your hands to mix and toss everything together, breaking up any brown sugar lumps as you go.

Then use a silicone spatula to stir in the melted and cooled butter. Spend a good couple of minutes on this step to make sure the mixture is evenly hydrated with no dry patches remaining. It should look moist but still very crumbly.

Assembly and Baking

Preheat your oven to 350 degrees Fahrenheit. Grease the inside of a 9 by 13 inch baking dish and line the bottom and two longest sides with parchment paper, leaving some overhang for easy removal.

Press about two thirds of the crumble mixture into the bottom of the pan in a thin, even layer all the way to the edges. Spread the cream cheese filling over the crumble base in an even layer.

Then spoon the cooled raspberry filling over the cream cheese and spread it gently, being careful not to disrupt the cream cheese underneath. I find that using a spoon to ladle the jam in small dollops and then gently spreading it works best.

If you pour it all at once, it tends to sink into the cream cheese.

Break up the remaining crumble and sprinkle it evenly over the surface. You want to nearly cover the raspberry filling but leave some red peeking through for that beautiful rustic look.

Bake for 35 to 40 minutes. You will know they are done when the edges are golden, the surface appears dry, and the center tightly jiggles when you nudge the pan. The keyword is tightly. A loose, watery jiggle means they need more time.

Let the bars cool at room temperature for about 20 minutes, then transfer them to the refrigerator to cool completely for about 2 hours. Once chilled, lift the bars out using the parchment overhang, slice into 12 large squares, and enjoy.

Layer	Key Ingredients	Role
Crumble Base	Flour, sugars, butter	Structure and buttery crunch
Cream Cheese	Cream cheese, sugar, egg, vanilla	Rich, tangy middle layer
Raspberry Jam	Frozen raspberries, sugar, cornstarch	Fruity, glossy filling
Crumble Topping	Same as base	Texture and golden finish

Raspberry Crumble Bars Baking Tips

After making these bars many times, I have learned a few things that make a big difference in the final result. Here are my top tips to help you get it right on the first try.

Keep Stirring the Jam

The raspberry filling cooks quickly, but it can burn if you walk away. Once the mixture starts bubbling, stay at the stove and stir continuously. This ensures the cornstarch activates evenly and the jam thickens properly without scorching on the bottom of the pan.

You are only looking at about 3 to 5 minutes of active stirring, so it is not a long commitment.

Room Temperature Cream Cheese

I cannot stress this enough. Cold cream cheese will not blend smoothly, and you will end up with lumps in your filling layer. Let the cream cheese sit out on the counter for about 30 minutes before you start.

If you forget, you can place it in a sealed bag and submerge it in warm water for about 10 minutes to speed things up. Philadelphia cream cheese is my go to, always.

Measure Flour Correctly

Too much flour will make the crumble dry and tough. Too little and it will not hold together. The best approach is to spoon the flour into your measuring cup and level it off with a knife.

If you have a kitchen scale, use it. The canonical weight is 354 grams for 2 3/4 cups, and weighing takes all the guesswork out of it.

Use the Right Pan

Use an aluminum or aluminized steel 9 by 13 inch baking pan. Avoid glass and dark metal pans. Glass heats unevenly and can cause the edges to overbake before the center is set. Dark metal absorbs heat too quickly and can burn the bottom. A light colored metal pan gives you even heat distribution and consistent results.

Handle the Layers Gently

When you are assembling, the goal is to keep each layer distinct. Spread the cream cheese carefully over the crumble base. When adding the raspberry jam, use a spoon to ladle it in small amounts and gently spread it across the surface.

Do not press hard or use a vigorous spreading motion, or the jam will sink into the cream cheese and you will lose those clean layers.

Know the Doneness Signs

The bars are done when the edges are golden brown, the top looks dry rather than wet, and the center jiggles tightly when you gently nudge the pan. A tight jiggle means the filling is set but still soft. If the center jiggles loosely or looks liquid, bake for another 3 to 5 minutes and check again.

Chilling Is Essential

Do not skip the chilling step. These bars need at least 2 hours in the refrigerator to set properly. If you try to slice them while they are still warm, the layers will slide apart and the bars will fall apart.

Chilling firms up the cream cheese and raspberry layers so you get clean, beautiful slices. I usually make them the day before I need them and let them chill overnight.

For the cleanest slices, use a sharp knife and wipe it clean between each cut. This prevents the raspberry jam from smearing across the cream cheese layer.

Storage and Make Ahead

These bars must be stored in the refrigerator, not at room temperature. They will keep well for up to 4 days covered in the fridge. You can make them a day or two ahead, which is great for party prep.

Just keep in mind that the raspberry color may slowly bleed into the cream cheese layer over time, so they look their absolute best on day one and two.

If you want to try variations, you can swap the raspberries for blueberries, blackberries, or even strawberries. Frozen fruit is the most cost effective option.

You can also use about 2 cups of a good quality jarred jam warmed slightly to thin it out, though the homemade version really does make a difference in both flavor and texture.

For a gluten free version, use a cup for cup baking flour like Bob’s Red Mill or King Arthur.

Happy baking!

FAQs

How long do raspberry cheesecake crumble bars need to chill?

These bars need to chill in the refrigerator for at least 2 hours after they have cooled at room temperature for about 20 minutes. This chilling step is essential for the cream cheese layer to set firmly so the bars can be sliced into clean, neat squares.

Can I use frozen raspberries for cheesecake bars?

Yes, frozen raspberries are recommended and more cost-effective. Use a 12-ounce bag of frozen raspberries to make the homemade jam. The berries are frozen at peak ripeness and release moisture during cooking, which helps the sugar dissolve and the jam thicken properly.

Can I make raspberry cheesecake crumble bars gluten free?

Yes, you can make these bars gluten free by substituting a 1-to-1 gluten-free baking flour blend, such as Bob's Red Mill or King Arthur, for the all-purpose flour. Use the same amount, 2 3/4 cups, measured by spooning and leveling. The crumb texture remains tender and buttery.

How do you store raspberry cheesecake crumble bars?

Store these bars in an airtight container in the refrigerator, as they contain cream cheese and are perishable. They will keep for up to five days, though the raspberry color may gradually bleed into the cream cheese layer over time. For longer storage, wrap individual bars tightly and freeze for up to three months.

Raspberry Cheesecake Crumble Bars with Homemade Jam

Raspberry Cheesecake Crumble Bars