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Mixed Berry Cheesecake Crumb Bars

Mixed berry cheesecake crumb bars with golden topping and creamy filling.
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These bars combine a buttery shortbread crust, a velvety cheesecake layer, and a sweet-tart mixed berry topping crowned with a crunchy crumble. They are a simpler, handheld version of a classic cheesecake, perfect for any occasion. The recipe is forgiving and adaptable, making it a wonderful treat to share.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 16 ounces (2 blocks) full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 3 cups mixed fresh or frozen berries (blueberries, raspberries, blackberries)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Make the crust and crumb: In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and salt. Add cold cubed butter and work in with a pastry cutter or fingers until mixture resembles coarse crumbs.
  3. Whisk egg yolk and 1 tsp vanilla in a small bowl. Drizzle over flour mixture and stir with a fork until clumps form. Reserve 1 1/4 cups of mixture for topping.
  4. Press remaining crumb mixture firmly and evenly into the prepared pan. Bake for 12-15 minutes until lightly golden at edges. Cool for 10 minutes.
  5. Make the cheesecake layer: Beat softened cream cheese until smooth. Add 1/2 cup sugar and beat until combined. Add 1 egg, 1 tsp vanilla, and 1 tbsp flour, beating on low just until smooth. Pour over the warm crust and spread evenly.
  6. Make the berry topping: In a bowl, gently toss berries with 1/4 cup sugar, cornstarch, lemon juice, and 1/2 tsp vanilla. Spoon evenly over the cheesecake layer.
  7. Sprinkle the reserved crumb mixture evenly over the berries.
  8. Bake for 40-50 minutes, until topping is golden brown and berry juices are bubbling. The cheesecake edges should be set (center may jiggle slightly).
  9. Cool completely in pan on a wire rack for at least 2 hours, then refrigerate for at least 1 hour (or overnight) before slicing into bars.

Notes

For clean slices, do not cut while warm. Use cold butter for the crust. Frozen berries work without thawing. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/mixed-berry-cheesecake-crumb-bars/