Ingredients

Scale

For the Crust and Crumble:

1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Raspberry Layer:

1 cup fresh or frozen raspberries (if using frozen, do not thaw)
2 teaspoons cornstarch
1 tablespoon granulated sugar

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.

Make Crust and Crumble:
In a medium bowl, combine flour, oats, brown sugar, salt, and baking powder. Stir in melted butter until mixture is crumbly.
Press 2/3 of the mixture into the bottom of the prepared pan. Reserve the remaining for the topping.

Make Cheesecake Layer:
In a bowl, beat cream cheese and granulated sugar until smooth. Add egg and vanilla extract and beat until fully combined.
Pour cheesecake mixture over the crust and spread evenly.

Prepare Raspberry Layer:
Toss raspberries with cornstarch and sugar. Gently spoon over cheesecake layer.

Add Crumble Topping:
Sprinkle the reserved crumble mixture evenly over the raspberry layer.

Bake:
Bake for 35–40 minutes, or until the top is golden and the center is set. Cool completely in the pan, then chill in the fridge for at least 2 hours.

Serve:
Lift out using parchment, slice into bars, and enjoy chilled or at room temperature!