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There’s something about a pan of cream cheese jam bars cooling on the counter that pulls people into the kitchen before you’ve even said a word.
I started making these after a batch of plain shortbread crumb bars felt one-note. Adding a layer of sweetened cream cheese between the crust and the jam changed everything. It’s tangy, rich, and it keeps the jam from soaking into the crust and turning soggy.
You bake everything together in one 9×13-inch pan at 350 F / 175 C for about 35 to 40 minutes, until the crumble topping is golden and the jam bubbles at the edges. That bubbling is your cue. If it’s not bubbling yet, it’s not done.
I use raspberry jam most weeks, but any thick jam works. Just avoid anything runny, or you’ll end up with a soggy middle.
Why You’ll Love This Recipe
- Tangy cream cheese layer balances the sweet jam swirl
- One dough recipe forms both the crust and the crumble topping
- Freezes well, so you can bake once and enjoy for weeks
- Simple pantry ingredients, no special equipment needed
Ingredient Notes
- cream cheese: Use full-fat block-style cream cheese, not the spreadable tub kind, so the filling sets firm once baked.
- raspberry jam: Any thick jam or preserve works, like apricot or blueberry. Avoid thin jelly, it soaks into the cream cheese layer.
- unsalted butter: Keep it cold and cubed until you cut it into the flour, this is what gives the crumble its texture.
- egg: Room temperature eggs blend more smoothly into both the dough and the cream cheese filling.
- vanilla extract: Pure vanilla gives a cleaner flavor than imitation, but either works fine here.
Baked Cream Cheese Jam Bars with a Shortbread Crust
Ingredients
Method
- Heat the oven to 350 F / 175 C. Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang on two sides.
- Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl.
- Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs.
- Add 1 egg and 1 tsp vanilla extract, mixing until the dough just comes together and holds when pressed. It will look shaggy, not smooth, and that's normal.
- Set aside about 1 1/2 cups of the mixture for the crumble topping. Press the rest firmly into the bottom of the prepared pan.
- Beat the softened cream cheese and 1/3 cup sugar in a bowl until smooth with no lumps, about 2 minutes.
- Add the remaining egg and 1 tsp vanilla extract, beating until combined. Pour the filling over the crust and spread into an even layer.
- Drop spoonfuls of jam over the cream cheese layer, then swirl gently with a knife tip, keeping the layers mostly distinct rather than fully blended.
- Sprinkle the reserved crumble mixture evenly over the top, breaking up any large clumps with your fingers.
- Bake for 35 to 40 minutes, until the crumble is golden and the jam bubbles at the edges of the pan.
- Cool completely in the pan on a rack, about 2 hours, before lifting out with the parchment overhang and slicing into 16 bars.
Notes
- Use full-fat block cream cheese, not spreadable tub style, for a filling that sets properly.
- Don't skip the parchment overhang, it makes lifting the bars out in one piece much easier.
- Bake until the jam is visibly bubbling at the edges, not just the crumble color, for a set filling.
- Cut with a warm, dry knife for cleaner slices through the cream cheese layer.
Tips for Success
- Press the crust firmly and evenly into the pan so it bakes into a solid base instead of crumbling when sliced.
- Bring the cream cheese fully to room temperature before mixing, or the filling stays lumpy no matter how long you beat it.
- Use a jam with a thick set, like a good raspberry or apricot preserve, so it doesn’t soak through the cream cheese layer.
- Chill the reserved crumble mixture for 10 minutes if your kitchen is warm, so it stays in clumps instead of melting into the jam.
- Let the bars cool completely, at least 2 hours, before cutting, or the layers slide instead of holding their shape.
Variations
- Swap raspberry jam for apricot, blueberry, or fig preserves for a different fruit note in every batch.
- Add 1/2 cup chopped pecans or walnuts to the reserved crumble topping for extra crunch.
- Stir 1 tsp lemon zest into the cream cheese filling to cut the sweetness and brighten the flavor.
Storage and Reheating
Store cream cheese jam bars in an airtight container in the fridge for 4 to 5 days, since the cream cheese filling needs to stay cold. Let them sit at room temperature for 15 minutes before serving if you want a softer bite.
To freeze, wrap individual bars tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving.
If you want them slightly warm, microwave a single bar for 10 to 15 seconds. Any longer and the cream cheese layer turns runny instead of soft.
Serving Suggestions
Cream cheese jam bars work well with a mug of coffee or hot tea, the bitterness cuts through the sweetness. A handful of fresh berries on the side adds a bit of acidity and color.
For dessert, serve a bar slightly warmed next to a small scoop of vanilla ice cream. The contrast between the cool cream cheese layer and the warm crumble is worth the extra step.
They also travel well for potlucks or brunch spreads since they hold their shape at room temperature for a few hours.
FAQ
Why are my cream cheese jam bars soggy in the middle?
Soggy centers usually mean the jam was too thin or the bars came out of the oven before the filling set. Use a thick jam or preserve, not jelly, and bake until you see the jam bubbling at the edges, around 35 to 40 minutes at 350 F / 175 C. Cooling completely before slicing also helps the layers firm up.
Can I use a different jam instead of raspberry in these bars?
Yes, apricot, blueberry, or fig preserves all work well in this recipe. Stick with a thick-set jam rather than a runny jelly, since thin jam soaks into the cream cheese layer and makes the bars mushy. About 3/4 cup / 240 g is the right amount for one 9×13-inch pan.
Can I freeze cream cheese jam bars?
Yes, these bars freeze well for up to 3 months. Wrap each bar individually in plastic wrap, then store in a freezer bag or airtight container, and thaw overnight in the fridge before serving. Freezing after slicing makes it easy to grab just a few at a time.
What goes well with cream cheese jam bars at a brunch table?
Coffee or hot tea balances the sweetness of these bars nicely, and fresh berries on the side add a bit of acidity. For dessert instead of brunch, a small scoop of vanilla ice cream next to a warmed bar works well too.
Are cream cheese jam bars gluten free?
Not as written, since the crust and crumble use all-purpose flour. Swap in a 1:1 gluten-free flour blend and the texture holds up well, though the crumble may be slightly more delicate. Check that your cream cheese and jam brands are labeled gluten free too.
How do I know when the crumble topping on cream cheese jam bars is done?
The crumble is done when it turns golden brown and the jam underneath is visibly bubbling at the edges of the pan, usually 35 to 40 minutes at 350 F / 175 C. If the top looks pale, give it another 3 to 5 minutes rather than pulling it early.
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