Go Back
Overhead shot of golden cream cheese jam bars stacked on a marble board, jam swirls and crumble topping visible.

Baked Cream Cheese Jam Bars with a Shortbread Crust

Shortbread crust, tangy cream cheese filling, and a jam swirl, topped with the same buttery dough baked into a crumble.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 2 hours 58 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Shortbread Crust and Crumble
  • 2 1/2 cups all-purpose flour (300 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup unsalted butter (225 g); cold, cubed
  • 1 egg large
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 16 oz cream cheese (450 g); softened, full-fat block style
  • 1/3 cup granulated sugar (65 g)
  • 1 egg large
  • 1 tsp vanilla extract
Jam Layer
  • 3/4 cup raspberry jam (240 g); or another thick jam or preserve

Method
 

Make the Crust and Crumble
  1. 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.
  2. Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl.
  3. Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs.
  4. 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.
  5. 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.
Make the Cream Cheese Filling
  1. Beat the softened cream cheese and 1/3 cup sugar in a bowl until smooth with no lumps, about 2 minutes.
  2. Add the remaining egg and 1 tsp vanilla extract, beating until combined. Pour the filling over the crust and spread into an even layer.
Assemble and Bake
  1. 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.
  2. Sprinkle the reserved crumble mixture evenly over the top, breaking up any large clumps with your fingers.
  3. Bake for 35 to 40 minutes, until the crumble is golden and the jam bubbles at the edges of the pan.
  4. 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.