Lemon Raspberry Crumble Bars

1. Preheat the oven to 175°C (350°F) (top/bottom heat). Line a 20 × 20 cm (8 × 8 in) square baking pan with parchment paper.

2. Make the crust
   Mix the graham cracker crumbs with the melted butter. Press the mixture evenly into the bottom of the pan.

3. Prepare the filling
   In a bowl, beat the cream cheese and sugar until smooth. Add eggs, vanilla extract, lemon zest, and lemon juice, mixing until creamy.

4. Assemble the bars
   Pour the lemon filling over the crust and smooth it out.

5. Add the raspberries
   Spoon the raspberry jam or mashed raspberries on top and gently swirl it into the lemon layer with a knife.

6. Make the crumble
   Quickly combine the flour, brown sugar, and cold butter until you get coarse crumbs. Sprinkle evenly over the raspberry-lemon mixture.

7. Bake for 35–40 minutes, until the crumble topping is golden brown and the filling is set around the edges (the center can still be slightly jiggly).

8. Cool and slice
   Let the bars cool completely in the pan. Then slice into bars.

Tip:

Chilled bars taste even better the next day – perfect for guests or special occasions!