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Flavorful Mulberry Lemon Cream Cheese Crumb Bars

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These mulberry lemon cream cheese crumb bars feature a bright, tangy filling atop a buttery, nutty almond crust. Easy to make and perfect for any occasion, they combine fresh mulberries, lemon zest, and cream cheese for a deliciously refreshing treat.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ⅓ cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen mulberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan lightly with butter or line it with parchment paper.
  2. In a mixing bowl, combine almond flour, 3 tablespoons granulated sugar, and salt. Stir in melted butter and vanilla extract until the mixture holds when pressed.
  3. Press the crust evenly into the bottom of the prepared pan. Bake for 12-15 minutes until golden around the edges. Remove and let cool slightly.
  4. Beat softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add egg, lemon juice and zest, and vanilla extract; mix until combined.
  5. In a small bowl, toss mulberries with 2 tablespoons sugar and cornstarch to thicken.
  6. Pour cream cheese mixture over the cooled crust and smooth out. Evenly distribute mulberry topping on top, pressing lightly.
  7. Bake bars for 25-30 minutes at 350°F until filling is set and berries are bubbly. Tent with foil if berries start to burn.
  8. Cool bars completely at room temperature, then refrigerate for at least 2 hours before slicing.
  9. Slice with a sharp knife dipped in hot water and dried between cuts for clean slices.

Notes

If crust feels too soft after cooling, bake a few more minutes before adding filling. Use a warm, dry knife for clean slices. Let bars sit at room temperature 10-15 minutes before serving for best texture. For dairy-free, substitute vegan cream cheese and coconut oil. Frozen mulberries should be thawed and drained to avoid soggy topping.

Nutrition

Keywords: mulberry bars, lemon cream cheese bars, almond crust, crumb bars, gluten-free dessert, easy dessert, summer dessert

Find it online: https://snappyspoon.com/flavorful-mulberry-lemon-cream-cheese-crumb-bars-easy-homemade-almond-crust-recipe/