Description
These White Chocolate Raspberry Cheesecake Bars offer a luxurious, comforting dessert perfect for a winter treat. You will love the creamy texture and the bright contrast of the tart raspberries against the sweet white chocolate.
Ingredients
- Graham Cracker Crust Ingredients: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
- Cheesecake Filling Ingredients: 2 (8 ounce) packages cream cheese, softened, 1 cup granulated sugar, 1 teaspoon vanilla extract, 2 large eggs, 4 ounces white chocolate, melted and slightly cooled
- Raspberry Swirl Ingredients: 1 cup fresh or frozen raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice
- Topping (Optional): White chocolate shavings
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8-10 minutes. Mash lightly if needed. Set aside to cool.
- Prepare the filling: In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
- Gently fold the slightly cooled melted white chocolate into the cream cheese mixture until just combined. Do not overmix.
- Pour half of the cheesecake batter over the baked crust. Dollop spoonfuls of the cooled raspberry mixture randomly over the batter. Pour the remaining cheesecake batter over the top.
- Gently swirl the raspberry mixture through the batter using a knife or skewer, creating a marbled effect. Be careful not to mix completely.
- Bake for 35 to 40 minutes, or until the edges are set and the center has only a slight jiggle.
- Let the bars cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 4 hours, or preferably overnight, before lifting out by the parchment paper overhang.
- Cut into squares and top with white chocolate shavings, if desired, before serving.
Notes
- Ensure your cream cheese is fully softened to prevent lumps in your filling.
- Melting the white chocolate slowly prevents it from seizing or burning.
- Chilling is essential; these bars set best when very cold.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 300
- Sugar: Approx. 25g
- Sodium: Approx. 150mg
- Fat: Approx. 19g
- Saturated Fat: Approx. 11g
- Unsaturated Fat: N/A
- Trans Fat: Trace
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 60mg