Description
White Chocolate Raspberry Cheesecake Bars: Decadent dessert with creamy cheesecake, luscious raspberries, and sweet white chocolate. A crowd-pleasing treat!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
- 3 packages cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 6 ounces white chocolate, melted and slightly cooled
- 2 tablespoons heavy cream
- 12 ounces fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Step 1: Prepare the Raspberry Sauce Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down. Press the mixture through a fine-mesh sieve to remove seeds, creating a smooth puree. Set aside to cool completely while you prepare the other components.
- Step 2: Make the Graham Cracker Crust Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then cool while preparing the filling.
- Step 3: Prepare the Cheesecake Filling In a large bowl, beat the cream cheese until completely smooth, about 2 minutes. Add sugar and beat until incorporated and fluffy. Mix in eggs one at a time on low speed, just until each is incorporated. Stir in vanilla extract. Pour in the melted white chocolate and heavy cream, mixing gently until fully combined into a silky batter.
- Step 4: Assemble and Create Swirls Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Drop spoonfuls of the raspberry puree across the surface of the cheesecake filling. Using a skewer or thin knife, gently swirl the raspberry sauce into the cheesecake to create a marbled effect. Don’t overmix – you want distinct swirls of raspberry throughout your white chocolate raspberry cheesecake bars.
- Step 5: Bake and Cool Bake at 325°F (165°C) for 35-40 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture and flavor development.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 390
- Sugar: 26g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg