White Chocolate Raspberry Cheesecake Bars! A match made in heaven! Featuring a crisp graham cracker crust, white chocolate-infused cream cheese filling, and a tart raspberry swirl, they're the perfect indulgence for any occasion.
16ouncescream cheese, softened to room temperature
1cupgranulated sugar
2large eggs
8ounceswhite chocolate, melted and cooled
1teaspoonpure vanilla extract
Raspberry Topping:
2cupsfresh or frozen raspberries
¼cupgranulated sugar
Instructions
Crust:
Preheat your oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then remove from the oven and allow it to cool.
White Chocolate Cheesecake Filling:
In a large bowl, beat the cream cheese until it's smooth and creamy.
Gradually add the sugar, then beat in the eggs, one at a time.
Stir in the melted white chocolate and vanilla extract until well incorporated.
Pour the filling over the cooled crust, spreading it out evenly with a spatula.
Raspberry Topping:
In a saucepan over medium heat, combine the raspberries and sugar. Cook until the raspberries break down and the mixture reaches a jam-like consistency. Strain the jam through a fine mesh sieve and allow the raspberry mixture to cool.
Assembling and baking the cheesecake bars:
Once the jam mixture has cooled drop spoonfuls onto the cream cheese layer. Use a knife to create beautiful swirl patterns.
Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or overnight if possible, before slicing into bars.
Notes
Ensure your cream cheese is at room temperature for a smoother filling. Avoid overbeating the filling, as too much air can cause cracks.
For clean, sharp edges, make sure your bars are fully chilled before slicing.
Cover any leftover bars in the refrigerator for up to 4 days. They can also be frozen for up to 3 months - thaw them in the refrigerator overnight before serving.