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White Chocolate Raspberry Cheesecake Bars

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These white chocolate raspberry cheesecake bars combine creamy cheesecake with a tart raspberry swirl and sweet white chocolate pockets, perfect for an easy yet impressive dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (115 g) white chocolate, chopped
  • ½ cup sour cream
  • 1 cup fresh or frozen raspberries (thawed and drained if frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until evenly coated and press firmly into the bottom of a lined 9×9-inch baking pan. Bake for 10 minutes and set aside to cool slightly.
  2. Gently melt the white chocolate in 20-second bursts in the microwave or over a double boiler. Set aside to cool slightly.
  3. In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for about 5 minutes until thickened. Press through a sieve if a seedless swirl is desired. Let cool.
  4. In a large mixing bowl, beat softened cream cheese with ¾ cup sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined. Gently fold in melted white chocolate to create swirls.
  5. Pour half the cheesecake batter over the crust and smooth evenly. Spoon half the raspberry sauce in dollops over the batter. Pour remaining batter on top, then add remaining raspberry sauce in dollops. Use a skewer or knife to swirl the raspberry sauce through the batter.
  6. Bake for 40–45 minutes until edges are set but center jiggles slightly. Cover with foil if edges brown too fast.
  7. Cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
  8. Lift bars out using parchment paper edges, cut into squares with a sharp knife, wiping clean between cuts.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracking. Avoid overmixing the batter to prevent cracks. Baking the crust first helps prevent sogginess. For a seedless raspberry swirl, strain the cooked raspberry sauce. Chill bars well before slicing and use a sharp knife dipped in hot water for clean cuts. Cover with foil if edges brown too quickly. Adding a teaspoon of vegetable oil to white chocolate helps it melt smoothly.

Nutrition

Keywords: white chocolate, raspberry, cheesecake bars, easy dessert, homemade, creamy, tart, sweet, raspberry swirl

Find it online: https://sagestirs.com/white-chocolate-raspberry-cheesecake-bars-easy-homemade-recipe/