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Creamy White Chocolate Raspberry Cheesecake Bars

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These creamy white chocolate raspberry cheesecake bars combine a silky smooth cheesecake with tangy raspberry swirls on a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 6 ounces (170g) white chocolate, chopped
  • ½ teaspoon pure vanilla extract
  • ¼ cup sour cream
  • 1 cup fresh raspberries
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 325°F (160°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper with overhang.
  2. Make the crust by combining graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand. Press evenly into the bottom of the pan.
  3. Bake crust for 10 minutes until fragrant and slightly golden. Let cool.
  4. Melt the white chocolate gently over a double boiler or in 20-second microwave bursts, stirring until smooth.
  5. Beat softened cream cheese and granulated sugar on medium speed until creamy and lump-free, about 2 minutes.
  6. Add eggs one at a time, mixing just until combined after each addition.
  7. Mix in melted white chocolate, vanilla extract, and sour cream on low speed until smooth and thick but pourable.
  8. Pour filling over cooled crust and smooth the top.
  9. Make raspberry swirl by mashing raspberries with powdered sugar. Strain through a fine mesh sieve for smoothness if desired.
  10. Drop spoonfuls of raspberry puree over cheesecake batter and swirl gently with a skewer or knife in a figure-eight motion.
  11. Bake for 40-45 minutes until edges are set and center jiggles slightly.
  12. Cool to room temperature on a wire rack for about 1 hour, then refrigerate at least 4 hours or overnight.
  13. Lift bars out using parchment overhang and slice with a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Do not overmix after adding eggs to avoid cracks. Use room temperature ingredients for smooth batter. Melt white chocolate gently to prevent seizing. Use parchment paper for easy removal. The slight jiggle in the center after baking indicates perfect creaminess.

Nutrition

Keywords: white chocolate, raspberry, cheesecake bars, dessert, easy recipe, creamy, homemade, baking

Find it online: https://chrisfeasts.com/creamy-white-chocolate-raspberry-cheesecake-bars-easy-homemade-recipe-for-perfect-dessert/