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White Chocolate Raspberry Cheesecake Bars

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Delightfully creamy white chocolate raspberry cheesecake bars with a buttery crust, perfect for any dessert occasion. These bars combine the rich flavors of white chocolate and fresh raspberries for a luscious treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 oz white chocolate, melted and slightly cooled
  • 1 cup fresh raspberries
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat the oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 10 minutes, then remove from oven and set aside.
  4. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate until fully combined.
  6. Gently fold in the flour until just incorporated.
  7. Pour the cream cheese mixture over the baked crust and spread evenly.
  8. Distribute fresh raspberries evenly over the top, gently pressing them slightly into the batter.
  9. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
  10. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 3 hours before cutting into bars.
  11. Use the parchment paper overhang to lift the bars out of the pan, slice, and serve chilled.

Notes

For an extra touch, drizzle melted dark chocolate over the bars before chilling or garnish with fresh mint leaves.

Find it online: https://cubaqueen.com/white-chocolate-raspberry-cheesecake-bars/