Description
White Chocolate Raspberry Cheesecake Bars: Indulge in creamy cheesecake with a raspberry swirl, topped with white chocolate for a decadent treat.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 3 tablespoons (38g) granulated sugar
- Pinch of salt
- 16 ounces (450g) cream cheese, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) heavy cream
- 6 ounces (170g) white chocolate, melted and slightly cooled
- 1/2 cup (125g) raspberry preserves
- 1 cup (125g) fresh raspberries (optional, for garnish)
Instructions
- Step 1: Prepare the Pan and Crust Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden and set. Remove and let cool while preparing the filling.
- Step 2: Make the Cheesecake Filling In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until completely smooth, about 2-3 minutes, scraping down the sides as needed. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and heavy cream until just combined. Do not overmix—this introduces air bubbles that can cause cracking. Gently fold in the melted and cooled white chocolate until fully incorporated.
- Step 3: Create the Raspberry Swirl Pour the cheesecake filling over the cooled crust, spreading it evenly. Warm the raspberry preserves in a microwave for 15-20 seconds until slightly fluid. Dollop spoonfuls of the preserves randomly across the top of the cheesecake filling. Using a toothpick or thin knife, gently swirl the preserves through the top layer of the cheesecake to create a marbled effect. Be careful not to swirl too much or you’ll lose the distinct raspberry pattern.
- Step 4: Bake and Cool Properly Bake the White Chocolate Raspberry Cheesecake Bars for 35-40 minutes, or 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 30 minutes—this gradual cooling prevents cracks. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. This chilling time is crucial for the flavors to develop and the texture to set perfectly.
- Step 5: Slice and Serve Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan. With a sharp knife dipped in hot water and wiped clean between cuts, slice into bars. For the cleanest cuts, wipe the knife after each slice. Garnish with fresh raspberries just before serving if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 23g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg