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White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a raspberry swirl. Super easy to make recipe and perfect for any occasion!

White Chocolate Raspberry Cheesecake Bars


  • Author: Kelly
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Description

White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a raspberry swirl.  Super easy to make recipe and perfect for any occasion!


Ingredients

Scale

For the raspberry Swirl:

  • 1 and 1/2 cups (210g) fresh or frozen raspberries (no need to thaw)
  • 3 Tablespoons (37g) granulated sugar

For the crust:

  • 1½ cups (191g) shortbread cookie crumbs, finely ground
  • 3 tablespoons (43g) butter, melted

For the cheesecake filling:

  • 16oz (454g) cream cheese, softened
  • ⅓ cup (65g) sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 6oz (170g) white chocolate, melted and cooled
  • 1/3 cup (76g) sour cream, room temperature

Instructions

For the raspberry swirl:

  1. Combine the raspberries and sugar in a saucepan and simmer until the berries fall apart and become syrupy, about 4-5 minutes. Help to break them up by pressing on them with a spoon.
  2. Strain through a fine mesh strainer to remove the seeds and let cool before using. You can chill it in the refrigerator, in the freezer, or in an ice bath (my favorite).

For the crust:

  1. Preheat oven to 350 degrees F.
  2. Prepare an 8 by 8-inch baking pan by lining the bottom with aluminum foil or baking parchment and spraying with nonstick cooking spray.
  3. Mix the cookie crumbs and the melted butter until well combined and moistened. They should have the texture of wet sand.
  4. Press the crumbs into the bottom of the baking pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
  5. Bake until golden brown around the edges and fragrant, about 8 minutes. Set aside to cool.

For the cheesecake filling:

  1. With a hand mixer or in a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.
  2. Add sugar and beat another 2 minutes, scraping down bowl halfway through.
  3. Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.
  4. Add vanilla, salt, and white chocolate and mix until thoroughly combined.
  5. Add sour cream and mix until combined.

To assemble and bake the cheesecake:

  1. Pour half of the cheesecake batter onto the prebaked crust. Drizzle half of the raspberry sauce on top of the batter.
  2. Pour the remaining half of the cheesecake batter on top. Drizzle the remaining half of the raspberry sauce on top of the batter and swirl with a toothpick.
  3. Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 30-35 minutes.
  4. Remove from the oven and cool to room temperature, then refrigerate for 4 hours before slicing.

Notes

To use a 9 by 13-inch pan, double the recipe and bake a little longer.

For an Oreo or Golden Oreo crust: use 1½ cups (191g) finely ground Oreo cookie crumbs and 4 tablespoons (57g) melted butter.

For a traditional graham cracker crust: use 1 ½ cups graham cracker crumbs, 3 tablespoons sugar, and 4 tablespoons (57g) melted butter.

You can put half the raspberry sauce in the middle and half on top. Or just swirl some onto the top only if you prefer a more dramatic contrast between the layers. I’ve done both in the above photos.

  • Cuisine: American

Keywords: cheesecake, bars, dessert, white chocolate, raspberry, squares,

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