Easy To Make Raspberry White Chocolate Cheesecake Bars A Must Try Dessert

Raspberry White Chocolate Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake filling infused with melted white chocolate. A fresh raspberry swirl is gently incorporated into the filling for a visually stunning and flavorful dessert. After baking, chilling, and slicing, these bars make a delightful treat perfect for any occasion.

Raspberry White Chocolate Cheesecake Bars feature a graham cracker crust topped with a creamy cheesecake filling infused with white chocolate and swirled with a homemade raspberry sauce. The crust is baked and cooled before the filling is added, then the bars are baked again and chilled for several hours. The final result is a beautifully marbled, rich, and tangy dessert that’s cut into squares and served chilled. These bars are an impressive and delicious treat for any occasion.

Ingredients:

Crust:

•  1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
•  1 tsp vanilla extract
• 1/2 cup sour cream
• 4 oz white chocolate, melted and slightly cooled

Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch

 Instructions:

1. Prepare the Raspberry Swirl:

• In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
•  Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
• Strain the mixture through a fine mesh sieve to remove seeds and set aside to cool.

2. Make the Crust:

• Preheat your oven to 325°F (163°C).
• Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture firmly into the bottom of the prepared pan.
•  Bake the crust for 10 minutes, then set aside to cool.

3. Prepare the Cheesecake Filling:

•  In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, beating well after each addition.
•  Mix in the vanilla extract and sour cream until fully incorporated.
• Gently fold in the melted white chocolate until the mixture is smooth and well combined.

4. Assemble the Cheesecake Bars:

•  Pour the cheesecake filling over the cooled crust, spreading it evenly.
• Drop spoonfuls of the raspberry mixture onto the cheesecake filling.
•  Use a knife or skewer to gently swirl the raspberry mixture into the cheesecake, creating a marbled effect.

5. Bake and Cool:

•  Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
•  Turn off the oven, crack the oven door, and let the cheesecake bars cool in the oven for 1 hour.
• Transfer the pan to the refrigerator and chill for at least 4 hours or overnight.

6. Slice and Serve:

• Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan.
• Slice into bars using a sharp knife, wiping the knife clean between each cut.

7. Enjoy:

• Serve the raspberry white chocolate cheesecake bars chilled and enjoy the delicious combination of creamy cheesecake, sweet white chocolate, and tart raspberry swirls.

These bars are perfect for any occasion and are sure to impress with their beautiful appearance and delightful flavor.