Description
Creamy white chocolate raspberry cheesecake bars with a buttery crust and vibrant swirl. An easy elegant dessert perfect for any occasion.
Ingredients
- For the crust: 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the raspberry swirl: 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For the cheesecake filling: 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla flavoring
- ½ cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
Instructions
- Preheat oven to 325 degrees F (160 degrees C). Line a 9×9 inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring and mashing until thickened. Strain through a fine sieve to remove seeds and set aside.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until incorporated. Stir in vanilla flavoring and heavy cream.
- Mix in the melted white chocolate until fully combined and smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Drop spoonfuls of raspberry sauce over the batter and swirl gently with a knife.
- Bake for 35 to 40 minutes until the center is set with a slight jiggle.
- Cool at room temperature, then refrigerate for at least 3 hours before slicing into bars.
Notes
- For clean slices, chill thoroughly and wipe the knife between cuts.
- Prep Time: 25 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American