Description
Indulge in the perfect balance of tangy raspberries and creamy white chocolate in these decadent Raspberry White Chocolate Cheesecake Bars. With a buttery graham cracker crust, a rich and smooth white chocolate filling, and a swirl of fresh raspberry puree, these bite-sized treats are sure to impress.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 5 tablespoons unsalted butter, melted
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 8 ounces white chocolate, melted and slightly cooled
– 1 cup fresh raspberries, puréed
Instructions
1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides.
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add in the sugar and beat until fully incorporated.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Fold in the melted white chocolate until just combined.
6. Spread the white chocolate cheesecake batter evenly over the graham cracker crust.
7. Dollop the raspberry purée over the cheesecake batter and use a knife or skewer to swirl it gently into the batter.
8. Bake for 40-45 minutes, or until the center is almost set. Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting and serving.
Notes
For best results, use high-quality white chocolate and fresh, ripe raspberries. These bars can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American