White Chocolate Raspberry Cheesecake Bars
Indulge in the luxurious blend of creamy sweetness and fruity tang with these White Chocolate Raspberry Cheesecake Bars. Featuring a buttery graham cracker crust, a velvety cheesecake filling infused with melted white chocolate, and an elegant swirl of raspberry preserves, this dessert is as stunning as it is delicious. Perfect for parties, holidays, or any time you need a show-stopping treat, these bars combine simple ingredients with easy-to-follow steps for a foolproof recipe. With a balance of rich white chocolate and vibrant raspberry flavor, each bite is irresistibly smooth and satisfying. Serve chilled and savor the perfect harmony of textures and flavors in every square!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 113 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 450 grams Cream cheese, softened
- 120 grams White chocolate chips, melted
- 150 grams Granulated sugar
- 2 Large eggs
- 5 milliliters Pure vanilla extract
- 80 grams Raspberry preserves
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then remove from the oven and allow to cool while preparing the filling.
Using a stand mixer or handheld mixer, beat the softened cream cheese and 150 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Gently fold in the melted white chocolate until the filling is smooth and homogenous.
Pour the cheesecake batter over the cooled crust, spreading it out into an even layer.
Drop small spoonfuls of raspberry preserves over the surface of the cheesecake batter. Use a toothpick or skewer to gently swirl the preserves into the batter, creating a marbled effect.
Bake the cheesecake bars in the preheated oven for 30-35 minutes, or until the center is slightly set and no longer jiggles when gently shaken.
Remove the pan from the oven and allow the bars to cool to room temperature. Then, refrigerate for at least 3 hours or until completely chilled.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 12 squares and serve.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 32.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
