These White Chocolate Raspberry Cheesecake Bars are simply mouthwatering! With a creamy cheesecake base and swirls of sweet raspberries, they bring a burst of flavor in every bite.
Making these bars is a breeze! I love cutting them into small squares to share with friends—or to keep all to myself! Who can resist that tasty combo of white chocolate and tart berries? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a crunchy base for your cheesecake bars. If you’re gluten-free, try using crushed gluten-free cookies or almond flour for a similar texture.
White Chocolate: I love using high-quality white chocolate because it adds richness. If you’re looking for a healthier option, you might use yogurt instead, but it won’t be as sweet.
Cream Cheese: Full-fat cream cheese gives the cheesecake its creamy texture. You can swap in Neufchâtel cheese for a lighter version, but be aware it might be less rich.
Raspberries: Fresh raspberries are ideal, but in a pinch, frozen raspberries work too. Just thaw and drain them well before using.
How Do I Get the Perfect Raspberry Swirl?
Creating that beautiful raspberry swirl can be tricky, but here’s what to do:
- Cook the raspberries with sugar and lemon juice to release their juices and thicken the mixture.
- Strain the mixture to remove seeds for a smoother puree.
- When you spoon the raspberry puree over the cheesecake mixture, avoid spreading it too much.
- Use a skewer or knife to gently swirl, making sure not to over-mix. You want to see those pretty red ribbons!
With these tips, you’ll confidently conquer these delicious cheesecake bars! Enjoy the sweet success of your baking!
How to Make White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup white chocolate chips
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 6 oz (170 g) white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This delightful dessert requires about 15 minutes of preparation time, plus 35-40 minutes to bake and at least 4 hours (or overnight) to chill. That’s a total of around 5 hours to make this delicious treat that everyone will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s heating up, grab your 8×8-inch square baking pan and line it with parchment paper or foil, making sure the paper hangs over the edges. This will help you lift the bars out later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter, then stir until the mixture is evenly moistened. Add the white chocolate chips and mix well. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the Crust:
Pop the crust into the preheated oven and bake for about 10 minutes. Once done, remove it from the oven and let it cool slightly while you prepare the filling.
4. Prepare the Raspberry Swirl:
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook, stirring frequently, until the raspberries break down and the mixture thickens slightly—this should take about 5 minutes. Then, strain the mixture through a fine sieve to remove seeds, pressing to get all the puree out. Let the raspberry puree cool.
5. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Stir in the melted white chocolate and vanilla extract until everything is fully combined.
6. Assemble the Bars:
Pour the cream cheese mixture over the cooled crust, spreading it evenly. Spoon the cooled raspberry puree over the cheesecake layer in random spots. Using a skewer or a knife, gently swirl the raspberry puree into the cheesecake batter to create beautiful marbled patterns.
7. Bake and Cool:
Return the pan to the oven and bake for 35-40 minutes. The edges should be set, while the center will still slightly jiggle. Once baked, take the cheesecake bars out and allow them to cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) to let them fully set.
8. Serve:
Once chilled, carefully lift the bars out of the pan using the parchment paper. Cut them into squares and serve with fresh raspberries on top if you like. Enjoy every delicious bite!
These White Chocolate Raspberry Cheesecake Bars are not only stunning to look at but are also a delightful treat for any occasion. Happy baking!
Can I Use Different Types of Berries?
Absolutely! While raspberries provide a lovely tartness, you can substitute them with strawberries, blueberries, or blackberries. Just keep in mind that the flavor and sweetness may vary based on the berries you choose.
Can I Make These Bars Ahead of Time?
Yes, these cheesecake bars are perfect for making ahead! You can prepare them a day or two in advance and store them in the refrigerator. Just make sure they’re covered well to maintain freshness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze the bars. Just wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw in the fridge before serving.
How Can I Ensure the Cheesecake Bars Don’t Crack?
To minimize cracking, be careful not to overmix the filling, which incorporates too much air. Additionally, baking the bars at a lower temperature and letting them cool gradually in the oven with the door ajar can help prevent cracks.
