White Chocolate and Raspberry Cheesecake Bars

White Chocolate and Raspberry Cheesecake Bars are a rich dessert made with fresh raspberries!

Mmmm!  Cheesecake!  I just love it, so rich, creamy and perfectly sweet.  Cheesecake is quite possibly the best dessert ever.  These cheesecake bars offer everything a cheesecake does except its a little less fussy and a little less formal but still looks and tastes stunning.

I love the combination of raspberries and white chocolate in this cheesecake.  It’s a pairing that was meant to be!

 White Chocolate and Raspberry Cheesecake Bars

 Here is a tip: This recipe is super easy but to make it even easier to put together try using seedless raspberry jam in place of the homemade raspberry sauce!

White Chocolate and Raspberry Cheesecake Bars

 

White Chocolate and Raspberry Cheesecake Bars

Ingredients:

1 1/4 Cup Chocolate Cookie Crumbs
1/8 Cup Butter, melted
2 Packages cream cheese, room temperature
1/2 Cup Granulated sugar
2 Large Eggs
6 oz White chocolate baking bars, chopped
1 Tbsp All-purpose Flour

For Raspberry Sauce:

1 1/4 Cup Raspberries (Fresh or Frozen)
2Tbsp Sugar
2 tsp Cornstarch
1/2 Cup Water

 

Directions:

Preheat oven to 350°F.

In asmall bowl, mix coookie crumbs and butter. Press in bottom of an 8-inch square pan. Bake for 10 minutes. Cool completely.

Reduce oven temperature to 325°F.

In a large bowl, cream the cheese together with the sugar until light and fluffy. Then beat in the eggs, one at a time, until just mixed together.

In a small bowl, combine the chocolate and flour then fold into cream cheese mixture.

In a saucepan, combine raspberries, sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce thickens. Strain the mixture through a mesh strainer to remove seeds.

Pour half of the prepared batter over the cooled crust. Spoon approximately 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and spoon another 3 tablespoons raspberry sauce over the top. To create the effect I did, just spoon the sauce over the batter in lines then use a knife tip to drag the sauce through the batter going the other way.

Bake about 30 minutes or until edges are set but center still jiggles slightly. (It will finish cooking completely on its own as it is cooling and you will retain the pristine look of the cheesecake without browning.)

Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 2 hours prior to serving.

Cut into 4 rows by 4 rows.

Serve with remaining sauce.

 

 

IMG_5301

White Chocolate and Raspberry Cheesecake Bars
Ingredients
  • 1 1/4 Cup Chocolate Cookie Crumbs
  • 1/8 Cup Butter melted
  • 2 Packages cream cheese room temperature
  • 1/2 Cup Granulated sugar
  • 2 Large Eggs
  • 6 oz White chocolate baking bars chopped
  • 1 Tbsp All-purpose Flour
  • 1 1/4 Cup Raspberries Fresh or Frozen
  • 2 Tbsp Sugar
  • 2 tsp Cornstarch
  • 1/2 Cup Water
Instructions
  1. Preheat oven to 350°F.
  2. In asmall bowl, mix coookie crumbs and butter. Press in bottom of an 8-inch square pan. Bake for 10 minutes. Cool completely.
  3. Reduce oven temperature to 325°F.
  4. In a large bowl, cream the cheese together with the sugar until light and fluffy. Then beat in the eggs, one at a time, until just mixed together.
  5. In a small bowl, combine the chocolate and flour then fold into cream cheese mixture.
  6. In a saucepan, combine raspberries, sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce thickens. Strain the mixture through a mesh strainer to remove seeds.
  7. Pour half of the prepared batter over the cooled crust. Spoon approximately 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and spoon another 3 tablespoons raspberry sauce over the top. To create the effect I did, just spoon the sauce over the batter in lines then use a knife tip to drag the sauce through the batter going the other way.
  8. Bake about 30 minutes or until edges are set but center still jiggles slightly. (It will finish cooking completely on its own as it is cooling and you will retain the pristine look of the cheesecake without browning.)
  9. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 2 hours prior to serving.
  10. Cut into 4 rows by 4 rows.
  11. Serve with remaining sauce.

These White Chocolate and Raspberry Cheesecake Bars are a rich dessert made with fresh raspberries!

 Enjoy!

 Love Cheesecake?  Try out these other fab ideas:  S’more Cheesecake Dip, Raspberry Cheesecake Smoothie [Paleo, Dairy Free, Gluten Free, Refined Sugar Free],  Mini Strawberry Cheesecake Bites , Mini Nutella Cheesecake with Oreo Crust, and Maple Syrup Cheesecake.

33 thoughts on “White Chocolate and Raspberry Cheesecake Bars

  1. This looks creamy, decadent and just plain delicious! Wow! Checking this out from pin it THursday, and yes I PINNED this sweetness!
    Cathy

  2. Oh my goodness… Raspberry cheesecake… Plus white chocolate… Plus a chocolate cookie crust!!! Oh gosh, how fantastic! Berries and white chocolate are such a great marriage, and this is the one to set the standard by! Thanks for sharing

  3. So the “1/2 Cup Granulated sugar” you use to put into the cream mixture and is the “2Tbsp Sugar”is also granulated and goes into the raspberry mix? i wasn’t sure

  4. these look and sound delicious 🙂 I’ve made a note of the recipe and will be trying it out sometime. I do love cheesecake (especially with caramel) so these are made for me 🙂

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