Description
Indulge in these luscious White Chocolate Raspberry Cheesecake Bars, featuring a buttery graham cracker crust topped with a creamy, tangy cheesecake layer swirled with sweet raspberry preserves and studded with rich white chocolate. Perfect for dessert or a special treat, these bars combine the classic flavors of cheesecake with a fruity twist.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 (8 ounce) bricks cream cheese (16 ounces total), softened
- 1 cup confectioners sugar
- 1/2 cup sour cream
- 3/4 cup cold heavy cream
- 2 teaspoons pure vanilla extract
Raspberry Swirl
- 1 1/4 cup raspberry preserves
White Chocolate Topping
- 1 (24 ounce) bag white chocolate chips
- 1 (8 ounce) heavy whipping cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of a greased 9×13 inch baking pan to form an even crust layer. Bake in preheated oven for about 8 minutes, then remove and let cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with confectioners sugar until smooth and creamy. Add in the sour cream, cold heavy cream, and vanilla extract, and continue to beat the mixture until fully combined and light in texture.
- Assemble and bake: Pour the cheesecake filling over the cooled graham cracker crust and spread evenly. Drop spoonfuls of raspberry preserves over the filling, then gently swirl them in with a skewer or knife to create a marbled effect. Bake the assembled bars in the oven for about 15 minutes or until the edges are set but the center is still slightly jiggly. Remove from oven and allow to cool completely at room temperature, then refrigerate until chilled and firm, at least 2 hours.
- Prepare white chocolate topping: While the bars are chilling, place the white chocolate chips and heavy whipping cream in a heatproof bowl. Gently melt together over a double boiler or in short bursts in the microwave, stirring frequently until smooth and glossy.
- Top and serve: Once the cheesecake bars are chilled and firm, pour the melted white chocolate mixture over the top and spread evenly. Refrigerate again until the white chocolate topping is set. Cut into 9 or 12 bars to serve and enjoy this decadent treat!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use cold heavy cream to help achieve a light and fluffy texture when mixed into the cheesecake.
- Swirling the raspberry preserves gently will give visually appealing marbled bars without blending the flavors too much.
- Chilling the cheesecake bars thoroughly before adding the white chocolate topping ensures a clean topping layer.
- Store leftovers covered in the refrigerator for up to 4 days.
