Description
Indulge in the perfect balance of tart raspberries and creamy white chocolate in these irresistible Raspberry White Chocolate Cheesecake Bars. With a buttery graham cracker crust, a rich and smooth white chocolate cheesecake filling, and a vibrant raspberry topping, these bars are sure to delight your taste buds.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 6 tablespoons unsalted butter, melted
– 24 ounces (3 packages) cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon vanilla extract
– 2 eggs
– 1 cup white chocolate chips, melted
– 1 1/2 cups fresh raspberries
Instructions
1. Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the prepared baking pan, going up the sides about 1 inch.
3. In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Gradually add the sugar and flour, mixing until fully incorporated.
4. Add the vanilla and eggs, one at a time, beating well after each addition. Fold in the melted white chocolate until the mixture is smooth and creamy.
5. Spread the cheesecake batter evenly over the prepared crust. Gently press the fresh raspberries into the top of the batter.
6. 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 slicing and serving.
Notes
For best results, use full-fat cream cheese and high-quality white chocolate chips. You can also substitute frozen raspberries if fresh are not available.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American