Unveil the ultimate indulgence with these White Chocolate Raspberry Cheesecake Bars, where the richness of white chocolate meets the tangy vibrancy of fresh raspberries. This exquisite dessert features a crunchy graham cracker crust, a velvety smooth white chocolate cheesecake filling, and a vibrant raspberry sauce swirled on top. Perfect for special occasions or as a luxurious treat for your everyday sweet cravings.
Why You'll Love This: These cheesecake bars are a harmonious blend of flavors and textures that will captivate your palate. The creamy cheesecake filling, enriched with melted white chocolate and balanced with a touch of lemon, pairs wonderfully with the bright, fruity notes of the raspberry sauce. Each bite delivers a contrast of the buttery crust with the soft, rich topping, making these bars a truly delightful dessert experience.
Perfect Occasion: Ideal for celebrations, family gatherings, or as an elegant addition to any brunch or dinner party, these cheesecake bars also make a fabulous treat for holiday festivities. Their stunning appearance and decadent taste are sure to impress your guests and make any occasion feel more special.
Ingredients:
For the Raspberry Sauce:
- 1 1/4 cup raspberries, fresh or frozen (150g)
- 1/4 cup granulated sugar (50g)
- 1/2 tsp lemon juice
- 1 tsp water
- 1 tsp cornstarch mixed with 1 tsp water to form a slurry
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 sheets) (180g)
- 1/3 cup unsalted butter, melted (75g)
- 2 Tbsp granulated sugar (25g)
For the Cheesecake:
- 16 oz cream cheese, softened (453g)
- 6 oz white chocolate, chopped (170g)
- 1/4 cup sour cream, at room temperature (57g)
- 1/2 cup granulated sugar (99g)
- 1 Tbsp all-purpose flour (8g)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 eggs, at room temperature
Preparation Steps:
- Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring and crushing the raspberries.
- Add the cornstarch slurry, continue stirring for about 1 minute until thickened. Strain through a fine mesh to remove seeds. Let cool.
- Crust:
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter until well combined. Press evenly into the bottom of the prepared pan.
- Bake for 8 minutes. Remove and let cool.
- Cheesecake Filling:
- Melt white chocolate in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar, flour, lemon juice, vanilla, sour cream, and salt, mixing until combined.
- Beat in eggs one at a time, just until incorporated. Stir in the melted white chocolate.
- Pour filling over the cooled crust. Dollop raspberry sauce on top and use a toothpick to create a swirl pattern.
- Baking:
- Bake in the preheated oven for 29-34 minutes, or until the edges are set but the center is slightly jiggly.
- Cool completely in the pan, then cover and refrigerate for at least 3 hours, or overnight.
Enjoy! Serve these White Chocolate Raspberry Cheesecake Bars chilled, perhaps accompanied by additional raspberry sauce or fresh raspberries for an extra touch of elegance. Each slice is a decadent celebration of flavor, perfect for any dessert lover.