White Chocolate Raspberry Cheesecake Bars: A Blissful Blend of Sweet and Tart

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:

1. 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.
2. Crust:
   • Preheat oven to 350°F (175°C). Grease an 8×8 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.
3. 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.
4. 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.