Raspberry White Chocolate Cheesecake Bars

Raspberry White Chocolate Cheesecake Bars requires approximately 1 hour and 30 minutes from start to finish. This recipe serves 9 and costs $1.55 per serving. One portion of this dish contains roughly 7g of protein, 34g of fat, and a total of 458 calories. This recipe from Garnish with Lemon requires butter, vanilla, flour, and sugar. 33 people found this recipe to be delicious and satisfying. Overall, this recipe earns a rather bad spoonacular score of 17%. Similar recipes include White Chocolate-Raspberry Cheesecake Bars, White Chocolate Raspberry Cheesecake Bars, and White chocolate raspberry cheesecake bars.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line a 9 x 9 baking pan with foil and set aside.In a small bowl, combine chocolate graham cracker crumbs and sugar. Add melted butter and stir until moistened. Pour into prepared pan and press down with your hands to make an even layer.Bake for 6 minutes and let cool. Lower oven to 325 degrees.Combine raspberries and sugar in a blender and puree until smooth. If desired, pour raspberry puree through fine meshed strainer and discard seeds. Set aside.Place room temperature cream cheese in a stand mixer and beat for 5 minutes. Add sugar and mix until combined. Add eggs, one at a time, beating thoroughly after each one. Add flour and vanilla and mix well. Fold in white chocolate and pour mixture over cooled crust. Add raspberry puree in tablespoons on top of cheesecake filling and use a toothpick to make swirls throughout the top.Bake for 45-55 minutes or until cheesecake bars are set. Remove from oven and cool. Chill for at least 2 hours before serving.Cut into squares and garnish with fresh raspberries.

 

Step by step:

1. Preheat oven to 350 degrees. Line a 9 x 9 baking pan with foil and set aside.In a small bowl, combine chocolate graham cracker crumbs and sugar.

2. Add melted butter and stir until moistened.

3. Pour into prepared pan and press down with your hands to make an even layer.

4. Bake for 6 minutes and let cool. Lower oven to 325 degrees.

5. Combine raspberries and sugar in a blender and puree until smooth. If desired, pour raspberry puree through fine meshed strainer and discard seeds. Set aside.

6. Place room temperature cream cheese in a stand mixer and beat for 5 minutes.

7. Add sugar and mix until combined.

8. Add eggs, one at a time, beating thoroughly after each one.

9. Add flour and vanilla and mix well. Fold in white chocolate and pour mixture over cooled crust.

10. Add raspberry puree in tablespoons on top of cheesecake filling and use a toothpick to make swirls throughout the top.

11. Bake for 45-55 minutes or until cheesecake bars are set.

12. Remove from oven and cool. Chill for at least 2 hours before serving.

13. Cut into squares and garnish with fresh raspberries.

Nutrition Information:

covered percent of daily need