Why You’ll Love This Recipe
- Decadent Flavor Combination: The rich, velvety white chocolate pairs perfectly with the bright, tangy raspberry swirl, creating a balanced and indulgent dessert.
- Perfect Portions: As bars, they’re easy to serve at gatherings or as a convenient handheld treat.
- Make-Ahead Friendly: These bars can be prepared in advance, making them ideal for entertaining or satisfying a spontaneous sweet tooth.
Ingredients
For the Raspberry Swirl:
- 1½ cups fresh or frozen raspberries (no need to thaw)
- 3 tablespoons granulated sugar
For the Crust:
- 1½ cups shortbread cookie crumbs, finely ground
- 3 tablespoons butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs, room temperature
- 6 oz white chocolate, melted and cooled
- ⅓ cup sour cream, room temperature
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Raspberry Swirl:
- In a saucepan, combine raspberries and sugar.
- Simmer over medium heat until berries break down and the mixture becomes syrupy, about 4-5 minutes.
- Press the mixture through a fine mesh strainer to remove seeds.
- Let the sauce cool completely.
- Make the Crust:
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix shortbread cookie crumbs with melted butter until well combined.
- Press the mixture firmly into the prepared pan to form an even layer.
- Bake for 8 minutes until lightly golden.
- Remove from oven and set aside to cool slightly.
- Prepare the Cheesecake Filling:
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and continue beating until well combined.
- Mix in eggs one at a time, beating on low speed after each addition.
- Add vanilla extract, salt, melted white chocolate, and sour cream.
- Mix until the batter is smooth and all ingredients are fully incorporated.
- Assemble and Bake:
- Pour half of the cheesecake batter over the pre-baked crust, spreading it evenly.
- Drizzle half of the raspberry sauce over the batter.
- Add the remaining cheesecake batter on top, spreading gently to cover.
- Drizzle the remaining raspberry sauce on top and use a toothpick or skewer to create swirls.
- Bake for 30-35 minutes, until the edges are set and the center is slightly jiggly.
- Remove from oven and allow to cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, to fully set.
- Serve:
- Once chilled, lift the cheesecake out of the pan using the parchment overhang.
- Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat slices.
Servings and Timing
- Servings: 16 bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours
Variations
- Crust Options: Substitute the shortbread crust with an Oreo or graham cracker crust for a different flavor profile.
- Oreo Crust: Use 1½ cups finely ground Oreo cookie crumbs mixed with 4 tablespoons melted butter.
- Graham Cracker Crust: Combine 1½ cups graham cracker crumbs, 3 tablespoons sugar, and 4 tablespoons melted butter.
- Fruit Swirls: Experiment with different berries such as blueberries or strawberries to create various fruit swirls.
Storage/Reheating
- Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to one week.
- Freezing: Wrap individual bars in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
How do I prevent cracks in my cheesecake bars?
Ensure all ingredients are at room temperature before mixing to create a smooth batter. Avoid overmixing, especially after adding the eggs, to prevent incorporating too much air, which can cause cracks. Additionally, do not overbake; the center should still be slightly jiggly when you remove it from the oven.
White Chocolate Raspberry Cheesecake Bars
- Total Time: 5 hours
- Yield: 16 bars
- Diet: Vegetarian
Description
Indulge in the decadent flavors of White Chocolate Raspberry Cheesecake Bars, a perfect blend of creamy white chocolate, tangy raspberry swirls, and a buttery shortbread crust. These irresistible dessert bars are perfect for gatherings or as a sweet make-ahead treat.
Ingredients
For the Raspberry Swirl:
- 1½ cups fresh or frozen raspberries
- 3 tablespoons granulated sugar
For the Crust:
- 1½ cups shortbread cookie crumbs
- 3 tablespoons butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs, room temperature
- 6 oz white chocolate, melted and cooled
- ⅓ cup sour cream, room temperature
Instructions
- Prepare the Raspberry Swirl:
- Combine raspberries and sugar in a saucepan.
- Simmer until syrupy (4–5 minutes) and strain to remove seeds. Cool completely.
- Make the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Mix cookie crumbs with butter and press into the pan.
- Bake for 8 minutes. Cool slightly.
- Prepare the Cheesecake Filling:
- Beat cream cheese until smooth. Add sugar, then mix in eggs one at a time.
- Add vanilla, salt, melted white chocolate, and sour cream. Mix until smooth.
- Assemble and Bake:
- Pour half the filling over the crust. Drizzle half the raspberry sauce and swirl.
- Add remaining batter, top with remaining raspberry sauce, and swirl again.
- Bake for 30–35 minutes until edges are set and center is slightly jiggly.
- Chill and Serve:
- Cool to room temperature, then refrigerate for at least 4 hours.
- Cut into 16 squares and serve.
Notes
- Use room-temperature ingredients for a smooth batter.
- For neat slices, wipe the knife clean between cuts.
- Experiment with different fruit swirls like blueberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
