White Chocolate Raspberry Cheesecake Bars

White Chocolate Raspberry Cheesecake Bars are a delightful dessert that brings together the richness of cream cheese and the sweetness of white chocolate, all topped with fresh raspberries and raspberry preserves. These bars are perfect for any occasion, from family gatherings to special celebrations.

Why Make This Recipe

This recipe is not only delicious but also visually stunning. The creamy texture combined with the fruity raspberry flavor makes for a tasty treat that everyone will love. Plus, they are easy to cut into squares, making them perfect for sharing. Whether you’re a dessert lover or just looking for a sweet way to impress guests, these cheesecake bars are sure to please.

How to Make White Chocolate Raspberry Cheesecake Bars

Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, room temperature
1 cup powdered sugar
1/2 cup sour cream
3/4 cup heavy cream, cold
2 tsp vanilla extract
1 1/4 cups raspberry preserves
8 oz high-quality white chocolate
20 fresh raspberries

Directions:

Preheat your oven to 350°F (175°C). Prepare a 9×13" baking pan with non-stick spray and line it with parchment paper.
In a bowl, combine the melted butter and graham cracker crumbs until the mixture looks like wet sand. Press it firmly into the bottom of the baking pan to make a flat crust. Bake for 12-15 minutes, then let it cool completely.
Using a stand mixer with a paddle attachment, beat the cream cheese until it is light and fluffy. Gradually add the powdered sugar and mix until everything is smooth. Then, add the sour cream, heavy cream, and vanilla extract. Mix on medium speed until it becomes thick and creamy, which should take about 5 minutes. Spread this cheesecake mixture over the cooled crust, using an offset spatula to make an even layer. Place the pan in the fridge and let it set for 2 hours.
Once the cheesecake is set, take the raspberry preserves and spread them evenly over the top. Return the pan to the fridge and chill for an additional 2 hours.
In a microwave-safe bowl, melt the white chocolate in 30-second intervals until it is smooth. Transfer the melted chocolate to a piping bag.
Remove the cheesecake from the fridge and cut it into 2×2" squares. Snip the tip of the piping bag and drizzle the melted chocolate over each square. Top each one with a fresh raspberry.
Chill in the fridge (or pop them in the freezer for a firmer texture) until you are ready to serve. Enjoy these elegant, fruity cheesecake bars!

How to Serve White Chocolate Raspberry Cheesecake Bars

Serve these cheesecake bars chilled or at room temperature. They make a great addition to any dessert table. Consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

How to Store White Chocolate Raspberry Cheesecake Bars

Store any leftover bars in an airtight container in the refrigerator for up to 5 days. If you prefer a firmer texture, you can also keep them in the freezer. Just make sure to thaw them in the fridge before serving.

Tips to Make White Chocolate Raspberry Cheesecake Bars

Make sure the cream cheese is at room temperature for easier mixing.
Use high-quality white chocolate for the best flavor.
Feel free to adjust the amount of raspberry preserves based on your preference for sweetness.

Variation

For a little twist, you can add a layer of chocolate ganache or replace raspberry preserves with any fruit jam you like, such as strawberry or blueberry.

FAQs

1. Can I use a different type of crust?
Yes! You can experiment with different kinds of cookies, such as Oreos or shortbread, to create a unique crust.

2. How long does it take to set the cheesecake?
The cheesecake needs a total of about 4 hours in the fridge to set properly—2 hours after spreading the cheesecake mixture and another 2 hours after adding the raspberry preserves.

3. Can I make these cheesecake bars a day in advance?
Absolutely! These bars keep well in the fridge, making them perfect for preparing ahead of time for parties or gatherings.