Description
Creamy cheesecake bars with a graham cracker crust, white chocolate drizzle, and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan with non-stick spray and line it with parchment paper.
- In a bowl, combine the melted butter and graham cracker crumbs until it looks like wet sand. Press it firmly into the bottom of the pan to make a flat crust. Bake for 12-15 minutes, then let it cool completely.
- Using a stand mixer, beat the cream cheese until light and fluffy. Gradually add the powdered sugar and mix until smooth. Then add sour cream, heavy cream, and vanilla extract. Mix on medium speed until thick and creamy, about 5 minutes.
- Spread the cheesecake mixture over the cooled crust. Refrigerate for 2 hours to set.
- Spread the raspberry preserves evenly over the top of the set cheesecake. Chill for another 2 hours.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth.
- Cut the cheesecake into 2×2 inch squares. Drizzle the melted chocolate over each square and top with a fresh raspberry.
- Chill until ready to serve.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. They can also be frozen for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, raspberry, white chocolate, bars