Description
Rich and creamy cheesecake bars with a buttery graham cracker crust, swirls of fresh raspberry sauce, and chunks of white chocolate for a decadent dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz white chocolate, chopped
- 1 cup fresh raspberries
- 2 tbsp granulated sugar (for raspberry sauce)
- 1 tsp lemon juice
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.
- In a small saucepan, combine raspberries, 2 tbsp sugar, and lemon juice over medium heat. Cook until raspberries break down and sauce thickens slightly, about 5 minutes. Strain seeds if desired. Let cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and fold in chopped white chocolate.
- Pour cheesecake batter over cooled crust. Drop spoonfuls of raspberry sauce on top and swirl gently with a knife.
- Bake for 35-40 minutes, or until center is set but still slightly jiggly. Cool completely at room temperature, then chill in the refrigerator for at least 3 hours before cutting into bars.
Notes
- Use high-quality white chocolate for the best flavor.
- Bars can be stored in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg