White Chocolate Raspberry Cheesecake Bars Recipe

Craving a dessert that’s as elegant as it is indulgent? Look no further than White Chocolate Raspberry Cheesecake Bars! These rich and creamy cheesecake bars feature swirls of tangy raspberry sauce, decadent white chocolate, and a buttery graham cracker crust. With their striking contrast of colors and flavors, these bars are perfect for a special occasion or just when you want to treat yourself to something extra special. Keep reading for the step-by-step guide on how to make this delicious dessert that’s sure to impress!

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What Are White Chocolate Raspberry Cheesecake Bars?

White Chocolate Raspberry Cheesecake Bars are a delightful twist on classic cheesecake, featuring a buttery graham cracker crust, creamy white chocolate cheesecake filling, and swirls of vibrant raspberry sauce. These bars are baked in a 9x13-inch pan, making them easier to slice and serve than a traditional round cheesecake. The combination of rich white chocolate and tart raspberry is a perfect match, creating a balanced dessert that’s as beautiful as it is delicious.

The bars are ideal for any occasion, from holidays and special events to casual gatherings and family dinners. The swirls of raspberry sauce not only add a pop of color but also enhance the flavor of the creamy cheesecake.

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Ingredients List for White Chocolate Raspberry Cheesecake Bars

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14 full graham crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• Pinch of salt

For the Raspberry Sauce:

• 1 ½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water (for thickening)

For the White Chocolate Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 8 oz white chocolate, melted and slightly cooled
• ½ cup sour cream
• 1 teaspoon vanilla extract

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Substitutions and Variations

Substitutions:

• Graham Cracker Crust: You can swap out the graham crackers for vanilla wafers, digestive biscuits, or Oreo cookie crumbs for a different flavor base.
• White Chocolate: If you prefer, you can substitute milk or dark chocolate in the cheesecake filling, though this will alter the flavor profile.
• Fresh Raspberries: Frozen raspberries work just as well as fresh ones. Just thaw them first and drain any excess water before making the sauce.

Variations:

• Mixed Berry Swirl: Add strawberries, blackberries, or blueberries along with the raspberries for a mixed berry swirl.
• Chocolate Drizzle: For an extra touch of decadence, drizzle melted dark chocolate over the finished bars before serving.
• Lemon Zest: Add a bit of lemon zest to the cheesecake filling for a bright, citrusy contrast to the white chocolate and raspberries.

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Step-by-Step Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.

Step 2: Make the Graham Cracker Crust

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the crumbs are evenly coated and the mixture resembles wet sand.

Step 3: Press the Crust into the Pan

Pour the graham cracker mixture into the prepared baking dish. Use the bottom of a measuring cup or a spatula to press the crumbs firmly into the bottom of the pan, forming an even layer. Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.

Step 4: Make the Raspberry Sauce

In a small saucepan, combine the raspberries and granulated sugar over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture starts to simmer.

Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 1-2 minutes. Once thickened, remove the sauce from the heat and strain it through a fine mesh sieve to remove the seeds (optional). Set the sauce aside to cool while you prepare the cheesecake filling.

Step 5: Melt the White Chocolate

In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring after each interval, until smooth. Let the melted white chocolate cool slightly before adding it to the cheesecake filling to avoid scrambling the eggs.

Step 6: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue mixing until well incorporated.

Beat in the eggs one at a time, mixing well after each addition. Then, add the cooled white chocolate, sour cream, and vanilla extract, and beat until the mixture is smooth and well combined.

Step 7: Assemble the Bars

Pour the cheesecake filling over the cooled graham cracker crust, spreading it out evenly with a spatula.

Drop small spoonfuls of the raspberry sauce over the cheesecake filling, then use a toothpick or a butter knife to gently swirl the sauce into the filling. Be careful not to over-swirl; you want to create pretty ribbons of raspberry without fully mixing it in.

Step 8: Bake the Cheesecake Bars

Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle. The bars will firm up as they cool, so be sure not to overbake them.

Step 9: Cool and Chill

Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 30 minutes. Then, transfer the pan to the refrigerator and chill for at least 3 hours, or overnight for the best texture.

Step 10: Slice and Serve

After the bars have fully chilled, use the parchment paper overhang to lift them out of the pan and onto a cutting board. Use a sharp knife to slice the bars into squares or rectangles. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.

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Common Mistakes to Avoid

• Overheating the White Chocolate: When melting the white chocolate, be careful not to overheat it, as white chocolate can burn easily. Microwave it in short intervals and stir frequently to ensure it melts smoothly.
• Overmixing the Cheesecake Filling: Beating the cheesecake filling too much after the eggs are added can incorporate too much air, leading to cracks in the bars. Mix just until everything is smooth and combined.
• Skipping the Chilling Time: Don’t skip the chilling step! The cheesecake needs time to set and develop its creamy texture. Be patient and allow at least 3 hours in the fridge before slicing.

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Serving and Presentation Tips

How to Serve White Chocolate Raspberry Cheesecake Bars

These cheesecake bars are best served chilled. You can serve them as a stand-alone dessert or pair them with a dollop of whipped cream for extra indulgence. They also pair well with a cup of coffee or tea.

Presentation Ideas for White Chocolate Raspberry Cheesecake Bars

1. Garnish with Fresh Raspberries: Top each bar with a fresh raspberry or two to enhance the fruity flavors and add visual appeal.
2. Chocolate Drizzle: Drizzle melted white or dark chocolate over the bars just before serving for a fancy touch.
3. Powdered Sugar Dusting: Lightly dust the top of the bars with powdered sugar for an elegant and simple finishing touch.
4. Raspberry Sauce Dots: When plating, add small dots of extra raspberry sauce around the bars for a decorative effect.

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White Chocolate Raspberry Cheesecake Bars Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smoother filling and prevents lumps in the cheesecake.
• Use Fresh or Frozen Raspberries: If fresh raspberries aren’t in season, frozen raspberries work just as well. Just thaw and drain them before making the sauce.
• Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap each bar tightly in plastic wrap and aluminum foil before freezing.

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Frequently Asked Questions (FAQs)

1. Can I freeze white chocolate raspberry cheesecake bars?

Yes! These cheesecake bars freeze very well. To freeze, wrap the bars individually in plastic wrap and then in foil or place them in an airtight container. When you're ready to eat them, thaw the bars in the refrigerator overnight before serving.

2. Can I use store-bought raspberry sauce instead of homemade?

Absolutely! If you’re short on time, you can use store-bought raspberry sauce or even raspberry jam. Just make sure to strain the seeds if using jam and adjust the sweetness if needed.

3. How do I prevent my cheesecake bars from cracking?

To prevent cracks, make sure not to overbake the bars. The center should still have a slight jiggle when you remove them from the oven, as they will continue to set as they cool. Additionally, don’t overmix the filling after adding the eggs, as this can incorporate too much air and cause cracking.

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Conclusion

White Chocolate Raspberry Cheesecake Bars are a delightful combination of creamy white chocolate cheesecake, tangy raspberry swirls, and a buttery graham cracker crust. Perfect for any celebration or just when you want to indulge in a sweet treat, these bars are sure to impress both in flavor and presentation. With easy-to-follow steps and the ability to make them ahead of time, this dessert is as convenient as it is delicious. Give this recipe a try, and enjoy the beautiful contrast of flavors and textures in every bite!

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