If you have a soft spot for rich, creamy desserts with a fruity twist, you are going to love this Raspberry White Chocolate Cheesecake Bars Recipe. These bars strike the perfect balance between the lusciousness of white chocolate cheesecake and the bright, tangy burst of raspberry jam, all nestled atop a buttery graham cracker crust. Whether it’s a special occasion or just a treat to brighten your day, these bars bring a slice of sweet, creamy bliss that everyone will crave.
Ingredients You’ll Need
These ingredients may be simple, but each one plays an essential role in creating the vibrant flavors and luscious texture of this dessert. From the crisp graham cracker crust to the smooth white chocolate in the creamy cheesecake layer, every component combines to make perfection.
- 2 cups graham cracker crumbs: Provide a crunchy, buttery base that holds the bars together beautifully.
- 6 tablespoons melted butter: Binds the crumbs and adds rich flavor and moisture to the crust.
- 2 tablespoons sugar: Sweetens the crust just enough without overpowering the raspberry tang.
- 2 8-ounce packages cream cheese, room temperature: Ensures a silky, creamy cheesecake layer that’s the heart of the bars.
- â…“ cup sugar: Sweetens the cheesecake mixture and balances the tartness of the raspberries.
- 2 eggs: Give structure and richness to the cheesecake filling without making it too dense.
- 1 teaspoon vanilla: Enhances the overall flavor with a warm, aromatic note.
- 4 ounces white chocolate (melted and cooled): Adds a velvety sweetness that pairs perfectly with the raspberry jam.
- â…“ cup seedless Raspberry Jam: Brings vibrant color and fruity tartness that contrasts beautifully with the white chocolate.
How to Make Raspberry White Chocolate Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment paper, leaving some overhang for easy removal later. Mix the graham cracker crumbs with melted butter and 2 tablespoons sugar until the mixture resembles wet sand. Press it firmly into the bottom of the pan to create an even crust. Pop it into the oven to bake for about 10 minutes, setting the foundation for your cheesecake bars.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy. Add in the â…“ cup sugar, then the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and cooled melted white chocolate, folding everything gently to combine. Avoid overmixing to keep the cheesecake filling light and silky. This mixture is the luscious heart of the Raspberry White Chocolate Cheesecake Bars Recipe.
Step 3: Assemble and Swirl the Raspberry Jam
Pour half of the cheesecake filling over the baked crust and smooth it out evenly. Then, dollop spoonfuls of the raspberry jam all over the filling. Pour the remaining cheesecake batter on top, spreading it gently to cover the jam. Using a knife or skewer, swirl the jam and cheesecake layers together in a marbled pattern for a beautifully rustic look that tastes as good as it looks.
Step 4: Bake Until Set
Bake the bars for about 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures the bars stay creamy and not overbaked. Let them cool at room temperature before chilling in the fridge for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up perfectly.
How to Serve Raspberry White Chocolate Cheesecake Bars Recipe
Garnishes
When it’s time to serve, why not elevate your Raspberry White Chocolate Cheesecake Bars Recipe with some pretty garnishes? Fresh raspberries scattered on top or a light dusting of powdered sugar instantaneously adds elegance and a pop of natural color that complements the creamy bars. A few mint leaves also add a refreshing touch if you feel fancy.
Side Dishes
These cheesecake bars are delightful on their own, but pairing them with a cup of freshly brewed coffee or a fruity herbal tea makes the perfect afternoon indulgence. For a brunch spread, serve alongside fresh fruit salad or a light whipped cream for extra richness without overwhelming the beautiful raspberry and white chocolate flavors.
Creative Ways to Present
For a fun twist, cut the cheesecake bars into small bite-sized squares and serve them on colorful dessert plates, or layer them in a clear trifle dish with fresh raspberries and whipped cream for an eye-catching dessert centerpiece. Wrapping individual bars in parchment or cellophane tied with twine also makes charming gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry White Chocolate Cheesecake Bars Recipe should be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days, and the flavors often deepen and develop even more after sitting overnight, making the bars tastier the next day.
Freezing
If you want to keep these delicious bars longer, you can freeze them. Wrap each bar individually in plastic wrap and then place in a freezer-safe container or zip-top bag. They freeze well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight to keep that creamy texture intact.
Reheating
Since these cheesecake bars are best enjoyed chilled, reheating is generally not recommended. If you prefer them slightly less cold, leave them at room temperature for about 15-20 minutes before serving. This way, the flavors have a chance to shine without losing the creamy consistency.
FAQs
Can I use frozen raspberries instead of raspberry jam?
While fresh or frozen raspberries can be used, raspberry jam gives a consistent swirl and sweetness throughout the bars. If using frozen raspberries, consider blending and cooking them down with a bit of sugar to create a jam-like consistency for best results.
Is it necessary to melt the white chocolate first?
Yes, melting the white chocolate ensures it blends smoothly into the cheesecake batter, imparting that creamy texture and subtle sweetness that is signature to this recipe.
Can I make this recipe gluten-free?
Absolutely! Swap the graham cracker crumbs for a gluten-free alternative or crushed gluten-free cookies. Make sure the other ingredients, like white chocolate and jam, are also gluten-free if you have dietary restrictions.
How thick should I cut the cheesecake bars?
Cutting the bars into squares about 2 inches each is ideal to get a perfect balance of crust, cheesecake, and fruit with every bite. You can adjust to smaller bites for serving at parties or larger slices for a more indulgent dessert.
Can I substitute cream cheese with a lighter option?
While you can try using Neufchatel or reduced-fat cream cheese, keep in mind this might change the texture and flavor slightly. Full-fat cream cheese is key for the rich, smooth finish these bars are loved for.
Final Thoughts
I cannot recommend the Raspberry White Chocolate Cheesecake Bars Recipe enough if you want to wow your friends, family, or just treat yourself to something special. The balance of tangy raspberry with sweet white chocolate and creamy cheesecake is simply irresistible. Whip up a batch soon—you’ll find yourself making these bars again and again!
Print
Raspberry White Chocolate Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9 to 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry White Chocolate Cheesecake Bars combine a buttery graham cracker crust with a creamy white chocolate-infused cheesecake layer swirled with vibrant raspberry jam. Perfectly rich and fruity, these bars offer a delightful dessert that’s easy to make and sure to impress at any gathering.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, room temperature
- â…“ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- â…“ cup seedless raspberry jam
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9 x 9-inch baking pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal of the bars later.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for about 10 minutes, then remove from oven and set aside to cool slightly.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add â…“ cup sugar and continue beating. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and then fold in the melted white chocolate until fully incorporated.
- Assemble and Swirl: Pour the cheesecake filling over the cooled crust, spreading it evenly. Dollop the raspberry jam over the surface in small spoonfuls. Using a knife or a skewer, gently swirl the raspberry jam into the cheesecake mixture to create a marbled effect.
- Bake the Bars: Bake in the preheated oven for approximately 50-55 minutes, or until the edges are set and the center is slightly jiggly but not runny. Avoid overbaking to keep the cheesecake creamy.
- Cool and Chill: Remove from oven and allow the bars to cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to fully set before cutting into bars.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 9 to 12 squares and serve chilled. Enjoy your creamy, fruity cheesecake bars!
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth batter.
- Use seedless raspberry jam for a smoother swirl and texture.
- Be careful not to overbake; the center should still jiggle slightly when done for a creamy texture.
- For cleaner slices, wipe your knife with warm water between cuts.
- These bars can be stored in the refrigerator for up to 5 days.
