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
Scale
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.
