Description
Delicious and creamy Raspberry White Chocolate Cheesecake Bars with a buttery graham cracker crust, swirled with luscious raspberry jam and rich white chocolate. Perfect for dessert lovers looking for a delightful treat that combines fruity tartness with sweet, smooth cheesecake.
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 Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9-inch baking pan with parchment paper, allowing some overhang for easy removal of bars, and set aside.
- Make Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese and â…“ cup sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted white chocolate until fully combined.
- Assemble and Swirl: Pour the cheesecake filling over the graham cracker crust and spread evenly. Drop spoonfuls of the raspberry jam on top of the filling, then use a knife or skewer to swirl the jam gently through the cheesecake mixture, creating a marbled effect.
- Bake: Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is slightly jiggly. Avoid overbaking to keep the bars creamy.
- Cool and Chill: Remove from the oven and allow to cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 9 equal bars and serve chilled.
Notes
- Ensure cream cheese is at room temperature for a smooth cheesecake batter.
- Use seedless raspberry jam for a smoother swirl without seeds.
- Do not overbake; the center should remain slightly jiggly before cooling.
- White chocolate should be melted gently to avoid scorching and allowed to cool before adding to the batter.
- Store leftovers covered in the refrigerator for up to 5 days.
