Description
A rich and creamy cheesecake bar with white chocolate and tart raspberry swirls on a buttery graham cracker crust.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar (for crust)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips, melted and cooled slightly
- 1 cup fresh raspberries
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp granulated sugar (for raspberry sauce)
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the pan to form the crust.
- Bake crust for 8-10 minutes. Cool.
- In a saucepan, combine raspberries, 1 tbsp sugar, lemon juice, and cornstarch. Cook until thickened. Strain seeds and cool.
- Melt white chocolate chips and let cool slightly.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, vanilla, and melted white chocolate. Mix well.
- Pour cheesecake mixture over the crust. Drop spoonfuls of raspberry sauce and swirl with a knife.
- Bake for 35-40 minutes until center is set with a slight jiggle.
- Cool to room temperature, then refrigerate for at least 3 hours before slicing.
Notes
- Use chocolate cookie crumbs for a different base.
- Swap raspberries with strawberries or blueberries.
- Add almond extract for a twist.
- Top with whipped cream and berries for extra flair.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg