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WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

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Ingredients
  

CRUST

  • 2 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted

NO BAKE CHEESECAKE FILLING

  • 16 oz. cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 cup sour cream
  • 3/4 cup heavy cream, cold
  • 2 teaspoon vanilla extract
  • 1 1/4 cups raspberry preserves

TOPPING

  • 8 oz. high quality white chocolate
  • 20 Raspberries

Instructions
 

For the crust:

  • Preheat the oven to 350 degrees and prepare a 9x13" baking pan with non-stick spray and parchment paper.
  • Melt butter and combine with graham cracker crumbs.
  • Place mixture into the pan and pat down until it makes one even layer.
  • Bake for 12-15 minutes.
  • Set aside to cool.

For the cheesecake filling:

  • In a stand mixer with a paddle attachment, mix cream cheese until light a fluffy.
  • Add powdered sugar. Mix until combined.
  • Add sour cream, heavy cream and vanilla extract. Mix until thick and creamy (5 minutes).
  • Layer cheesecake mixture on top of cooled crust. Using an offset spatula spread it into an even layer.
  • Place in the fridge for 2 hours.
  • Once cheesecake is set, add raspberry preserves. Put back in the fridge for 2 hours.

For the topping:

  • In a microwave safe bowl, melt chocolate in 30 second intervals. Place melted chocolate into a piping bag.
  • Take cheesecake out of the fridge. Remove from the pan and but into 2x2" squares.
  • Cut a hole in the edge of the piping bag and drizzle chocolate over each square.
  • Add raspberry on top and place back in fridge (or freezer) until ready to serve.

Notes

*Makes 20 bars