Finally getting this recipe up on the blog and I’m so sorry ya girl has been on the struggle bus all week. Although Monday was a holiday, I seriously feel like this has been the longest week ever.
Don’t worry though if your feeling like me, because these White Chocolate Raspberry Cheesecake Bars will help you get through the week. If you tried the Caramel Pecan Cheesecake then you’ll notice that this is basically the same base.
This cheesecake is so creamy, light and straight up delicious. White Chocolate and swirls of raspberry are my type of party.
Start out by making the graham cracker crust then set aside. Before you start the cheesecake mixture, go ahead and start the raspberry sauce by boiling frozen raspberries and a little bit of water. Once the raspberries have broken down, turn the stove off and set this aside.
For the cheesecake mix, make sure your cream cheesecake is softened, add in melted white chocolate, sour cream and sugar. Add eggs one at a time, then add vanilla. Pour cheesecake into prepared baking pan, scoop the raspberry sauce over the cheesecake mix and use a knife to make a swirl effect.
Bake at 350 degrees for 30-40 minutes. Cheesecake will be slightly jiggly in the center. Be sure not to overbake.
Enjoy…Please let me know if you make these bad boys for your next dessert, use #sweetsbyb so I can see how awesome yours turned out.
White Chocolate Raspberry Cheesecake Bars
Ingredients
Cheesecake
- 3 8oz Packages Cream Cheese softened
- 1 cup Sugar
- 1/2 cup Sour Cream
- 2 teaspoon Vanilla Extract
- 3 Eggs
- 4 oz White Chocolate
Cheesecake Crust
- 2 cups Graham Cracker Crumbs
- 1/2 cup Melted Butter
- 1/4 cup Sugar
Raspberry Sauce
- 1/2 cup Frozen Raspberries
- 2 tablespoons Water
Instructions
Graham Cracker Crust
- 1. Prepare a 9×13 pan, spray with non stick spray but wipe away any excess if the pan has too much non stick spray.2. Combine the sugar, graham cracker crumbs and melted butter together. Spread evenly into the 9×13 pan.
Raspberry Puree
- 1. Heat the frozen raspberries and water in medium sauce pot. Bring to a boil and cook for about 3 minutes. You just want to break the raspberries down a little.
Cheesecake
- 1. Preheat the oven to 350 degrees.2. In a medium size bowl, melt the white chocolate in the microwave 30 seconds at a time. Add the cream cheese, melted white chocolate and sugar together in a mixing bowl. Mix until well combined. Add in sour cream.3. Drop eggs in one at a time. Then vanilla. Mix until well combined. 4. Pour on top of graham crust, then spoon the raspberry mixture on top. Take a knife and run it back and forth creating a swirl effect. Bake for 30-40 minutes at 350 degrees.