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White Chocolate Raspberry Cheesecake Bars

Creamy velvety cheesecake swirled with white chocolate and raspberries.
Course Dessert
Keyword cheesecake, raspberry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 servings

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 9x13 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 9x13 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.