- 1 1/2 Cups graham crackers crumbs
- 6 Tablespoons unsalted butter, melted
- 12 Ounces white baking chocolate, with optional: plus 4oz. extra to drizzle over individual bars
- 1 Cup heavy cream, chilled
- 3 Packages (8 ounces each) cream cheese, at room temperature
- 1 Cup Greek yogurt, at room temperature
- 1 1/2 Packages (6 ounces each) Driscoll's Raspberries
Preheat oven to 350°F. Line an 13 x 9-inch baking pan with parchment paper, leaving about 1-inch of paper hanging on the sides.
In a mixing bowl combine the graham cracker crumbs and melted butter. Stir to combine. Press the crust on the bottom of the prepared pan. Bake 6 to 8 minutes or until golden. Remove from oven and cool completely.
Melt white chocolate in a heatproof bowl set on top of a pan with simmering water, stirring until smooth. Set aside to cool.
In a grease-free bowl, add the chilled heavy cream and beat with an electric mixture until stiff peaks form.
In a separate bowl, beat cream cheese and yogurt until combined. Stir in melted white chocolate. With a spatula, fold in whipped heavy cream. Spoon half of cheesecake filling over crust. Arrange raspberries over cheesecake filling, gently pressing them in, making sure to spread raspberries evenly.
Spoon remaining cheesecake filling over raspberries, With a spatula or the back of a spoon, smooth the top. Cover cheesecake with plastic wrap and chill for at least 4 hours in refrigerator. Cut into 24 bars.
Melt 1 additional ounce white chocolate and drizzle over cheesecake bars then decorate with a fresh raspberry.
1 bar (79.24g)
|Total Fat||21.38 g|
|Saturated Fat||12.37 g|
|Total Carbohydrates||15.75 g|
|Dietary Fiber||0.61 g|